Preliminary Study: Comparison of Antioxidant Activity of Cannabidiol (CBD) and α-Tocopherol Added to Refined Olive and Sunflower Oils.


This study evaluates the antioxidant activity of cannabidiol (CBD), added to model systems of refined olive (ROO) and sunflower (SO) oils, by measuring the peroxide worth, oxidative stability index (OSI), electron spin resonance (ESR) forced oxidation, and DPPH assays. Cost-free acidity, a parameter of hydrolytic rancidity, was also examined. CBD was compared utilizing the similar analytical scheme with α-tocopherol. CBD, compared to α-tocopherol, showed a greater scavenging capacity, measured by DPPH assay, but not superior oxidative stability (OSI) of the oily systems thought of. In specific, α-tocopherol (.five%) showed an antioxidant activity only in SO, registered by an enhance of much more than 30% of the OSI (from four.15 ± .07 to six.28 ± .11 h). By ESR-forced oxidation assay, the concentration of free of charge radicals (μM) in ROO decreased from 83.33 ± four.56 to 11.23 ± .28 and in SO from 19.21 ± 1.39 to six.90 ± .53 by adding .five% α-tocopherol. On the contrary, the addition of .five% CBD brought on a worsening of the oxidative stability of ROO (from 23.58 ± .32 to 17.28 ± .18 h) and SO (from four.93 ± .04 to three.98 ± .04 h). In addition, .five% of CBD did not decrease drastically the concentration of free of charge radicals (μM) as for α-tocopherol, which passed from 76.94 ± 9.04 to 72.25 ± four.13 in ROO and from 17.91 ± .95 to 16.84 ± .25 in SO.


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