Antiоxidant activity of vegetable oils with different omega-6/omega-3 fatty acids ratio

   
Guseva D.A.1, Prozorovskaya N.N.2 , Shironin A.V.2, Sanzhakov M.A.2, Evteeva N.M.3, Kasaikina O.T.4, Rusina I.F.4

1. Moscow State University of Technique and Control
2. Institute of Biomedical Chemistry, Russian Medical Academy of Sciences
3. Institute of Biochemical Physics, Russian Academy of Sciences
4. Institute of Chemical Physics, Russian Academy of Sciences
Section: Experimental/Clinical Study
DOI: 10.18097/pbmc20105603342      UDK: 541.127      PubMed Id: 20695213
Year: 2010  Volume: 56  Issue: 3  Pages: 342-350
Antioxidant activity and the oxidative stability were investigated in flax, sesame, silybum oils and oils with different ω-6/ω-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/ω-9 and thermal stability (50°C); between γ-tocopherol content and resistantance to oxidative changes after storage at (10±2)°C for 6 months.
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Guseva D.A., Prozorovskaya N.N., Shironin A.V., Sanzhakov M.A., Evteeva N.M., Kasaikina O.T., Rusina I.F. (2010) Biomeditsinskaya khimiya, 56(3), 342-350.
This paper is also available as the English translation:10.1134/S1990750810040074
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