Determination of antioxidant capacities of vegetable oils by ferric-ion spectrophotometric methods

Two ferric-ion-based total antioxidant capacity methods: 1,10-phenanthroline (Phen) and ferric reducing antioxidant power (FRAP) were used for determination of antioxidant capacities (AC) of the acetonic and methanolic extracts of vegetable oils. The obtained mean Phen and FRAP values for acetonic extracts of olive oils, rapeseed, rice and four sunflower oils (39.3–336.5 and 39.5–339.6 μmol Fe/100 g) were higher than for methanolic extracts (22.8–307.3 and 23.5–300.1 μmol Fe/100 g). However, antioxidant capacities of methanolic extracts of corn oil, blended oils and two sunflower oils with garden green flowers (56.5–312.9 and 53.9–306.5 μmol Fe/100 g for Phen and FRAP methods, respectively) were higher than for acetonic extracts of these oils (54.2–249.2 and 52.9–244.7 μmol Fe/100 g for Phen and FRAP methods, respectively). There is a linear and significant correlation between these two analytical methods (r = 0.9989 and 0.9986 for acetonic and methanolic extracts). Also, total phenolic compounds (TPC) in the studied oils correlated with their antioxidant capacities determined by Phen and FRAP methods (r = 0.9012, 0.7818 and 0.8947, 0.7830 for acetonic and methanolic extracts, respectively). The comparable precision (R.S.D. = 0.8–4.6%, 0.9–4.9% and 0.7–4.0%, 0.6–4.0% for acetonic and methanolic extracts, respectively) and sensitivity (ɛ = 1.27 × 104, 1.11 × 104 and 2.62 × 104 dm3 mol−1 cm−1) for the proposed Phen and the modified FRAP methods, demonstrate the benefit of the Phen method in the routine analysis of antioxidant capacities of vegetable oils.