Antioxidant activity of phenolic compounds of selected cold-pressed and refined plant oils
TL;DRAbstract
The increase of popularity of cold-pressed oils may indirectly influence the consumers’ health by providing more native antioxidants such as polyphenolic compounds. In this paper the investigation of the content and properties of antioxidant polar substances extracted from non-polar oils is reported. Rapeseed oil, sunflower oil and soybean oil were investigated. The influence of the refining process on natural phenolic antioxidants content was also examined. The antiradical activitiy of phenolic extracts from oils were determined using the free radical 1,1-diphenyl-2-picrylhydrazyl (DPPH). The percentage of radicals (DPPH) scavenged by compounds contained in the extracts was determined. Concentration needed to scavenge 50% of radicals (EC50) was also determined. Antiradical power (ARP) was calculated. Rapeseed oil was characterized by the highest quantity of phenolic acids, especially the sinapic acid (236.1 μg/100 g). This extract had the best antioxidant properties. In soybean and su
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The increase of popularity of cold-pressed oils may indirectly influence the consumers’ health by providing more native antioxidants such as polyphenolic compounds. In this paper the investigation of the content and properties of antioxidant polar substances extracted from non-polar oils is reported. Rapeseed oil, sunflower oil and soybean oil were investigated. The influence of the refining process on natural phenolic antioxidants content was also examined. The antiradical activitiy of phenolic extracts from oils were determined using the free radical 1,1-diphenyl-2-picrylhydrazyl (DPPH). The percentage of radicals (DPPH) scavenged by compounds contained in the extracts was determined. Concentration needed to scavenge 50% of radicals (EC50) was also determined. Antiradical power (ARP) was calculated. Rapeseed oil was characterized by the highest quantity of phenolic acids, especially the sinapic acid (236.1 μg/100 g). This extract had the best antioxidant properties. In soybean and su
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