Abstract
AbstractThe total antioxidant capacity of edible vegetable oils corresponds to the integrated action of the complex mixture of antioxidant components against oxidation reactions in these oils, and takes into account potential physical and chemical interactions between oil components. Consequently, the total antioxidant capacity might be an indicator of quality attributes of edible oils, such as bioactivity and oxidative stability. In this paper we present an overview of the antioxidant capacity assays currently applied to the analysis of edible oils, and we briefly review current evidence indicating associations of the total antioxidant capacity (TAC) with the bioactivity and the oxidative stability of vegetable oils. Based on these data, we discuss the potential application of TAC assays for integrated quality control of edible vegetable oils, which includes bioactivity and oxidative stability.
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