Lyophilized apples on flax oil and ethyl esters of flax oil - stability and antioxidant evaluation
The research aimed to assess the effect of whole lyophilized apples added to flax oil or flax ethyl esters for oxidation processes and fatty acid profiles. The samples were washed with nitrogen and sealed in PE pouches. The analyses were performed on day 0 and afterwards on 7th, 14th, 28th, 56th and...
| Main Authors: | , , , , |
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| Format: | Article |
| Language: | English |
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De Gruyter
2019-10-01
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| Series: | Open Chemistry |
| Subjects: | |
| Online Access: | https://doi.org/10.1515/chem-2019-0090 |
| _version_ | 1819125514381557760 |
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| author | Śpitalniak-Bajerska Kinga Kupczyński Robert Szumny Antoni Kucharska Alicja Zofia Vogt Andrzej |
| author_facet | Śpitalniak-Bajerska Kinga Kupczyński Robert Szumny Antoni Kucharska Alicja Zofia Vogt Andrzej |
| author_sort | Śpitalniak-Bajerska Kinga |
| collection | DOAJ |
| description | The research aimed to assess the effect of whole lyophilized apples added to flax oil or flax ethyl esters for oxidation processes and fatty acid profiles. The samples were washed with nitrogen and sealed in PE pouches. The analyses were performed on day 0 and afterwards on 7th, 14th, 28th, 56th and 84th day of storage. The antioxidant capacity was determined by stating in the samples DPPH, ABTS•+, and FRAP. Fatty acid profiles of the test samples were analyzed using GC-MS. The addition of lyophilized apples did not limit the decrease in C18: 3, n-3 after storage. The reduction of free radicals (ABTS, DPPH) was the lowest in samples with ethyl esters mixed with lyophilized apples rather than in the case of specimens that were a mixture of flax oil and lyophilized apples. The addition of lyophilized apples limited the decrease of IV and PV in ethyl esters, and in the case of flax oil AV. Obtained data show the possibility of wider usage of apple for the improvement of stability of the ethyl esters or flax oils and at the same time there are the real possibilities of the development of such kinds of preparations for the feeding industry. |
| first_indexed | 2024-12-22T07:41:21Z |
| format | Article |
| id | doaj.art-648ce0686c3c44abaf82af703f81e6dc |
| institution | Directory Open Access Journal |
| issn | 2391-5420 |
| language | English |
| last_indexed | 2024-12-22T07:41:21Z |
| publishDate | 2019-10-01 |
| publisher | De Gruyter |
| record_format | Article |
| series | Open Chemistry |
| spelling | doaj.art-648ce0686c3c44abaf82af703f81e6dc2022-12-21T18:33:44ZengDe GruyterOpen Chemistry2391-54202019-10-0117183184010.1515/chem-2019-0090chem-2019-0090Lyophilized apples on flax oil and ethyl esters of flax oil - stability and antioxidant evaluationŚpitalniak-Bajerska Kinga0Kupczyński Robert1Szumny Antoni2Kucharska Alicja Zofia3Vogt Andrzej4Department of Environment Hygiene and Animal Welfare, Faculty of Biology and Animal Science, Wroclaw University of Environmental and Life Sciences, Chelmonskiego 38c, 51-630Wroclaw, PolandDepartment of Environment Hygiene and Animal Welfare, Faculty of Biology and Animal Science, Wroclaw University of Environmental and Life Sciences, Chelmonskiego 38c, 51-630Wroclaw, PolandDepartment of Chemistry, Faculty of Biotechnology and Food Sciences, Wroclaw University of Environmental and Life Sciences, Norwida 25, 50-375Wroclaw, PolandDepartment of Fruit, Vegetable and Plant Nutraceutical Technology, Faculty of Biotechnology and Food Sciences, Wroclaw University of Environmental and Life Sciences, Chelmonskiego 37, 51-630Wroclaw, PolandDepartment Of Chemistry, University Of Wroclaw, Fryderyka Joliot-Curie 14, 50-383WrocławPolandThe research aimed to assess the effect of whole lyophilized apples added to flax oil or flax ethyl esters for oxidation processes and fatty acid profiles. The samples were washed with nitrogen and sealed in PE pouches. The analyses were performed on day 0 and afterwards on 7th, 14th, 28th, 56th and 84th day of storage. The antioxidant capacity was determined by stating in the samples DPPH, ABTS•+, and FRAP. Fatty acid profiles of the test samples were analyzed using GC-MS. The addition of lyophilized apples did not limit the decrease in C18: 3, n-3 after storage. The reduction of free radicals (ABTS, DPPH) was the lowest in samples with ethyl esters mixed with lyophilized apples rather than in the case of specimens that were a mixture of flax oil and lyophilized apples. The addition of lyophilized apples limited the decrease of IV and PV in ethyl esters, and in the case of flax oil AV. Obtained data show the possibility of wider usage of apple for the improvement of stability of the ethyl esters or flax oils and at the same time there are the real possibilities of the development of such kinds of preparations for the feeding industry.https://doi.org/10.1515/chem-2019-0090linseed oillyophilized applespolyphenolsantioxidant capacityflax ethyl esters |
| spellingShingle | Śpitalniak-Bajerska Kinga Kupczyński Robert Szumny Antoni Kucharska Alicja Zofia Vogt Andrzej Lyophilized apples on flax oil and ethyl esters of flax oil - stability and antioxidant evaluation Open Chemistry linseed oil lyophilized apples polyphenols antioxidant capacity flax ethyl esters |
| title | Lyophilized apples on flax oil and ethyl esters of flax oil - stability and antioxidant evaluation |
| title_full | Lyophilized apples on flax oil and ethyl esters of flax oil - stability and antioxidant evaluation |
| title_fullStr | Lyophilized apples on flax oil and ethyl esters of flax oil - stability and antioxidant evaluation |
| title_full_unstemmed | Lyophilized apples on flax oil and ethyl esters of flax oil - stability and antioxidant evaluation |
| title_short | Lyophilized apples on flax oil and ethyl esters of flax oil - stability and antioxidant evaluation |
| title_sort | lyophilized apples on flax oil and ethyl esters of flax oil stability and antioxidant evaluation |
| topic | linseed oil lyophilized apples polyphenols antioxidant capacity flax ethyl esters |
| url | https://doi.org/10.1515/chem-2019-0090 |
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