Effect of Cyclolinopeptides on the Oxidative Stability of Flaxseed Oil

Abstract

Polar compounds present in flaxseed oil increase its oxidative stability. Flaxseed oil becomes less stable to oxidation when filtered with silica. This observation may be linked to antioxidant compounds present in flaxseed oil. Flaxseed oil was passed over a silica adsorbent column to remove polar compounds. The polar compounds were then eluted from the silica absorbant using a series of increasingly polar solvents. The polar fractions from flaxseed oil were then added back to silica-treated flaxseed oil to determine the impact of fractions containing polar compounds on oxidative stability (induction time) at 100 °C. A polar fraction containing mainly cyclolinopeptide A (CLA, 1), but also containing β/γ- and δ-tocopherol increased the induction time of silica-treated flaxseed oil from 2.36 ± 0.28 to 3.20 ± 0.41 h. When oxidative stability was determined immediately after addition of the polar fractions other flaxseed fractions and solvent controls did not affect oil stability. However, when the oxidative stability index (OSI) test was delayed for three days and oil samples were held at room temperature after the addition of the polar fractions to the flaxseed oil, it was observed that the control oil treated with silica had become highly sensitive to oxidation. A polar fraction containing a mixture of CLs (1, 5, 7, 9, 11), improved the oxidative stability of peptide-free oil with respect to the control when the OSI measurement was made three days after adding the fraction. In addition, effects of 1 on the oxidative stability of peptide-free oil containing divalent metal cations was investigated.

Physio-Chemical Changes During Repeated Frying of Cooked Oil: A Review

“…) and it becomes polar, as a result (Sharav et al . ). The total polar material consists of polymeric, cyclic nonvolatile substances (resulting from oxidation and hydrolysis of oil) including soluble constituents leached from the fried product (Debnath et al .…”

“…In the studies on discarding frying oil in the metropolitan coastal area of the city of Santos, Brazil, Sharav et al . () evaluated the TPC using only the Fri‐check. By this procedure, the TPC of some of the samples showed quite high, but unlikely, values, such as 78%.…”

Multidimensional Proton Nuclear Magnetic Resonance Relaxation Morphological and Chemical Spectrum Graphics for Monitoring and Characterization of Polyunsaturated Fatty‐Acid Oxidation

“…Among them are the fatty‐acid (FA) composition, its morphological arrangement in oils, water emulsions or phospholipid membranes, processing methods, energy of heat or light, concentration and type of oxygen species, and the presence of transition metals, peroxides, thermally oxidized compounds, pigments, and antioxidants (Choe and Min, ). Therefore, PUFA oil oxidation is the consequence of complex chemical processes (Barriuso et al, ; Sharav et al, ).…”

Formulation and organoleptic evaluation of flaxseed globs as a functional food

“…Indeed we have found few similar studies by Ludger et al (2008) cited freshly pressed linseed oil developing a bitter off-taste after 1-day of storage being correlated by the off-taste as determined by a sensory panel [31].In another study by Kader et al (2013) quoted the limited usage of flaxseed oil in food industry as it is associated with lipid rancidity and has tendency of being slightly off flavoured [32]. Oyunchimeg et al (2013) conclude in their study that polar compounds present in flaxseed increase its oxidative stability and becomes less stable to oxidation when filtered with silica [33]. This resulted when oxidative stability index (OSI) test was delayed for 3 days and oil samples were held at room temperature after the addition of the polar fractions to the flaxseed oil, it was observed that the control oil treated with silica had become highly sensitive to oxidation.…”