Volume 19, Issue 127 (2022)
FSCT 2022, 19(127): 125-137 |
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Teymouri Okhchlar R, Javadi A, Azadmard-Damirchi S, Torbati M A. Qualitative properties of cold pressed oil extracted from flaxseed with blanched olive leaves. FSCT 2022; 19 (127) :125-137
URL: http://fsct.modares.ac.ir/article-7-58524-en.html
URL: http://fsct.modares.ac.ir/article-7-58524-en.html
1- Department of Food Science and Technology, Mamaghan Branch, Islamic Azad University, Mamaghan, Iran
2- Department of Food Hygiene, Faculty of Veterinary, Tabriz Medical Science, Islamic Azad University, Tabriz, Iran ,javadi@iaut.ac.ir
3- Department of Food Science and Technology, Faculty of Agriculture, University of Tabriz, Tabriz, Iran
4- Department of Food Science and Technology, Faculty of Nutrition and Food Science, Tabriz University of Medical Sciences
2- Department of Food Hygiene, Faculty of Veterinary, Tabriz Medical Science, Islamic Azad University, Tabriz, Iran ,
3- Department of Food Science and Technology, Faculty of Agriculture, University of Tabriz, Tabriz, Iran
4- Department of Food Science and Technology, Faculty of Nutrition and Food Science, Tabriz University of Medical Sciences
Abstract: (1592 Views)
Flaxseed oil is sensitive to oxidation due to its high content of polyunsaturated fatty acids. Antioxidant sources such as olive leaves can be used to stabilize it. Olive leaves contain lipase and lipoxygenase enzymes that need to be removed before use. Therefore, the aim of this study was to investigate the extraction of oil by cold pressing of flax seeds with blanched leaves steamed at levels (0 (control sample), 2.5, 5, 7.5 and 10% w/w) is. Acidity, peroxide, phenolic content, fatty acid composition, chlorophyll content, carotenoid content and oxidative stability of extracted flaxseed oil were investigated during storage. The results showed that by adding different levels of blanched olive leaves, the acidity and peroxide number decreased and the amount of carotenoids, chlorophyll, phenolic compounds content and oxidative stability of oil samples in different levels of blanched olive leaves significantly increased compared to the control sample(P <0.05). On the other hand, during the storage period in the treated samples, the acidity and peroxide number of the samples increased significantly (P <0.05) but this increase was less than the control sample. Also, fatty acid profiles showed that by adding blanched olive leaves, the linolenic acid (18: 3) was preserved during further storage. According to the obtained results, it can be said that with the addition of blanched olive leaves, phenolic compounds in the produced oil increased and also oxidative stability increased and beneficial compounds such as linolenic acid and more carotenoids were preserved and a useful oil can be produced and offered to the consumer market.
Article Type: Original Research |
Subject:
Oil and products technology
Received: 2022/01/8 | Accepted: 2022/03/9 | Published: 2022/09/1
Received: 2022/01/8 | Accepted: 2022/03/9 | Published: 2022/09/1
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