Antioxidant efficacy of thymol and carvacrol in microencapsulated walnut oil triacylglycerols

Gursul S., KARABULUT İ., DURMAZ G.

FOOD CHEMISTRY, vol.278, pp.805-810, 2019 (SCI-Expanded) identifier identifier identifier

  • Publication Type: Article / Article
  • Volume: 278
  • Publication Date: 2019
  • Doi Number: 10.1016/j.foodchem.2018.11.134
  • Journal Name: FOOD CHEMISTRY
  • Journal Indexes: Science Citation Index Expanded (SCI-EXPANDED), Scopus
  • Page Numbers: pp.805-810
  • Keywords: Thymol, Carvacrol, Encapsulation, Oxidation, Antioxidant, Walnut oil, JUGLANS-REGIA L., OXIDATIVE STABILITY, SODIUM CASEINATE, LIPID OXIDATION
  • Ankara University Affiliated: No

Abstract

Antioxidant 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.