Polyphenolic fractions improve the oxidative stability of microencapsulated linseed oil

Authors

  • Mónica Rubilar,

    Corresponding author
    1. Center of Food Biotechnology and Bioseparations, BIOREN, Universidad de La Frontera, Casilla, Temuco, Chile
    2. Agriaquaculture Nutritional Genomic Center, CGNA (R10C1001), Technology and Processes Unit. Universidad de La Frontera, Casilla, Temuco, Chile
    • Center of Food Biotechnology and Bioseparations, BIOREN, Universidad de La Frontera, Casilla 54-D, Temuco, Chile Fax: +56-45-325053
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  • Eduardo Morales,

    1. Center of Food Biotechnology and Bioseparations, BIOREN, Universidad de La Frontera, Casilla, Temuco, Chile
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  • Roberto Sáez,

    1. Center of Food Biotechnology and Bioseparations, BIOREN, Universidad de La Frontera, Casilla, Temuco, Chile
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  • Francisca Acevedo,

    1. Center of Food Biotechnology and Bioseparations, BIOREN, Universidad de La Frontera, Casilla, Temuco, Chile
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  • Barbara Palma,

    1. Center of Food Biotechnology and Bioseparations, BIOREN, Universidad de La Frontera, Casilla, Temuco, Chile
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  • Mario Villarroel,

    1. Center of Food Biotechnology and Bioseparations, BIOREN, Universidad de La Frontera, Casilla, Temuco, Chile
    2. Agriaquaculture Nutritional Genomic Center, CGNA (R10C1001), Technology and Processes Unit. Universidad de La Frontera, Casilla, Temuco, Chile
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  • Carolina Shene

    1. Center of Food Biotechnology and Bioseparations, BIOREN, Universidad de La Frontera, Casilla, Temuco, Chile
    2. Agriaquaculture Nutritional Genomic Center, CGNA (R10C1001), Technology and Processes Unit. Universidad de La Frontera, Casilla, Temuco, Chile
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Abstract

The main objective of this study was to evaluate the effect of incorporating polyphenolic-enriched fractions from murta leaves on the oxidative stability of linseed oil microencapsulated by spray drying. For this purpose, polyphenol-enriched fractions from murta leaves were separated by gel permeation chromatography and chemically characterized. The oxidative stability of microencapsulated linseed oil (MLO) with antioxidants was evaluated in storage conditions at 25°C for 40 days. The antioxidant effects of the polyphenolic fractions and commercial antioxidants (BHT and trolox) on microencapsulated oil were evaluated by the value of conjugated dienes, peroxide, and p-anisidine. In the initiation step of the oxidation, no significant oxidation delay (p>0.05) in MLO containing fractions F6, F8, or BHT and trolox was observed. However, in the termination step of the oxidation, the addition of fractions F6, F8, and BHT and trolox decreases significantly (p ≤ 0.05) the rancidity in MLO. Furthermore, the results of this study demonstrated the importance of the addition of natural antioxidants such as fractions of murta leaf extract in microencapsulated linseed oil to increase its resistance to oxidation.

Practical applications: For incorporating linseed oil, a source of omega-3 fatty acids, in the diet it is necessary to protect it against oxidative rancidity, the main cause of deterioration that affects food with a high unsaturated fat content. Microencapsulation is effective in retarding or suppressing the oxidation of unsaturated fatty acids and natural plants extracts are effective in inhibiting the lipid oxidation of microencapsulated oil. The use of process technology and a natural additive is expected to increase storage stability and enable its use in dry foods such as instant products. Linseed oil can be used in human nutrition as well as in animal feed as a replacement for fish oil.

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