Determination of Fatty Acid Profiles and Antioxidant Activities of Some Edible Oils Consumed in Turkey

Abstract

Vegetable-based edible oil in Turkey is produced primarily from olive oil, as well as oils obtained from various plants such as sunflower, corn, cotton, poppy, soybean, safflower and canola which are also among the main food sources. The quality of the oils used in our diet is primarily determined by the ratios of saturated and unsaturated fatty acids. Another important feature that determines oil quality is primarily antioxidant activity and its other biological activity capacities. This study was carried out to determine the fatty acid profiles and antioxidant capacities of 17 (seventeen) different oils of vegetable origin, which are widely consumed in Turkey and have economic importance. Fatty acid compositions were determined with GC-MS method. Antioxidant activities of different edible oils were determined by using 2,2'-diphenyl-1-picrylhydrazyl (DPPH) radical scavenging activity method. According to the results of this research, the highest scavenging effect was detected at different concentrations was obtained from soybean oil with 94.30±1.57%, while the least scavenging effect was obtained from peanut oil with 32.34±1.00%. Major fatty acid components linoleic acid (C18:2) and linolenic acid (C18:3) were detected in 17 different oils. Also, the presence of beta-sitosterol was examined by Thin Layer Chromatography and it was determined that beta-sitosterol was present in almost all of them.

Keywords

• Fatty acid,
• Saturated fatty acid,
• Unsaturated fatty acid,
• antioxidant activity,
• DPPH

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