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Journals / Akademik Gıda / 2009 / Cilt: 7 - Sayı: 6

Total Antioxidant Capacity and Total Phenol Contents of Turkish Edible Oils

Türkiye’de Tüketilen Yemeklik Yağların Toplam Antioksidan Kapasitesi ve Toplam Fenol İçeriği

Salih GÜZEL
Emine Nur HERKEN
Ozcan EREL
Pages
13–17
Publication Date
2009-12-01
DOI
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AI Summary & Key Takeaways

AI Insight
⚡ TL;DR(Too Long; Didn't Read)

TAC results of the oils were correlated with TP of them and the correlation coefficients between TP and TAC1, TAC2, TAC3 were found as r=0.70, r=0.65 and r=0.07 respectively

📌 3 Key Takeaways

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Objective & Hypothesis:This study was designed to determine and compare total antioxidant capacity TAC and total phenol contents TP of some common edible oil samples corn, sunflower, hazelnut, soybean, cotton, olive oil virgin, riviera and extra virgin types consumed in Turkey.
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Key Findings & Data:TAC of the samples were assessed by using three methods, two of them were more recently developed methods TAC1 and TAC2 using Fe+2-o-dianisidine complex and ABTS [2-2 azinobis 3-methybenzothiazoline-6-sulfonate ] radical respectively and one TAC3 was FRAP ferric reducing ability of plasma assay.
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Conclusion & Impact:TAC results of the oils were correlated with TP of them and the correlation coefficients between TP and TAC1, TAC2, TAC3 were found as r=0.70, r=0.65 and r=0.07 respectively
🔬Design:Research Article
📍Scope:Comprehensive Sample
⚙️Variables:Antioksidan · Yemeklik yağlar · Fenolik bileşikler

Abstract

This study was designed to determine and compare total antioxidant capacity TAC and total phenol contents TP of some common edible oil samples corn, sunflower, hazelnut, soybean, cotton, olive oil virgin, riviera and extra virgin types consumed in Turkey. Such data is of importance for the evaluation of nutritional and health impact of these oils. TAC of the samples were assessed by using three methods, two of them were more recently developed methods TAC1 and TAC2 using Fe+2-o-dianisidine complex and ABTS [2-2 azinobis 3-methybenzothiazoline-6-sulfonate ] radical respectively and one TAC3 was FRAP ferric reducing ability of plasma assay. Among the oils, extra virgin olive oil had the highest TAC and TP followed by virgin olive oil, whereas soybean oil and hazelnut oil had lower values. TAC results of the oils were correlated with TP of them and the correlation coefficients between TP and TAC1, TAC2, TAC3 were found as r=0.70, r=0.65 and r=0.07 respectively

Özet

Bu çalışma, Türkiye'de yaygın tüketilen bazı yemeklik yağ örneklerinin mısır, ayçiçeği, fındık, soya, pamuk, zeytin naturel, riviera ve sızma çeşitleri toplam antioksidan kapasite TAC ve toplam fenol içeriklerinin TP belirlenmesi ve karşılaştırılması amacıyla gerçekleştirilmiştir. Veriler, bu yağların beslenme ve sağlığa etkilerinin belirlenmesi açısından önemlidir. Örneklerin TAC değerleri, iki tanesi yakın zamanda geliştirilen ve sırasıyla Fe+2-o-dianizidin kompleksi ve ABTS [2-2 azinobis 3-metilbenzotiazolin-6-sulfonat ] radikallerinin kullanıldığı TAC1 ve TAC2 metotları ve bir tanesi de TAC3 FRAP plazmanın ferrik indirgeme kabiliyeti metodu olan üç yöntemle ölçülmüştür. En yüksek TAC ve TP içerikleri sızma zeytinyağında bulunmuş ve naturel zeytinyağı değerleri bunu takip etmiş, fakat soya ve fındık yağları daha düşük değerlere sahip bulunmuştur. Örneklerin TAC ve TP değerleri arasındaki ilişki incelenmiş ve TP ile TAC1, TAC2, TAC3 değerlerinin sırasıyla r=0.70, r=0.65 ve r=0.07 korelasyon katsayıları ile ilişkili olduğu belirlenmiştir

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Cite This Article

GÜZEL, S., HERKEN, E. N., EREL, O. (2009). Total Antioxidant Capacity and Total Phenol Contents of Turkish Edible Oils. Akademik Gıda, Cilt: 7 - Sayı: 6, 13–17. https://ajindex.com/articles/454898

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