Antioxidant activity assessment of Yingjisha sweet almond oil

Abstract

Sweet almond is one of the main cash crops in Yingjisha, Xinjiang Autonomous Region, China. The composition of sweet almond oil (SAO) was analysed by gas chromatography-mass spectrometry (GC-MS). SAO's antioxidant activities were investigated by measuring its scavenging ability with 1,1-diphenyl-2picrylhydrazyl (DPPH), 2,2 0 -Azino-bis (3-ethylbenzothiazoline-6-sulfonic acid) (ABTS), hydroxyl radical scavenging assay and 6-hydroxy-2,5,7,8-tetramethylchroman-2-carboxylic acid (Trolox) equivalent antioxidant capacity (TEAC) assay. Furthermore, in vivo antioxidant capacity was assessed using Saccharomyces cerevisiae model stimulated by hydrogen peroxide (H 2 O 2 ) and carbon tetrachloride (CCl 4 ). The results showed that SAO was mainly composed of methyl oleate (21.28%), methyl stearate (18.55%) and methyl palmitate (14.1%). In vitro antioxidant test results showed that compared with the scavenging three free radicals capacity of 1 mmol L −1 Trolox, the SAO needed to reach 5 mg mL −1 , 20 mg mL −1 and less than 20 mg mL −1 , respectively. In vivo experiments showed that SAO rescued the survival and inhibited intracellular oxidation and lipid peroxidation of Saccharomyces cerevisiae exposed to H 2 O 2 and CCl 4 . Additionally, our results showed that the catalase encoded by the Gsh1 gene may be involved in the mechanism of action of SAO against intracellular oxidation. These findings suggest that SAO possesses antioxidant capacities, and it is recommended to develop dietary antioxidants based on SAO.

Effects of a Short-Term Lipopolysaccharides Challenge on Mouse Brain and Liver Peroxisomal Antioxidant and β-oxidative Functions: Protective Action of Argan Oil

“…The antioxidant nature of AO effects may result from its unique composition in antioxidants and unsaturated fatty acids, which contribute to cell membranes stabilization and repair of brain and liver tissue damage caused by LPS [40]. As reported for several edible oils, the unsaturated fatty acids display also antioxidant properties [41]. Earlier work of Khalouki et al [12] reported the antioxidant profile of argan oil, showing that AO phenolic compounds exhibit an antioxidant capacity superior to the soluble form of vitamin E, Trolox [12].…”

“…However, AO showed a more pronounced decrease in MDA production in both brain and liver tissues. As mentioned above, it is noteworthy that AO harbors one of the highest antioxidant capacities among edible oils, including melatonin, coenzyme Q 10 , tocopherols, and ferulic acid [11,[37][38][39][40][41][42][43][44]. The antioxidant nature of AO effects may result from its unique composition in antioxidants and unsaturated fatty acids, which contribute to cell membranes stabilization and repair of brain and liver tissue damage caused by LPS [40].…”