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.

研究了百里酚和香芹酚在核桃油三酰基甘油（WO-TAGs）中的抗氧化效率。用酪蛋白酸钠-乳糖混合物乳化单独或用百里酚/香芹酚强化的WO-TAG。冷冻干燥乳液的氧化稳定性通过Rancimat和加速烘箱测试进行评估。还测试了有和没有百里酚/香芹酚的大块WO-TAG，以进行比较。与未封装和未强化的对应物相比，已封装和抗氧化剂强化的WO-TAG的诱导期（IPs）更高。在所有浓度下，百里香酚的IP含量和封装的WO-TAG含量均比香芹酚高1.5–2倍（0.05–0.20％）。在百里香酚的情况下，WO-TAGs的IP呈剂量依赖性增加，在浓度为0.20％的百里酚中，保护效果最高（p <0.05）。储存24天后，用香芹酚强化的大体积WO-TAG中的过氧化物形成显示比百里香酚稍高的氧化稳定性，而百里香酚在封装的WO-TAG中更有效。