Antioxidants and total peroxyl radical-trapping ability of olive and seed oils.

@article{Cabrini2001AntioxidantsAT,
  title={Antioxidants and total peroxyl radical-trapping ability of olive and seed oils.},
  author={Luciana Cabrini and V Barzanti and Maurizio Cipollone and Diana Fiorentini and Gabriele Grossi and Brunella Tolomelli and Laura Zambonin and Laura Landi},
  journal={Journal of agricultural and food chemistry},
  year={2001},
  volume={49 12},
  pages={6026-32}
}
The presence of the oxidized and reduced forms of ubiquinones Q(9) and Q(10) was determined in commercial extra virgin olive and seed oils, where the amounts of alpha- and gamma-tocopherols and beta-carotene were also quantitated. Very high concentrations of ubiquinones were found in soybean and corn oils. Furthermore, the total antioxidant capability of each oil was evaluated by measuring total radical-trapping antioxidant parameters (TRAP) in tert-butyl alcohol and using egg lecithin as the… CONTINUE READING

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