Total antioxidant capacity of edible vegetable oils: chemical determinants and associations with oil quality
Autor(a) principal: | |
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Data de Publicação: | 2023 |
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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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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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1799126072548130816 |