Antioxidant properties of thymol, carvacrol, and thymoquinone and its efficiencies on the stabilization of refined and stripped corn oils

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dc.authorid0000-0002-5431-8503en_US
dc.authorid0000-0002-1005-3590en_US
dc.contributor.authorYıldız, Şeyma
dc.contributor.authorTuran, Semra
dc.contributor.authorKıralan, Mustafa
dc.contributor.authorRamadan, Mohamed Fawzy
dc.date.accessioned2021-06-23T19:55:15Z
dc.date.available2021-06-23T19:55:15Z
dc.date.issued2021
dc.departmentBAİBÜ, Mühendislik Fakültesi, Gıda Mühendisliği Bölümüen_US
dc.description.abstractThe antioxidant activities of natural phenolic compounds (thymol, carvacrol, and thymoquinone) were compared with commercial antioxidants (alpha-tocopherol, BHT, and BHA) using DPPH center dot, conjugated diene (CD) in the linoleic acid emulsion, and ferric reducing power methods. Commercial antioxidants had higher DPPH center dot antiradical activity than natural phenolics. Thymoquinone (TQ) at 1000 ppm showed higher inhibition (65.7%) on DPPH center dot radicals than other natural phenolics at 1000 ppm (25.0% for thymol, and 18.3% for carvacrol). Carvacrol and thymol showed similar antioxidant activities compared with BHT and BHA in linoleic acid emulsion test at different concentrations, while TQ and alpha-tocopherol exhibited lower activity among analyzed samples. The results from reducing power test showed that natural phenolics were less effective than commercial antioxidants. The impacts of natural phenolics and BHT on the oxidative stabilities of refined and stripped corn oils were investigated using the Rancimat, Schaal oven, peroxide value (PV), CD (K232) andp-anisidine value (p-AV) methods. The loss in total tocopherols in refined corn oils was recorded during storage under Schaal oven conditions (60 degrees C). BHT showed a higher induction period (15.01 h) than phenolic compounds added to corn oils (3.88-5.69 h) and a control sample (2.82 h). According to the results of the Schaal oven test, BHT much better protected the refined and stripped corn oils from oxidation than natural phenolic compounds. Among phenolic compounds, TQ at 250 and 500 ppm exhibited high antioxidant potential in refined and stripped corn oils.en_US
dc.identifier.doi10.1007/s11694-020-00665-0
dc.identifier.endpage632en_US
dc.identifier.issn2193-4126
dc.identifier.issn2193-4134
dc.identifier.issue1en_US
dc.identifier.scopus2-s2.0-85091380464en_US
dc.identifier.scopusqualityQ2en_US
dc.identifier.startpage621en_US
dc.identifier.urihttps://doi.org/10.1007/s11694-020-00665-0
dc.identifier.urihttps://hdl.handle.net/20.500.12491/10761
dc.identifier.volume15en_US
dc.identifier.wosWOS:000572002400002en_US
dc.identifier.wosqualityQ3en_US
dc.indekslendigikaynakWeb of Scienceen_US
dc.indekslendigikaynakScopusen_US
dc.institutionauthorTuran, Semra
dc.language.isoenen_US
dc.publisherSpringeren_US
dc.relation.ispartofJournal Of Food Measurement And Characterizationen_US
dc.relation.publicationcategoryMakale - Uluslararası Hakemli Dergi - Kurum Öğretim Elemanıen_US
dc.rightsinfo:eu-repo/semantics/closedAccessen_US
dc.subjectAlpha-Tocopherolen_US
dc.subjectBHTen_US
dc.subjectBHAen_US
dc.subjectNatural Antioxidantsen_US
dc.subjectSynthetic Antioxidantsen_US
dc.subjectVegetable Oilsen_US
dc.subjectThermal Stabilityen_US
dc.titleAntioxidant properties of thymol, carvacrol, and thymoquinone and its efficiencies on the stabilization of refined and stripped corn oilsen_US
dc.typeArticleen_US

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