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Antioxidant protection of edible oils.

Cheung SC, Szeto YT, Benzie IF

Department of Health Technology and Informatics, The Hong Kong Polytechnic University, Hung Hom, Kowloon, Hong Kong, China.

The ability of different cooking oils to withstand oxidation was investigated in relation to their native antioxidant capacity [measured as the Ferric Reducing/Antioxidant Power (FRAP) value]. The antiperoxidation effect of the presence of the Chinese herbs, du-zhong (Cortex Eucommia ulmoides) and ginseng (Panax ginseng C.A. Mayer) in corn oil was also investigated over 26 days' storage at 55 degrees C. Results showed that sesame oil had the highest FRAP value (803 microM), followed by canola oil (400 microM), and sunflower, peanut, corn and olive oils (100-153 microM). Oils with higher intrinsic antioxidant content showed higher resistance to oxidation, although this was not statistically significant. Corn oil to which was added the herbs du-zhong, ginseng or both had increased resistance to oxidation (conjugated diene level and lipid peroxide formation) over 26 days. FRAP values of the oil/herb mixtures decreased during this time, implying utilisation of herbal antioxidants. Results have implications for increasing the shelf-life and usage time of cooking oils by addition of herbs which can increase resistance of the oil to oxidation. Results have implications also for health, as it is possible that ingestion of these herbs could increase resistance of polyunsaturated fatty acids of cell membranes and lipoproteins to oxidation within the body.

Published 23 February 2007 in Plant Foods Hum Nutr, 62(1): 39-42.
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