Paper

Antioxidant activity of grapefruit seed extract on vegetable oils

  1. Carrasquero Armando1,*,
  2. Salazar Maythe2,
  3. Navas Petra Beatriz2

Article first published online: 26 MAR 1999

DOI: 10.1002/(SICI)1097-0010(199808)77:4<463::AID-JSFA62>3.0.CO;2-1

Issue

Journal of the Science of Food and Agriculture

Journal of the Science of Food and Agriculture

Volume 77, Issue 4, pages 463–467, August 1998

Additional Information

How to Cite

Armando, C., Maythe, S. and Beatriz, N. P. (1998), Antioxidant activity of grapefruit seed extract on vegetable oils. Journal of the Science of Food and Agriculture, 77: 463–467. doi: 10.1002/(SICI)1097-0010(199808)77:4<463::AID-JSFA62>3.0.CO;2-1

Author Information

  1. 1

    Department of Chemistry, Universidad Pedagógica Experimental Libertador, POB 1017, Las Acacias, Maracay, Estado Aragua, Venezuela

  2. 2

    Department of Chemistry & Food Technology, Agronomy Faculty, Universidad Central de Venezuela, POB 4579, Maracay, Estado Aragua, Venezuela

*Department of Chemistry, Universidad Pedagógica Experimental Libertador, POB 1017, Las Acacias, Maracay, Estado Aragua, Venezuela

Publication History

  1. Issue published online: 26 MAR 1999
  2. Article first published online: 26 MAR 1999
  3. Manuscript Accepted: 1 DEC 1997
  4. Manuscript Revised: 3 NOV 1997
  5. Manuscript Received: 2 JAN 1997

SEARCH

SEARCH BY CITATION

ARTICLE TOOLS

Get PDF (213K)

Keywords:

  • antioxidant activity;
  • grapefruit seed extract;
  • tocopherols

Abstract

The antioxidant activities of a grapefruit seed extract (GFSE) which contains tocopherols, citric acid and ascorbic acid, were investigated in vegetable oils. Different amounts of GFSE in powder were dissolved in a mixture of soybean oil–sunflower oil. The oxidation was carried out in an AOM equipment at temperatures of 98·7°C, 75°C and 66·5°C. The results indicated prooxidant effects of GFSE at 97·8°C and 75°C possibly due to a blockade effect of a hydroxyl compound by tocopherol. The inhibitor reaction orders at these temperatures were 0·902 and 0·465, respectively, while at 66·5°C the oxidation rate was inverse to GFSE concentration with reaction order of −0·420. These results seem to indicate different reaction mechanisms depending on temperature conditions. The blockade effects were explained on the basis of a proposed complex between tocopherol and citric acid molecules. © 1998 SCI.

Get PDF (213K)