Antioxidant Protection of Edible Oils

The ability of different cooking oils to withstand oxidation was investigated in relation to their native antioxidant capacity [measured as the Ferric Reducing/Antioxidant Power (FRAP) value]. The antiperoxidation effect of the presence of the Chinese herbs, du-zhong (Cortex Eucommia ulmoides) and g...

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Bibliographic Details
Published in:Plant foods for human nutrition (Dordrecht) 2007-03, Vol.62 (1), p.39-42
Main Authors: Cheung, Sabrina Ching Man, Szeto, Yim Tong, Benzie, Iris F. F
Format: Article
Language:English
Subjects:
Antioxidant
Antioxidants - analysis
Biological and medical sciences
Canola Oil
Corn Oil
Du-zhong
Fat industries
Fatty Acids, Monounsaturated
Food industries
Food Preservation - methods
FRAP
Fundamental and applied biological sciences. Psychology
General pharmacology
Lipid Peroxidation
Medical sciences
oils
Oils - chemistry
Olive Oil
Oxidation-Reduction
Panax
Peanut Oil
Pharmacognosy. Homeopathy. Health food
Pharmacology. Drug treatments
Plant Oils
Plants, Medicinal - physiology
Sesame Oil
Sunflower Oil
Temperature
Time Factors
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Summary:The ability of different cooking oils to withstand oxidation was investigated in relation to their native antioxidant capacity [measured as the Ferric Reducing/Antioxidant Power (FRAP) value]. The antiperoxidation effect of the presence of the Chinese herbs, du-zhong (Cortex Eucommia ulmoides) and ginseng (Panax ginseng C.A. Mayer) in corn oil was also investigated over 26 days' storage at 55°C. Results showed that sesame oil had the highest FRAP value (803 μM), followed by canola oil (400 μM), and sunflower, peanut, corn and olive oils (100-153 μM). Oils with higher intrinsic antioxidant content showed higher resistance to oxidation, although this was not statistically significant. Corn oil to which was added the herbs du-zhong, ginseng or both had increased resistance to oxidation (conjugated diene level and lipid peroxide formation) over 26 days. FRAP values of the oil/herb mixtures decreased during this time, implying utilisation of herbal antioxidants. Results have implications for increasing the shelf-life and usage time of cooking oils by addition of herbs which can increase resistance of the oil to oxidation. Results have implications also for health, as it is possible that ingestion of these herbs could increase resistance of polyunsaturated fatty acids of cell membranes and lipoproteins to oxidation within the body.
ISSN:0921-9668
1573-9104
DOI:10.1007/s11130-006-0040-6