Comparison of the in vivo antioxidant activity of traditional coconut oil, virgin coconut oil and soya oil

Abstract

When the nutritional quality of cooking oils is considered, it is extremely important to evaluate the contribution of cooking oils to the antioxidant activity in blood. In the present study, the in vivo antioxidant potentials of three cooking oils are compared. Male Wistar rats were fed with a special diet containing traditional coconut oil (TCO, prepared by boiling coconut milk), virgin coconut oil (VCO) and soya oil (SO). The effect of the consumption of these oils on the total antioxidant activity in blood serum was analyzed and compared. The decolorization of ABTS•+ (radical cation of 2,2'-azinobis-(3-ethylbenzothiazoline- 6-sulfonic acid) was used as a measure of antioxidant activity and the antioxidant activity was expressed as trolox equivalent antioxidant capacity (TEAC).