Total Antioxidant Capacity and Total Phenol Contents of Turkish Edible Oils

Year 2009, Volume: 7 Issue: 6, 13 - 17, 01.12.2009

Salih Güzel Emine Nur Herken Ozcan Erel

Abstract

This study was designed to determine and compare total antioxidant capacity TAC and total phenol contents TP of some common edible oil samples corn, sunflower, hazelnut, soybean, cotton, olive oil virgin, riviera and extra virgin types consumed in Turkey. Such data is of importance for the evaluation of nutritional and health impact of these oils. TAC of the samples were assessed by using three methods, two of them were more recently developed methods TAC1 and TAC2 using Fe+2-o-dianisidine complex and ABTS [2-2 azinobis 3-methybenzothiazoline-6-sulfonate ] radical respectively and one TAC3 was FRAP ferric reducing ability of plasma assay. Among the oils, extra virgin olive oil had the highest TAC and TP followed by virgin olive oil, whereas soybean oil and hazelnut oil had lower values. TAC results of the oils were correlated with TP of them and the correlation coefficients between TP and TAC1, TAC2, TAC3 were found as r=0.70, r=0.65 and r=0.07 respectively

Keywords

Antioxidant, Edible oils, Phenolic compounds

Türkiye’de Tüketilen Yemeklik Yağların Toplam Antioksidan Kapasitesi ve Toplam Fenol İçeriği

Abstract

Bu çalışma, Türkiye'de yaygın tüketilen bazı yemeklik yağ örneklerinin mısır, ayçiçeği, fındık, soya, pamuk, zeytin naturel, riviera ve sızma çeşitleri toplam antioksidan kapasite TAC ve toplam fenol içeriklerinin TP belirlenmesi ve karşılaştırılması amacıyla gerçekleştirilmiştir. Veriler, bu yağların beslenme ve sağlığa etkilerinin belirlenmesi açısından önemlidir. Örneklerin TAC değerleri, iki tanesi yakın zamanda geliştirilen ve sırasıyla Fe+2-o-dianizidin kompleksi ve ABTS [2-2 azinobis 3-metilbenzotiazolin-6-sulfonat ] radikallerinin kullanıldığı TAC1 ve TAC2 metotları ve bir tanesi de TAC3 FRAP plazmanın ferrik indirgeme kabiliyeti metodu olan üç yöntemle ölçülmüştür. En yüksek TAC ve TP içerikleri sızma zeytinyağında bulunmuş ve naturel zeytinyağı değerleri bunu takip etmiş, fakat soya ve fındık yağları daha düşük değerlere sahip bulunmuştur. Örneklerin TAC ve TP değerleri arasındaki ilişki incelenmiş ve TP ile TAC1, TAC2, TAC3 değerlerinin sırasıyla r=0.70, r=0.65 ve r=0.07 korelasyon katsayıları ile ilişkili olduğu belirlenmiştir

Keywords

Antioksidan, Yemeklik yağlar, Fenolik bileşikler

References

• [1] Abu-Amsha R, Croft KD, Puddey IB, Proudfoot JM, Beilin LJ., 1996. Phenolic content of various beverages determines the extent of inhibition of human serum and low-density lipoprotein oxidation in vitro: identification and mechanism of action of some cinnamic acid derivatives from red wine. Clinical Science 91: 449-458.
• [2] Andrikopoulos NK, Hassapidou MN, Manoukas AG., 1989. The tocopherol content of Greek olive oils. Journal of the Science of Food and Agriculture 46: 503-509.
• [3] Awika JM, Rooney LW, Wu X, Prior RL and Zevallos LC., 2003. Screening methods to measure antioxidant activity of Surghum (Surghum bicolor) and Surghum products. Journal of Agriculture and Food Chemistry 51: 6657-6662.
• [4] Benzie FFI, Strain JJ. 1996. The ferric reducing ability of plasma (FRAP) as a measure of antioxidant power: The FRAP assay. Analytical Biochemistry, 239, 70-76.
• [5] Boskou D. 1996. Olive oil composition. (Boskou, D. ed.) Olive Oil: Chemistry and Technology, pp.52-83, AOCS Press, IL.
• [6] Erel O., 2004a. A novel automated direct measurement method for total antioxidant capacity using a new generation, more stable ABTS radical cation. Clinical Biochemistry 37: 277-285.
• [7] Erel O., 2004b. A novel automated method to measure total antioxidant response against potent free radical reactions. Clinical Biochemistry 37: 112-119.
• [8] Ghiselli A, Serafini M, Maiani G, Azzini E, FerroLuzzi A., 1995. A fluorescence-based method for measuring total plasma antioxidant capability. Free Radical Biology and Medicine 18: 29-36.
• [9] Gorinstein S, Belloso OM, Katrich E, Lojek A, Milan, C.Z., Miguel NG, Haruenkit R, Seo Park Y, Teck Jung, S, Trakhtenberg S., 2003. Comparison of the contents of the main biochemical compounds and the antioxidant activity of some Spanish olive oils as determined by four different radical scavenging tests. Journal of Nutritional Biochemistry 14: 154-159.
• [10] Gustafsson IB, Vessby B, Ohrvall M Nydahl M., 1994. A diet rich in monounsaturated rapeseed oil reduces the lipoprotein cholesterol concentration and increases the relative content of n-3 fatty acids in serum in hyperlipidemic subjects. American Journal of Clinical Nutrition 59: 667- 674.
• [11] Holasova M, Fiedlerova V, Smrcinova H, Orsak M, Lachman J, Vavreinova S., 2002. Buckwheat - the source of antioxidant activity in functional foods. Food Research International 35: 207-211.
• [12] Iqbal S., Bhanger MI, Anwar F. 2005. Antioxidant properties and components of some commercially available varieties of rice bran in Pakistan. Food Chemistry 93: 265- 272.
• [13] Karantonis HC, Antonopoulou S, Demopoulos C., 2002. Antithrombotic lipid minor constituents from vegetable oils. Comparison between olive oils and others. Journal of Agricultural and Food Chemistry 50: 1150-1160.
• [14] Lee KY, Weintraub ST, Yu BP., 2000. Isolation and identification of a phenolic antioxidant from Aloe Barbadensis. Free Radical Biology and Medicine 28: 261-265.
• [15] Litridou M, Linssen J, Schols H, Bergmans M, Posthumus M, Tsimidou M, Boskou D., 1997. Phenolic compounds in virgin olive oil: fractionation by solid phase extraction and antioxidant activity assessment. Journal of the Science of Food and Agriculture, 74: 169-174.
• [16] Mangas-Cruz, M.A, Martínez-Brocca M, OrtizLeyba C, Garnacho-Montero J, Pereira Cunill JL, Garcia-Luna, P.P., (2004). Olive oil in clinical nutrition. Grasas y Aceites 55: 76-83.
• [18] Mclennan P., 1993. Relative effects of dietary saturated, monounsaturated, and polyunsaturated fatty acids on cardiac arrhythmias in rats. American Journal of Clinical Nutrition 57: 207-212.
• [19] Niki E, Noguchi N., 2000. Evaluation of antioxidant capacity. What capacity is being measured by which method? Life 50: 323-329.
• [20] Pellegrini N, Re R, Yang M, Rice-Evans CA., 1999. Screening of dietary carotenoids and carotenoid-rich fruit extracts for antioxidant activities applying the 2, 2'-azobis(3- ethylenebenzothiazoline-6-sulfonic) acid radical cation decolorization assay. Methods in Enzymology 299: 379-389.
• [21] Pellegrini N, Serafini M, Colombi B, Del Rio D, Salvatore S, Bianchi M, Brighenti F., 2003. Total antioxidant capacity of plant foods, beverages and oils consumed in Italy assessed by three different in vitro assays. Journal of Nutrition 133: 2812-2819.
• [22] Prior RL, Wu XL, Schaich K., 2005. Standardized methods for the determination of antioxidant capacity and phenolics in foods and dietary supplements. Journal of Agricultural and Food Chemistry 53: 4290-4302.
• [23] Ramadan FM, Moerse JT., 2006 Screening of the antiradical action of vegetable oils. Journal of Food Composition and Analysis 19: 838-842.
• [24] Ou BX, Huang DJ, Hampsch-Woodill M, Flanagan JA, Deemer EK., 2002. Analysis of antioxidant activities of common vegetables employing oxygen radical absorbance capacity (ORAC) ferric reducing antioxidant power (FRAP) assays: A comparative study. Journal of Agricultural and Food Chemistry 50: 3122-3128.
• [25] Scaccini C, Nardini M, D’aquino M, Gentili V, Di Felice M, Tomassi G., 2005. Effect of dietary oils on lipid peroxidation and on antioxidant parameters of rat plasma and lipoprotein fractions. Journal of Lipid Research 33: 627-633.
• [26] Skerget M, Kotnik P, Hadolin M, Hra A, Simonic M, Knez Z., 2005. Phenols, proanthocyanidins, flavones and flavonols in some plant materials and their antioxidant activities. Food Chemistry 89: 191-198.
• [27] Velioglu YS, Mazza G, Gao L, Oomah BD., 1998. Antioxidant activity and total phenolics in selected fruits, vegetables, and grain products. Journal of Agricultural and Food Chemistry 46: 4113-4117.
• [28] Wang H, Cao G, Prior RL., 1997. Oxygen radical absorbing capacity of anthocyanins. Journal of Agricultural and Food Chemistry 45: 304-309.
• [29] Yu L, Haley S, Perret J, Harris M, Wilson J, Qian M., 2002. Free radical scavenging properties of wheat extracts. Journal of Agricultural and Food Chemistry 50: 1619-1624.