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- Title
Effect of thymoquinone and tocopherols on the oxidative stability of purified Nigella sativa oil.
- Authors
TURAN, Semra; DILMEN, Seyma; KIRALAN, Mustafa; OZAYDIN, Ayse G.; OZKAN, Gulcan; RAMADAN, Mohamed Fawzy
- Abstract
The effect of minor bioactive constituents (α-, γ-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°C and in an oven at 60°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 (K ), p- anisidine value (AV) and polymer triglyceride content were measured dur- 232 ing storage at 60°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 γ-tocopherol were more stable towards oxidation. During storage at 60°C, α-tocopherol disappeared rapidly followed by γ-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.
- Subjects
BLACK cumin; PLANT lipids; OXIDATION; TRIGLYCERIDES; THERMAL stability
- Publication
Rivista Italiana delle Sostanze Grasse, 2020, Vol 97, Issue 3, p17
- ISSN
0035-6808
- Publication type
Article