Total antioxidant capacity of edible vegetable oils: chemical determinants and associations with oil quality

Detalhes bibliográficos
Autor(a) principal: CASTELO-BRANCO, Vanessa Naciuk
Data de Publicação: 2023
Outros Autores: TORRES, Alexandre Guedes
Tipo de documento: Artigo
Idioma: por
Título da fonte: Revista de Nutrição
Texto Completo: https://periodicos.puc-campinas.edu.br/nutricao/article/view/9297
Resumo: The total antioxidant capacity of edible vegetable oils is determined by their physical-chemical composition and might be associated with their quality attributes, especially with bioactivity and possibly with oxidative tability. The current review presents the fundamentals of total antioxidant capacity assays and critically evaluates the assays applicable to the analysis of oils. The role of the chemical components of edible oils as determinants of total antioxidant capacity is discussed, as well as the potential associations between antioxidant capacity and bioactivity or oxidative stability of the selected oils. Finally, we discuss evidences that, if systematically addressed in future experimental work, the application of total antioxidant capacity assays to vegetable oils might contribute to link the knowledge about their chemical composition with their bioactivity, and possibly with the stability of specific vegetable oils. Thus, antioxidant capacity assays can potentially be used for the quality control of edible oils
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spelling Total antioxidant capacity of edible vegetable oils: chemical determinants and associations with oil qualityCapacidade antioxidante total de óleos vegetais comestíveis: determinantes químicos e sua relação com a qualidade dos óleosAntioxidantsPlant oilsLipid peroxidationFree radicalsAntioxidantesÓleos vegetaisPeroxidação de lipídeosRadicais livresThe total antioxidant capacity of edible vegetable oils is determined by their physical-chemical composition and might be associated with their quality attributes, especially with bioactivity and possibly with oxidative tability. The current review presents the fundamentals of total antioxidant capacity assays and critically evaluates the assays applicable to the analysis of oils. The role of the chemical components of edible oils as determinants of total antioxidant capacity is discussed, as well as the potential associations between antioxidant capacity and bioactivity or oxidative stability of the selected oils. Finally, we discuss evidences that, if systematically addressed in future experimental work, the application of total antioxidant capacity assays to vegetable oils might contribute to link the knowledge about their chemical composition with their bioactivity, and possibly with the stability of specific vegetable oils. Thus, antioxidant capacity assays can potentially be used for the quality control of edible oilsA capacidade antioxidante total de óleos vegetais comestíveis é determinada por sua composição físico-química e pode estar associada a atributos de qualidade dos óleos, especialmente a sua bioatividade e possivelmente a sua estabilidade oxidativa. Este artigo apresenta os fundamentos dos ensaios de capacidade antioxidante total e avalia criticamente os ensaios aplicáveis na análise de óleos e os pontos críticos nas aplicações dos ensaios para a análise dessas amostras. Discute-se o potencial papel dos componentes químicos dos óleos comestíveis como determinantes da capacidade antioxidante total, assim como a possível relação da capacidade antioxidante com a bioatividade e a estabilidade oxidativa dos óleos. Finalmente, discutem-se evidências de que, caso seja sistematicamente investigado em trabalhos experimentais futuros, o uso de ensaios de capacidade antioxidante total na análise de óleos vegetais pode contribuir para integrar o conhecimento da composição química com a bioatividade e possivelmente com a estabilidade de óleos vegetais específicos. Dessa forma, os ensaios de capacidade antioxidante apresentam potencial para aplicação no controle da qualidade integral de óleos comestíveis.Núcleo de Editoração – PUC-Campinas2023-08-23info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersionapplication/pdfhttps://periodicos.puc-campinas.edu.br/nutricao/article/view/9297Brazilian Journal of Nutrition; Vol. 24 No. 1 (2011): Revista de NutriçãoRevista de Nutrição; Vol. 24 Núm. 1 (2011): Revista de NutriçãoRevista de Nutrição; v. 24 n. 1 (2011): Revista de Nutrição1678-9865reponame:Revista de Nutriçãoinstname:Pontifícia Universidade Católica de Campinas (PUC-CAMPINAS)instacron:PUC_CAMPporhttps://periodicos.puc-campinas.edu.br/nutricao/article/view/9297/6674Copyright (c) 2023 Vanessa Naciuk CASTELO-BRANCO, Alexandre Guedes TORREShttps://creativecommons.org/licenses/by/4.0info:eu-repo/semantics/openAccessCASTELO-BRANCO, Vanessa Naciuk TORRES, Alexandre Guedes 2023-12-05T17:27:50Zoai:ojs.periodicos.puc-campinas.edu.br:article/9297Revistahttp://www.scielo.br/rnPRIhttps://periodicos.puc-campinas.edu.br/nutricao/oai||sbi.submissionrn@puc-campinas.edu.br1678-98651415-5273opendoar:2023-12-05T17:27:50Revista de Nutrição - Pontifícia Universidade Católica de Campinas (PUC-CAMPINAS)false
dc.title.none.fl_str_mv Total antioxidant capacity of edible vegetable oils: chemical determinants and associations with oil quality
Capacidade antioxidante total de óleos vegetais comestíveis: determinantes químicos e sua relação com a qualidade dos óleos
title Total antioxidant capacity of edible vegetable oils: chemical determinants and associations with oil quality
spellingShingle Total antioxidant capacity of edible vegetable oils: chemical determinants and associations with oil quality
CASTELO-BRANCO, Vanessa Naciuk
Antioxidants
Plant oils
Lipid peroxidation
Free radicals
Antioxidantes
Óleos vegetais
Peroxidação de lipídeos
Radicais livres
title_short Total antioxidant capacity of edible vegetable oils: chemical determinants and associations with oil quality
title_full Total antioxidant capacity of edible vegetable oils: chemical determinants and associations with oil quality
title_fullStr Total antioxidant capacity of edible vegetable oils: chemical determinants and associations with oil quality
title_full_unstemmed Total antioxidant capacity of edible vegetable oils: chemical determinants and associations with oil quality
title_sort Total antioxidant capacity of edible vegetable oils: chemical determinants and associations with oil quality
author CASTELO-BRANCO, Vanessa Naciuk
author_facet CASTELO-BRANCO, Vanessa Naciuk
TORRES, Alexandre Guedes
author_role author
author2 TORRES, Alexandre Guedes
author2_role author
dc.contributor.author.fl_str_mv CASTELO-BRANCO, Vanessa Naciuk
TORRES, Alexandre Guedes
dc.subject.por.fl_str_mv Antioxidants
Plant oils
Lipid peroxidation
Free radicals
Antioxidantes
Óleos vegetais
Peroxidação de lipídeos
Radicais livres
topic Antioxidants
Plant oils
Lipid peroxidation
Free radicals
Antioxidantes
Óleos vegetais
Peroxidação de lipídeos
Radicais livres
description The total antioxidant capacity of edible vegetable oils is determined by their physical-chemical composition and might be associated with their quality attributes, especially with bioactivity and possibly with oxidative tability. The current review presents the fundamentals of total antioxidant capacity assays and critically evaluates the assays applicable to the analysis of oils. The role of the chemical components of edible oils as determinants of total antioxidant capacity is discussed, as well as the potential associations between antioxidant capacity and bioactivity or oxidative stability of the selected oils. Finally, we discuss evidences that, if systematically addressed in future experimental work, the application of total antioxidant capacity assays to vegetable oils might contribute to link the knowledge about their chemical composition with their bioactivity, and possibly with the stability of specific vegetable oils. Thus, antioxidant capacity assays can potentially be used for the quality control of edible oils
publishDate 2023
dc.date.none.fl_str_mv 2023-08-23
dc.type.driver.fl_str_mv info:eu-repo/semantics/article
info:eu-repo/semantics/publishedVersion
format article
status_str publishedVersion
dc.identifier.uri.fl_str_mv https://periodicos.puc-campinas.edu.br/nutricao/article/view/9297
url https://periodicos.puc-campinas.edu.br/nutricao/article/view/9297
dc.language.iso.fl_str_mv por
language por
dc.relation.none.fl_str_mv https://periodicos.puc-campinas.edu.br/nutricao/article/view/9297/6674
dc.rights.driver.fl_str_mv Copyright (c) 2023 Vanessa Naciuk CASTELO-BRANCO, Alexandre Guedes TORRES
https://creativecommons.org/licenses/by/4.0
info:eu-repo/semantics/openAccess
rights_invalid_str_mv Copyright (c) 2023 Vanessa Naciuk CASTELO-BRANCO, Alexandre Guedes TORRES
https://creativecommons.org/licenses/by/4.0
eu_rights_str_mv openAccess
dc.format.none.fl_str_mv application/pdf
dc.publisher.none.fl_str_mv Núcleo de Editoração – PUC-Campinas
publisher.none.fl_str_mv Núcleo de Editoração – PUC-Campinas
dc.source.none.fl_str_mv Brazilian Journal of Nutrition; Vol. 24 No. 1 (2011): Revista de Nutrição
Revista de Nutrição; Vol. 24 Núm. 1 (2011): Revista de Nutrição
Revista de Nutrição; v. 24 n. 1 (2011): Revista de Nutrição
1678-9865
reponame:Revista de Nutrição
instname:Pontifícia Universidade Católica de Campinas (PUC-CAMPINAS)
instacron:PUC_CAMP
instname_str Pontifícia Universidade Católica de Campinas (PUC-CAMPINAS)
instacron_str PUC_CAMP
institution PUC_CAMP
reponame_str Revista de Nutrição
collection Revista de Nutrição
repository.name.fl_str_mv Revista de Nutrição - Pontifícia Universidade Católica de Campinas (PUC-CAMPINAS)
repository.mail.fl_str_mv ||sbi.submissionrn@puc-campinas.edu.br
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