Antioxidant activity of vegetable oils with different omega-6/omega-3 fatty acids ratio

The antioxidant activity and the oxidative stability of flax, sesame, silybum oils and seed blend oils with different ω-6/ω-3 fatty acid ratios have been investigated. The antioxidant content (AO) in crude oils and their reactivity towards peroxyl radicals were studied using the kinetic method based...

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Bibliographic Details
Published in:Biochemistry (Moscow). Supplement. Series B, Biomedical chemistry Biomedical chemistry, 2010-12, Vol.4 (4), p.366-371
Main Authors: Guseva, D. A., Prozorovskaya, N. N., Shironin, A. V., Sanzhakov, M. A., Evteeva, N. M., Rusina, I. F., Kasaikina, O. T.
Format: Article
Language:English
Subjects:
Antioxidants
Biochemistry
Bioorganic Chemistry
Chemistry
Chemistry and Materials Science
Fatty acids
Medicinal Chemistry
Nutrition
Vegetable oils
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Summary:The antioxidant activity and the oxidative stability of flax, sesame, silybum oils and seed blend oils with different ω-6/ω-3 fatty acid ratios have been investigated. The antioxidant content (AO) in crude oils and their reactivity towards peroxyl radicals were studied using the kinetic method based on oil addition to the model reaction of cumene oxidation. There were correlations between the ratio polyunsaturated fatty acids (PUFA)/ω-9 and thermal stability (50°C); between the effect of γ-tocopherol content and oil resistance to oxidative changes during long-term storage at (10 ± 2)°C.
ISSN:1990-7508
1990-7516
DOI:10.1134/S1990750810040074