Antioxidant activity comparison of rice bran oil, soybean oil, palm oil, tomatoes and black sesame seeds.

Abstract

Antioxidants are substance that inactivate or slow down oxidation reaction. This reaction is chemical reaction which creates free radical in human body and causes damages to cells or turned normal cells to be cancer cells. Antioxidants have ability in reducing toxicity of pollution that surrounding human body; as well as reduce cell damage that caused by free radicals. This may result in preventing occurance of cancer cells and enhanced in maintain good health. The purpose of this study was to compare antioxidant activities of 8 food samples including rice bran oil with 3 different levels of gamma-oryzanol (9,200 ppm, 5,400ppm and 2,000 ppm), palm oil, soybean oil, cherry tomato, table tomato and black sesame .These antioxidant activities were determined by DPPH radical scavenging assay, which was classified into 3 categories of lipophilic, hydrophilic, and total antioxidant activity. It was found that rice bran oil has the highest antioxidant activity among Lipophilic category. Black sesame seed was found to rank the first in hydrophilic category. In comparison at the same IC50 level the result showed that 1 tablespoon of rice bran oil (at oryzanol content 9,200 ppm) can be equivalent to 1 table tomato (6.98g), 2 cherry tomatoes (5.28g), or 5.87g of black sesame seeds.