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The Antioxidant Activity and Oxidative Stability of Cold‐Pressed Oils
Author(s) -
Prescha Anna,
Grajzer Magdalena,
Dedyk Martyna,
Grajeta Halina
Publication year - 2014
Publication title -
journal of the american oil chemists' society
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.512
H-Index - 117
eISSN - 1558-9331
pISSN - 0003-021X
DOI - 10.1007/s11746-014-2479-1
Subject(s) - antioxidant , oxidative phosphorylation , chemistry , food science , biochemistry
In our study, we characterized the antioxidant activity and oxidative stability of cold‐pressed macadamia, avocado, sesame, safflower, pumpkin, rose hip, Linola, flaxseed, walnut, hempseed, poppy, and milk thistle oils. The radical scavenging activity of the non‐fractionated fresh oil, as well as the lipophilic and hydrophilic fractions of the oil was determined using a 1,1‐diphenyl‐2‐picrylhydrazyl (DPPH) assay. The fatty acid composition of the fresh and stored oils was analyzed by gas chromatography. The acid value, peroxide value, p ‐anisidine value and conjugated diene and triene contents in the fresh oils, as well as in those stored throughout the whole period of their shelf life, were measured by CEN ISO methods. The antioxidant activity of the oils expressed as Trolox equivalent antioxidant capacity (TEAC), ranged from 0.17 to 2.32 mM. The lipophilic fractions of the oils were characterized by much higher antioxidant activity than the hydrophilic ones. There were no significant changes in fatty acid composition and only slight changes in the oxidative stability parameters of the oils during their shelf life. Through the assessment of the relationship between antiradical activity and the oxidative stability of oils, it is proposed that a DPPH assay predicts the formation of oxidation products in cold‐pressed oils—however, the correlations differ in fractionated and nonfractionated oils.