Department of Food Engineering, Faculty of Engineering, Inonu University, 44280 Malatya, Turkey.
Food Chem. 2019 Apr 25;278:805-810. doi: 10.1016/j.foodchem.2018.11.134. Epub 2018 Dec 4.
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.
研究了麝香草酚和香芹酚在核桃油三酰基甘油（WO-TAGs）中的抗氧化效率。单独的 WO-TAGs 或用麝香草酚/香芹酚强化的 WO-TAGs 与酪蛋白酸钠-乳糖混合物乳化。通过 Rancimat 和加速烘箱测试评估冷冻干燥乳液的氧化稳定性。还测试了含有和不含有麝香草酚/香芹酚的散装 WO-TAGs 进行比较。与未封装和未强化的对应物相比，封装和抗氧化强化的 WO-TAGs 的诱导期（IP）更高。包含麝香草酚和封装的 WO-TAGs 的 IP 比香芹酚在所有浓度（0.05-0.20%）下都高 1.5-2 倍。在麝香草酚的情况下，WO-TAGs 的 IP 呈剂量依赖性增加，用 0.20%的麝香草酚浓度获得了最高的保护效果（p < 0.05）。在 24 天的储存后，用香芹酚强化的散装 WO-TAGs 中的过氧化物形成显示出略高的氧化稳定性，而在封装的 WO-TAGs 中，麝香草酚则更为有效。
