The content and antioxidant activity of phenolic compounds in cold-pressed plant oils
Open accessAbstract
Many nontraditional vegetable oils have been introduced to the market relatively recently, and therefore data on their antioxidant potential have not been reported. Such data are of importance for the evaluation of the nutritional and health impact of these oils. Antioxidant properties of the methanolic extracts of cold‐pressed oils such as soybean, sunflower, rapeseed, corn, grapeseed, hemp, flax, rice bran and pumpkin were studied. The methanolic extracts were obtained by solid phase extraction and separation, and identification of phenolic acids was conducted by high‐performance liquid chromatography. The obtained extracts were characterized by different scavenging activities of 2,2‐diphenyl‐1‐picrylhydrazyl radicals. The best antioxidant properties were displayed by the extract from hemp, pumpkin and rapeseed oils. The highest content of total phenolic compounds was determined for the pumpkin and hemp oils – about 2.4 mg/100 g. Rapeseed oil was characterized by the highest content of phenolic acids, especially sinapic acid. To better understand the beneficial effects of antioxidant compounds in vegetable oils, it is important to investigate whether these bioactive compounds in oils differ in their reactions with free radicals. PRACTICAL APPLICATIONS: Phenolic compounds have been reported to be present in all vegetable oils, which is very important for the oxidative stability of the polyunsaturated fatty acids of these oils. Additionally, edible oils rich in natural antioxidants may play a role in reducing the risk of chronic diseases. Thus, the oils examined may be used in different food applications to provide nutrition and health benefits.
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The high values likely reflect the contribution of phenolic compounds retained or enriched during alkaline extraction and isoelectric precipitation, which can enhance electron-transfer activity and stabilize radicals.
“This likely reflects the contribution of phenolic compounds retained or enriched during alkaline extraction and isoelectric precipitation, which can enhance electron-transfer activity and stabilize radicals [44,45].”
From Functional and Bioactive Characterization of Hemp Cake Proteins and Polyphenols from Non-Psychoactive Cannabis sativa (2025) · cites this paper as [44]
The Antioxidant Activity Determination section measures radical scavenging by oil extracts, and the discussion (p. 143) describes antioxidant activity of phenolic compounds. But the Extraction of Phenolic Compounds section describes solvent-based extraction from oils, not alkaline extraction or isoelectric precipitation. The paper does not establish that those processes retain or enrich phenolics or explain the claimed high values. (LLM, conf=0.86)
Experimental — accuracy not yet measuredPhenolic compounds are important in product stability, acceptability, and nutritional value while preventing product deterioration by delaying radical reactions responsible for lipid oxidation.
“Phenolic compounds are important in product stability, acceptability, and nutritional value while preventing product deterioration by delaying radical reactions responsible for lipid oxidation [44,45].”
From Functional and Bioactive Characterization of Hemp Cake Proteins and Polyphenols from Non-Psychoactive Cannabis sativa (2025) · cites this paper as [44]
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- Authors
- SIGER, A., NOGALA‐KALUCKA, M., & LAMPART‐SZCZAPA, E.
- Corresponding author
- SIGER, ALEKSANDER
- ORCID
- SIGER, ALEKSANDER
- Venue
- Journal of Food Lipids
- Publisher
- Wiley
- Published
- 2008-04-23
- Volume
- 15
- Issue
- 2
- Pages
- 137-149
- ISSN
- 1065-7258 (ISSN-L)
- 1745-4522
- OpenAlex
- W2023687520
- Cited by
- 473
- References
- 47
- Citations by year
- 2026: 18 · 2025: 28 · 2024: 19 · 2023: 25 · 2022: 45 · 2021: 39 · 2020: 55 · 2019: 49 · 2018: 22 · 2017: 29 · 2016: 26 · 2015: 26 · 2014: 16 · 2013: 25 · 2012: 23
- FWCI
- 4.64
- Type
- journal article
- Language
- en
- Open access
- bronze
- doi.org
- Locations
- Journal of Food Lipids (publishedVersion)
- Topics
- Physical Sciences › Chemistry › Organic Chemistry › Edible Oils Quality and Analysis
- Health Sciences › Medicine › Biochemistry › Phytochemicals and Antioxidant Activities
- Health Sciences › Medicine › Biochemistry › Antioxidant Activity and Oxidative Stress
- Keywords
- phenolic compounds, antioxidant activity, cold-pressed vegetable oils, phenolic acids, sinapic acid, DPPH radical scavenging, hemp oil, pumpkin seed oil, rapeseed oil, methanol extract
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