Linseed oil stabilisation with pure natural phenolic compounds
(2011) Food Chemistry — Vol. 129, n° 3, p. 1228-1231 (2011)
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- Linseed has been used for a very long time in human and animal nutrition. Currently, there is an increasing interest in linseed oil because of its particularly high content in α-linolenic acid (ALA), an omega-3 fatty acid (FA). Unfortunately, ALA turns also the oil extremely sensitive to oxidation. This study aimed at assessing four pure representative phenolic compounds, myricetin (flavonol), (+)-catechin (flavanol), genistein (isoflavone), and caffeic acid (hydroxycinnamic acid) at a concentration of 555 μmol/kg as antioxidants in refined linseed oil (RLO). Their protective effect was assessed by monitoring the hydroperoxide formation, the FA profile and the residual antioxidant concentration in RLO, along its storage at 60 °C according to the Schaal oven test procedure. Caffeic acid, (+)-catechin and myricetin were found to be more efficient than butylated hydroxyanisole (BHA), a synthetic antioxidant. Interestingly, myricetin strongly reduced ALA oxidation. These results confirm that the chemical structure of the phenolic compounds plays a major role in their antioxidant properties. © 2011 Elsevier Ltd. All rights reserved.
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Michotte, D., Rogez, H., Chirinos, R., Mignolet, A., Campos, D., & Larondelle, Y. (2011). Linseed oil stabilisation with pure natural phenolic compounds. Food Chemistry, 129(3), 1228-1231. https://doi.org/10.1016/j.foodchem.2011.05.108 (Original work published 2011)