TY  - GEN
T1  - Selective ABTS and DPPH- radical scavenging activity of peroxide from vegetable oils
A1  - Neelamegam, P.
LA  - English
YR  - 2016
UL  - http://discoverylib.upm.edu.my/discovery/Record/oai:http:--agris.upm.edu.my:0-11326
AB  - Vegetable oils contain natural antioxidants like sterols, phosphatides, tocopherols, tocotrienols etc. In the present study, the efficiency and stability of natural antioxidant in unrefined mustard oil, groundnut oil and sesame oil on heating is studied. The oils undergo five cycles of heating to a frying temperature (210°C) and their antioxidant activity is premeditated using radical scavenging assay. The inhibition concentration of unheated and heated mustard oil, groundnut oil and sesame oil (with solvent benzene) and the stability of natural antioxidant at different concentrations are evaluated using 2, 2’-azino-bis 3-ethylbenzthiazoline-6-sulfonic acid (ABTS) and 2,2-diphenyl-1-picrylhydrazyl (DPPH) radical method. The result showed that the antioxidant activity in unheated oils are more compared to heated oils using ABTS radical scavenging activity (IC50 24.31, 25.26 and 24.42 for unheated and IC50 49.7, 54.55 and 46.39 for heated). The scavenging activity is also studied using DPPH analysis (IC50 26.22, 27.37 and 28.25 for unheated and IC50 53.3, 59.49 and 49.18 for heated). The ABTS method is highly correlated with DPPH and the correlation coefficient is computed (Pearson’s correlation r <0.04; p<0.01).
KW  - Vegetable oils
KW  - Natural antioxidants
KW  - Mustard oil
KW  - Groundnut oil
KW  - Sesame oil
KW  - Stability
KW  - Heating
KW  - Frying
KW  - Peroxides
ER  -