Enhancement of oxidative stability of flaxseed oil through flaxseed, evening primrose and black cumin cake extracts

Maria Sielicka , Maria Małecka

Abstract

The 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.
Author Maria Sielicka (WT / KTAS)
Maria Sielicka,,
- Department of Food Commodity Science
, Maria Małecka (WT / KTAS)
Maria Małecka,,
- Department of Food Commodity Science
Journal seriesJournal of Food Processing and Preservation, ISSN 0145-8892, e-ISSN 1745-4549, (A 20 pkt)
Issue year2017
Vol41
No4
Pages1-8
Publication size in sheets0.5
Keywords in Englishflaxseed oil, oxidative stability, oilseed cake, antioxidant activity
ASJC Classification1106 Food Science; 1500 General Chemical Engineering; 1600 General Chemistry
DOIDOI:10.1111/jfpp.13070
URL https://onlinelibrary.wiley.com/doi/full/10.1111/jfpp.13070
Languageen angielski
Score (nominal)20
Score sourcejournalList
ScoreMinisterial score = 20.0, 19-03-2020, ArticleFromJournal
Publication indicators WoS Citations = 2; Scopus SNIP (Source Normalised Impact per Paper): 2017 = 0.886; WoS Impact Factor: 2017 = 1.51 (2) - 2017=1.494 (5)
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UwagiFirst online 14 July 2016
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