Antioxidant activity of grapefruit seed extract on vegetable oils

The antioxidant activities of a grapefruit seed extract (GFSE) which contains tocopherols, citric acid and ascorbic acid, were investigated in vegetable oils. Different amounts of GFSE in powder were dissolved in a mixture of soybean oil–sunflower oil. The oxidation was carried out in an AOM equipme...

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Bibliographic Details
Published in:Journal of the science of food and agriculture 1998-08, Vol.77 (4), p.463-467
Main Authors: Armando, Carrasquero, Maythe, Salazar, Beatriz, Navas Petra
Format: Article
Language:English
Subjects:
antioxidant activity
Biological and medical sciences
Fat industries
Food industries
Fundamental and applied biological sciences. Psychology
grapefruit seed extract
tocopherols
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Summary:The antioxidant activities of a grapefruit seed extract (GFSE) which contains tocopherols, citric acid and ascorbic acid, were investigated in vegetable oils. Different amounts of GFSE in powder were dissolved in a mixture of soybean oil–sunflower oil. The oxidation was carried out in an AOM equipment at temperatures of 98·7°C, 75°C and 66·5°C. The results indicated prooxidant effects of GFSE at 97·8°C and 75°C possibly due to a blockade effect of a hydroxyl compound by tocopherol. The inhibitor reaction orders at these temperatures were 0·902 and 0·465, respectively, while at 66·5°C the oxidation rate was inverse to GFSE concentration with reaction order of −0·420. These results seem to indicate different reaction mechanisms depending on temperature conditions. The blockade effects were explained on the basis of a proposed complex between tocopherol and citric acid molecules. © 1998 SCI.
ISSN:0022-5142
1097-0010
DOI:10.1002/(SICI)1097-0010(199808)77:4<463::AID-JSFA62>3.0.CO;2-1