Abstract
Problem statement: Some vegetable oils contains natural antioxidants such as beta carotene and vitamin E namely tocopherol and tocotrienol. Different vegetable oils contained different amount of vitamin E and β-carotene. Approach: Study was carried out to investigate the natural antioxidants (vitamin E and beta carotene) composition in four different vegetable oils [Red Palm Olein (RPO), palm plein (PO), Corn Oil (CO) and Coconut Oil (COC)]. Results: The results showed that RPO contained the highest amount of vitamin E and β-carotene compared to the other three types of vegetable oils studied. Conclusion: The RPO can be considered as a good source of natural antioxidant (tocopherol, tocotrienol and β-carotene).
Highlights
Antioxidant nutrients such as ascorbic acid, α- methyl groups and is the most active form. βtocopherol and the carotenoids are present in plant- Tocopherol and γ-tocopherol have two methyl groups
The main sources of biological function of vitamin E active compounds is vitamin E active compounds in the human diet are part of the antioxidants which protects the vegetable fats and oils and products derived from them polyunsaturated fatty acids of cell membranes from while tocopherols are generally present in nuts and free-radical damage and takes part in the oxidative common vegetable oils
There is a possibility that vitamin E isomers with only one or two double bonds in the side chain are present in palm oil (Ng et al, 2004)
Summary
The main sources of biological function of vitamin E active compounds is vitamin E active compounds in the human diet are part of the antioxidants which protects the vegetable fats and oils and products derived from them polyunsaturated fatty acids of cell membranes from while tocopherols are generally present in nuts and free-radical damage and takes part in the oxidative common vegetable oils. Tocopherols and tocotrienols are fat-soluble have different biological activities towards free radicals vitamin E isomers and the major antioxidants of and may play significant role as signaling molecule in vegetable oils (Kalyana et al, 2003). Β-Carotene is generally regarded as the most commercially important and widely used carotenoid It is used as a food coloring agent, an antioxidant and safe pro-vitamin A source. The main aim of this study was to determine the antioxidants (vitamin E and β-carotene) in four different vegetable oils (red palm olein, palm oil, corn oil and coconut oil) using High Performance Liqid Chromatography (HPLC) and spectrophotometer
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