Effects of natural phenolics and synthetic antioxidants on the oxidative thermal stability of refined and purified sunflower oils

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dc.authorid0000-0002-1005-3590en_US
dc.authorid0000-0001-7401-8025en_US
dc.contributor.authorYıldız, Şeyma
dc.contributor.authorDilmen, Şeyma
dc.contributor.authorTuran, Semra
dc.contributor.authorKıralan, Mustafa
dc.contributor.authorRamadan, Mohamed Fawzy
dc.date.accessioned2023-06-19T07:25:55Z
dc.date.available2023-06-19T07:25:55Z
dc.date.issued2021en_US
dc.departmentBAİBÜ, Lisansüstü Eğitim Enstitüsü, Fen Bilimleri, Gıda Mühendisliği Ana Bilim Dalıen_US
dc.descriptionThis study was supported by the Scientific Research Center at Bolu Abant Izzet Baysal University with project number 2018.09.04.1288. Some of the data were taken from the master thesis of Seyma Yildiz. The authors thank Professor Dr. Ihsan Karabulut for the usage of the Rancimat apparatus and GC-FID.en_US
dc.description.abstractThe antioxidant activity of phenolic compounds [thymol (T), carvacrol (C), and thymoquinone (TQ)] was compared with commercial antioxidants [butylated hydroxyanisole (BHA), butylated hydroxytoluene (BHT) and alpha-tocopherol] using the beta-carotene bleaching and ABTS assays. At 1000 ppm concentration, commercial antioxidants showed better antioxidative properties (94.9-95.9%) than phenolic compounds (64.9-85.7%) according to beta-carotene bleaching assay. In the ABTS assay, except for BHT, BHA and alpha-tocopherol exhibited stronger radical scavenging activity than phenolic compounds. Regarding the Rancimat method, BHT-enriched stripped sunflower oil (SSO) had the longest induction period. At the same time, phenolic compounds caused a slightly higher increase in the induction periods than the control sample. Refined sunflower oil (RSO) enriched with BHT at 100 ppm was the most stabile during storage at 60 degrees C. Phenolic compounds added to RSO at 250, and 500 ppm exhibited less protection to lipid oxidation than BHT, while phenolic compounds, notably TQ, improved the RSO's oxidative stability. BHT at 100 ppm showed a strong antioxidant effect on SSO during storage at 60 degrees C. The effect of phenolic compounds, especially TQ on SSO, were lower than BHT, but higher than the control sample at 60 degrees C. The results are essential to applying new natural compounds as antioxidant agents in oils, fats, and lipids-rich foodstuffs.en_US
dc.description.sponsorshipScientific Research Center at Bolu Abant Izzet Baysal University [2018.09.04.1288]en_US
dc.identifier.citationYıldız, Ş., Dilmen, Ş., Turan, S., & Kıralan, M. (2021). Effects of natural phenolics and synthetic antioxidants on the oxidative thermal stability of refined and purified sunflower oils.en_US
dc.identifier.endpage104en_US
dc.identifier.issn0035-6808
dc.identifier.issue2en_US
dc.identifier.scopus2-s2.0-85130193680en_US
dc.identifier.scopusqualityQ4en_US
dc.identifier.startpage93en_US
dc.identifier.urihttps://www.webofscience.com/wos/woscc/full-record/WOS:000670269600004
dc.identifier.urihttps://hdl.handle.net/20.500.12491/11137
dc.identifier.volume98en_US
dc.identifier.wosWOS:000670269600004en_US
dc.identifier.wosqualityQ4en_US
dc.indekslendigikaynakWeb of Scienceen_US
dc.indekslendigikaynakScopusen_US
dc.institutionauthorYıldız, Şeyma
dc.institutionauthorDilmen, Şeyma
dc.institutionauthorTuran, Semra
dc.language.isoenen_US
dc.publisherInnovhub Ssi-Area Ssogen_US
dc.relation.ispartofRivista Italiana Delle Sostanze Grasseen_US
dc.relation.publicationcategoryMakale - Uluslararası Hakemli Dergi - İdari Personel ve Öğrencien_US
dc.rightsinfo:eu-repo/semantics/closedAccessen_US
dc.subjectPhenolicsen_US
dc.subjectBHTen_US
dc.subjectBHAen_US
dc.subjectThymolen_US
dc.subjectCarvacrolen_US
dc.subjectThymoquinoneen_US
dc.subjectRefined Sunflower Oilen_US
dc.titleEffects of natural phenolics and synthetic antioxidants on the oxidative thermal stability of refined and purified sunflower oilsen_US
dc.typeArticleen_US

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