An Overview of Chemical Profiles, Antioxidant and Antimicrobial Activities of Commercial Vegetable Edible Oils Marketed in Japan

Abstract

This study analyzed chemical components and investigated the antioxidant and antimicrobial activities of fourteen vegetable edible oils marketed in Japan. High-performance liquid chromatography (HPLC) was used to identify and quantify principal phenolic acids and flavonoids. In the 1,1-diphenyl-2-picrylhydrazyl (DPPH) radical scavenging assay, sunflower, safflower, canola, soybean, Inca inchi, sesame, and rice bran showed markedly greater activity, whilst the percentage of lipid peroxidation inhibition (LPI%) in sunflower, canola, cotton, grape, flax, perilla, Inca inchi, perillartine, and rice bran were significantly higher than other oils. Maximum total phenol content (TPC) was recorded in flax, followed by perillartine, rice bran, and perilla, whereas total flavonoid content (TFC) was the greatest in Inca inchi and sesame. Benzoic acid was the most common constituent, followed by vanillic acid, p-hydroxybenzoic acid, ferulic acid, and p-coumaric acid. On the other hand, luteolin was the most abundant flavonoid, followed by esculetin, myricetin, isoquercetin, and kaempferol, while fisetin was detected only in sunflower. In general, all of the edible oils showed antimicrobial activity, but the growth inhibition of Staphylococcus aureus and Escherichia coli of cotton, grape, chia, sesame, and rice bran were greater than other oils.

Phenol Content and Antioxidant and Antiaging Activity of Safflower Seed Oil (Carthamus Tinctorius L.)

“…The results showed a high antioxidant activity for all accessions, which ranged from 20.6% to 68.9% (Table 4). This activity has been described by several works [5,19,20]. Shirvani et al [21] reported that this activity had a rate of 50% at the beginning of safflower seed germination.…”

“…Koyama et al [3] confirmed the effects of safflower seed extract and its phenolic constituents on atherosclerosis. Several studies have been carried out to evaluate the phenolic compounds and antioxidant activity of Asteraceae seeds including safflower [4,5], sunflower [6], and artichoke [7]. Moreover, recent research has reported that the root of Carthamus caeruleus L. growing wild in Mediterranean regions and especially in Algeria has a potent antioxidant activity [8].…”

Chia, Quinoa, and Their Coproducts as Potential Antioxidants for the Meat Industry

“…Several authors have reported that the antioxidant activity of chia oil is much lower than chia seeds although it was not proportional to the decrease of the TPC, suggesting that other compounds not detected using these analytical conditions could be responsible [ 60 ]. The results reported by Xun et al [ 77 ] seem to confirm this, because the DPPH scavenging activity reported for different edible oils was not totally related with the TPC; in the case of chia oil the DPPH value was the lowest, together with avocado oil. In reference to that, Itxaina et al [ 45 ] reported that the high level of polyunsaturated fatty acids (PUFAs) would be the main cause for the low oxidative stability prevailing over the antioxidant effects associated with bioactive components (tocopherols, polyphenols, carotenoids, and phospholipids) present in chia seed oils.…”

Efficacy from Different Extractions for Chemical Profile and Biological Activities of Rice Husk

“…The β-carotene bleaching assay was performed as described by Xuan et al [32] with some modifications. An amount of 2 mg of β-carotene/linoleic acid was initially prepared by dissolving in 10 mL of chloroform.…”