Journal
FOOD CHEMISTRY
Volume 111, Issue 2, Pages 421-427Publisher
ELSEVIER SCI LTD
DOI: 10.1016/j.foodchem.2008.04.008
Keywords
antioxidant; tree nut oil extracts; trolox equivalent antioxidant capacity (TEAC); 1,1-diphenyl-2-picrylhydrazyl (DPPH); radical scavenging capacity; beta-carotene bleaching test; oxygen radical absorbance capacity (ORAC); photochemiluminescence inhibition assay
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The antioxidative components of tree nut oils were extracted using a solvent stripping process. Tree nut oil extracts contained phospholipids, sphingolipids, sterols and tocopherols. The chloroform/methanol extracted oils had higher amounts of phenolic compounds than their hexane extracted counterparts. The antioxidant activity of tree nut oil minor component extracts were assessed using the 2,2-azino-bis (3-ethylbenzthiazoline sulphonate) (ABTS) radical scavenging activity, 1,1-diphenyl-2-picrylhydrazyl (DPPH) radical scavenging capacity, beta-carotene bleaching test, oxygen radical absorbance capacity (ORAC) and photochemiluminescence inhibition assays. Results of these studies demonstrated that extracts of chloroform/methanol extracted oils possessed higher antioxidant activities than extracts of their hexane extracted counterparts. Meanwhile the extract of chloroform/methanol extracted pecan oil possessed the highest antioxidant activity. (C) 2008 Elsevier Ltd. All rights reserved.
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