Enhancement of oxidative stability of flaxseed oil through flaxseed, evening primrose and black cumin cake extracts
Maria Sielicka , Maria Małecka
AbstractThe study focused on antioxidant potential of extracts obtained from ﬂaxseed,evening primrose and black cumin defatted cakes and their effectiveness inenhancing the cold-pressed ﬂaxseed oil stability. The hig hest total phenolic con-tent (TPC), 2,2-diphenyl-1-picrylhydrazyl (DPPH) radical scavenging activityand reducing power (FRAP) exhibited evening primrose cake extract, followed byblack cumin and ﬂaxseed cake extrac ts. The inﬂuence of 0.05, 0.1 and 0.2% oil-seed cake extracts and 0.02% butylated hydroxytoluene (BHT) on stability ofcold-pressed ﬂaxseed oil incubated at 40C for 21 days was assessed by PV and p-AV measurements. The effect of addition was dependent on the kind of extractand concentration used. The highest protective efﬁciency toward ﬂaxseed oilexhibited 0.2% ﬂaxseed cake extract, which was more effective than synthet ic anti-oxidant (0.02% BHT). Therefore, the ﬂaxseed cake extract might be used as analternative natural source of antioxidants for inhibition of ﬂaxseed oil oxidation.
|Journal series||Journal of Food Processing and Preservation, ISSN 0145-8892, e-ISSN 1745-4549, (A 20 pkt)|
|Publication size in sheets||0.5|
|Keywords in English||flaxseed oil, oxidative stability, oilseed cake, antioxidant activity|
|ASJC Classification||; ;|
|Score||= 20.0, 19-03-2020, ArticleFromJournal|
|Publication indicators||= 2; : 2017 = 0.886; : 2017 = 1.51 (2) - 2017=1.494 (5)|
|Uwagi||First online 14 July 2016|
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