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326809

Utilization of Flaxseed Oil as Releasing For Some Natural Pigments and Antioxidants

Article

Last updated: 05 Jan 2025

Subjects

-

Tags

Food and Nutrition research
Oil and Fat technology

Abstract

Flaxseed oil is a nutritionally important oil because of its high percentage of polyunsaturated essential fatty acids, such as linolenic acid (the linolenic content in this work is about 60%). On the other hand, this feature causes a problem, making it susceptible to oxidation and rancidity more quickly. In this study, flaxseed oil obtained by the cold pressing method was enriched with dryer wastes of carrot, tomato, and olive leaves, where the oil was used directly as a releasing and diffusion medium for some bioactive compounds in these materials. Chlorophyll a and b, lycopene, β-carotene, phenols, and flavonoids were determined in the waste and oil after the enrichment process. Some of the physiochemical properties and fatty acid profiles of the oil were estimated. The antioxidant activity and oxidative stability of the oil on the Rancimat apparatus were also estimated. The results showed that enrichment oil with olive leaves led to an increase in chlorophyll a and b, β-carotene, phenols, and flavonoids by 402.54%, 240.52%, 117.67%, 31.34%, and 23.68%, respectively. While oil enriched with tomato waste showed an increase in lycopene by 200.00%, A decrease in the specific absorption values at 232 and 270 nm was observed for samples of oil enriched with olive leaves (1.56, 0.12) followed by oil enriched with tomato waste (2.65, 0.26) as compared to crude oil (3.63, 1.31), respectively. The oil enriched with olive leaves recorded the highest value of antioxidant activity and the highest stability on the Rancimat apparatus (55.16% and 5.67 h), followed by the oil enriched with tomato waste (48.90% and 4.63 h) as compared to the crude oil (41.10% and 2.76 h). Finally, the salad dressing samples prepared with this oil were acceptable to all. All treatments were recorded; mean scores of tastes and overall acceptability ranged from 7.00 to 7.60 between like moderately and like very much on the hedonic scale, and there were no significant differences between them and the control sample.
 

DOI

10.21608/ftrj.2023.326809

Authors

First Name

Elsayed

Last Name

Hendawy

MiddleName

-

Affiliation

Oils and Fats Research Department, FTRI, ARC

Email

alsyedhendawy@gmail.com

City

-

Orcid

-

First Name

Akram

Last Name

Elanany

MiddleName

-

Affiliation

Special food &nutrition department. Food Technology Research Institute, Agricultural Research Center, Giza, Egypt

Email

akram_anany@yahoo.com

City

-

Orcid

-

First Name

Ali

Last Name

Bayomey

MiddleName

-

Affiliation

Special food &nutrition department. Food Technology Research Institute, Agricultural Research Center, Giza, Egypt

Email

alibayomi809@gmail.com

City

-

Orcid

-

Volume

2

Article Issue

3

Related Issue

44189

Issue Date

2023-12-01

Receive Date

2023-11-20

Publish Date

2023-12-01

Page Start

23

Page End

36

Online ISSN

2974-3990

Link

https://ftrj.journals.ekb.eg/article_326809.html

Detail API

https://ftrj.journals.ekb.eg/service?article_code=326809

Order

326,809

Type

Original Article

Type Code

2,601

Publication Type

Journal

Publication Title

Food Technology Research Journal

Publication Link

https://ftrj.journals.ekb.eg/

MainTitle

Utilization of Flaxseed Oil as Releasing For Some Natural Pigments and Antioxidants

Details

Type

Article

Created At

29 Dec 2024