Comparison between free radical scavenging capacity and oxidative stability of nut oils

被引：207

作者：

Arranz, Sara ^{[1
]}

Cert, Rosa ^{[2
]}

Perez-Jimenez, Jara ^{[1
]}

Cert, Arturo ^{[2
]}

Saura-Calixto, Fulgendo ^{[1
]}

机构：

[1] CSIC, Inst Frio, Dept Metab & Nutr, E-28040 Madrid, Spain

[2] CSIC, Inst Grasa, Seville 41012, Spain

来源：

FOOD CHEMISTRY | 2008年 / 110卷 / 04期

关键词：

nut oils; DPPH; rancimat; tocopherols; polyphenols;

D O I：

10.1016/j.foodchem.2008.03.021

中图分类号：

O69 [应用化学];

学科分类号：

081704 [应用化学];

摘要：

Several works have measured free radical scavenging capacity of nut oils, since they may become a significant source of dietary fat. However, they have not considered kinetic parameters, what was the first aim of this work. Also, it was studied the possible relation between values of free radical scavenging capacity DPPH. and oxidative stability (Rancimat method) in different nut (hazelnut, peanut, pistachio, walnut and almond) oils. The ranking of antioxidant capacity of nut oils, by both assays, was: pistachio > hazelnut > walnut > almond > peanut. A significant correlation was found between DPPH and Rancimat methods assays. Tocopherols appear to be the responsible compounds of this antioxidant capacity being neglictible the contribution of polyphenols. An interference effect of phospholipids, present in methanolic fraction of nut oils, was observed in the determination of polyphenols in nut oils by Folin and ortho-diphenols assays. (C) 2008 Elsevier Ltd. All rights reserved.

引用

页码：985 / 990

页数：6

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