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Determination of the Antioxidant Activity (AOA) By Studying the Changes in Content of Fames in some Vegetable Oils

Housam Haj Hamdo, Zaid Al-Assaf and Warid Khayata

Free radicals, which are generated in several biochemical reactions in the body, have been implicated as mediators of many diseases, including cancer, atherosclerosis and heart diseases. Although the in vivo produced antioxidant compounds can scavenge these free radicals, the endogenous antioxidants are insufficient to completely remove them and maintain a balance. The antioxidant activity (AOA) was examined by addition an equal concentration (200 mg/Kg) of each studied antioxidants (BHT, BHA, AP, α-T, β-T, γ-T, δ-T) to four samples of different vegetable oils (sunflower oil, soybean oil, corn oil, olive oil), then studying changes in fatty acids content every three months along the storage's period. The results showed that there was difference in AOA depending on the used antioxidant. The AOA for BHA was the most for different oil types compared with other antioxidants, and the δ-T had the lower AOA.