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
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
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.
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
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
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