TITLE:
The Antioxidant Activity of Tocotrienols Compared with Some Synthetic Antioxidant
AUTHORS:
Housam Haj Hamdo, Warid Khayata, Zaid Al-Assaf
KEYWORDS:
Tocotrienol, Synthetic, Antioxidant Activity, Vegetable Oil
JOURNAL NAME:
Pharmacology & Pharmacy,
Vol.5 No.7,
June
13,
2014
ABSTRACT: The changes in content of fatty acids were studied every three months along
the storage’s period, after adding an equal concentration (200 mg/Kg) of the
natural antioxidant Tocotrienols (α-, β-, γ- and δ-T3) and of the
synthetic one (BHT, BHA, AP) to four samples of different vegetable oils (sunflower
oil, soybean oil, corn oil and olive oil). Then the oxidized and non-oxidized FAMEs
were calculated to determine the antioxidant activity (AOA). The results showed
that there was difference in AOA depending on the antioxidant of used. Tocotrienols
were relatively weak compared with the synthetic antioxidant in all different types
of oil. The AOA for each antioxidant was differed in different oil types. It was
the most in the sunflower oil compared with the rest different oil types, while
it was the lower for corn oil for all antioxidant. The AOA for BHA was the
highest for different oil types compared with other antioxidants, and the δ-T3 had the lowest, while the rest anti-oxidants
were in the following order: (BHA, BHT, AP, α-T3, β-T3, γ-T3, δ-T3).