The Antioxidant Activity of Tocotrienols Compared with Some Synthetic Antioxidant

Housam Haj Hamdo, Warid Khayata, Zaid Al-Assaf

Department of Analytical and Food Chemistry, Faculty of Pharmacy, Aleppo University, Aleppo, Syria.
Department of Analytical and Food Chemistry, Faculty of Pharmacy, Damascus University, Damascus, Syria.

DOI: 10.4236/pp.2014.57071                

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).

Keywords

Tocotrienol, Synthetic, Antioxidant Activity, Vegetable Oil

Conflicts of Interest

The authors declare no conflicts of interest.

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