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CHARACTERIZATION OF FATTY ACID PROFILE, POLYPHENOLIC CONTENT AND ANTIOXIDANT ACTIVITY OF COLD PRESSED AND REFINED EDIBLE OILS FROM MACEDONIA

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Author(s): Sanja Kostadinovic-Velickovska | Saša Mitrev

Journal: Journal of Food Chemistry and Nutrition
ISSN 2308-7943

Volume: 1;
Issue: 1;
Start page: 16;
Date: 2013;
Original page

Keywords: Edible oils | Polyphenolics | Antioxidant activity | Fatty acid

ABSTRACT
Fatty acid profile, polyphenolic content and resulting antioxidant activity of the most consumed edible oils on Macedonian market were studied. The levels of total polyphenolics were estimated spectrophotometically by extraction with 60 % aqueous methanol using Folin-Ciocalteau reagent. A common method for determination of the antioxidant activity of edible oils is the 2,2-azinobis(3-ethylbenzothiazoline-6-sulfonic acid) radical cation (ABTS•+) method. This method was used for testing the oils (six cold pressed oils from olive, sunflower, pumpkin, rapeseed, flaxseed and four commercial refined sunflower oils available on Macedonian market). The levels of total polyphenolic of cold pressed oils were in the range from 1.82 to 34.21 mg per 10 g of oil and corresponding antioxidant activity from 0.01 to 4.12 expressed as mmol Trolox per liter of oil. Furthermore, GC-MS analyses were performed for determination of fatty acid profile of the oils. The percentage of 9, 12 linoleinic acid was predominant in comparison with other fatty acids in examined oils.
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