Comparison of biological effectiveness and costs of cooking of vegetable oil types

In recent years, consumers have been trying to obtain benefits from food products not only for nutritional purposes but also for their health, for reasons such as protecting themselves from diseases and eating consciously with the desire to live a healthy life. With increasing population and economic development, people around the world are increasingly interested in the health benefits and nutritional properties of vegetable oils. Each type of vegetable oil has its own specific advantages and health effects, thanks to its unique chemical composition with significant differences in each key component. While a variety of oils such as olive oil, corn oil, butter and rice bran oil are recommended due to their abundant nutritional content, there are disadvantages to consuming only one type of vegetable oil. There are many different oils in the markets. While some of these, such as olive oil, are well-known, others, such as, grape seed oil, avocado oil, coconut oil, etc. are less known or not known at all. Within the scope of this thesis study, total chlorophyll and carotenoid content of the oil sample, as well as total phenolic and flavonoid content, DPPH radical scavenging activity, chelation potential with Fe2+, anticholinesterase and lipid peroxidation prevention potential of 34 vegetable oil samples, 11 types of vegetable oils from 2 different brands (among them, 1 oil type from different packaged packages of the same brand), 1 oil type from 3 different brands, 2 oil types from only 1 brand and 1 oil type from 6 different brands were examined by spectroscopic methods and pumpkin seed and black cumin oil samples were found to be effective in terms of carotenoids, and avocado and olive oil samples were found to be effective in terms of chlorophyll. While black cumin oil was found to be rich in phenolics and flaxseed oil was rich in flavonoids, it was determined that walnut oil was rich in both phenolics and flavonoids. It has been revealed that 1 mg/ml of walnut oil can bind approximately 70% of the iron in the environment, while 5 mg/ml of black cumin oil scavenges almost all (94%) of DPPH radicals. The anti-Alzheimer's effectiveness of 2 mg/ml portions of oil samples due to their ability to inhibit the acetylcholinesterase enzyme was examined, and the highest effect was obtained for walnut, black cumin and sesame oil with a rate of approximately 70%. The lipid peroxidation prevention potential of the samples was tested for 0.5 mg/ml fractions, and the olive oil sample showed the highest effect with a value of approximately 12%. Sesame oil and canola oil samples were also found to be more effective than other oil types in this respect. Although the effectiveness of each type in all parameters varies within a wide range,it can be said that the effectiveness varies depending on whether there are different brands within the same species. When the results of the study are evaluated collectively, it can be predicted that most of the vegetable oils can be valued as functional foods, known as foods or food components that help protect against diseases and achieve a healthier life by providing additional benefits on human physiology and metabolic functions, beyond meeting the body's basic nutritional needs. It is clearly seen that flaxseed, avocado, walnut and black cumin oils, which are the oils with the highest unit prices, are more biologically active. Including these oils as nutritional supplements in our daily lives in appropriate doses will ensure that our diet is not only satisfying but also healthy. Keywords: Antioxidant Activity, Black Cumin Oil, Flavonoid Content, Healthy Eating, Lipid Peroxidation, Phenolic Content, Vegetable Oil