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Comparison of the Oxidative Stability and Antioxidant Activity of Extra-Virgin Olive Oil and Oils Extracted from Seeds of Colliguaya integerrima and Cynara cardunculus under Normal Conditions and After Thermal Treatment

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Departamento de Biología y Química, Facultad de Ciencias Básicas, Universidad Católica del Maule, Talca 3605, Chile
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Vicerrectoría de Investigación y Postgrado, Universidad Católica del Maule, Talca 3605, Chile
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Chemistry Institute of Natural Resources, University of Talca, Talca P.O. Box 747, Chile
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Bio & NanoMaterials Lab, Drug Delivery and Controlled Release, Universidad de Talca, Talca 3460000, Chile
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Departamento de Microbiología, Facultad de Ciencias de la Salud, Universidad de Talca, Talca 3460000, Chile
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Laboratory of Asymmetric Synthesis, Chemistry Institute of Natural Resources, University of Talca, Talca P.O. Box 747, Chile
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Author to whom correspondence should be addressed.
Antioxidants 2019, 8(10), 470; https://doi.org/10.3390/antiox8100470
Received: 23 August 2019 / Revised: 26 September 2019 / Accepted: 6 October 2019 / Published: 9 October 2019
We investigated the potential of two oil extracts from seeds of Colliguaya integerrima (CIO) and Cynara cardunculus (CO) to use as nutritionally edible oils. For this purpose, oil quality was accessed by determining the fatty acid composition, peroxide value, acid value, iodine value, saponification number, phenolic contents, and oxidative stability during thermally induced oxidation of CIO and CO oils and compared to those of extra-virgin olive oil (EVOO). The chemical composition results demonstrated that both oils could be nutritional sources of essential unsaturated fatty acids. Moreover, according to the gravimetric analysis, the main decomposition step occurred in the temperature range of 200–420 °C, showing a similar thermal behavior of EVOO oil. However, CO and EVOO oils showed a higher phenolic content at degradation onset temperature (T0) in contrast with CIO oil. The antioxidant activity of the different studied oils showed a direct correlation with the phenol contents, up to temperatures around 180 °C, where the percentage of free radical scavenging assay for EVOO was higher than CO in contrast with the TPC values. Finally, we analyzed the minor components before and after heating CIO and CO at 180 °C by gas chromatography–mass spectrometry (GC–MS) using library search programs. View Full-Text
Keywords: Colliguaya integerrima oil; Cynara cardunculus oil; thermal behavior; minor components; antioxidant activity Colliguaya integerrima oil; Cynara cardunculus oil; thermal behavior; minor components; antioxidant activity
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Abril, D.; Mirabal-Gallardo, Y.; González, A.; Marican, A.; Durán-Lara, E.F.; Silva Santos, L.; Valdés, O. Comparison of the Oxidative Stability and Antioxidant Activity of Extra-Virgin Olive Oil and Oils Extracted from Seeds of Colliguaya integerrima and Cynara cardunculus under Normal Conditions and After Thermal Treatment. Antioxidants 2019, 8, 470.

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