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Utilization of flaxseed cake powder as a natural antioxidant in flaxseed oil [electronic resource].

By:

Zeitoun, A. A

Contributor(s):

Khattab, R. Y

Language: English Summary language: Arabic Description: P. 763-782Other title:

إستخدام مسحوق كسب الكتان كمضاد أكسدة طبيعي في زيت بذرة الكتان [Added title page title]

Uniform titles:

Journal of the advances in agricultural researches, 2006 v. 11 (4) [electronic resource].

Subject(s):

Online resources:

Full Text Article.

In: Journal of the Advances in Agricultural Researches 2006.v.11(4)Summary: Flaxseed cake Powder (FCP) was evaluated as a natural antioxidant. Freshly pressed flaxseed oil (either alone or with added antioxidants) was stored at room temperature (24 C) and oven temperature (60 C) for 30 days. Antioxidant aclivily of FCP was compared with that of green tea powder (GTP) as a natural antioxidant and tertialy-bulylhydroquinone (TBHQ) as a synthelic one. Peroxide values (PVs), anisidine values (AVs), totox values and free fatty acids (FFA%) were detennined at 5 day intervals as criteria to assess the antioxidant activity of FCP, GTP and TBHQ. Fatty acid composition of flaxseed oil was determined at zero time as well as after 30 days of storage with or without added antioxidants. The results obtained for peroxide value revealed that adding FCP (400 ppm) decreased the rate of oxidation as comparing to the control sample (without antioxidants) as the initial PV was 3.2 and reached 38.00 and 24.86 meq/kg in the control sample and In that containing 400 ppm FCP, respectively after 30 days of storage at 24 C. With increasing FCP to 600 ppm the rate of oxidation became much lower as indicated by PV while with adding 800 ppm FCP the rate of oxidation became the kM,est compared with GTP (800 ppm) and TBHQ (200 ppm).

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Flaxseed cake Powder (FCP) was evaluated as a natural antioxidant. Freshly pressed flaxseed oil (either alone or with added antioxidants) was stored at room temperature (24 C) and oven temperature (60 C) for 30 days. Antioxidant aclivily of FCP was compared with that of green tea powder (GTP) as a natural antioxidant and tertialy-bulylhydroquinone (TBHQ) as a synthelic one. Peroxide values (PVs), anisidine values (AVs), totox values and free fatty acids (FFA%) were detennined at 5 day intervals as criteria to assess the antioxidant activity of FCP, GTP and TBHQ. Fatty acid composition of flaxseed oil was determined at zero time as well as after 30 days of storage with or without added antioxidants. The results obtained for peroxide value revealed that adding FCP (400 ppm) decreased the rate of oxidation as comparing to the control sample (without antioxidants) as the initial PV was 3.2 and reached 38.00 and 24.86 meq/kg in the control sample and In that containing 400 ppm FCP, respectively after 30 days of storage at 24 C. With increasing FCP to 600 ppm the rate of oxidation became much lower as indicated by PV while with adding 800 ppm FCP the rate of oxidation became the kM,est compared with GTP (800 ppm) and TBHQ (200 ppm).

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