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

Antioxidant activity and the oxidative stability were investigated in flax, sesame, silybum oils and oils with different omega-6/omega-3 fatty acid ratio. The content of antioxidants (AO) in crude oils and their reactivity towards peroxyl radicals were studied using kinetic method for addition of oi...

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Bibliographic Details
Published in:	Biomeditsinskaia khimiia Vol. 56; no. 3; p. 342
Main Authors:	Guseva, D A, Prozorovskaia, N N, Shironin, A V, Sanzhakov, M A, Evteeva, N M, Rusina, I F, Kasaikina, O T
Format:	Journal Article
Language:	Russian
Published:	Russia (Federation) 01-05-2010
Subjects:	Antioxidants - chemistry Benzene Derivatives - chemistry Fatty Acids, Omega-3 - chemistry Fatty Acids, Omega-6 - chemistry Free Radicals - chemistry gamma-Tocopherol - chemistry Hot Temperature Oxidation-Reduction Plant Oils - chemistry
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Summary:	Antioxidant activity and the oxidative stability were investigated in flax, sesame, silybum oils and oils with different omega-6/omega-3 fatty acid ratio. The content of antioxidants (AO) in crude oils and their reactivity towards peroxyl radicals were studied using kinetic method for addition of oil in a model reaction of cumol oxidation. There were correlations between PUFA/omega-9 and thermal stability (50 degrees C); between gamma-tocopherol content and resistantance to oxidative changes after storage at (10 +/- 2) degrees C for 6 months.
ISSN:	2310-6972