Effect of biologically active substances on oxidative stability of flaxseed oil.

Oleg Shadyro,Irina Edimecheva,Anna Sosnovskaya

doi:10.1007/s13197-019-04054-4

Oleg Shadyro, Irina Edimecheva + Show 1 more

Open Access

https://doi.org/10.1007/s13197-019-04054-4

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Abstract

The enrichment of flaxseed oil, which is a valuable plant source of PUFA omega-3, fat-soluble vitamins and other biologically active substances (BAS), makes it possible to strengthen the therapeutic and prophylactic effect of flaxseed oil. The study of the effect of BAS additives on the oxidative stability of flaxseed oil is an important step in the process of creating products based on enriched flaxseed oil. Experiments were conducted to investigate the influence of added BAS (coenzyme Q10, β-carotene, lutein, zeaxanthin, α-tocopherol, α-tocopherol acetate, cholecalciferol, selenomethionine) on flaxseed oil oxidation stability. Kinetic data on accumulation of primary and secondary oxidation products, free fatty acids in flaxseed oil, as well as the consumption of BAS added to the oil during its storage, were obtained. Experimental results showed that the BAS could have both antioxidant and pro-oxidant properties depending on their chemical structure and concentration. Coenzyme Q10, carotenoids and selenomethionine at concentrations higher than 100, 10 and 0.5mg/100g respectively, accelerate significantly (p < 0.05) the oxidation of flaxseed oil. An addition of 5mg/100g β-carotene inhibits formation of flaxseed oil oxidation products. The co-influence of synthetic and natural oxidation inhibitors with BAS on oxidative stability of flaxseed oil was studied. The fat-soluble esters of ascorbic acid and their compositions with natural antioxidants based on beans and soybeans appeared to be effective and safe stabilizers of flaxseed oil enriched with BAS. Resulting from the studies, new oxidation-resistant functional food products based on flaxseed oil are launched into manufacturing.

Highlights

At present, it is generally recognized that polyunsaturated fatty acids (PUFAs) omega-3 have the exceptional importance for maintaining physical and mental health, preventing a variety of diseases (Connor 2000)
Acid and anisidine values characterizing the degree of oxidative deterioration of vegetable oils indicate high quality of flaxseed oil samples taken for testing
With the aim of looking for an effective way to ensure antioxidant protection of biologically active substances (BAS)-enriched flaxseed oil, at the stage we studied combined effect of BAS additives, synthetic and natural oxidation inhibitors on the oxidative stability of flaxseed oil

Summary

Introduction

It is generally recognized that polyunsaturated fatty acids (PUFAs) omega-3 have the exceptional importance for maintaining physical and mental health, preventing a variety of diseases (Connor 2000). The consumption of flaxseed oil could significantly eliminate their deficiency and improve the diet since it is the richest plant source of alphalinolenic acid (ALA) belonging to the family of the omega PUFAs. Due to the high ALA content, flaxseed oil can affect eicosanoids production, procoagulant activity and other membrane-bound reactions and exhibit hypolipidemic, hypotensive, antiallergic, antiarrhythmic and thrombolytic properties. Positive influence of flaxseed oil on human health could be strengthened by enriching the oil with fat-soluble vitamins and other biologically active substances (BAS) (tocopherols, carotenoids, coenzyme Q10, selenium, vitamin D, etc.). Human dietary patterns are insufficient in these BAS, which are known to be very important for regulating metabolic processes and proper functioning of some organs and systems

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