Hamad, M., El-Bushuty, D., Abdallah, A. (2021). Studies on Fatty Acids Composition, Antioxidants and Antibacterial Activity of some Egyptian vegetable Oils. Journal of Food and Dairy Sciences, 12(1), 17-22. doi: 10.21608/jfds.2021.59377.1013
Mohamed Nour-Eldin Farid Hamad; Dina H. El-Bushuty; Amaal M. H. Abdallah. "Studies on Fatty Acids Composition, Antioxidants and Antibacterial Activity of some Egyptian vegetable Oils". Journal of Food and Dairy Sciences, 12, 1, 2021, 17-22. doi: 10.21608/jfds.2021.59377.1013
Hamad, M., El-Bushuty, D., Abdallah, A. (2021). 'Studies on Fatty Acids Composition, Antioxidants and Antibacterial Activity of some Egyptian vegetable Oils', Journal of Food and Dairy Sciences, 12(1), pp. 17-22. doi: 10.21608/jfds.2021.59377.1013
Hamad, M., El-Bushuty, D., Abdallah, A. Studies on Fatty Acids Composition, Antioxidants and Antibacterial Activity of some Egyptian vegetable Oils. Journal of Food and Dairy Sciences, 2021; 12(1): 17-22. doi: 10.21608/jfds.2021.59377.1013
Studies on Fatty Acids Composition, Antioxidants and Antibacterial Activity of some Egyptian vegetable Oils
1Dairy Department, Faculty of Agriculture, Damietta University.
2Home economics department, Faculty of Specific Education, Damietta University.
Abstract
This study was designed to determine fatty acids composition in some Egyptian vegetable oils namely virgin olive, sunflower, corn, and sesame seed oils. Obtained results using gas chromatography (GC) showed that these oils are a good source of monounsaturated fatty acids (MUFAs) because the highest of Monounsaturated Fatty Acids (MUFAs) that reported being 63.62% in virgin olive oil, sunflower oil 28.04, corn oil 28.21 and sesame oil 43.3%, respectively. Also, n-3 PUFA represented by α-linolenic acid (ALA, C18:3, n-3) were virgin olive oil, sunflower oil, corn oil and sesame oil at the ratio of 0, 27%, 0.53%, 0.54% and 0.4%, while n-6 PUFA virgin olive, sunflower, corn, and sesame oils were represented by linoleic (LA, C18:2, n-6) at the ratio of 24.65%, 57.36%, 57.00% and 41.33%. Virgin olive oil and Sunflower oil had high amount of free radical scavenging capacity (IC50؛516.32 mg and 2278.643, respectively). While Sesame oil and corn oil had relatively low capacity (IC50؛2459.42 mg and 132179.8 mg, respectively) in compared with ascorbic acid (IC50:10µ /ml). The highest amount of phenolic compounds was 1.3095g GAE/100g in virgin olive oil, while the lowest oil one in phenolic compounds was sunflower oil reported by 0.1641g GAE/100g. Antibacterial activity has not been detected in the all analyzed vegetable oils.
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