Determination of Total Antioxidant Activity of Edible Oils as well as Their Aqueous and Organic Extracts by Chemilumines
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Determination of Total Antioxidant Activity of Edible Oils as well as Their Aqueous and Organic Extracts by Chemiluminescence Dionysios Christodouleas & Kyriakos Papadopoulos & Antony C. Calokerinos
Received: 6 September 2010 / Accepted: 14 December 2010 / Published online: 6 January 2011 # Springer Science+Business Media, LLC 2011
Abstract A sensitive and simple method is described for the evaluation of total antioxidant activity of olive and seed oils and their corresponding aqueous and organic extracts based on the chemiluminescent reaction of lucigenin with hydrogen peroxide. The method was fully validated for precision, trueness, robustness, additivity, and uncertainty. Validation results demonstrated that the method is able to measure the antioxidant activity of untreated edible oils as well as their hydrophilic and lipophilic extracts and posses all necessary quality factors required for routine analysis. Comparison of results with those obtained by the 1,1diphenyl-2-picryl-hydrazyl (DPPH) and Folin–Ciocalteu methods has indicated a significant correlation between them. Furthermore, it was found that extra virgin olive oils exhibit two to three times higher total antioxidant activity than refined olive oils and seed oils, and the contribution of antioxidant activity of organic and aqueous extracts of oils to the corresponding total antioxidant activity is significantly different in olive oils than seed oils. Keywords Chemiluminescence . Antioxidant activity . Edible oils . Lucigenin
D. Christodouleas : K. Papadopoulos Institute of Physical Chemistry, N.C.S.R. “Demokritos”, 15310 Ag. Paraskevi, Athens, Greece D. Christodouleas : A. C. Calokerinos (*) Laboratory of Analytical Chemistry, Department of Chemistry, National and Kapodistrian University of Athens, Panepistimiopolis, 15771 Athens, Greece e-mail: [email protected]
Introduction Edible oils are the main source of fat in contemporary diet and depending on their origin, they are characterized as olive oil, corn oil, sunflower oil, soya oil, sesame oil, etc. Edible oils contain major and minor components with distinct properties. Major components correspond to more than 98% of the total weight of oil and are mainly lipophilic since they contain triacylglycerols and free fatty acids. Minor components consist of more than 230 hydrophilic and lipophilic compounds and represent the 2–5% of total weight of oil (Cert et al. 2000; Murkovic et al. 2004; Carrasco-Pancorbo et al. 2005). Seed oils contain mainly lipophilic compounds due to the extraction procedure since lipophilic solvents, such as hexane, are used. Minor components are responsible for the organoleptic characteristics of oil, such as taste and aroma as well as the health beneficial properties (Kalua et al. 2007). Antioxidant activity (AA) is the ability of a compound to suppress, delay, or prevent harmful oxidation processes, mainly caused by reactive oxygen species (ROS). The health benefits of the consumption of foods, rich in antioxidants, have been extensively reviewed (Tripoli et al. 200
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