Comparison of Two Analytical Methods for Assessing Antioxidant Capacity of Rapeseed and Olive Oils |
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Authors: | Aleksandra Szyd?owska-Czerniak György Karlovits Csilla Dianoczki Katalin Recseg Edward Sz?yk |
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Affiliation: | (1) Faculty of Chemistry, Nicolaus Copernicus University, ul. Gagarina 7, 87-100 Toruń, Poland;(2) Bunge Europe Research and Development Center, Niepodległości 42, 88-150 Kruszwica, Poland;(3) Bunge Europe Research and Development Center, Kvassay J. ut, 1, Budapest, 1095, Hungary |
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Abstract: | The oxygen radical absorbance capacity (ORAC) and the ferric reducing antioxidant power (FRAP) methods were used for the determination
of antioxidant capacities (AC) of rapeseed oils at different steps of technological process and olive oils. The mean ORAC
and FRAP results obtained for rapeseed oils (1,106–160 and 552–95.6 μmol TE/100 g) were higher than for olive oils (949–123
and 167–32.1 μmol TE/100 g). Although, FRAP values were lower than ORAC values for all studied oils, there is a linear and
significant correlation between these two analytical methods (r = 0.9665 and 0.9298, P < 0.0005) for rapeseed and olive oils, respectively). Also, total phenolic compounds in rapeseed oils and olives correlated
with antioxidant capacities (correlation coefficient ranged between 0.9470 and 0.8049). The refining process of rapeseed oils
decreased the total phenolics content and antioxidant capacities by about 80%. |
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Keywords: | ORAC and FRAP methods Rapeseed oils Olive oils Refining process |
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