Combination of Hydrophilic or Lipophilic Natural Compounds to Improve the Oxidative Stability of Flaxseed Oil

• Published in: European journal of lipid science and technology Vol. 121; no. 5
• Main Authors: Roschel, Gabriela Grassmann, Silveira, Tayse Ferreira Ferreira da, Cajaiba, Letícia Maeda, Castro, Inar Alves
• Format: Journal Article
• Language: English
• Published: Weinheim Wiley Subscription Services, Inc 01-05-2019
• Subjects: Antioxidants; association colloids; Citric acid; Colloids; Crude oil; Edible oils; Ethylenediamine; Ethylenediaminetetraacetic acids; Fatty acids; Flaxseed oil; Formulations; Hydrophilicity; Hydroquinone; Lipophilic; Metals; Organic chemistry; Oxidation; Palmitic acid; polar paradox; Polarity; Polyunsaturated fatty acids; Stability; t-Butylhydroquinone; Tocopherol; Vitamin E
• ISSN: 1438-7697; 1438-9312
• DOI: 10.1002/ejlt.201800459

Oxidation of bulk oils involves radical molecules, transitions metals, and association colloids, among other factors. Combining mechanistically different antioxidants is one possible strategy to improve oxidative stability of polyunsaturated fatty acids rich oils. However, antioxidant polarity may play a critical role in the oxidative protection efficacy. Thus, the objective of this study is to formulate a hydrophilic mixture (HM) containing sinapic, ascorbic, and citric acid; and a lipophilic mixture (LM) composed of α‐tocopherol, ascorbyl palmitate, and citric acid; and apply these mixtures in crude, and stripped flaxseed oils. The oxidative stability of crude oil samples containing HM and LM is comparable to that of artificial compounds mixture (ethylenediamine tetraacetic acid [EDTA] and terc‐butyl hydroquinone [TBHQ]). HM is more effective than LM in crude oil, but not in stripped oil, suggesting a strong influence of minor components on antioxidant activity of natural compounds.
Practical Applications: The increasing demand for foods containing polyunsaturated fatty acids (PUFA) brings the challenge of their chemical stabilization. Here, a strategic mixture of hydrophilic natural antioxidants is effective to stabilize flaxseed oil, with effectiveness comparable to that of artificial antioxidants. Therefore, this HM constitutes a feasible and efficient option to be applied by food producers, especially in formulations that present a health claim.
Evalution of oxidative markers under accelerated conditions in crude and stripped flaxseed oil treated with hydrophilic antioxidant mixture (HM) and lipophilic antioxidant mixture (LM), comparing the effectiveness with artificial antioxidant mixture (ART), to choose the best mixture for food industry application. It can be observed that HM improved oxidative stability in crude oil while LM improve oxidative stabilty for stripped oil. This could be explained by the presence or absence of minor componentes.