Abstract
The enrichment of flaxseed oil, which is a valuable plant source of PUFA omega-3, fat-soluble vitamins and other biologically active substances (BAS), makes it possible to strengthen the therapeutic and prophylactic effect of flaxseed oil. The study of the effect of BAS additives on the oxidative stability of flaxseed oil is an important step in the process of creating products based on enriched flaxseed oil. Experiments were conducted to investigate the influence of added BAS (coenzyme Q10, β-carotene, lutein, zeaxanthin, α-tocopherol, α-tocopherol acetate, cholecalciferol, selenomethionine) on flaxseed oil oxidation stability. Kinetic data on accumulation of primary and secondary oxidation products, free fatty acids in flaxseed oil, as well as the consumption of BAS added to the oil during its storage, were obtained. Experimental results showed that the BAS could have both antioxidant and pro-oxidant properties depending on their chemical structure and concentration. Coenzyme Q10, carotenoids and selenomethionine at concentrations higher than 100, 10 and 0.5 mg/100 g respectively, accelerate significantly (p < 0.05) the oxidation of flaxseed oil. An addition of 5 mg/100 g β-carotene inhibits formation of flaxseed oil oxidation products. The co-influence of synthetic and natural oxidation inhibitors with BAS on oxidative stability of flaxseed oil was studied. The fat-soluble esters of ascorbic acid and their compositions with natural antioxidants based on beans and soybeans appeared to be effective and safe stabilizers of flaxseed oil enriched with BAS. Resulting from the studies, new oxidation-resistant functional food products based on flaxseed oil are launched into manufacturing.
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Key Points
High levels of ALA cause high oxidation susceptibility of flaxseed oil, which results in the formation of toxic compounds, change in taste, odor and color of the oil, decrease in nutritional value in a short period of its storage. On the other hand, in conditions of antioxidant (AO) deficiency in a body, the intake of PUFAs can lead to the induction of lipid peroxidation (LPO), the formation of free radicals, which in turn leads to an increase in atherogenicity and carcinogenesis. The present study was carried out to evaluate the effect of a number of BAS (vitamins E and D, coenzyme Q10, carotenoids, selenomethionine) on the oxidative stability of flaxseed oil in order to develop new, oxidation–resistant functional food products based on flaxseed oil. Results of the study were used for development of formulations and technologies of production of oxidation resistant functional products based on flaxseed oil enriched with coenzyme Q10, carotenoids, organic selenium, vitamins E and D3. The shelf life of the new products based on flaxseed oil is 12 months. The additives of biologically active substances can significantly change the rate of accumulation of free fatty acids, primary and secondary oxidation products in flaxseed oil, thus exhibiting both antioxidant and pro-oxidant properties. The actual result depends on the nature of an additive and its concentration in the oil.