@article{xuan_overview_2018,
	title = {An {Overview} of {Chemical} {Profiles}, {Antioxidant} and {Antimicrobial} {Activities} of {Commercial} {Vegetable} {Edible} {Oils} {Marketed} in {Japan}.},
	volume = {7},
	issn = {2304-8158},
	doi = {10.3390/foods7020021},
	abstract = {This study analyzed chemical components and investigated the antioxidant and antimicrobial activities of fourteen vegetable edible oils marketed in Japan.  High-performance liquid chromatography (HPLC) was used to identify and quantify  principal phenolic acids and flavonoids. In the 1,1-diphenyl-2-picrylhydrazyl (DPPH)  radical scavenging assay, sunflower, safflower, canola, soybean, Inca inchi, sesame,  and rice bran showed markedly greater activity, whilst the percentage of lipid  peroxidation inhibition (LPI\%) in sunflower, canola, cotton, grape, flax, perilla,  Inca inchi, perillartine, and rice bran were significantly higher than other oils.  Maximum total phenol content (TPC) was recorded in flax, followed by perillartine,  rice bran, and perilla, whereas total flavonoid content (TFC) was the greatest in  Inca inchi and sesame. Benzoic acid was the most common constituent, followed by  vanillic acid, p-hydroxybenzoic acid, ferulic acid, and p-coumaric acid. On the  other hand, luteolin was the most abundant flavonoid, followed by esculetin,  myricetin, isoquercetin, and kaempferol, while fisetin was detected only in  sunflower. In general, all of the edible oils showed antimicrobial activity, but the  growth inhibition of Staphylococcus aureus and Escherichia coli of cotton, grape,  chia, sesame, and rice bran were greater than other oils.},
	language = {eng},
	number = {2},
	journal = {Foods (Basel, Switzerland)},
	author = {Xuan, Tran Dang and Gangqiang, Gu and Minh, Truong Ngoc and Quy, Tran Ngoc and Khanh, Tran Dang},
	month = feb,
	year = {2018},
	pmid = {29439420},
	pmcid = {PMC5848125},
	keywords = {Antimicrobial activity, Antioxidant activity},
}

{"_id":"5AyvRTfkoy9kiH6dY","bibbaseid":"xuan-gangqiang-minh-quy-khanh-anoverviewofchemicalprofilesantioxidantandantimicrobialactivitiesofcommercialvegetableedibleoilsmarketedinjapan-2018","author_short":["Xuan, T. D.","Gangqiang, G.","Minh, T. N.","Quy, T. N.","Khanh, T. D."],"bibdata":{"bibtype":"article","type":"article","title":"An Overview of Chemical Profiles, Antioxidant and Antimicrobial Activities of Commercial Vegetable Edible Oils Marketed in Japan.","volume":"7","issn":"2304-8158","doi":"10.3390/foods7020021","abstract":"This study analyzed chemical components and investigated the antioxidant and antimicrobial activities of fourteen vegetable edible oils marketed in Japan. High-performance liquid chromatography (HPLC) was used to identify and quantify principal phenolic acids and flavonoids. In the 1,1-diphenyl-2-picrylhydrazyl (DPPH) radical scavenging assay, sunflower, safflower, canola, soybean, Inca inchi, sesame, and rice bran showed markedly greater activity, whilst the percentage of lipid peroxidation inhibition (LPI%) in sunflower, canola, cotton, grape, flax, perilla, Inca inchi, perillartine, and rice bran were significantly higher than other oils. Maximum total phenol content (TPC) was recorded in flax, followed by perillartine, rice bran, and perilla, whereas total flavonoid content (TFC) was the greatest in Inca inchi and sesame. Benzoic acid was the most common constituent, followed by vanillic acid, p-hydroxybenzoic acid, ferulic acid, and p-coumaric acid. On the other hand, luteolin was the most abundant flavonoid, followed by esculetin, myricetin, isoquercetin, and kaempferol, while fisetin was detected only in sunflower. In general, all of the edible oils showed antimicrobial activity, but the growth inhibition of Staphylococcus aureus and Escherichia coli of cotton, grape, chia, sesame, and rice bran were greater than other oils.","language":"eng","number":"2","journal":"Foods (Basel, Switzerland)","author":[{"propositions":[],"lastnames":["Xuan"],"firstnames":["Tran","Dang"],"suffixes":[]},{"propositions":[],"lastnames":["Gangqiang"],"firstnames":["Gu"],"suffixes":[]},{"propositions":[],"lastnames":["Minh"],"firstnames":["Truong","Ngoc"],"suffixes":[]},{"propositions":[],"lastnames":["Quy"],"firstnames":["Tran","Ngoc"],"suffixes":[]},{"propositions":[],"lastnames":["Khanh"],"firstnames":["Tran","Dang"],"suffixes":[]}],"month":"February","year":"2018","pmid":"29439420","pmcid":"PMC5848125","keywords":"Antimicrobial activity, Antioxidant activity","bibtex":"@article{xuan_overview_2018,\n\ttitle = {An {Overview} of {Chemical} {Profiles}, {Antioxidant} and {Antimicrobial} {Activities} of {Commercial} {Vegetable} {Edible} {Oils} {Marketed} in {Japan}.},\n\tvolume = {7},\n\tissn = {2304-8158},\n\tdoi = {10.3390/foods7020021},\n\tabstract = {This study analyzed chemical components and investigated the antioxidant and antimicrobial activities of fourteen vegetable edible oils marketed in Japan. High-performance liquid chromatography (HPLC) was used to identify and quantify principal phenolic acids and flavonoids. In the 1,1-diphenyl-2-picrylhydrazyl (DPPH) radical scavenging assay, sunflower, safflower, canola, soybean, Inca inchi, sesame, and rice bran showed markedly greater activity, whilst the percentage of lipid peroxidation inhibition (LPI\\%) in sunflower, canola, cotton, grape, flax, perilla, Inca inchi, perillartine, and rice bran were significantly higher than other oils. Maximum total phenol content (TPC) was recorded in flax, followed by perillartine, rice bran, and perilla, whereas total flavonoid content (TFC) was the greatest in Inca inchi and sesame. Benzoic acid was the most common constituent, followed by vanillic acid, p-hydroxybenzoic acid, ferulic acid, and p-coumaric acid. On the other hand, luteolin was the most abundant flavonoid, followed by esculetin, myricetin, isoquercetin, and kaempferol, while fisetin was detected only in sunflower. In general, all of the edible oils showed antimicrobial activity, but the growth inhibition of Staphylococcus aureus and Escherichia coli of cotton, grape, chia, sesame, and rice bran were greater than other oils.},\n\tlanguage = {eng},\n\tnumber = {2},\n\tjournal = {Foods (Basel, Switzerland)},\n\tauthor = {Xuan, Tran Dang and Gangqiang, Gu and Minh, Truong Ngoc and Quy, Tran Ngoc and Khanh, Tran Dang},\n\tmonth = feb,\n\tyear = {2018},\n\tpmid = {29439420},\n\tpmcid = {PMC5848125},\n\tkeywords = {Antimicrobial activity, Antioxidant activity},\n}\n\n","author_short":["Xuan, T. D.","Gangqiang, G.","Minh, T. N.","Quy, T. N.","Khanh, T. D."],"key":"xuan_overview_2018-1","id":"xuan_overview_2018-1","bibbaseid":"xuan-gangqiang-minh-quy-khanh-anoverviewofchemicalprofilesantioxidantandantimicrobialactivitiesofcommercialvegetableedibleoilsmarketedinjapan-2018","role":"author","urls":{},"keyword":["Antimicrobial activity","Antioxidant activity"],"metadata":{"authorlinks":{}}},"bibtype":"article","biburl":"https://bibbase.org/zotero/rudypoten","dataSources":["X4hphYAh57ZKSTw3t","e6qrLf6muJ8dhuYg8","CT2QdQoQtu2wab8TD","v4FgT7pfKnqAwcnJi","ho4BHrhBYi8mmNGK3","JGNRjejujgZaT5Woe","Rg7mRMhmZYnCLLEgE","2jPTcmjEXPKsta6A2","M95Ltr7FcMNgDrNnS","aQjY3RHAbbYYbJAHQ"],"keywords":["antimicrobial activity","antioxidant activity"],"search_terms":["overview","chemical","profiles","antioxidant","antimicrobial","activities","commercial","vegetable","edible","oils","marketed","japan","xuan","gangqiang","minh","quy","khanh"],"title":"An Overview of Chemical Profiles, Antioxidant and Antimicrobial Activities of Commercial Vegetable Edible Oils Marketed in Japan.","year":2018}