Araştırma Makalesi
BibTex RIS Kaynak Göster

Yıl 2022, Cilt: 6 Sayı: 2, 112 - 117, 30.09.2022

Ümit Erdoğan

https://doi.org/10.30516/bilgesci.1144560

Öz

Kaynakça

  • Ames, B.N. (1983). Dietary carcinogens and anticarcinogens: oxygen radicals and degenerative diseases. Science. 221, 1256-1264.
  • AOAC Association of Official Analytical Chemists. (2000b). AOAC official method 965.33. In W. Horwitz (Ed.), Official methods of analysis of the AOAC international (17th ed.). Gaithersburg, Maryland: AOAC International..
  • Baardseth, P. (1989). Effect of selected antioxidants on the stability of dehydrated mashed potatoes. Food Additives & Contaminants. 6(2), 201- 207. https://doi.org/10.1080/02652038909373775
  • Berker, K.I., Güçlü, K., Tor, I., Apak, R. (2007). Comparative evaluation of Fe(III) reducing power-based antioxidant capacity assays in the presence of phenanthroline, batho-phenanthroline, tripyridyltriazine (FRAP), and ferricyanide reagents. Talanta. 72(3), 1157–1165. https://doi.org/10.1016/j.talanta.2007.01.019
  • CAC (Codex Alimentarius Commission). (2019). Joint FAO/WHO Food Standards Programme Codex Alimentarius Commission, 42nd Session CICG. In Proceedings of the 26 th Session of the Codex Committee on Fats and Oils, Kuala Lumpur, Malaysia, 25 February – 01 March 2019.
  • Choe, E., Min, D. B. (2007). Chemistry of deep‐ fat frying oils. Journal of food science. 72(5), R77-R86. https://doi.org/10.1111/j.1750- 3841.2007.00352.x
  • Erdoğan, Ü., Gökçe, E.H. (2021). Fig seed oil‐ loaded nanostructured lipid carriers: Evaluation of the protective effects against oxidation. Journal of Food Processing and Preservation. 45(10), e15835. https://doi.org/10.1111/jfpp.15835
  • Gülçin, İ., Elias, R., Gepdiremen, A., Boyer, L. (2006). Antioxidant activity of lignans from fringe tree (Chionanthus virginicus L.). European Food Research and Technology. 223(6), 759-767. https://doi.org/10.1007/s00217-006-0265-5
  • Hossen, J., Ali, M.A., Reza, S. (2021). Theoretical investigations on the antioxidant potential of a non-phenolic compound thymoquinone: a DFT approach. Journal of Molecular Modeling. 27(6), 1-11. https://doi.org/10.1007/s00894-021-04795-0 Iqbal, S., Bhanger, M.I. (2007). Stabilization of sunflower oil by garlic extract during accelerated storage. Food Chemistry, 100(1), 246-254. https://doi.org/10.1016/j.foodchem.2005.09.049
  • Karami, H., Rasekh, M., Mirzaee-Ghaleh, E. (2020). Qualitative analysis of edible oil oxidation using an olfactory machine. Journal of Food Measurement and Characterization. 14(5), 2600-2610. https://doi.org/10.1007/s11694-020-00506-0
  • Kassab, R.B., El-Hennamy, R.E. (2017). The role of thymoquinone as a potent antioxidant in ameliorating the neurotoxic effect of sodium arsenate in female rat. Egyptian Journal of Basic and Applied Sciences, 4(3), 160-167. https://doi.org/10.1016/j.ejbas.2017.07.002
  • Lianhe, Z., Xing, H., Li, W., Zhengxing, C. (2012). Physicochemical properties, chemical composition and antioxidant activity of Dalbergia odorifera T. Chen seed oil. Journal of the American Oil Chemists' Society. 89(5), 883-890. https://doi.org/10.1007/s11746-011-1967-9
  • Mahmoud, Y.K., Abdelrazek, H.M. (2019). Cancer: Thymoquinone antioxidant/pro-oxidant effect as potential anticancer remedy. Biomedicine & Pharmacotherapy. 115, 108783. https://doi.org/10.1016/j.biopha.2019.108783
  • Maqsood, S., Benjakul, S., Abushelaibi, A., Alam, A. (2014). Phenolic compounds and plant phenolic extracts as natural antioxidants in prevention of lipid oxidation in seafood: A detailed review. Comprehensive Reviews in Food Science and Food Safety. 13(6), 1125-1140. https://doi.org/10.1111/1541-4337.12106
  • Naghshineh, M., Ariffin, A.A., Ghazali, H.M., Mirhosseini, H., Mohammad, A. S. (2010). Effect of saturated/unsaturated fatty acid ratio on physicochemical properties of palm olein–olive oil blend. Journal of the American Oil Chemists' Society. 87(3), 255-262. https://doi.org/10.1007/s11746-009-1495-z
  • Oyaizu, M. (1986). Studies on products of browning reaction antioxidative activities of products of browning reaction prepared from glucosamine. The Japanese journal of nutrition and dietetics. 44(6), 307-315.
  • Özyürek, M., Bektaşoğlu, B., Güçlü, K., Apak, R. (2008). Hydroxyl radical scavenging assay of phenolics and flavonoids with a modified cupric reducing antioxidant capacity (CUPRAC) method using catalase for hydrogen peroxide degradation. Analytica chimica açta. 616(2), 196-206. https://doi.org/10.1016/j.aca.2008.04.033
  • Seyhan, F., Ozay, G., Saklar, S., Ertaş, E., Satır, G., Alasalvar, C. (2007). Chemical changes of three native Turkish hazelnut varieties (Corylus avellana L.) during fruit development. Food Chemistry. 105(2), 590-596. https://doi.org/10.1016/j.foodchem.2007.04.016
  • Soleimanifar, M., Niazmand, R., Jafari, S.M. (2019). Evaluation of oxidative stability, fatty acid profile, and antioxidant properties of black cumin seed oil and extract. Journal of Food Measurement and Characterization. 13(1), 383-389. https://doi.org/10.1007/s11694-018-9953-7
  • Stoll, V.S., Blanchard, J.S. (2009). Buffers: principles and practice. In Methods in enzymology (Vol. 463, pp. 43-56). Academic Press. https://doi.org/10.1016/S0076-6879(09)63006-8
  • Sun, J., Cao, X., Liao, X., Hu, X. (2010). Comparative analyses of copigmentation of cyanidin 3-glucoside and cyanidin 3-sophoroside from red raspberry fruits. Food Chemistry. 120(4), 1131-1137. https://doi.org/10.1016/j.foodchem.2009.11.031
  • Tinello, F., Lante, A. (2020). Accelerated storage conditions effect on ginger-and turmeric-enriched soybean oils with comparing a synthetic antioxidant BHT. LWT. 131, 109797. https://doi.org/10.1016/j.lwt.2020.109797

Investigation of Antioxidant Activity of Thymoquinone and Its Protective Effect on Edible Oils

Yıl 2022, Cilt: 6 Sayı: 2, 112 - 117, 30.09.2022

Ümit Erdoğan

https://doi.org/10.30516/bilgesci.1144560

Öz

In present study, the oxidation protection efficiency of TQ on two different types of oils was evaluated. In addition, antioxidant capacity and hydroxyl radical scavenging (HRS) activity of the TQ were investigated according to the CUPric reducing antioxidant capacity (CUPRAC) and ferric reducing antioxidant potential (FRAP) methods. The FRAP and CUPRAC methods revealed that antioxidant and hydroxyl radical scavenging activity of thymocionone was remarkably effective. It was determined that TQ had a high HRS potential (80.36 ± 0.92 %) even at very low concentrations (1.6 µg/mL). Research findings revealed that, compared with synthetic antioxidant (BHT), TQ was more effective in retarding the oxidation of the two types of oil. The oils with TQ incorporated exhibited much better chemical stability and lower peroxide value. As an alternative to synthetic antioxidants, TQ could be recommended as an effective natural antioxidant to improve the stabilization of edible vegetable oils.

Anahtar Kelimeler

lipid oxidation Antioxidant Thymoquinone CUPRAC assay FRAP

Kaynakça

  • Ames, B.N. (1983). Dietary carcinogens and anticarcinogens: oxygen radicals and degenerative diseases. Science. 221, 1256-1264.
  • AOAC Association of Official Analytical Chemists. (2000b). AOAC official method 965.33. In W. Horwitz (Ed.), Official methods of analysis of the AOAC international (17th ed.). Gaithersburg, Maryland: AOAC International..
  • Baardseth, P. (1989). Effect of selected antioxidants on the stability of dehydrated mashed potatoes. Food Additives & Contaminants. 6(2), 201- 207. https://doi.org/10.1080/02652038909373775
  • Berker, K.I., Güçlü, K., Tor, I., Apak, R. (2007). Comparative evaluation of Fe(III) reducing power-based antioxidant capacity assays in the presence of phenanthroline, batho-phenanthroline, tripyridyltriazine (FRAP), and ferricyanide reagents. Talanta. 72(3), 1157–1165. https://doi.org/10.1016/j.talanta.2007.01.019
  • CAC (Codex Alimentarius Commission). (2019). Joint FAO/WHO Food Standards Programme Codex Alimentarius Commission, 42nd Session CICG. In Proceedings of the 26 th Session of the Codex Committee on Fats and Oils, Kuala Lumpur, Malaysia, 25 February – 01 March 2019.
  • Choe, E., Min, D. B. (2007). Chemistry of deep‐ fat frying oils. Journal of food science. 72(5), R77-R86. https://doi.org/10.1111/j.1750- 3841.2007.00352.x
  • Erdoğan, Ü., Gökçe, E.H. (2021). Fig seed oil‐ loaded nanostructured lipid carriers: Evaluation of the protective effects against oxidation. Journal of Food Processing and Preservation. 45(10), e15835. https://doi.org/10.1111/jfpp.15835
  • Gülçin, İ., Elias, R., Gepdiremen, A., Boyer, L. (2006). Antioxidant activity of lignans from fringe tree (Chionanthus virginicus L.). European Food Research and Technology. 223(6), 759-767. https://doi.org/10.1007/s00217-006-0265-5
  • Hossen, J., Ali, M.A., Reza, S. (2021). Theoretical investigations on the antioxidant potential of a non-phenolic compound thymoquinone: a DFT approach. Journal of Molecular Modeling. 27(6), 1-11. https://doi.org/10.1007/s00894-021-04795-0 Iqbal, S., Bhanger, M.I. (2007). Stabilization of sunflower oil by garlic extract during accelerated storage. Food Chemistry, 100(1), 246-254. https://doi.org/10.1016/j.foodchem.2005.09.049
  • Karami, H., Rasekh, M., Mirzaee-Ghaleh, E. (2020). Qualitative analysis of edible oil oxidation using an olfactory machine. Journal of Food Measurement and Characterization. 14(5), 2600-2610. https://doi.org/10.1007/s11694-020-00506-0
  • Kassab, R.B., El-Hennamy, R.E. (2017). The role of thymoquinone as a potent antioxidant in ameliorating the neurotoxic effect of sodium arsenate in female rat. Egyptian Journal of Basic and Applied Sciences, 4(3), 160-167. https://doi.org/10.1016/j.ejbas.2017.07.002
  • Lianhe, Z., Xing, H., Li, W., Zhengxing, C. (2012). Physicochemical properties, chemical composition and antioxidant activity of Dalbergia odorifera T. Chen seed oil. Journal of the American Oil Chemists' Society. 89(5), 883-890. https://doi.org/10.1007/s11746-011-1967-9
  • Mahmoud, Y.K., Abdelrazek, H.M. (2019). Cancer: Thymoquinone antioxidant/pro-oxidant effect as potential anticancer remedy. Biomedicine & Pharmacotherapy. 115, 108783. https://doi.org/10.1016/j.biopha.2019.108783
  • Maqsood, S., Benjakul, S., Abushelaibi, A., Alam, A. (2014). Phenolic compounds and plant phenolic extracts as natural antioxidants in prevention of lipid oxidation in seafood: A detailed review. Comprehensive Reviews in Food Science and Food Safety. 13(6), 1125-1140. https://doi.org/10.1111/1541-4337.12106
  • Naghshineh, M., Ariffin, A.A., Ghazali, H.M., Mirhosseini, H., Mohammad, A. S. (2010). Effect of saturated/unsaturated fatty acid ratio on physicochemical properties of palm olein–olive oil blend. Journal of the American Oil Chemists' Society. 87(3), 255-262. https://doi.org/10.1007/s11746-009-1495-z
  • Oyaizu, M. (1986). Studies on products of browning reaction antioxidative activities of products of browning reaction prepared from glucosamine. The Japanese journal of nutrition and dietetics. 44(6), 307-315.
  • Özyürek, M., Bektaşoğlu, B., Güçlü, K., Apak, R. (2008). Hydroxyl radical scavenging assay of phenolics and flavonoids with a modified cupric reducing antioxidant capacity (CUPRAC) method using catalase for hydrogen peroxide degradation. Analytica chimica açta. 616(2), 196-206. https://doi.org/10.1016/j.aca.2008.04.033
  • Seyhan, F., Ozay, G., Saklar, S., Ertaş, E., Satır, G., Alasalvar, C. (2007). Chemical changes of three native Turkish hazelnut varieties (Corylus avellana L.) during fruit development. Food Chemistry. 105(2), 590-596. https://doi.org/10.1016/j.foodchem.2007.04.016
  • Soleimanifar, M., Niazmand, R., Jafari, S.M. (2019). Evaluation of oxidative stability, fatty acid profile, and antioxidant properties of black cumin seed oil and extract. Journal of Food Measurement and Characterization. 13(1), 383-389. https://doi.org/10.1007/s11694-018-9953-7
  • Stoll, V.S., Blanchard, J.S. (2009). Buffers: principles and practice. In Methods in enzymology (Vol. 463, pp. 43-56). Academic Press. https://doi.org/10.1016/S0076-6879(09)63006-8
  • Sun, J., Cao, X., Liao, X., Hu, X. (2010). Comparative analyses of copigmentation of cyanidin 3-glucoside and cyanidin 3-sophoroside from red raspberry fruits. Food Chemistry. 120(4), 1131-1137. https://doi.org/10.1016/j.foodchem.2009.11.031
  • Tinello, F., Lante, A. (2020). Accelerated storage conditions effect on ginger-and turmeric-enriched soybean oils with comparing a synthetic antioxidant BHT. LWT. 131, 109797. https://doi.org/10.1016/j.lwt.2020.109797
Toplam 22 adet kaynakça vardır.

Ayrıntılar

Birincil Dil İngilizce
Konular Kimya Mühendisliği
Bölüm Araştırma Makaleleri
Yazarlar

Ümit Erdoğan 0000-0002-6627-4472

Erken Görünüm Tarihi 30 Eylül 2022
Yayımlanma Tarihi 30 Eylül 2022
Kabul Tarihi 22 Eylül 2022
Yayımlandığı Sayı Yıl 2022 Cilt: 6 Sayı: 2

Kaynak Göster

APA Erdoğan, Ü. (2022). Investigation of Antioxidant Activity of Thymoquinone and Its Protective Effect on Edible Oils. Bilge International Journal of Science and Technology Research, 6(2), 112-117. https://doi.org/10.30516/bilgesci.1144560
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