Comparison of Two Analytical Methods for Assessing Antioxidant Capacity of Rapeseed and Olive Oils - Journal of the American Oil Chemists' Society

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ID: 271180
2007
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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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aleksandra2007journalcomparison Use this key to autocite in the manuscript while using SciMatic Manuscript Manager or Thesis Manager
Authors Szydłowska-Czerniak, Aleksandra;Karlovits, György;Dianoczki, Csilla;Recseg, Katalin;Szłyk, Edward;Szydłowska-Czerniak, Aleksandra;Karlovits, György;Dianoczki, Csilla;Recseg, Katalin;Szłyk, Edward;
Journal journal of the american oil chemists' society
Year 2007
DOI
doi:10.1007/s11746-007-1178-6
URL
https://link.springer.com/article/10.1007/s11746-007-1178-6
Keywords
food science Biotechnology biomaterials agriculture industrial chemistry/chemical engineering

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