Oxidative Stability, Microbial Safety, and Sensory Properties of Flaxseed ( L.) Oil Infused with Spices and Herbs

Overview

Journal Antioxidants (Basel)

Date 2021 Jun 2

PMID 34063383

Citations 2

Authors

Dyana Odeh

Klara Kraljic

Andrea Benussi Skukan

Dubravka Skevin

Affiliations

Soon will be listed here.

Abstract

In our study, we assessed whether the addition of basil, fennel, oregano, rosemary, and chili can improve oxidative stability and sensory properties of flaxseed oil (FO) during 180 days of storage or induce oil contamination by microorganisms. Results showed that addition of spices and herbs in FO affected the hydrolytic changes, but far less than 2% of free fatty acids after storage, which was in line with regulations. Further, the addition of spices and herbs in FO decreased peroxide value (even up to 68.7% in FO with oregano) vs. FO whose value increased during storage, indicating increased oxidative stability and prolongation of shelf life of infused oils. The antioxidant activity of the infused oils ranged from 56.40% to 97.66%. In addition, the phenol content was higher in all infused oils (6.81-22.92 mg/kg) vs. FO (5.44 mg/kg), indicating that herbs and spices could scavenge free radicals and inhibit lipid peroxidation, while sensory analysts showed that FO infused with chili had the lowest bitterness intensity. According to the presence of certain microorganisms, results highlighted the need to develop new methods for inactivating microorganisms that would not only provide a microbial safety, but also preserve the beneficial properties of the oils/products.

Citing Articles

Nutritional and antioxidative characterization, antimicrobial and sensorial stability of flaxseed powder supplemented mutton patties.

Suleman R, Choudhary H, Waseem M, Alshammari J, Muzamil M, Liu H Food Chem X. 2025; 25():102098.

PMID: 39810955 PMC: 11731266. DOI: 10.1016/j.fochx.2024.102098.

Kinetic study of thermal degradation of flaxseed oil and moringa oil blends with physico-chemical, oxidative stability index (OSI) and shelf-life prediction.

Srivastava Y, Singh B, Kaur B, Ubaid M, Semwal A J Food Sci Technol. 2024; 61(4):675-687.

PMID: 38410269 PMC: 10894186. DOI: 10.1007/s13197-023-05868-z.

The Use of Ultrasound-Assisted Maceration for the Extraction of Carnosic Acid and Carnosol from Sage ( L.) Directly into Fish Oil.

Hrebien-Filisinska A, Tokarczyk G Molecules. 2023; 28(16).

PMID: 37630345 PMC: 10459298. DOI: 10.3390/molecules28166094.

References

Hasiewicz-Derkacz K, Kulma A, Czuj T, Prescha A, Zuk M, Grajzer M . Natural phenolics greatly increase flax (Linum usitatissimum) oil stability. BMC Biotechnol. 2015; 15:62. PMC: 4485345. DOI: 10.1186/s12896-015-0178-0. View

Dadalioglu I, Akdemir Evrendilek G . Chemical compositions and antibacterial effects of essential oils of Turkish oregano (Origanum minutiflorum), bay laurel (Laurus nobilis), Spanish lavender (Lavandula stoechas L.), and fennel (Foeniculum vulgare) on common foodborne pathogens. J Agric Food Chem. 2004; 52(26):8255-60. DOI: 10.1021/jf049033e. View

Horbanczuk O, Kurek M, Atanasov A, Brncic M, Rimac Brncic S . The Effect of Natural Antioxidants on Quality and Shelf Life of Beef and Beef Products. Food Technol Biotechnol. 2020; 57(4):439-447. PMC: 7029390. DOI: 10.17113/ftb.57.04.19.6267. View

Papuc C, Goran G, Predescu C, Nicorescu V, Stefan G . Plant Polyphenols as Antioxidant and Antibacterial Agents for Shelf-Life Extension of Meat and Meat Products: Classification, Structures, Sources, and Action Mechanisms. Compr Rev Food Sci Food Saf. 2020; 16(6):1243-1268. DOI: 10.1111/1541-4337.12298. View

Bruhl L, Matthaus B, Fehling E, Wiege B, Lehmann B, Luftmann H . Identification of bitter off-taste compounds in the stored cold pressed linseed oil. J Agric Food Chem. 2007; 55(19):7864-8. DOI: 10.1021/jf071136k. View

Nieto G, Ros G, Castillo J . Antioxidant and Antimicrobial Properties of Rosemary ( L.): A Review. Medicines (Basel). 2018; 5(3). PMC: 6165352. DOI: 10.3390/medicines5030098. View

Eghbaliferiz S, Iranshahi M . Prooxidant Activity of Polyphenols, Flavonoids, Anthocyanins and Carotenoids: Updated Review of Mechanisms and Catalyzing Metals. Phytother Res. 2016; 30(9):1379-91. DOI: 10.1002/ptr.5643. View

Persson E, Graziani G, Ferracane R, Fogliano V, Skog K . Influence of antioxidants in virgin olive oil on the formation of heterocyclic amines in fried beefburgers. Food Chem Toxicol. 2003; 41(11):1587-97. DOI: 10.1016/s0278-6915(03)00190-x. View

Gottardi D, Bukvicki D, Prasad S, Tyagi A . Beneficial Effects of Spices in Food Preservation and Safety. Front Microbiol. 2016; 7:1394. PMC: 5030248. DOI: 10.3389/fmicb.2016.01394. View

10.

Panic M, Radic Stojkovic M, Kraljic K, Skevin D, Radojcic Redovnikovic I, Gaurina Srcek V . Ready-to-use green polyphenolic extracts from food by-products. Food Chem. 2019; 283:628-636. DOI: 10.1016/j.foodchem.2019.01.061. View

11.

Kalogianni A, Lazou T, Bossis I, Gelasakis A . Natural Phenolic Compounds for the Control of Oxidation, Bacterial Spoilage, and Foodborne Pathogens in Meat. Foods. 2020; 9(6). PMC: 7353591. DOI: 10.3390/foods9060794. View

12.

Sharav O, Shim Y, Okinyo-Owiti D, Sammynaiken R, Reaney M . Effect of cyclolinopeptides on the oxidative stability of flaxseed oil. J Agric Food Chem. 2013; 62(1):88-96. DOI: 10.1021/jf4037744. View

13.

Deng M, Deng Y, Dong L, Ma Y, Liu L, Huang F . Effect of Storage Conditions on Phenolic Profiles and Antioxidant Activity of Litchi Pericarp. Molecules. 2018; 23(9). PMC: 6225472. DOI: 10.3390/molecules23092276. View

14.

Kneifel W, Berger E . Microbiological Criteria of Random Samples of Spices and Herbs Retailed on the Austrian Market. J Food Prot. 2019; 57(10):893-901. DOI: 10.4315/0362-028X-57.10.893. View

15.

Badgujar S, Patel V, Bandivdekar A . Foeniculum vulgare Mill: a review of its botany, phytochemistry, pharmacology, contemporary application, and toxicology. Biomed Res Int. 2014; 2014:842674. PMC: 4137549. DOI: 10.1155/2014/842674. View

16.

Loussouarn M, Krieger-Liszkay A, Svilar L, Bily A, Birtic S, Havaux M . Carnosic Acid and Carnosol, Two Major Antioxidants of Rosemary, Act through Different Mechanisms. Plant Physiol. 2017; 175(3):1381-1394. PMC: 5664485. DOI: 10.1104/pp.17.01183. View

17.

Taghvaei M, Jafari S . Application and stability of natural antioxidants in edible oils in order to substitute synthetic additives. J Food Sci Technol. 2015; 52(3):1272-82. PMC: 4348291. DOI: 10.1007/s13197-013-1080-1. View

18.

Mohanan A, Nickerson M, Ghosh S . Oxidative stability of flaxseed oil: Effect of hydrophilic, hydrophobic and intermediate polarity antioxidants. Food Chem. 2018; 266:524-533. DOI: 10.1016/j.foodchem.2018.05.117. View

19.

Ferracane R, Tafuri A, Logieco A, Galvano F, Balzano D, Ritieni A . Simultaneous determination of aflatoxin B1 and ochratoxin A and their natural occurrence in Mediterranean virgin olive oil. Food Addit Contam. 2007; 24(2):173-80. DOI: 10.1080/02652030600986040. View

20.

Bozan B, Temelli F . Chemical composition and oxidative stability of flax, safflower and poppy seed and seed oils. Bioresour Technol. 2008; 99(14):6354-9. DOI: 10.1016/j.biortech.2007.12.009. View