Effect of thymoquinone and tocopherols on the oxidative stability of purified Nigella sativa oil

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dc.authorid0000-0002-5431-8503en_US
dc.authorid0000-0002-1005-3590
dc.contributor.authorTuran, Semra
dc.contributor.authorDilmen, Şeyma
dc.contributor.authorKıralan, Mustafa
dc.contributor.authorÖzaydın, Ayşe G.
dc.contributor.authorÖzkan, Gülcan
dc.contributor.authorRamadan, Mohamed Fawzy
dc.date.accessioned2021-06-23T19:54:05Z
dc.date.available2021-06-23T19:54:05Z
dc.date.issued2020
dc.departmentBAİBÜ, Mühendislik Fakültesi, Gıda Mühendisliği Bölümüen_US
dc.description.abstractThe effect of minor bioactive constituents (alpha-, gamma-tocopherol and thymoquinone) and the binary and ternary mixtures of those constituents on the oxidative stability of purified black cumin oil (PBCO) was evaluated. PBCO [purified triacylglycerols (TAG)] was enriched with different concentrations of these bioactive compounds then subjected to an accelerated thermal oxidation tests in a Rancimat apparatus at 90 degrees C and in an oven at 60 degrees C. The induction period (IP) of purified TAG containing ternary mixtures of minor bioactive constituents was higher than that of control purified TAG. Peroxide value (PV), conjugated diene (K232), panisidine value ov) and polymer triglyceride content were measured dur ing storage at 60 degrees C. A ternary mixture of minor bioactive constituents was more effective to retard oil oxidation than a binary mixture. In addition, purified TAG containing individual and binary mixture with gamma-tocopherol were more stable towards oxidation. During storage at 60 degrees C, alpha-tocopherol disappeared rapidly followed by gamma-tocopherol. The more resistant minor compound towards oxidation was thymoquinone wherein a slight decrease in its amount was observed at the end of storage experiment.en_US
dc.identifier.endpage25en_US
dc.identifier.issn0035-6808
dc.identifier.issue3en_US
dc.identifier.scopus2-s2.0-85105364697en_US
dc.identifier.scopusqualityQ4en_US
dc.identifier.startpage17en_US
dc.identifier.urihttps://hdl.handle.net/20.500.12491/10410
dc.identifier.urihttps://www.webofscience.com/wos/woscc/full-record/WOS:000600465200003
dc.identifier.volume97en_US
dc.identifier.wosWOS:000600465200003en_US
dc.identifier.wosqualityQ4en_US
dc.indekslendigikaynakWeb of Scienceen_US
dc.indekslendigikaynakScopusen_US
dc.institutionauthorTuran, Semra
dc.institutionauthorDilmen, Şeyma
dc.language.isoenen_US
dc.publisherInnovhub Ssi-Area Ssogen_US
dc.relation.ispartofRivista Italiana Delle Sostanze Grasseen_US
dc.relation.publicationcategoryDiğeren_US
dc.rightsinfo:eu-repo/semantics/closedAccessen_US
dc.subjectNigella sativaen_US
dc.subjectPurified Oilen_US
dc.subjectLipid Oxidationen_US
dc.subjectPolymer Triglycerideen_US
dc.subjectThermal Stabilityen_US
dc.subjectTriacylglycerolsen_US
dc.titleEffect of thymoquinone and tocopherols on the oxidative stability of purified Nigella sativa oilen_US
dc.typeNoteen_US

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