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 1,1-diphenyl-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.
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The authors wish to thank the Greek General Secretary of Research for funding part of this project. D. Christodouleas gratefully acknowledges financial support from Alexander S. Onassis Foundation.
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Christodouleas, D., Papadopoulos, K. & Calokerinos, A.C. Determination of Total Antioxidant Activity of Edible Oils as well as Their Aqueous and Organic Extracts by Chemiluminescence. Food Anal. Methods 4, 475–484 (2011). https://doi.org/10.1007/s12161-010-9189-6
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DOI: https://doi.org/10.1007/s12161-010-9189-6