Oil-assisted extraction of polyphenols from press cake to enhance oxidative stability of flaxseed oil

Fruehwirth, Sarah; Steinschaden, Raphael; Woschitz, Larissa; Richter, Phil; Schreiner, Matthias; Hoffmann, Beate; Hoffmann, Walter; Pignitter, Marc

doi:10.1016/j.lwt.2020.110006

Cited by 11 publications

(4 citation statements)

References 43 publications

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“…The use of oil seed press cakes could be a sustainable alternative to reduce waste disposal and also contributes to the development of new, low-cost products rich in nutrients. According to Fruehwirth et al [ 17 ] during the cold pressing process the flaxseed polyphenols remain in the oil cake and only a small amount is transferred into the oil. The way to prevent flaxseed oil during spray drying process could be the addition of flaxseed oil cake extract (FOCE) as a liquid phase to the core of a microcapsule.…”

Section: Introductionmentioning

confidence: 99%

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

et al. 2021

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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.

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Section: Introductionmentioning

confidence: 99%

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

et al. 2021

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“…The oxidative stability of animal fat samples was determined by measuring the oxidation induction time using the Rancimat method [29]. All measurements were conducted at 110 • C, where 3 g of oil sample was placed in the vessel of Metrohm-743 Rancimat lipid oxidation stability tester (Hongkong, China) and the air rate was set to 20 L/h.…”

Section: Oxidative Stabilitymentioning

confidence: 99%

Application of Different Animal Fats as Solvents to Extract Carotenoids and Capsaicinoids from Sichuan Chili

Zheng,

Wu,

Wang

et al. 2024

Foods

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Inspired by the proved dissolving power of vegetable oils for non-polar and low-polar natural compounds, animal fats with triglycerides as the major components were investigated as food-grade solvents in this study for the simultaneous extraction of carotenoids and capsaicinoids from Sichuan chili. The dissolving power of lard, beef tallow, chicken fat and basa fish oil in the extraction of er jing tiao chili was firstly compared, where animal oils with worse extraction ratios for carotenoids (0.79 mg/g in average) performed better for the extraction of capsaicinoids (0.65 mg/g in average). Furthermore, the solvent effect of animal fats on the oleo-extracts was evaluated in terms of fatty acid composition, oil quality indexes, crystal polymorphism, melting and crystallization behaviors, where no significant differences were observed between animal fats before and after extraction. The oxidative stability of animal fats could be 1.02- up to 2.73-fold enhanced after extraction and the pungency degree could reach the same spicy level as commercial hotpot oil. In addition, the Hansen solubility parameters of solvents and solutes were predicted for further theoretical miscibility study, which helps to make a better comprehension of the dissolving mechanism behind such oleo-extraction. Overall, animal fats demonstrated their considerable solvent power for extracting carotenoids and capsaicinoids simultaneously from Sichuan chili, which showed significant potential for developing a novel Sichuan spicy hotpot oil with enhanced flavor and stability.

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“…[ 2 ] Flaxseed oil (FSO) contains a good amount of n ‐3 fatty acids (FAs), such as alpha‐linolenic acid, which increases its nutritive and pharmaceutical value. [ 3 ] α‐Linolenic acid cannot be synthesized by humans and therefore must be obtained from the diet. [ 4 ] Alpha‐linolenic acid, with antitumor, antithrombic, hypolipidemic, and autonomic nerve‐improving properties, potential benefits to human health.…”

Section: Introductionmentioning

confidence: 99%

“…[5,6] Nevertheless, having high polyunsaturated FAs content, FSO is prone to oxidation and therefore has weak storage stability. [3] The free radical-initiated chain reactions are the primary reason for FSO oxidation. [7] The oxidation products alter the physicochemical, nutritional, and flavor properties of FSO.…”

Section: Introductionmentioning

confidence: 99%

Assessing the influence of Secoisolariciresinol diglucoside multi‐antioxidants on flaxseed oil's oxidative stability

Ma,

Wang,

Wang

et al. 2024

Euro J Lipid Sci & Tech

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To increase the oxidative stability of flaxseed oil (FSO), combinations of two synergists (vitamin C, citric acid) and five distinct antioxidants (SDG (Secoisolariciresinol diglucoside), tea polyphenol (TP), resveratrol (RE), caffeic acid (CA), and vitamin E (VE)) were assessed. Based on the accelerated oxidation reaction at 65°C, the antioxidant effect was assessed for changes in the shelf‐life, fatty acid composition, peroxide value (POV), volatile and sterol contents of FSO. The SDG multi‐antioxidant combination, which included 0.01% SDG, 0.01% TP, and 0.02% vitamin C, demonstrated the strongest antioxidative qualities, according to the data; the POV of FSO dropped by 57.5% as compared to the blank group. Additionally, the SDG multi‐antioxidant combination outperformed 0.02% TBHQ (tertiary butylhydroquinone), increased the shelf‐life of FSO from 295 to 761 days, and postponed the deterioration of sterols and unsaturated fatty acids. Furthermore, the production of ketones and the degradation of esters and acids were diminished. In summary, the combination of SDG‐TP and vitamin C as antioxidants can be an effective natural alternative to artificial antioxidants to extend the shelf‐life of FSO.Practical Applications: Flaxseed oil utilizing multi‐antioxidant combinations has a wide range of practical applications. Multi‐antioxidant combination of flaxseed oil helps prevent cell damage and slows down the aging process. Antioxidant‐rich oils have numerous health benefits such as reducing inflammation, promoting heart health and improving digestive health. Multi‐antioxidant combination flaxseed oil is versatile and a valuable natural product that can be used in all aspects of daily life to improve overall health, It can provide a theoretical reference for the selection of antioxidants to improve the oxidative stability of flaxseed oil, provide a theoretical basis for the replacement of artificial antioxidants, and also provide certain technical support for the industrial application of flaxseed oil.

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Oil-assisted extraction of polyphenols from press cake to enhance oxidative stability of flaxseed oil

Cited by 11 publications

References 43 publications

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

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

Application of Different Animal Fats as Solvents to Extract Carotenoids and Capsaicinoids from Sichuan Chili

Assessing the influence of Secoisolariciresinol diglucoside multi‐antioxidants on flaxseed oil's oxidative stability

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