P 022 - Antioxidants for the stabilization of flaxseed oil

Abstract

Efficacy of a number of synthetic and natural antioxidants and their compositions used as inhibitors of the oxidative processes in flaxseed oil was investigated. Liposoluble esters of ascorbic acid were found to be excellent oxidation inhibitors for the flaxseed oil, while displaying much lower activity in other vegetable oils. Using ascorbyl palmitate alone as a stabilizing additive provided a reliable and safe protection of flaxseed oil from oxidation. The efficiency of using a number of medicinal and aromatic plants, such as sage, St Johns's wort, thyme, rose hips, cumin, ginger, turmeric and clove, as well as haricot beans and soybeans, to improve oxidative stability of flaxseed oil was also studied. Adding to flaxseed oil some vegetable compositions, e.g. those containing legume beans, sage or cumin, was shown to be effective in slowing down oxidation of the oil, ensuring thereby a substantial increase of its storage period. These findings enabled the authors to develop an industrial technology for manufacturing oxidation-resistant edible flaxseed oil and biologically food supplements on its basis, in which ascorbyl palmitate or plant stabilizers were used.