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.
Highlights
Flaxseed oil is well known for its positive impact on human health, mainly attributed to its high content of essential omega-3 α linolenic acid (ALA), which makes up more than 50% of total fatty acids [1]
The aim of this study was to increase the oxidative stability of flaxseed oil by using natural antioxidants such as rosemary, oregano, basil, fennel, and chili based on beneficial health effects and the Mediterranean climate, as well as to evaluate the sensory properties of flaxseed oil infused with different spices and herbs
The aim of this paper was to evaluate the influence of different spices and herbs on the oxidative stability of flaxseed oil, as well as the microbial safety, and to test the bitterness intensity of samples by sensory testing with regard to the addition of different spices and herbs
Summary
Flaxseed oil is well known for its positive impact on human health, mainly attributed to its high content of essential omega-3 α linolenic acid (ALA), which makes up more than 50% of total fatty acids [1]. During storage, flaxseed oil is subject to changes that diminish the quality of produced oil. Hydrolytic changes (lipolysis) are mostly influenced by moisture, temperature, and the presence of enzymes and microorganisms [2], while the oxidation process causes destruction of some biologically active compounds, such as unsaturated fatty acids and vitamins. ALA oxidizes 20–40 times faster than oleic acid and. 2–4 times faster than linoleic acid [3]. Flaxseed oil has a limited shelf life that can be even shorter due to chemical reactions, as well as enzymatic and microbiological processes, if the storage and handling are not adequate [4]. The limited shelf life of the oil can be improved by the addition of natural antioxidants
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