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<rdf:RDF xmlns:rdf="http://www.w3.org/1999/02/22-rdf-syntax-ns#" xmlns:dc="http://purl.org/dc/elements/1.1/"><rdf:Description rdf:about="https://repozitorij.uni-lj.si/IzpisGradiva.php?id=163494"><dc:title>Analytical evaluation and antioxidant activity of welected vegetable oils to support evidence-based use in dermal products</dc:title><dc:creator>Poljšak,	Nina	(Avtor)
	</dc:creator><dc:creator>Kočevar Glavač,	Nina	(Avtor)
	</dc:creator><dc:subject>antioxidant activity</dc:subject><dc:subject>Calendula</dc:subject><dc:subject>fatty acid composition</dc:subject><dc:subject>pharmacopoeial chemical values</dc:subject><dc:subject>Tilia</dc:subject><dc:subject>unsaponiﬁable compounds</dc:subject><dc:subject>vegetable oil</dc:subject><dc:subject>bioactivity</dc:subject><dc:description>This study presents an analytical and biological evaluation of selected vegetable oils and their unsaponiﬁable compounds,which are of crucial importance for the cosmetic and pharmaceutical industries, with the aim of ensuring their targeted use in dermalproducts. Methods: Vegetable oils were selected based on their dominant fatty acid composition: pomegranate seed oil (punicicacid), linseed oil (α-linolenic acid), coconut oil (lauric acid), olive oil (oleic acid), poppy seed oil (linoleic acid), linden seed oil (linoleicacid), and marigold seed oil (α-calendic acid). Pharmacopoeial chemical values, fatty acid proﬁles, and unsaponiﬁable compoundswere analysed. Antioxidant activity was measured using DPPH assay. Results: Chemical values indicated good oxidative status andminimal hydrolysis. Fatty acid analysis revealed expected compositions, with rare linden and marigold seed oils exhibiting distinctivefatty acid composition, featuring sterculic and α-calendic acids. Marigold seed oil showed the richest proﬁle of unsaponiﬁable com-pounds. Antioxidant activity was highest in olive oil and lowest in coconut oil. No signiﬁcant correlation was found between the fattyacid composition, unsaponiﬁable matter, and antioxidant activity suggesting the synergistic or antagonistic interactions of oilcomponents. Conclusion: The study highlights the complex interactions among oil components that inﬂuence antioxidant activity.These ﬁndings deepen the understanding of the complex mechanisms determining the antioxidant properties of vegetable oils,crucial for informed decisions in dermal product formulation as demand for natural, effective cosmetic and pharmaceutical ingre-dients rises.</dc:description><dc:date>2024</dc:date><dc:date>2024-10-08 08:38:10</dc:date><dc:type>Članek v reviji</dc:type><dc:identifier>163494</dc:identifier><dc:language>sl</dc:language></rdf:Description></rdf:RDF>