Abstract
[Objective] To investigate the antioxidant activity and hypolipidemic function of camellia seed oil, bitter apricot kernel oil, and peanut oil. [Methods] The antioxidant and hypolipidemic activities of the three oils are evaluated through in vitro antioxidant tests and in vitro hypolipemic tests. [Results] The order of DPPH free radical scavenging capacity is camellia seed oil >bitter apricot kernel oil >peanut oil. The order of superoxide anion free radical scavenging capacity is camellia seed oil >bitter apricot kernel oil >peanut oil. Additionally, the order of hydroxyl free radical scavenging capacity is camellia seed oil >bitter apricot kernel oil >peanut oil. At a mass concentration of 1 mg/mL, the binding rates of each oil to taurocholate and glycocholate are listed below:6. 72% and 56. 14%, respectively, for camellia seed oil, 45. 73% and 52. 87%, respectively, for bitter apricot kernel oil, and 43. 67% and 55. 23%, respectively, for peanut oil. [Conclusion] In vitro antioxidant and hypolipidemic effects are the best in camellia seed oil, which could be further developed and utilized.
Publication Date
11-19-2025
First Page
121
Last Page
125
DOI
10.13652/j.spjx.1003.5788.2024.80634
Recommended Citation
Qiutong, WU; Xin, MENG; Meili, WANG; and Huiyu, XING
(2025)
"Antioxidation and hypolipidemia functions of three oils in vitro,"
Food and Machinery: Vol. 41:
Iss.
10, Article 16.
DOI: 10.13652/j.spjx.1003.5788.2024.80634
Available at:
https://www.ifoodmm.cn/journal/vol41/iss10/16
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