Oxidative Stability, Microbial Safety, and Sensory Properties of Flaxseed (Linum usitatissimum L.) Oil Infused with Spices and Herbs

Abstract

In our study, we assessed whether the addition of basil, fennel, oregano, rosemary, and chili can improve oxidative stability and sensory properties of flaxseed oil (FO) during 180 days of storage or induce oil contamination by microorganisms. Results showed that addition of spices and herbs in FO affected the hydrolytic changes, but far less than 2% of free fatty acids after storage, which was in line with regulations. Further, the addition of spices and herbs in FO decreased peroxide value (even up to 68.7% in FO with oregano) vs. FO whose value increased during storage, indicating increased oxidative stability and prolongation of shelf life of infused oils. The antioxidant activity of the infused oils ranged from 56.40% to 97.66%. In addition, the phenol content was higher in all infused oils (6.81–22.92 mg/kg) vs. FO (5.44 mg/kg), indicating that herbs and spices could scavenge free radicals and inhibit lipid peroxidation, while sensory analysts showed that FO infused with chili had the lowest bitterness intensity. According to the presence of certain microorganisms, results highlighted the need to develop new methods for inactivating microorganisms that would not only provide a microbial safety, but also preserve the beneficial properties of the oils/products.

Composition, processing, and quality control of whole flaxseed products used to fortify foods

“…The graininess can be attributed to the presence of small fragments of hard plant material. The bitterness can be attributed to the presence of lignans (matairesinol, lariciresinol, and isolariciresinol), endogeneous cyanogenic glycosides, and peptides (cyclopeptides) in flaxseed (Brühl et al., 2007; Odeh et al., 2021; Wei et al., 2018). Cyanogenic glycosides mainly consists of two diglucosides: linustatin (2‐[6‐β‐D‐glucosyl‐β‐D‐gluco‐pyranosy]−2‐methyl‐propionitrile) and neolinustatin ((R)−2‐[6‐β‐D‐glucosyl‐β‐D‐glucopyranosyloxy]−2‐methylbutyronitrile), but also contains two monoglycosides in low amounts or traces: linamarin (2‐β‐D‐gluco‐pyranosy]−2‐methylpropionitrile) and lotaustralin ((R)−2‐β‐D‐glucopyranosyloxy‐2‐methylbutyronitrile) (Roulard et al., 2017).…”

Olive Oil: Extraction Technology, Chemical Composition, and Enrichment Using Natural Additives

“…In contrast, some reports associated these molecules with health risks because of carcinogenesis, leading to a restriction of the use of the GRAS list and a reduction of their utilization in different countries [59]. For this reason, natural antioxidants are a good alternative to replace the synthetic ones in preserving vegetable oils including olive oil [59][60][61]. An overview of factors involved in the balance of antioxidants and pro-oxidants as well as synthetic and natural antioxidants are summarized in Figure 7.…”

A comparative study of lipid oxidation in garlic oil ( Allium sativum L.): An accelerated oxidation

“…In this case, the antioxidant activity of commerical‐1 was observed relatively less due to the lack of biologically active components in its content. Depending on the oil type infused into the related oil, the main reason for the difference in shelf life and bioactivity properties might be explained by the inclusion of the infused oils (Odeh et al, 2021). The existence of FFAs is a driving force for the oil oxidation due to the surface tension of FFA, which reduces the oxygen diffusion rate (Tena et al, 2019).…”