Oxidative stability of chia seed oil and flax seed oil and impact of rosemary (Rosmarinus officinalis L.) and garlic (Allium cepa L.) extracts on the prevention of lipid oxidation

Abstract

Chia seed and flax seed oils are rich in polyunsaturated fatty acids, but are susceptible to oxidative deterioration. The aim of this study was to determine the oxidative stability of chia seed and flax seed oils and enhance the stability using rosemary or garlic extracts. During accelerated storage at 65 °C for 14 days, the antioxidant abilities of rosemary or garlic extracts were evaluated and compared with those of butylated hydroxy toluene, ascorbyl palmitate, and α-tocopherol using peroxide value, conjugated dienoic acids, free fatty acid, thiobarbituric acid value analysis. The profile of volatiles, fatty acid composition, and the tocopherol contents in the treated and/or untreated oils were also determined. Active ingredients of rosemary and garlic extracts were also determined. Rosemary extract was found to provide higher oxidative stability than garlic extract after 14 days in most assays (e.g., the CDA values of 4.8% for rosemary extract and 5.2% for garlic extract in chia seed oil). The contents of γ-tocopherol, linoleic acid, and α-linolenic acid were well retained in the functional oils treated with the two extracts. After accelerated storage, the content of the major odor-active volatiles varied based on the type of oil. Our findings show the potential of natural aromatic plant extracts with respect to improving the oxidative stability of functional oils.

Polyethylene Films Coated with Antibacterial and Antiviral Layers Based on CO2 Extracts of Raspberry Seeds, of Pomegranate Seeds and of Rosemary

“…The results of the work indicated that the coating with a rosemary extract showed bacteriolitic activity against S. aureus. The presence of phenol diterpens, carnosol or carnasoic acid [12,13] in the rosemary extract could be the cause of the complete inhibition in the growth the bacterium. The most likely antibacterial action mechanisms of these compounds were efflux pump inhibition or bacterial cell membrane and an increase in cell wall permeability [28].…”

“…These mixtures contain active substances from both extracts. The rosemary extract should include ursolic acid [12,13] and the raspberry extract should contain tannins [16]. Alvarez-Martínez et al [28] proved that tannins and ursolic acid revealed multifactorial activity, rather than one activity mechanism, with pleiotropic effects at various levels also being observed.…”

“…Rosemary plant extracts efficiently prevent lipid oxidation in various food products. The activity of rosemary extracts can be majorly attributed to rosmarinic acid, phenol diterpen, carnosol, carnosic acid [12], rosmanol, betulinic acid and ursolic acid [13]. A clear demonstration was made that they may prolong the shelf life of beef up to 15 days, rather than the current 5-6 days, due to their antimicrobial properties.…”

“…A clear demonstration was made that they may prolong the shelf life of beef up to 15 days, rather than the current 5-6 days, due to their antimicrobial properties. Rosemary extracts are active against many bacterial and mould strains, such as Staphylococcus aureus, Listeria monocytogenes or Aspergillus parasiticus [12][13][14][15].…”

The impact of Senjed (Elaeagnus angustifolia L.) peel aqueous extract on qualitative properties of cold-pressed sesame oil

“…Totally, except T0, FFAs content in cold-pressed sesame oil treatments was lower than Codex Alimentarius standards (Acid value: 4.0 mg KOH/g Oil), so we deduced that Senjed peel aqueous extract as a potential natural active ingredient, can improve the shelf life of oils and fats. Previously, Hussain et al (2018); Iqbal & Bhanger (2007); Elaigwu et al (2019), Jung et al (2021), andShahid et al (2018) also claimed that antioxidant activity of sesame seed extracts, garlic extracts, leaf extracts of Neem, rosemary and garlic, and cinnamon extract exhibited the comparable reduction effect on FFA contents in different oil as compared with synthetic antioxidant.…”