Effects of ?-tocopherol, ?-carotene and ascorbyl palmitate on oxidative stability of butter oil triacylglycerols

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dc.authoridkarabulut, ihsan/0000-0002-9014-8863
dc.authorwosidkarabulut, ihsan/ABG-7556-2020
dc.contributor.authorKarabulut, Ihsan
dc.date.accessioned2024-08-04T20:32:26Z
dc.date.available2024-08-04T20:32:26Z
dc.date.issued2010
dc.departmentİnönü Üniversitesien_US
dc.description.abstractButter oil triacylglycerols (BO-TAGs), free of antioxidants, including beta-carotene, were obtained via sequential treatments with activated carbon (AC) adsorption and alumina column chromatography. cc-Tocopherol, beta-carotene and ascorbyl palmitate (AP) were added to BO-TAGs, individually, or in different combinations. An accelerated oven-oxidation test was carried out at 60 degrees C to determine the most effective dosages of the antioxidants. Among the antioxidants evaluated, alpha-tocopherol was found to be the most effective, at the concentration of 50 mu g/g. To determine the possible synergism between the antioxidants, binary or ternary combinations of alpha-tocopherol, beta-carotene and AP were added to BO-TAGs at concentrations of 50, 5, and 50 mu g/g, respectively. Ternary combinations of these antioxidants were significantly better in retarding oxidation than were binary blends of alpha-tocopherol with beta-carotene or AP. However, a prooxidant effect was observed, especially when beta-carotene and AP were used individually or in binary combination. (C) 2010 Elsevier Ltd. All rights reserved.en_US
dc.description.sponsorshipInonu University, Directorate for Scientific Research [2007/26]en_US
dc.description.sponsorshipThis study was supported by Inonu University, Directorate for Scientific Research (Project No. 2007/26).en_US
dc.identifier.doi10.1016/j.foodchem.2010.04.080
dc.identifier.endpage627en_US
dc.identifier.issn0308-8146
dc.identifier.issue3en_US
dc.identifier.scopus2-s2.0-77954622879en_US
dc.identifier.scopusqualityN/Aen_US
dc.identifier.startpage622en_US
dc.identifier.urihttps://doi.org/10.1016/j.foodchem.2010.04.080
dc.identifier.urihttps://hdl.handle.net/11616/95077
dc.identifier.volume123en_US
dc.identifier.wosWOS:000280917800009en_US
dc.identifier.wosqualityQ1en_US
dc.indekslendigikaynakWeb of Scienceen_US
dc.indekslendigikaynakScopusen_US
dc.language.isoenen_US
dc.publisherElsevier Sci Ltden_US
dc.relation.ispartofFood Chemistryen_US
dc.relation.publicationcategoryMakale - Uluslararası Hakemli Dergi - Kurum Öğretim Elemanıen_US
dc.rightsinfo:eu-repo/semantics/closedAccessen_US
dc.subjectButteren_US
dc.subjectTriacylglycerolen_US
dc.subjectalpha-Tocopherolen_US
dc.subjectbeta-Caroteneen_US
dc.subjectAscorbyl palmitateen_US
dc.subjectOxidationen_US
dc.subjectPeroxide valueen_US
dc.subjectp-Anisidine valueen_US
dc.titleEffects of ?-tocopherol, ?-carotene and ascorbyl palmitate on oxidative stability of butter oil triacylglycerolsen_US
dc.typeArticleen_US

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