Antiradical activity of vegetable oils
2006
Vucane, S.
This research presents the antiradical activity and fatty acids changes of vegetable oils. Natural antiradical activity and its changes during storage for one and two years of rapeseed, linseed and hemp oils were determined with 1.1-diphenyl-2-picrylhydrazyl (DPPH). Fresh hemp oil shows the higher antiradical activity. The content of fatty acids of fresh rapeseed, linseed and hemp oils and of the mixture of rapeseed (800 g kgE-1) and linseed (200 g kgE-1) oils was determined by the method of gas chromatography. After heating the mixture of rapeseed and linseed oils at the temperature of 160-180 deg C, changes proportions in saturated and unsaturated fatty acids.
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