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

Authors : Ümit ERDOĞAN

Pages : 112-117

Doi:10.30516/bilgesci.1144560

View : 33 | Download : 13

Publication Date : 2022-09-30

Article Type : Research Paper

Abstract :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 insert ignore into journalissuearticles values(HRS); activity of the TQ were investigated according to the CUPric reducing antioxidant capacity insert ignore into journalissuearticles values(CUPRAC); and ferric reducing antioxidant potential insert ignore into journalissuearticles values(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 insert ignore into journalissuearticles values(80.36 ± 0.92 %); even at very low concentrations insert ignore into journalissuearticles values(1.6 µg/mL);. Research findings revealed that, compared with synthetic antioxidant insert ignore into journalissuearticles values(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.
Keywords : lipid oxidation, Antioxidant, Thymoquinone, CUPRAC assay, FRAP