Antioxidant efficacy of thymol and carvacrol in microencapsulated walnut oil triacylglycerols

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dc.authoridkarabulut, ihsan/0000-0002-9014-8863
dc.authoridDurmaz, Gökhan/0000-0003-3423-8108
dc.authorwosidkarabulut, ihsan/ABG-7556-2020
dc.authorwosidDurmaz, Gökhan/E-7121-2016
dc.contributor.authorGursul, Sevilay
dc.contributor.authorKarabulut, Ihsan
dc.contributor.authorDurmaz, Gokhan
dc.date.accessioned2024-08-04T20:45:33Z
dc.date.available2024-08-04T20:45:33Z
dc.date.issued2019
dc.departmentİnönü Üniversitesien_US
dc.description.abstractAntioxidant efficiency of thymol and carvacrol in walnut oil triacylglycerols (WO-TAGs) was investigated. WO-TAGs alone or fortified with thymol/carvacrol were emulsified with sodium caseinate-lactose mixture. Oxidative stability of freeze dried emulsions was assessed via Rancimat and accelerated oven tests. Bulk WO-TAGs with and without thymol/carvacrol were also tested for comparison. Higher induction periods (IPs) were recorded for encapsulated and antioxidant fortified WO-TAGs compared to non-encapsulated and non-fortified counterparts. IP of thymol included and encapsulated WO-TAGs were found to be 1.5-2 fold higher than that of carvacrol at all concentrations (0.05-0.20%). IP of WO-TAGs was increased dose-dependent manner in the case of thymol and the highest protection was obtained with 0.20% thymol concentration (p < 0.05). Peroxide formation in bulk WO-TAGs fortified with carvacrol showed a slightly higher oxidative stability compared to thymol after 24 d of storage whereas thymol was a bit more effective in encapsulated WO-TAGs.en_US
dc.description.sponsorshipInonu University, Directorate for Scientific Research, Turkey [2015/14]en_US
dc.description.sponsorshipThis study was supported by Inonu University, Directorate for Scientific Research, Turkey, (Project No. 2015/14).en_US
dc.identifier.doi10.1016/j.foodchem.2018.11.134
dc.identifier.endpage810en_US
dc.identifier.issn0308-8146
dc.identifier.issn1873-7072
dc.identifier.pmid30583446en_US
dc.identifier.scopus2-s2.0-85057628391en_US
dc.identifier.scopusqualityQ1en_US
dc.identifier.startpage805en_US
dc.identifier.urihttps://doi.org/10.1016/j.foodchem.2018.11.134
dc.identifier.urihttps://hdl.handle.net/11616/98556
dc.identifier.volume278en_US
dc.identifier.wosWOS:000453529300101en_US
dc.identifier.wosqualityQ1en_US
dc.indekslendigikaynakWeb of Scienceen_US
dc.indekslendigikaynakScopusen_US
dc.indekslendigikaynakPubMeden_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.subjectThymolen_US
dc.subjectCarvacrolen_US
dc.subjectEncapsulationen_US
dc.subjectOxidationen_US
dc.subjectAntioxidanten_US
dc.subjectWalnut oilen_US
dc.titleAntioxidant efficacy of thymol and carvacrol in microencapsulated walnut oil triacylglycerolsen_US
dc.typeArticleen_US

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