Scientific journal
Journal of Food and Nutrition Research
Summary No. 1 / 2020
Rabiej, D. – Szydłowska-Czerniak, A.
Antioxidant activity of rapeseed oil with octyl sinapate, an amphiphilic antioxidant, stored in various types of packages under various conditions
Journal of Food and Nutrition Research, 59, 2020, No. 1, s. 16-22
Dobrochna Rabiej, Department of Analytical Chemistry and Applied Spectroscopy, Faculty of Chemistry, Nicolaus Copernicus University in Toruń, 7 Gagarin Street, 87-100 Toruń, Poland. E-mail: d.rabiej@doktorant.umk.pl
Received 9 October 2019; 1st revised 18 December 2019; accepted 30 January 2020; published online 6 February 2020
Summary: This work focused on the estimation of effects of amphiphilic antioxidant octyl sinapate (OSA) and a well-known synthetic antioxidant butylated hydroxyanisole (BHA), type of packing and storage conditions on the antioxidant activity of refined rapeseed oil. The antioxidant activity of oils with added antioxidants was determined by four modified spectrophotometric methods: 2,2?-azino-bis-3-ethylbenzothiazoline-6-sulfonic acid (ABTS), 2,2-diphenyl-1-picrylhydrazyl (DPPH), ferric reducing antioxidant power (FRAP) and Folin–Ciocalteu (FC) reducing capacity. Changes in the antioxidant activity of oils with OSA and BHA packed in transparent or amber glass bottles and stored under various conditions (various temperatures, various exposure to light) were estimated during four weeks. Oils with 200 mg·kg-1 of OSA stored under various conditions had slightly lower values of antioxidant activity as determined by ABTS (11.45–19.38 mmol·kg-1) and DPPH (3.24–5.62 mmol·kg-1) assays than oils with the same amount of BHA (23.10–30.68 mmol·kg-1, 4.44–7.50 mmol·kg-1). The antioxidant activity of oils strongly depended on storage conditions, oil supplementation and antioxidants’ contents. The lowest changes in antioxidant activity were observed for oils stored in the dark in a cupboard and at 4 ?C in a refrigerator commonly used in households.
Keywords: octyl sinapate; rapeseed oil; antioxidant activity; storage; package
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