Inhibition of linseed oil autooxidation by essential oils and extracts from spice plants

Misharina, T. A.; Alinkina, E. S.; Terenina, M. B.; Krikunova, N. I.; Kiseleva, Valentina I.; Medvedeva, I. B.; Семенова, М.Г.

doi:10.1134/s0003683815040109

Cited by 9 publications

(4 citation statements)

References 21 publications

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“…For this purpose, the authors used synthetic phenolic compounds (BHA, BHT, TBHQ) and their compositions with natural AOs or their derivatives (tea polyphenols and monoglyceride citrate) , polyamines , tocopherols (γ‐, δ‐, α‐) and their mixtures , ascorbyl palmitate (AP), and its compositions with other synthetic and natural AO, and their synergists such as myricetin, catechin, genistein, caffeic acid, BHA , δ‐tocopherol , α‐tocopherol, citric acid, ascorbic acid, and ethoxylated ethylene glycol . Various extracts were also used, for example, that of rosemary , capsicum , germinated soybeans , ginger, allspice, and black pepper, сlove bud essential oil , and many other vegetable extracts. The literature data show that the known natural and synthetic AO do not always prove to be effective inhibitors for the processes of oxidation and oxidative destruction of the flaxseed oil lipids.…”

Section: Introductionmentioning

confidence: 99%

“…The literature data show that the known natural and synthetic AO do not always prove to be effective inhibitors for the processes of oxidation and oxidative destruction of the flaxseed oil lipids. For example, the synthetic AOs, BHT, and BHA, as well as tocopherols and the most of the studied vegetable extracts displayed a rather low inhibiting activity in flaxseed oil . Therefore, it is still a pending issue to search for effective AO and stabilizing compositions that would enable a significant increase in oxidation resistance of flaxseed oil to be achieved.…”

Section: Introductionmentioning

confidence: 99%

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Flaxseed oil stabilization using natural and synthetic antioxidants

Шадыро

Sosnovskaya

Edimecheva

2017

Euro J Lipid Sci & Tech

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The aim of this work was to identify effective and safe antioxidants (AO) for stabilization of flaxseed oil and extension of its shelf life. A number of AO (both synthetic and natural ones) as well as their compositions are currently used for inhibiting oxidation processes. Their efficacy in flaxseed oil under conditions of accelerated oxidation at 100°С was tested. The fat‐soluble ascorbic acid esters displayed significant antioxidant activity. The stabilizing effect of ascorbyl palmitate (AP) was more apparent in the oil samples with higher alpha‐linolenic acid (ALA) content and lower oxidation resistance. AP alone ensured better stabilization efficacy than some known AP‐based compositions. Kinetic data were obtained characterizing accumulation of primary and secondary oxidation products in flaxseed oil added with AP during the storage at room temperature and with free access of the air. The calculated values of stabilization factor (3.7 and >6 at AP concentrations of 0.01 and 0.02%, respectively) demonstrated high inhibiting activity of AP under these conditions. It has also been found that haricot and soy beans, as well as compositions thereof, at an oil concentration of 0.8% effectively inhibit the oxidation and oxidative destruction of flaxseed oil lipids. Both AP and vegetable compositions based on legume seeds could be recommended for effective stabilization of flaxseed oil and substantial prolongation of its shelf life. Practical application: High antioxidant activity in flaxseed oil of fat‐soluble esters of ascorbic acid, as well as vegetable stabilizers based on haricot and soy beans, enables significant increase of the shelf life of the oil. The use of AP alone and legume based stabilizers ensure reliable and safe protection of flaxseed oil from oxidation, and these both methods are applicable to industrial production of edible flaxseed oil and the products on its basis. The corresponding technological methods of practical application of AP and vegetable legume‐based stabilizers in industrial production of oxidation‐resistant edible flaxseed oil have already been developed and introduced into oil production process by the authors of this article. Additive stabilizers based on bean and soybeans effectively inhibit the oxidation and oxidative destruction of flaxseed oil lipids. High antioxidant activity in flaxseed oil of vegetable stabilizers enables significant increase of the shelf life of the oil. The use of legume based stabilizers ensure reliable and safe protection of flaxseed oil from oxidation, and this method is applicable to industrial production of edible flaxseed oil and the products on its basis.

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Section: Introductionmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

Flaxseed oil stabilization using natural and synthetic antioxidants

Шадыро

Sosnovskaya

Edimecheva

2017

Euro J Lipid Sci & Tech

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“…2 demonstrates the high ability of the complex particles to protect the PC-FO and PC-FO-EOC liposomes in solution from autooxidation with atmospheric oxygen. On the 20th day of the storage period, EOC, one of the most effective plant antioxidants, 44,45 reduced the amount of MDA, a secondary oxidation product of PUFAs in the liposomes by 88%, while SC in the SC-PC-FO complex reduced it by 95.5% and EOC in the SC-PC-FO-EOC complex reduced it by 96.4%. This protection is due to the prevention of the diffusional penetration of small molecules such as oxygen into the interior of the dense complex particles and the liposomal bilayer (Table 1), which is the location of PUFAs of both PC and triglycerides of FO.…”

Section: Papermentioning

confidence: 99%

“…28,43 Previously, it was also found that the essential oil of clove buds (EOC) is one of the most effective essential oils for protecting polyunsaturated fatty acids, in particular n-3 α-linolenic acid, from autoxidation. 39,44,45 This makes EOC one of the demanded components in the composition of new PUFA delivery systems being developed.…”

Section: Introductionmentioning

confidence: 99%