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

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 (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.

Keywords

• lipid oxidation
• Antioxidant
• Thymoquinone
• CUPRAC assay
• FRAP

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