AUTHOR=Wang Lanying , Ahmad Shakil , Wang Xi , Li Hua , Luo Yanping 

TITLE=Comparison of Antioxidant and Antibacterial Activities of Camellia Oil From Hainan With Camellia Oil From Guangxi, Olive Oil, and Peanut Oil

JOURNAL=Frontiers in Nutrition

VOLUME=8

YEAR=2021

URL=https://www.frontiersin.org/journals/nutrition/articles/10.3389/fnut.2021.667744

DOI=10.3389/fnut.2021.667744

ISSN=2296-861X

ABSTRACT=<p><bold>Background/Aim:</bold> Camellia oil from Hainan (SY) is a unique vegetable oil in Hainan, China, due to the geographical environment and oil extraction only through simple physical treatments. To compare SY with camellia oil from Guangxi (SC), olive oil (GL), and peanut oil (HS), this study analyzed the antioxidant and antibacterial activity of four vegetable oils.</p><p><bold>Methods:</bold> Using Gallic acid, BHT as the control, <italic>Saccharomyces cerevisiae</italic> as the model organism, the antioxidant activities of vegetable oils were measured <italic>in vitro</italic> and <italic>in vivo</italic>, and the antibacterial activity was measured with the minimum inhibitory concentration (MIC) method.</p><p><bold>Results:</bold> The major contents of SY, SC, and HS were oleic Acid; the major content of GL was squalene. The highest total flavonoids content of SY was 39.50 ± 0.41 mg RE/g DW; and the highest total phenolic content of SC was 47.05 ± 0.72 mg GAE/g DW. SY exhibited the strongest scavenging activity of hydroxyl radical (HO·) and superoxide anions (<inline-formula><mml:math id="M1" xmlns:mml="http://www.w3.org/1998/Math/MathML"><mml:msubsup><mml:mrow><mml:mtext>O</mml:mtext></mml:mrow><mml:mrow><mml:mn>2</mml:mn></mml:mrow><mml:mrow><mml:mo>-</mml:mo></mml:mrow></mml:msubsup><mml:mo>·</mml:mo></mml:math></inline-formula>), the IC<sub>50</sub> value were 2.06 mg/mL, 0.62 mg/mL, respectively; and SC showed the strongest DPPH· and ABTS· scavenging activity and the reducing abilities. SY showed excellent effect on survival rate, protection rate, flavonoids uptake of <italic>S. cerevisiae</italic> cells, decreased MDA content and ROS level, inhibited CAT, POD, and GR enzyme activity. The absorption of SC total phenols was the highest by cells. The activity showed GL had a broad-spectrum antibacterial activity.</p><p><bold>Conclusion:</bold> Thus, SY shows potential antioxidant activity and provides an important reference value for people to choose edible vegetable oils.</p>