Micro-encapsulation of gurum (<i>Citrullus lanatus</i> Var. <i>Colocynthoide</i>) seed oil maintains functional quality characteristics during accelerated storage

In this study, microencapsulation was used on gurum seed oil (GSO) to evaluate quality characteristics during accelerated storage at 60 degrees C for 28 days. Accelerated storage altered the levels of all fatty acids of GSO (31.36-95.65%), whereas, those of microencapsulated GSO showed reduced changes (0.13-38.46%). At the beginning of storage, the tocopherol and phytosterol content of GSO (563.61 and 149.86 mg/100 g oil, respectively) was significantly higher than that of MGSO (425.30 and 132.21 mg/100 g oil, respectively), while the polyphenol contents of GSO and MGSO were 20.21 mg GAE/kg oil and 19.45 mg GAE/kg oil, respectively. The IC50% DPPH antiradical activity of GSO and MGSO was 20.89 and 19.31 mg/mL, respectively, which was increased for GSO and remained constant for MGSO during accelerated storage. In conclusion, microencapsulation effectively preserved the quality of GSO during accelerated storage at 60 degrees C for up to 28 days.

Dergi

INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY

Yıl

2022

Cilt

57

Sayı

12

Sayfa

7712-7719

ISSN

0950-5423

eISSN

1365-2621

DOI

10.1111/ijfs.16122

WoS UID

WOS:000867864900001