| The fatty acid compositions and antioxidant activities of four new resource food oils, two high-grade edible oils and five common vegetable oils were compared to evaluate the qualities of different vegetable oils. The fatty acid compositions of eleven vegetable oils were analyzed by GC-MS, and the antioxidant capacities of the whole oil and polar parts of different vegetable oils were determined by DPPH, ABTS and FRAP experiments. The results showed that the content of polyunsaturated fatty acids in new resource food oils was more than 65% except tea seed oil, among which α-linolenic acid accounted for more than 38%, while the content of α-linolenic acid in common vegetable oils, avocado oil and olive oil was only 0.11%-8.67%.The order of DPPH free radical scavenging ability of eleven vegetable oils from high to low was Eucommia seed oil, sacha inchi oil, maize oil, soybean oil, sunflower seed oil, peony seed oil, rapeseed oil, olive oil, avocado oil, peanut oil, tea seed oil.The scavenging ability of ABTS free radical in order from large to small was olive oil, rapeseed oil, Eucommia seed oil, soybean oil, maize oil, sacha inchi oil, peanut oil, avocado oil,tea seed oil, peony seed oil, sunflower seed oil.The order of FRAP Fe3+-TPTZ reduction ability from high to low was Eucommia seed oil, sacha inchi oil, rapeseed oil, olive oil, maize oil, peanut oil, soybean oil, peony seed oil, sunflower seed oil, avocado oil, tea seed oil. In terms of fatty acid composition, the new resource food oil had a great advantage, and each vegetable oil had different antioxidant ability with DPPH, ABTS and FRAP experiments, but Eucommia seed oil, sacha inchi oil, rapeseed oil and maize oil all showed good effects in the three experiments. |
