[Antioxidant activity of vegetable oils with various omega-6/omega-3 fatty acids ratio].
Antioxidant activity and the oxidative stability were investigated in flax, sesame, silybum oils and oils with different omega-6/omega-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/omega-9 and thermal stability (50 degrees C); between gamma-tocopherol content and resistantance to oxidative changes after storage at (10 +/- 2) degrees C for 6 months.
Guseva
D A
DA
Prozorovskaia
N N
NN
Shironin
A V
AV
Sanzhakov
M A
MA
Evteeva
N M
NM
Rusina
I F
IF
Kasaikina
O T
OT
D000975:Antioxidants / Q000737:chemistry*; D001555:Benzene Derivatives / Q000737:chemistry; D015525:Fatty Acids, Omega-3 / Q000737:chemistry*; D043371:Fatty Acids, Omega-6 / Q000737:chemistry*; D005609:Free Radicals / Q000737:chemistry; D006358:Hot Temperature; D010084:Oxidation-Reduction; D010938:Plant Oils / Q000737:chemistry*; D024504:gamma-Tocopherol / Q000737:chemistry
D000975:Antioxidants; D001555:Benzene Derivatives; D015525:Fatty Acids, Omega-3; D043371:Fatty Acids, Omega-6; D005609:Free Radicals; D010938:Plant Oils; D024504:gamma-Tocopherol; C015763:cumene