Record Details

Total antioxidant activity of selected vegetable oils and their influence on total antioxidant values in vivo: A photochemiluminescence based analysis.

IR@CSIR-CFTRI

View Archive Info
 
 
Field Value
 
Relation http://ir.cftri.com/11616/
http://dx.doi.org/10.1016/j.foodchem.2014.05.064
 
Title Total antioxidant activity of selected vegetable oils and their influence
on total antioxidant values in vivo: A photochemiluminescence based
analysis.
 
Creator Sugasini, D.
Poorna Chandra Rao, Yalagala
Lokesh, B. R.
 
Subject 19 Lipids-oils/fats
32 Antioxidants
 
Description This study evaluated the antioxidant activity of vegetable oils using photochemiluminescence based
assay. The following oils were selected for the study – palm oil (PO); olive oil (OLO); sunflower oil
(SNO); rice bran oil (RBO); sesame oil (SESO) and linseed oil (LSO). The antioxidant activity of oils was
reduced significantly when unsaponifiable matter was removed from the oils. The rats fed unsaponifiable
matter removed vegetable oils showed significantly reduced antioxidant activity but no change in overall
fatty acid composition in serum lipids. Therefore the minor constituents in unsaponifiable matter influences
antioxidant activity exhibited by vegetable oils.
 
Date 2014
 
Type Article
PeerReviewed
 
Format application/pdf
 
Language en
 
Rights —
 
Identifier http://ir.cftri.com/11616/1/Food%20Chemistry%2C%20Volume%20164%2C%201%20December%202014%2C%20Pages%20551-555.pdf
Sugasini, D. and Poorna Chandra Rao, Yalagala and Lokesh, B. R. (2014) Total antioxidant activity of selected vegetable oils and their influence on total antioxidant values in vivo: A photochemiluminescence based analysis. Food Chemistry, 164. pp. 551-555.