Linseed Oil Research Articles

Modulatory effect of Echium plantagineum oil on the n-3 LC-PUFA biosynthetic capacity of chicken (Gallus gallus).

Poultry can be a sustainable source of eicosapentaenoic acid (EPA, 20:5n-3) and docosahexaenoic acid (DHA, 22:6n-3) through the bioconversion of dietary alpha-linolenic acid (ALA, 18:3n-3). However, this process is currently limited by the high n-6/n-3 ratio in poultry diets affecting the competition between n-6 and n-3 fatty acids (FA) for the same biosynthetic enzymes, and the rate-limiting Δ6 desaturase which act at both, the first and final steps of DHA synthesis pathway. Echium plantagineum oil (EO) is an unusual source of stearidonic acid (SDA, 18:4n-3) which bypasses the first Δ6 desaturase step potentially increasing n-3 long-chain polyunsaturated fatty acids (LC-PUFA) synthesis. To explore this hypothesis, 60 Canarian male chickens at 18 weeks of age were divided into three groups and fed diets differing only in their FA formulation: soy oil (SO) rich in linoleic acid (LA, 18:2n-6); linseed oil (LO) rich in ALA; and EO, a balanced LA/ALA oil also rich in SDA and γ-linolenic acid (GLA, 18:3n-6). The dietary treatments did not affect the total lipid (TL) content (p>0.05) and did not substantially vary the lipid class (LC) profiles in the brain, liver, intestine, and muscle tissues. However, the inclusion of LO and EO equally increased n-3 polyunsaturated fatty acids (PUFA) levels in the brain, liver, and intestine compared to animals fed with SO (p<0.05). Moreover, EO increased hepatic relative expressions of the fatty acid elongases (elovl2 and elovl5). Consequently, and in alignment with our hypothesis, EO was more effective than LO in enriching chicken thigh meat with n-3 LC-PUFA (6.0 vs 4.2%; p<0.05). We concluded that lowering the dietary LA/ALA ratio and increasing the SDA content in poultry diets enhance the potential of chicken metabolism for enriching poultry products with n-3 LC-PUFA. Emerging evidence suggest that local plants like those including in Echium genus, rich in SDA and with a balanced LA/ALA ratio, could offer a more sustainable and efficient alternative to traditional ALA sources in poultry production.

Effect of reduced flaxseed cyclic peptide [1–9-NαC]-linusorb B2 (CLB) and its oxidized form on the oxidative stability of flaxseed oil

This study aimed to explore the antioxidant capacity and mechanism of cyclic peptide [1–9-NαC]-linusorb B2 (CLB) and its oxidized form ([1–9-NαC],[1-MetO]-linusorb B2 (CLC),[1–9-NαC],[1-MetO2]-linusorb B2 (CLK)) in flaxseed oil (FSO). The results showed that CLB delayed the oxidation of FSO (containing Cu2+) in the initial stage of accelerated oxidation, whereas CLK accelerated the oxidation, leading to an increase of 25 % in AV and 33 % in POV (P < 0.05). In molecular docking, the binding ability of cyclic peptides to metal ions and intermediate oxidative products such as aldehydes tends to decrease when CLB oxidized to CLC, then CLK. CLK had the poorest binding capacity with the most serious oxidation on FSO. In conclusion, the antioxidant capacities of CLB and its oxidized form were contributed by their reducing ability as well as their binding ability to metal ions and intermediate oxidative products of fatty acids.

Quantification of Argan Oil (Argania spinosa L.) Adulterated with Avocado, Flaxseed, Walnut, and Pumpkin Oils Using Fourier-Transform Infrared Spectroscopy and Advanced Chemometric and Machine Learning Techniques

The increasing trend in the popularity of argan oil (AGO), a multi-beneficial health and cosmetic product, can leave it prone to adulteration. The overall goal of this study was to utilize an attenuated total reflectance Fourier-transform infrared spectroscopic and chemometric methods, including partial least squares (PLS), principal component regression (PCR), and artificial neural network (ANN) for the authentication of AGO in the presence of other oil adulterants, avocado oil (AVO), pumpkin seed oil (PSO), flaxseed oil (FSO), and walnut seed oil (WNO). All three chemometrics methods were able to effectively quantify the FSO adulterant concentration across all statistical models, with the most optimal results in the ANN model as applied in the testing set data (RMSEP = 1.454 %v/v, R2 = 0.821). Comparable results were also obtained for PLS (RMSEP = 1.727 %v/v, R2 = 0.807) and PCR (RMSEP = 1.731 %v/v, R2 = 0.846).

The Influence of Vegetable Oil Addition Levels on the Fatty Acid Profile and Oxidative Transformation Dynamics in Liver Sausage-Type Processed Meats

In the production of meat products, animal fats, which are rich mainly in saturated fatty acids, are used as a recipe ingredient. To improve the quality and fatty acid profile of meat products, it is possible to partially replace animal fat with vegetable oils. This approach aims to achieve a more favorable PUFA/SFA ratio and n-6:n-3 PUFA ratio, bringing them closer to the values recommended by nutritional organizations. Therefore, the aim of this study was to determine the impact of replacing 20% and 40% of animal fat with selected plant fats on the change in the fat fraction composition of liver pâté-type processed meat and its oxidative stability. Fatty acid content was analyzed in the oils purchased from retailers and in experimental samples. During refrigerated storage of the experimental sausages, changes in the content of primary (peroxide value (PV)) and secondary oxidation products (TBARS), as well as changes in sensory quality, were evaluated. The analysis included cross-sectional color, aroma, texture, saltiness, and taste. The study showed that replacing 20% of animal fat with vegetable oils resulted in products with high sensory attractiveness and oxidative stability, outperforming those with 40% replacement. Among the tested vegetable oils, samples with rapeseed oil demonstrated the highest oxidative stability and the most favorable, nutrition-recommendation-approaching n-6 to n-3 fatty acid ratio, compared with samples with flaxseed, corn, sunflower, and soybean oils.

Mare's and Cow's Milk Fortified with Flaxseed Oil Through Freeze-Drying Microencapsulation: Physicochemical and Nutritional Properties.

The microencapsulation via freeze drying of flaxseed oil in cow and mare milk was analyzed. The physicochemical and nutritional properties of the four obtained freeze-dried powder products were comparatively analyzed: microencapsulated and fortified with flaxseed oil cow milk (CMFO) and mare milk (MMFO), as well as pure cow milk (CM) and pure mare milk (MM). The moisture content, water activity, particle size distribution (PSD), loose and tapped bulk densities, flowability, color, and fatty acid profiles of the freeze-dried powders as well as the PSD of reconstituted emulsion droplets were investigated. For both types of milk, the fortified products achieved lower moisture content and water activity, higher loose and tapped bulk densities, better flowability, and lower particle sizes for the reconstituted emulsion droplets. The PSDs of the powders and reconstituted emulsion droplets showed significantly lower levels for the mare milk products than the cow milk products. The atherogenic index (AI) and thrombogenic index (TI) of cow milk products were three and six times higher than those for mare milk products, respectively. In both types of milk, fortified products did not show differences in their AI and TI values, except for the TI for cow milk (where CMFO < CM). The hypercholesterolemia fatty acid index (HcFA), hypocholesterolemic acids (DFAs), hypercholesterolemic acids content (OFA), and n-6/n-3 fatty acid ratio showed greater health benefits from mare milk products. Fortification with flaxseed oil showed increased health-promoting properties in the case of the DFA and OFA parameters (for mare milk) and n-6/n-3 ratio (for cow milk).

Protective Effect of Flaxseed Oil on Diazinon-Induced Cardiotoxicity in Rats in Sub-Chronic Exposure

Background: Diazinon (DZN), an organophosphate insecticide, exerts various adverse effects on human organs. In this study, we investigated the potential cardiotoxic effects of flaxseed oil (FS oil) on oxidative stress caused by DZN in the heart tissue of rats. Methods: Thirty male rats were divided into five groups: a control group receiving normal saline, an FS oil group administered 200 mg/kg/d of FS oil, a DZN group treated with 70 mg/kg/d of DZN, and two co-treatment groups receiving DZN alongside FS oil at 100 and 200 mg/kg/d. We assessed oxidative stress biomarkers in heart tissue, including malondialdehyde, total oxidant status, catalase, superoxide dismutase, and total thiol content. Heart tissue morphology was analyzed using hematoxylin and eosin staining. Results: DZN significantly increased the levels of malondialdehyde (12.04±1.16) and total oxidant status (0.43±0.01) and also decreased the content of catalase (23.09±1.99), superoxide dismutase (5.52±0.61), and total thiol content (6.31±0.77) in heart tissue. FS-oil + DZN decreased malondialdehyde (10.88±0.31) and total oxidant status (0.41±0.01) and also increased the content of catalase (29.34±1.77), superoxide dismutase (6.64±0.21), and total thiol content (8.20±0.15) in heart tissue. FS oil supplement consumption reversed oxidative stress status in a dose-dependent manner. Furthermore, FS oil ameliorated heart histopathological alterations induced by DZN. Conclusion: Our findings confirmed that DZN induced heart toxicity and that FS oil had protective effects. Additionally, FS oil supplementation conferred protective effects on the heart against toxicity induced by DZN.

Effect of Pre-Emulsified Flaxseed Oil Containing Rutin on the Quality of Nemipterus virgatus Surimi Gel: Gelatinization Properties, Storage Stability, and Protein Digestibility.

Rinsing during surimi protein processing can result in the loss of essential nutrients, such as fats and minerals. Therefore, supplementing functional fats in a stable form can make up for the fat loss of surimi during the rinsing process. This research aimed to investigate the effects of incorporating pre-emulsified flaxseed oil with different concentrations of rutin (0, 0.5, 1.5, 2.5, and 3.5%, dissolved in flaxseed oil, w/v) to Nemipterus virgatus surimi on the gelatinization properties, lipid oxidation, and in vitro static simulated digestion characteristics of surimi gels. The results indicated that the addition of 1.5% rutin significantly improved the water-holding capacity and decreased the cooking loss rate of surimi gel (p < 0.05). The results of optical microscopy and scanning electron microscopy showed that the addition of 1.5% rutin promoted a denser network structure of surimi gel. Furthermore, the incorporation of rutin effectively slowed lipid oxidation in pre-emulsified flaxseed oil surimi gel. Compared with the gel group containing only pre-emulsified flaxseed oil, the addition of rutin significantly reduced the levels of volatile base nitrogen (TVB-N) and thiobarbituric acid reactive substances (TBARSs) in the gel and also mitigated the decline in acidity (p < 0.05). Moreover, the addition of rutin significantly inhibited the decrease in pH of surimi gel during storage (p < 0.05). In vitro static simulated digestion demonstrated that the addition of 1.5% rutin enhanced the protein digestibility from 71.2% to 77.2% of the surimi gel. Therefore, adding pre-emulsified oil containing an appropriate amount of rutin to surimi can not only compensate for the fat loss during the surimi rinsing process but also effectively improve the quality characteristics of surimi gels. This research will provide a theoretical basis for the effective addition of functional lipids in surimi products and the development of nutritious and healthy surimi products.

The green method of enriching linseed oil with antioxidants as well as flavour and aroma components from herbs and spices

Abstract The influence of ultrasonic maceration on the extraction of antioxidant and flavour ingredients from cloves and sage directly into linseed oil was investigated. The ingredients were determined by high-performance liquid chromatography. The antioxidant activity of 2,2-diphenyl-1-picrylhydrazyl (DPPH), total polyphenols, flavonoids, oxidation level, and organoleptic quality was examined. The clove macerate had the best antioxidant, flavour, and aroma properties (eugenol 406.9 mg/100 g, DPPH 86%, polyphenols 447.9 mg/100 g, and flavonoids 7.39 mg/100 g). Next in the ranking was sage macerate (carnosic acid 29.58 mg/100 g, carnosol 4.57 mg/100 g, DPPH 21%, polyphenols 109.6 mg/100 g, and flavonoids 5.54 mg/100 g). Ultrasonic extraction from appropriate plant species makes it possible to obtain, in a simple and ecological way, oil macerates rich in phytochemicals, which can be a functional addition to other food or cosmetic products.

Zero-dimensional hydrophilic carbon nano-onions derived from waste flaxseed oil for symmetric supercapacitor device

Zero-dimensional hydrophilic carbon nano-onions derived from waste flaxseed oil for symmetric supercapacitor device

Identification of potential aroma indicators in light and strong intensity flaxseed oil by molecular sensory science technology

Identification of potential aroma indicators in light and strong intensity flaxseed oil by molecular sensory science technology

Effect of Dietary Oils with Different Fatty Acid Compositions on Serum Lipid and Gut Microbiota of Rats.

The effects of three dietary oils (rapeseed oil, camellia oil, linseed oil) with different fatty acid compositions on the growth performance, digestion and gut microbiota of SD rats after 8 weeks of feeding were studied. The serum metabolic index and liver histomorphology of rats were measured using an automatic biochemical analyzer and light microscope. Furthermore, 16S rDNA amplicon sequencing technology was used to analyze the gut microbiota. It was found that these differences in fatty acid composition had no significant effect on body fat and liver tissue. However, after digestion, the rapeseed oil group showed lowest triglyceride content (1.22 ± 0.15) and a lower LDL/HDL ratio (0.41 ± 0.02). For gut microbiota distribution, the linseed oil group showed a higher Firmicutes/Bacteroides ratio (6.11 ± 0.54) and a high proportion of Lactobacillus. These data indicate that both the unsaturated fatty acid content and n-3 unsaturated fatty acids collectively had an effect on digestion metabolism, and the influence order may be n-3 unsaturated fatty acids > unsaturated fatty acid content.

Dietary Inclusion of Linseed (Linum usitatissimum) Oil on Fatty Acid Profile of Egg Yolk in Layer Chicken

Background: Linseed contains exceptionally high content of alpha –linolenic acid (18:3, n-3) considered as unique among oilseeds. Depending upon the hens feeding, the nutrient composition of eggs varies. Egg is considered as a good source of quality protein and holds several vitamins and minerals that are important parts of a healthy diet. Due to its high nutritive value with appropriate price, eggs are taking place in one of the most accepted food in the diet of human. Methods: A total of 156 numbers of 23 weeks age layer chickens (Inbrobrown) were randomly selected and divided into 4 treatment groups; having 3 replicates with 13 hens in each. The hens of control group (T1) were fed a diet containing no linseed oil. The hens of treatment groups T2, T3 and T4 were fed with a diet contained linseed oil at levels of 1.5%, 2.5% and 3.5 % respectively. Hens were fed the experimental diet for 18 weeks of experimental period (23 to 40 weeks of age). For fatty acid analysis 15 fresh egg samples per treatment were randomly collected at 30th and 40th week of age. Result: Dietary supplementation of linseed oil increased (P less than 0.01) omega 3 fatty acid and decreased the total SFA, MUFA and n6: n3 fatty acid ratio in egg yolk. Further, the hen day egg production was not affected by supplementation of linseed oil up to 3.5% although it lowered (P less than 0.05) the feed consumption. Production cost was highest in T4 group and lowest in control group. Hence, it is concluded that from the point of omega 3 fatty acid content and economics of production supplementation of 2.5 % linseed oil in the diet of laying hens can be recommended as production of omega 3 fatty acid enriched egg.

Olive and Linseed Oil Blend-Based Nanoemulsions Fortified With Ginger Extract Nutraceutical: Mitigating Liver Fibrosis Induced by Carbon Tetrachloride by Regulating Oxidative Stress and TGF-β/MMP9 Signaling Pathway in Rats.

Liver fibrosis is a significant contributor to global morbidity and mortality, making the identification of non-toxic natural therapies to slow its progression essential. This study evaluated the anti-fibrotic potential of a nutraceutical blend comprising extra virgin olive oil, linseed oil, and ginger extract, formulated in both emulsion and nanoemulsion forms, using a rat model of liver fibrosis. Nanoemulsions were prepared using the ultrasonication technique, and their particle size and stability were analyzed via the DLS method. Twenty-four male albino rats were divided into four groups: normal control, CCl4-treated, oil emulsion-treated, and nanoemulsion-treated. Liver fibrosis was induced by oral administration of carbon tetrachloride (CCl4), while the emulsions were administered daily alongside CCl4 for four weeks. Liver function indices, oxidative stress biomarkers, and gene expressions were assessed, along with histopathological and immunohistochemical analyses. The results revealed that both emulsions significantly improved liver function, enhanced antioxidant capacity, and reduced lipid peroxidation. They downregulated pro-fibrogenic markers (TGF-β1, TIMP-1) and upregulated anti-fibrogenic markers (MMP9, HGF), leading to a reduction in liver fibrosis. The nanoemulsion exhibited superior efficacy compared to the emulsion. These findings demonstrate that the nutraceutical blend, particularly in nanoemulsion form, effectively attenuated liver fibrosis and improved hepatic health markers. This underscores its potential as a natural therapy for liver fibrosis and related conditions, emphasizing its nutritional value in supporting liver health.

Comparison Between the Effect of Mayonnaise and Some Nanoparticles (NPs) Formulations of Flaxseed oil Against Alternaria solani that Infects Tomato Plant

Comparison Between the Effect of Mayonnaise and Some Nanoparticles (NPs) Formulations of Flaxseed oil Against Alternaria solani that Infects Tomato Plant

Studying the performance of pressurized injection lubrication in drilling operations

ABSTRACT This study investigates the pressurized injection lubrication (PIL) technique for enhanced lubrication and cooling in drilling processes. Sustainable methods like Small Quantity Lubrication (SQL) and dry cutting often struggle with cooling efficiency and chip removal, particularly for hard-to-cut materials. Using flaxseed oil as the lubricant, this research compares PIL with SQL and dry cutting. Experimental results reveal that PIL reduces surface roughness by 26.8% and drilling thrust force by 10.7% compared to SQL at the highest feed rate. PIL also achieves low oil consumption (0.9 l/hr) and energy usage (<0.034 kWh), with a setup cost under 130 USD. Its design allows easy integration into existing machines, enhancing practicality. Finite Element Analysis (FEA) modeling was employed to predict thrust forces and residual stresses, with PIL showing the least residual stresses compared to SQL or dry drilling. These findings establish PIL as a cost-effective, sustainable solution for improving machining performance and addressing modern manufacturing challenges.

Effect of Different Surface Treatments on the Performance of Earth Plasters

Earth plasters have several advantages. Nevertheless, they are vulnerable when in contact with liquid water. For that reason, they have low durability when applied as an outdoor coating or in indoor areas with potential contact with water. In this study, the influence of six different surface treatments (traditional and innovative, based on raw materials and on waste) applied on a pre-mixed earth plaster, applied by a roller (r) or as a spray (s), was assessed. The treatments were: limewash (L), beeswax (BW), linseed oil (LO), graphene oxide dispersion (GO), water from paper immersion (WP) and water from gypsum plasterboard paper immersion (WPG). The application of L, BW and LO, despite the color change, improved the water resistance and the surface performance of the earth plaster (less than 80%–86%, 93%–98% and 97%–99% of mass loss from surface cohesion, from water erosion by dripping action and from dry abrasion, respectively, compared to the reference untreated plaster). However, the application of BW and LO had a negative effect on the hygroscopic capacity of the plaster (less than 28%–38% of water vapor adsorbed after 24 h and the MBV decreased 29%–50% compared to the reference plaster). Finally, the application of the remaining surface treatments did not significantly improve the characteristics of the plaster, having even worsened it in certain cases (more than 42%–149% of mass loss from water erosion, compared to the reference plaster). These results demonstrated that, among the treatments analyzed, the L, BW and LO treatments are the best options to apply on an earth plaster. In particular, the application of BW and LO are recommended in situations where it is necessary to improve water resistance and surface performance, and the hygroscopic capacity is not a conditioning characteristic, such as outdoor applications.

Linseed: oil extraction, mechanical properties and crystallinity

Linseed oil has interesting properties, including health benefits, which motivated us to evaluate films incorporating this oil. Cold and hot extraction were performed to obtain the oil from linseed. The cold-pressed oil was incorporated into the starch/glycerol films. Mechanical testing and XRD analysis were discussed here in this article. We observed that the starch/glycerol and starch/glycerol/oil films presented, according to XRD results, differences in the level of crystallinity. It was observed that glycerol breaks the crystallinity present in the original corn starch (bought in the market). The films were also compared with each other with regard to the visual aspect.

The Effect of Adding Various Sources of Vegetable Oils on the Chemical and Sensory Characteristics of the Ross 308 Meat Broilers

The field experiment was conducted in the poultry field of domestic birds affiliated with the Department of Animal Production/College of Agriculture/University of Tikrit for the period from 11/28/2022 to 1/5/2023 with the aim of identifying the effect of the use of five different types of vegetable oils on the chemical properties of meat and the sensory evaluation of the rogue meat Ross 308 ، In the experiment, 150 unnaturalized traps of the Ross strain (308) were used at one day's age and at a weight rate of (39.12) g. The chicks were distributed to five transactions by six duplicates per transaction and the chicks were distributed by 5 chicks for each repeater and used in the first transaction sunflower oil, the second treatment flax oil, the third Olive oil ، The fourth treatment is cannula oil and the fifth treatment is corn oil. Feed was provided in the form of shovel, lighting and water (according to the Ross 308 Education Manual). Thigh meat samples were taken and tests were performed. The results were as follows: Significantly (P &lt; 0.05) the second, third and fourth treatments were superior to the second and fifth treatments in the concentration of cholesterol, malonaldehyde and peroxide value. As for the percentages of fatty acids in the thigh, we note that the second and third treatments were superior to the first and fifth treatments, and there was no significant difference between the experimental treatments in the two consumption characteristics. Feed and feed conversion factor.

Synergistic Beneficial Effects of Flaxseed (Linum usitatissimum L.) Oil and Olive (Olea europaea L.) Oil Against Metabolic Dysfunction Associated Fatty Liver and Its Complications.

Flaxseed and olive oil effectively treat numerous diseases and health conditions, particularly metabolic disorders. Traditional medicine has used both oils for managing cardiovascular disease, diabetes, gastrointestinal dysfunctions, metabolic-dysfunction-associated fatty liver disease (MAFLD), obesity, and more. This review explores the bioactive and polyphenolic compounds in flaxseed and olive oils that provide anti-inflammatory, antioxidant, anti-microbial, hepatoprotective, cardioprotective, antidiabetic, and gastroprotective benefits. Flaxseed oil contains beneficial compounds like alpha-linolenic acid (ALA), lignans, ferulic acid, p-coumaric acid, and phytosterols. It contributes to its therapeutic effects on fatty liver disease and other conditions. Olive oil contains phenolic compounds, including oleic acid, hydroxytyrosol, and tocopherols, which are similarly linked to metabolic health benefits, especially in managing MAFLD. The purpose of this review is to elucidate the mechanisms of action of these bioactive compounds, highlighting their potential in managing various metabolic diseases.

Supplementation of Olive Oil and Flaxseed Oil on Blood Pressure and Inflammation in Healthy and At-Risk Adults: A Systematic Literature Review and Meta-Analysis.

Adding olive oil (OO) and flaxseed oil (FLO) to the diet has been reported to improve endothelial function and reduce inflammation. However, the efficacy of supplementing OO and FLO on blood pressure (BP) in normo-, pre-, and hypertensive stage 1 adults is uncertain. This study aimed to systematically review the literature on OO and FLO supplementation on BP and select inflammatory markers in healthy adults and adults at risk of hypertension. Four databases, PubMed, CINHAL, Web of Science, and Medline (Ovid), were searched from inception until October 2023 for randomized control trials (RCTs) comparing OO and FLO supplementation in normotensive or adults at risk of hypertension. The outcomes included were systolic blood pressure (SBP) and/or diastolic blood pressure (DBP) and at least one inflammatory marker, C-reactive protein (CRP), interleukin6 (IL6), or tumor necrosis factor alpha (TNFα). The risk of bias was assessed using version 2 of the Cochrane risk of bias tool for RCTs, publication bias visualization was performed using funnel plots, and meta-analysis was completed to generate average estimates of effects in 2024. Seventeen RCTs, comprising 14 studies on OO and 3 on FLO, met the inclusion criteria. Meta-analysis using a random-effects model reported no significant effect on SBP n=17 mean difference (MD) -0.48; 95% CI: -1.76, 0.80; p=0.65, I2=0%) and DBP (n=16, MD -0.47; 95% CI: -1.33, 0.39; p=0.65, I2=0%) or inflammatory markers, CRP (n=8, MD 0.11; 95% CI: -1.18, 0.40; p=0.98, I2=0%), IL6 (n=3, MD -0.15; 95% CI: -0.57, 0.27; p=0.87, I2=0%), and TNFα (n=3, MD-0.08; 95% CI: -0.12, -0.03; p=0.98, I2=0%). Longer-duration, higher-dose, and larger-scale RCTs are needed to better understand the efficacy of OO and FLO supplementation on BP. Further insight will better inform dietary supplement use for preventing hypertension.