Utilization of Flaxseed Oil as Releasing For Some Natural Pigments and Antioxidants | ||||
| Food Technology Research Journal | ||||
| Volume 2, Issue 3, December 2023, Page 23-36 PDF (749.44 K) | ||||
| Document Type: Original Article | ||||
| DOI: 10.21608/ftrj.2023.326809 | ||||
 View on SCiNiTO | ||||
| Authors | ||||
Elsayed Hendawy1; Akram Elanany  2; Ali Bayomey2
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| 1Oils and Fats Research Department, FTRI, ARC | ||||
| 2Special food &nutrition department. Food Technology Research Institute, Agricultural Research Center, Giza, Egypt | ||||
| 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. | ||||
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