Determination of antioxidant capacities of vegetable oils by ferric-ion spectrophotometric methods

Szydłowska‐Czerniak, Aleksandra; Dianoczki, Csilla; Recseg, Katalin; Karlovits, György; Szłyk, Edward

doi:10.1016/j.talanta.2008.04.055

Cited by 161 publications

(102 citation statements)

References 36 publications

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“…ACs of rapeseed meal as well as the refined and fortified rapeseed oils were determined by a spectrophotometric FRAP method [27]. In our procedure, freshly prepared FRAP reagent (2.5 mL of 10 mM TPTZ solution in 40 mM HCl, 2.5 mL of 20 mM FeCl 3 , and 25 mL of 0.1 M acetate buffer, pH 3.6) was incubated at 378C for 10 min.…”

Section: Ferric-reducing Antioxidant Power (Frap) Methodsmentioning

confidence: 99%

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Antioxidant capacity of rapeseed meal and rapeseed oils enriched with meal extract

Szydłowska‐Czerniak

Amarowicz

Szłyk

2010

Euro J Lipid Sci & Tech

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Response surface methodology (RSM) was used to evaluate the quantitative effects of two independent variables: solvent polarity and temperature of the extraction process on the antioxidant capacity (AC) and total phenolics content (TPC) in meal rapeseed extracts. The mean AC and TPC results for meal ranged between 1181-9974 mmol TE/100 g and 73.8-814 mg sinapic acid/100 g of meal. The experimental results of AC and TPC were close to the predicted values calculated from the polynomial response surface models equations (R 2 ¼ 0.9758 and 0.9603, respectively). The effect of solvent polarity on AC and TPC in the examined extracts was about 3.6 and 2.6 times greater, respectively, than the effect of processing temperature. The predicted optimum solvent polarity of e ¼ 78.3 and 63.8, and temperature of 89.4 and 74.28C resulted in an AC of 10 014 mmol TE/100 g and TPC of 863 mg SAE/100 g meal, respectively. The phenolic profile of rapeseed meal was determined by an HPLC method. The main phenolics in rapeseed meal were sinapine and sinapic acid. Refined rapeseed oils were fortified with an extract -rich in polyphenols -obtained from rapeseed meal. The supplemented rapeseed oil had higher AC and TPC than the refined oil without addition of meal extracts. However, AC and TPC in the enriched oils decreased during storage. The TPC in the studied meal extracts and rapeseed oils correlated significantly ( p<0.0000001) positively with their AC (R 2 ¼ 0.9387).Practical applications: Many bioactive compounds extracted from rapeseed meal provide health benefits and have antioxidative properties. Therefore, it seems worth to consider the application of antioxidants extracted from the rapeseed meal for the production of rapeseed oils with potent AC. Moreover, antioxidants extracted from the rapeseed meal were added to refined rapeseed oil in order to enhance its AC. AC was then tested by FRAP assay. FRAP method is based on the reduction of the ferric tripyridyltriazine (Fe 3þ -TPTZ) complex to the ferrous tripyridyltriazine (Fe 2þ -TPTZ), and it is simple, fast, low cost, and robust method. FRAP method does not require specialized equipment and can be performed using automated, semi-automatic, or manual methods. Therefore the proposed FRAP method can be employed by the fat industry laboratories to asses the AC of rapeseed oils and meal.

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Section: Ferric-reducing Antioxidant Power (Frap) Methodsmentioning

confidence: 99%

“…TPC was determined spectrophotometrically using the Folin-Ciocalteu's phenol reagent, according to a procedure described previously [27]. Calibration curves were prepared for the working solutions of sinapic acid (SAE) in the concentration range 1-8 mg/mL.…”

Section: Determination Of Tpcmentioning

confidence: 99%

Antioxidant capacity of rapeseed meal and rapeseed oils enriched with meal extract

Szydłowska‐Czerniak

Amarowicz

Szłyk

2010

Euro J Lipid Sci & Tech

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“…FRs, particularly reactive oxygen species (ROS), easily interact with different cell molecules that are small, free biomolecules, such as amino acids, carbohydrates or unsaturated fatty acids, or complex biomolecules, such as proteins, nucleic acids, and lipoproteins, which cause different alterations and damages to living cells. The physiological level of ROS is involved in cell signaling pathways and protection against invading pathogens, whereas their increased concentration contributes to the development of various diseases, such as cancer, hypertension, diabetes, atherosclerosis, inflammation, and premature aging (Carocho & Ferreira, 2013;Szydłowska-Czerniak, Dianoczki, Recseg, Karlovits, & Szłyk, 2008).…”

Section: Introductionmentioning

confidence: 99%

Effects of plant extract antioxidative phenolic compounds on energetic status and viability of Saccharomyces cerevisiae cells undergoing oxidative stress

Chanaj-Kaczmarek

Wysocki

Karachitos

et al. 2015

Journal of Functional Foods

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“…Potato polyphenols have potential antihypertensive activities and act as moderate angiotensin-converting enzyme inhibitors, and they exert hepatoprotective effects (Ševčík et al 2009). Furthermore, antioxidant compounds in vegetable oils exhibit an antiradical activity, and they are important in prevention and treatment of the mentioned diseases (Szydłowska-Czerniak et al 2008a;Tuberoso et al 2007). Moreover, meats and their products are known as sources of endogenous enzymatic and non-enzymatic antioxidants (Jung et al 2010;Moñino et al 2008;Sacchetti et al 2008).…”

Section: Introductionmentioning

confidence: 99%

Determination of Antioxidant Capacity of Unprocessed and Processed Food Products by Spectrophotometric Methods

2011

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Two electron transfer (ET) reaction-based methods, ferric reducing antioxidant power (FRAP) and Folin-Ciocalteu (FC) reducing capacity, were used for the determination of total antioxidant capacity of vegetable oils (rapeseed, palm and extra virgin olive oils), meat samples (poultry and pork) and potatoes before and after the frying process under domestic frying conditions. Before frying, potatoes had the highest FRAP value (276.7 μmol Trolox/100 g), whereas extra virgin olive oil revealed the highest FolinCiocalteu Index (FCI=443.2 μmol Trolox/100 g). Antioxidant capacity of methanolic extracts of raw meat (9.0-9.4 μmol Trolox/100 g and 135.7-160.1 μmol Trolox/100 g for FRAP and FC methods, respectively) was lower than FRAP (133.4-149.6 μmol Trolox/100 g) and FCI (156.2-443.2 μmol Trolox/100 g) of unheated rapeseed and extra virgin olive oils. However, antioxidant capacity of the studied food samples changed after frying process. Positive correlations (correlation coefficients ranged between 0.5742 and 0.9942) were found between the two analytical methods used to determine the antioxidant capacity of unprocessed and processed food products. The results of principal component analysis (PCA) indicate that there are differences between total amounts of antioxidants in raw and fried food products.

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Determination of antioxidant capacities of vegetable oils by ferric-ion spectrophotometric methods

Cited by 161 publications

References 36 publications

Antioxidant capacity of rapeseed meal and rapeseed oils enriched with meal extract

Antioxidant capacity of rapeseed meal and rapeseed oils enriched with meal extract

Effects of plant extract antioxidative phenolic compounds on energetic status and viability of Saccharomyces cerevisiae cells undergoing oxidative stress

Determination of Antioxidant Capacity of Unprocessed and Processed Food Products by Spectrophotometric Methods

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