Antioxidant properties of thymol, carvacrol, and thymoquinone and its efficiencies on the stabilization of refined and s
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ORIGINAL PAPER
Antioxidant properties of thymol, carvacrol, and thymoquinone and its efficiencies on the stabilization of refined and stripped corn oils Seyma Yildiz1 · Semra Turan1 · Mustafa Kiralan2 · Mohamed Fawzy Ramadan3,4 Received: 4 April 2020 / Accepted: 14 September 2020 © Springer Science+Business Media, LLC, part of Springer Nature 2020
Abstract The antioxidant activities of natural phenolic compounds (thymol, carvacrol, and thymoquinone) were compared with commercial antioxidants (α-tocopherol, BHT, and BHA) using DPPH·, conjugated diene (CD) in the linoleic acid emulsion, and ferric reducing power methods. Commercial antioxidants had higher DPPH· antiradical activity than natural phenolics. Thymoquinone (TQ) at 1000 ppm showed higher inhibition (65.7%) on DPPH· 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 α-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) and p-anisidine value (p-AV) methods. The loss in total tocopherols in refined corn oils was recorded during storage under Schaal oven conditions (60 °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. Keywords α-Tocopherol · BHT · BHA · Natural antioxidants · Synthetic antioxidants · Vegetable oils · Thermal stability
Introduction
* Mohamed Fawzy Ramadan [email protected]; [email protected] Seyma Yildiz [email protected] Semra Turan [email protected] Mustafa Kiralan [email protected] 1
Engineering Faculty, Food Engineering Department, Bolu Abant Izzet Baysal University, 14000 Bolu, Turkey
2
Food Engineering Department, Engineering Faculty, Balıkesir University, 10000 Balıkesir, Turkey
3
Deanship of Scientific Research, Umm Al-Qura University, Makkah, Kingdom of Saudi Arabia
4
Agricultural Biochemistry Department, Faculty of Agriculture, Zagazig University, Zagazig 44519, Egypt
Lipid oxidation is the major deterioration problem in foodstuffs rich in lipids. During the lipid oxidation process, a variety of compounds formed and most of them influence the food quality parameters including aroma, texture, nutritional value and color. Besides, some of these oxides have toxic impacts on human health [1–6]. Antioxidan
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