Prooxidant capacity of thermoxidised plant oilséblová Z., Součková Š., Fišnar J., Koplík R. (2015): Prooxidant capacity of thermoxidised plant oils. Czech J. Food Sci., 33: 416-423.
download PDF
The prooxidant capacity of rapeseed, sunflower, soybean, and olive oil was determined before and after heating at a temperature of 180°C for 2, 4, and 6 hours. It was quantified as losses of α-tocopherol caused by the studied oils during 24-h incubation of their acetone–methanol solutions with addition of α-tocopherol at 30°C, whereas the decrease in α-tocopherol concentration was studied as a decrease in antioxidant capacity determined by the spectrophotometric DPPH (2,2-diphenyl-1-picrylhydrazyl) method. During heating of all the studied plant oils, the prooxidant capacity grew due to the formation of reactive lipid oxidation products, but, except the sunflower oil, it did not depend on the time of heating – after the initiatory increase, the prooxidant capacity typically remained approximately constant or decreased. The prooxidant capacity of the heated oils ranged from 58 mg to 360 mg α-tocopherol/kg and decreased in the order soybean oil > rapeseed oil > olive oil ≈ sunflower oil. It did not correlate with the content of polymerised triacylglycerols (except the sunflower oil) and was generally higher than the residual content of α-tocopherol.
Agricultural Research Service (2013): USDA National Nutrient Database for Standard Reference, Release 26. U. S. Department of Agriculture, Washington D.C. Available at
Alexander J. C. (): Chemical and biological properties related to toxicity of heated fats. Journal of Toxicology and Environmental Health, 7, 125-138
Bókkon I., Salari V., Tuszynski J.A., Antal I. (2010): Estimation of the number of biophotons involved in the visual perception of a single-object image: Biophoton intensity can be considerably higher inside cells than outside. Journal of Photochemistry and Photobiology B: Biology, 100, 160-166
Brand-Williams W., Cuvelier M.E., Berset C. (1995): Use of a free radical method to evaluate antioxidant activity. LWT - Food Science and Technology, 28, 25-30
Choe E., Min D.B. (2007): Chemistry of Deep-Fat Frying Oils. Journal of Food Science, 72, R77-R86
Chow C.K. (2007): Biological effects of oxidized fatty acids. In: Chow C.K. (ed.): Fatty Acids in Foods and their Health Implications. Boca Raton, CRC Press: 855–878.
Eitenmiller R. (2004): Nutrition and health implications of vitamin E. In: Eitenmiller R., Lee J. (eds): Vitamin E – Food Chemistry, Composition, and Analysis. Boca Raton, CRC Press: 39–88.
Enns C.W., Mickle S.J., Goldman J.D. (2003): Trends in food and nutrient intakes by adolescents in the United States. Family Economics and Nutrition Review, 15: 15–27.
Esterbauer H. (1993): Cytotoxicity and genotoxicity of lipid-oxidation products. The American Journal of Clinical Nutrition, 57: 779S–785S.
Evans J. C., Kodali D. R., Addis P. B. (2002): Optimal tocopherol concentrations to inhibit soybean oil oxidation. Journal of the American Oil Chemists' Society, 79, 47-51
Fullana Andres, Carbonell-Barrachina Angel A., Sidhu Sukh (2004): Comparison of Volatile Aldehydes Present in the Cooking Fumes of Extra Virgin Olive, Olive, and Canola Oils. Journal of Agricultural and Food Chemistry, 52, 5207-5214
Gardner H.W. (1983): Effects of lipid hydroperoxides on food components. In: Finley J.W., Schwass D.E. (eds): Xenobiotics in Foods and Feeds, ACS Symposium Series, Vol. 234. Washington D.C., American Chemical Society: 63–84.
Gertz Ch., Matthäus B. (2012): Optimum Deep-Frying. Frankfurt/Main, Deutsche Gesellschaft für Fettwissenschaft e.V.
Gomes Tommaso, Delcuratolo Debora, Paradiso Vito Michele (2008): Pro-oxidant action of polar triglyceride oligopolymers in edible vegetable oils. European Food Research and Technology, 226, 1409-1414
Gomes Tommaso, Delcuratolo Debora, Paradiso Vito M., Summo Carmine, Caponio Francesco (2011): Pro-oxidant activity of oxidized triacylglycerols in olive oil and comparison with pro-oxidant action of polar triacylglycerol oligopolymers. LWT - Food Science and Technology, 44, 1236-1239
Halliwell B., Zhao K., Whiteman M. (2000): The gastrointestinal tract: A major site of antioxidant action? Free Radical Research, 33: 819–830.
IUPAC (1964): Standard Methods of the Oils and Fats. 25th Ed. London, Butterworths.
Izaki Yaeko, Yoshikawa Shunichi, Uchiyama Mitsuru (1984): Effect of ingestion of thermally oxidized frying oil on peroxidative criteria in rats. Lipids, 19, 324-331
KAJIMOTO Goro, KANOMI Yuki, YOSHIDA Hiromi, SHIBAHARA Akira (1990): Effects of gallic acid and soya lecithin on the decomposition of tocopherol by oxidation products (oxidized fatty acids) of oils.. Nippon Eiyo Shokuryo Gakkaishi, 43, 281-286
Kamal-Eldin Afaf, Appelqvist Lars-Åke (1996): The chemistry and antioxidant properties of tocopherols and tocotrienols. Lipids, 31, 671-701
Kubow S. (1990): Toxicity of dietary lipid peroxidation products. Trends in Food Science & Technology, 1: 67–71.
López-Galilea Isabel, De Peña M. Paz, Cid Concepción (2007): Correlation of Selected Constituents with the Total Antioxidant Capacity of Coffee Beverages:  Influence of the Brewing Procedure. Journal of Agricultural and Food Chemistry, 55, 6110-6117
Manzocco L., Calligaris S., Mastrocola D., Nicoli M.C., Lerici C.R. (2000): Review of non-enzymatic browning and antioxidant capacity in processed foods. Trends in Food Science & Technology, 11: 340–346.
Maras Janice E., Bermudez Odilia I., Qiao Ning, Bakun Peter J., Boody-Alter Esther L., Tucker Katherine L. (2004): Intake of α-tocopherol is limited among US adults. Journal of the American Dietetic Association, 104, 567-575
Martinez G (2003): Oxidative and alkylating damage in DNA. Mutation Research/Reviews in Mutation Research, 544, 115-127
Nollet L.M.L. (1996): Handbook of Food Analysis, Vol. 1. New York, Dekker.
Omwamba M.N., Artz W.E., Mahungu S.M. (2010): Oxidation products and metabolic processes. In: Boskou D., Elmadfa I. (eds): Frying of Food: Oxidation, Nutrient and Non-Nutrient Antioxidants, Biologically Active Compounds and High Temperatures. Boca Raton, CRC Press: 23–48.
Pazos Manuel, Andersen Mogens L., Medina Isabel, Skibsted Leif H. (2007): Efficiency of Natural Phenolic Compounds Regenerating α-Tocopherol from α-Tocopheroxyl Radical. Journal of Agricultural and Food Chemistry, 55, 3661-3666
Pokorný J., Réblová Z., Kouřimská L., Pudil F., Kwitkowska A. (1992): Effect of interactions with oxidized lipids on structure change and properties of lipid proteins. In: Schwenke K.D., Mothes R. (eds): Food Proteins Structure and Functionality. Weinheim, VCH: 232–235.
Rangan A.M., Kwan J., Flood V.M., Louie J.C.Y., Gill T.P. (2011): Changes in ‘extra’ food intake among Australian children between 1995 and 2007. Obesity Research & Clinical Practice, 5: e55–e63.
Réblová Z. (1998): Lipid degradation at hight temperture.[Ph.D. Thesis.] Prague, Institute of Chemical Technology.
Reporter Minocher C., Harris Robert S. (1961): Effects of oxidized soybean oil on the vitamin A nutrition of the rat. Journal of the American Oil Chemists Society, 38, 47-51
Seppanen C. M., Saari Csallany A. (2002): Formation of 4-hydroxynonenal, a toxic aldehyde, in soybean oil at frying temperature. Journal of the American Oil Chemists' Society, 79, 1033-1038
Steenken Steen, Jovanovic Slobodan V. (1997): How Easily Oxidizable Is DNA? One-Electron Reduction Potentials of Adenosine and Guanosine Radicals in Aqueous Solution. Journal of the American Chemical Society, 119, 617-618
Totani Nagao, Burenjargal Munkhjargal, Yawata Miho, Ojiri Yuko (2008): Chemical Properties and Cytotoxicity of Thermally Oxidized Oil. Journal of Oleo Science, 57, 153-160
Trojáková L. (2001): Study of selected natural antioxidants.[Ph.D. Thesis.] Prague, Institute of Chemical Technology.
Udilova Natalia, Jurek Daniela, Marian Brigitte, Gille Lars, Schulte-Hermann Rolf, Nohl Hans (2003): Induction of lipid peroxidation in biomembranes by dietary oil components. Food and Chemical Toxicology, 41, 1481-1489
Visioli Francesco, Poli Andrea, Gall Claudio (2002): Antioxidant and other biological activities of phenols from olives and olive oil. Medicinal Research Reviews, 22, 65-75
WILLCOX JOYE K., ASH SARAH L., CATIGNANI GEORGE L. (2004): Antioxidants and Prevention of Chronic Disease. Critical Reviews in Food Science and Nutrition, 44, 275-295
Yang Ming-Hua, Schaich Karen M. (1996): Factors affecting DNA damage caused by lipid hydroperoxides and aldehydes. Free Radical Biology and Medicine, 20, 225-236
download PDF

© 2021 Czech Academy of Agricultural Sciences | Prohlášení o přístupnosti