Abstract
Dietary free radicals carry significant health risks. Antioxidant capacity and total phenolic content of seven edible oil types [coconut oil-I (loosely packed-wholesale), coconut oil-II (pure, sold in bottles), olive oil, soya oil, sunflower oil, palm oil and mee (Madhuca longifolia) oil] were measured at unheated, heated and reheated stages, to determine the effects of repeated heating on the antioxidant activity. Free radical scavenging assay - 2,2–azinobis-3–ethylbenzothiazoline–6-sulphonate, expressed as Trolox equivalent antioxidant capacity (TEAC) per gram of oil and Folin-Ciocalteu method were used to determine the antioxidant capacity and the total polyphenolic content respectively. Statistical significance was tested using ANOVA Tukey’s post-hoc test. At an unheated stage, mee oil had the highest antioxidant capacity (220.71±5.45 μg/g TEAC) followed by olive oil (22.10±2.77μg/g TEAC) and coconut oil-I (13.02±2.77μg/g TEAC). Other unheated oils showed negligible antioxidant capacities. First heating significantly reduced (p
Highlights
As an energy source, a biomolecule of the plasma membrane and a precursor of several hormones, dietary oils play an important role in the human diet [1]
Mee oil elicited the highest total phenolic content at all three stages, a decreased concentration was observed with heating
An increase in the total phenolic content in coconut oil I, sunflower oil and coconut oil II was observed with heating
Summary
A biomolecule of the plasma membrane and a precursor of several hormones, dietary oils play an important role in the human diet [1]. During the frying process, cooking oil is exposed to an extremely high temperature in the presence of air and moisture. Such conditions activate a series of complex chemical reactions to alter the fatty acid composition by oxidation, hydrolysis, polymerization and isomerization, eventually resulting in lipid peroxidation and polyphenolic compound generation [5]. Triacylglyceride oxidation and generation of unstable intermediates named hydroperoxides occur at high temperatures These intermediates are rapidly broken down into reactive free radicals. All these chemical changes reduce the quality, texture and nutritional value of cooking oils [6, 7]. Quantitative data are required to assess the effects of heating and repeated heating of different edible oils on humanhealth
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