Improvement in the Oxidative Stability of Flaxseed Oil Using an Edible Guar Gum‐Tannic Acid Nanofibrous Mat

2019 ◽  
Vol 121 (10) ◽  
pp. 1800438 ◽  
Author(s):  
Weiqiao Yang ◽  
Xihong Li ◽  
Jianan Jiang ◽  
Xuetong Fan ◽  
Meijun Du ◽  
...  
Keyword(s):  
Oxidative Stability ◽  
Tannic Acid ◽  
Guar Gum ◽  
Flaxseed Oil

scholarly journals Oxidative Stability, Microbial Safety, and Sensory Properties of Flaxseed (Linum usitatissimum L.) Oil Infused with Spices and Herbs

Antioxidants ◽  
2021 ◽  
Vol 10 (5) ◽  
pp. 785
Author(s):  
Dyana Odeh ◽  
Klara Kraljić ◽  
Andrea Benussi Skukan ◽  
Dubravka Škevin
Keyword(s):  
Oxidative Stability ◽  
Linum Usitatissimum ◽  
Flaxseed Oil ◽  
Sensory Properties ◽  
Oil Contamination ◽  
Phenol Content ◽  
Microbial Safety ◽  
New Methods ◽  
Linum Usitatissimum L ◽  
Inhibit Lipid Peroxidation

In our study, we assessed whether the addition of basil, fennel, oregano, rosemary, and chili can improve oxidative stability and sensory properties of flaxseed oil (FO) during 180 days of storage or induce oil contamination by microorganisms. Results showed that addition of spices and herbs in FO affected the hydrolytic changes, but far less than 2% of free fatty acids after storage, which was in line with regulations. Further, the addition of spices and herbs in FO decreased peroxide value (even up to 68.7% in FO with oregano) vs. FO whose value increased during storage, indicating increased oxidative stability and prolongation of shelf life of infused oils. The antioxidant activity of the infused oils ranged from 56.40% to 97.66%. In addition, the phenol content was higher in all infused oils (6.81–22.92 mg/kg) vs. FO (5.44 mg/kg), indicating that herbs and spices could scavenge free radicals and inhibit lipid peroxidation, while sensory analysts showed that FO infused with chili had the lowest bitterness intensity. According to the presence of certain microorganisms, results highlighted the need to develop new methods for inactivating microorganisms that would not only provide a microbial safety, but also preserve the beneficial properties of the oils/products.

scholarly journals The Influence of Flaxseed Oil Cake Extract on Oxidative Stability of Microencapsulated Flaxseed Oil in Spray-Dried Powders

Antioxidants ◽  
2021 ◽  
Vol 10 (2) ◽  
pp. 211
Author(s):  
Emilia Drozłowska ◽  
Artur Bartkowiak ◽  
Paulina Trocer ◽  
Mateusz Kostek ◽  
Alicja Tarnowiecka-Kuca ◽  
...  
Keyword(s):  
Oxidative Stability ◽  
Radical Scavenging Activity ◽  
Radical Scavenging ◽  
Thiobarbituric Acid ◽  
Flaxseed Oil ◽  
Wall Material ◽  
Oxidative Stabilization ◽  
Color Changes ◽  
Antioxidant Agents ◽  
Spray Dried

The objective of the study was to investigate the application of flaxseed oil cake extract (FOCE) for oxidative stabilization of flaxseed oil in spray-dried emulsions. Two variants of powders with 10% and 20% of flaxseed oil (FO), FOCE, and wall material (maltodextrin and starch Capsul®) were produced by spray-drying process at 180 °C. The oxidative stability of FO was monitored during four weeks of storage at 4 °C by peroxide value (PV) and thiobarbituric acid-reactive substances (TBARS) measurements. Additionally, the fatty acids content (especially changes in α-linolenic acid content), radical scavenging activity, total polyphenolics content, color changes and free amino acids content were evaluated. Obtained results indicated that FOCE could be an adequate antioxidant dedicated for spray-dried emulsions, especially with a high content of FO (20%). These results have important implications for the flaxseed oil encapsulation with natural antioxidant agents obtained from plant-based agro-industrial by product, meeting the goals of circular economy and the idea of zero waste.

Higher Oxidative Stability of Alpha-linolenic Acid Than Linoleic Acid in Nanoemulsions: a Comparison Between Bulk Flaxseed Oil and its O/W Nanoemulsions

2021 ◽  
Author(s):  
Masoomeh Zeinalzadegan ◽  
Maryam Nejadmansouri ◽  
Mohammad-Taghi Golmakani ◽  
Gholam Reza Mesbahi ◽  
David Julian McClements ◽  
...  
Keyword(s):  
Linoleic Acid ◽  
Oxidative Stability ◽  
Linolenic Acid ◽  
Flaxseed Oil ◽  
Alpha Linolenic Acid

Combination of Hydrophilic or Lipophilic Natural Compounds to Improve the Oxidative Stability of Flaxseed Oil

2019 ◽  
Vol 121 (5) ◽  
pp. 1800459
Author(s):  
Gabriela Grassmann Roschel ◽  
Tayse Ferreira Ferreira da Silveira ◽  
Letícia Maeda Cajaiba ◽  
Inar Alves Castro
Keyword(s):  
Oxidative Stability ◽  
Natural Compounds ◽  
Flaxseed Oil

Oxidative stability of flaxseed oil: Effect of hydrophilic, hydrophobic and intermediate polarity antioxidants

2018 ◽  
Vol 266 ◽  
pp. 524-533 ◽  
Author(s):  
Athira Mohanan ◽  
Michael T. Nickerson ◽  
Supratim Ghosh
Keyword(s):  
Oxidative Stability ◽  
Flaxseed Oil
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