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Antioxidants are components which prevent autooxidation of oils and fats by giving their hydrogen to free radicals formed in the initiation and propagation stages of autoxidation by following reactions (Bose et al., 2021). The antioxidant activity of the oils arises of phenolic compounds, vitamin-E-active compounds, phytosterols and other bioactive compounds. The published results for the antioxidant activity of edible oils varies in huge range due to the different amount of bioactive compounds as well as different antioxidant assays (DPPH, TEAC and FRAP assay) (Kostadinović Veličkovska et al., 2015). Cold-pressed oils are known for their antioxidant and other positive health effects. Among them, virgin coldpressed olive oil has the primate between the other vegetable edible oils. Other oils, as well as sesame seed oil, pumpkin seed oil, “sweet” and “bitter” apricot kernel oils, and paprika seed oil, have also been recognized as rich sources of tocopherols and tocotrienols, polyphenols, and essential mono and polyunsaturated fatty acids (Kostadinović Veličkovska et al., 2018). But the process of extraction or modification of these oils could affect their ability to capture the free radicals and even in theory it is very smooth and easy, in practice, antioxidant capacity could be altered by many factors. |
