Antioxidant activity of vegetable oils with different omega-6/omega-3 fatty acids ratio

• Published in: Biochemistry (Moscow). Supplement. Series B, Biomedical chemistry Vol. 4; no. 4; pp. 366 - 371
• Main Authors: Guseva, D. A., Prozorovskaya, N. N., Shironin, A. V., Sanzhakov, M. A., Evteeva, N. M., Rusina, I. F., Kasaikina, O. T.
• Format: Journal Article
• Language: English
• Published: Dordrecht SP MAIK Nauka/Interperiodica 01-12-2010; Springer Nature B.V
• Subjects: Antioxidants; Biochemistry; Bioorganic Chemistry; Chemistry; Chemistry and Materials Science; Fatty acids; Medicinal Chemistry; Nutrition; Vegetable oils; antiradical activity; flax oil; seed blend oils; antioxidant content; oxidative stability; sesame oil; silybum oil
• ISSN: 1990-7508; 1990-7516
• DOI: 10.1134/S1990750810040074

The antioxidant activity and the oxidative stability of flax, sesame, silybum oils and seed blend oils with different ω-6/ω-3 fatty acid ratios have been investigated. The antioxidant content (AO) in crude oils and their reactivity towards peroxyl radicals were studied using the kinetic method based on oil addition to the model reaction of cumene oxidation. There were correlations between the ratio polyunsaturated fatty acids (PUFA)/ω-9 and thermal stability (50°C); between the effect of γ-tocopherol content and oil resistance to oxidative changes during long-term storage at (10 ± 2)°C.