ANTIOXIDANT ANALYSIS OF RICE BRAN, GROUNDNUT, AND SUNFLOWER OILS
Abstract
This study evaluates the antioxidant properties of three commonly consumed vegetable oils—rice bran oil, groundnut oil, and sunflower oil—using in vitro assays: Hydrogen Peroxide radical scavenging assay, FRAP (Ferric Reducing Antioxidant Power) assay, and total phenolic content (TPC) measurement. The primary aim was to compare the antioxidant capacities of these oils and determine their potential health benefits. Rice bran oil demonstrated the highest antioxidant activity across all assays, exhibiting superior radical scavenging ability and ferric-reducing capacity. It also contained the highest phenolic concentration, correlating with its strong antioxidant performance. Groundnut oil showed moderate antioxidant potential, while sunflower oil exhibited the weakest antioxidant properties. These findings suggest that rice bran oil is the most potent antioxidant source among the three oils tested, making it a valuable dietary oil choice for improving health and combating oxidative stress. The results emphasize the importance of selecting oils based on their antioxidant content for enhancing food quality and consumer health. Further research is recommended to explore the in vivo effects of these oils and investigate the role of other bioactive compounds in their antioxidant mechanisms.
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