Odeh Dyana, Kraljić Klara, Benussi Skukan Andrea, Škevin Dubravka
Division of Animal Physiology, Faculty of Science, University of Zagreb, Rooseveltov trg 6, 10000 Zagreb, Croatia.
Department of Food Engineering, Faculty of Food Technology and Biotechnology, University of Zagreb, Pierottijeva 6, 10000 Zagreb, Croatia.
Antioxidants (Basel). 2021 May 15;10(5):785. doi: 10.3390/antiox10050785.
In our study, we assessed whether the addition of basil, fennel, oregano, rosemary, and chili can improve oxidative stability and sensory properties of flaxseed oil (FO) during 180 days of storage or induce oil contamination by microorganisms. Results showed that addition of spices and herbs in FO affected the hydrolytic changes, but far less than 2% of free fatty acids after storage, which was in line with regulations. Further, the addition of spices and herbs in FO decreased peroxide value (even up to 68.7% in FO with oregano) vs. FO whose value increased during storage, indicating increased oxidative stability and prolongation of shelf life of infused oils. The antioxidant activity of the infused oils ranged from 56.40% to 97.66%. In addition, the phenol content was higher in all infused oils (6.81-22.92 mg/kg) vs. FO (5.44 mg/kg), indicating that herbs and spices could scavenge free radicals and inhibit lipid peroxidation, while sensory analysts showed that FO infused with chili had the lowest bitterness intensity. According to the presence of certain microorganisms, results highlighted the need to develop new methods for inactivating microorganisms that would not only provide a microbial safety, but also preserve the beneficial properties of the oils/products.
在我们的研究中，我们评估了添加罗勒、茴香、牛至、迷迭香和辣椒是否能在180天的储存期内改善亚麻籽油（FO）的氧化稳定性和感官特性，或者是否会导致微生物对油的污染。结果表明，在FO中添加香料和草药会影响水解变化，但储存后游离脂肪酸含量远低于2%，符合规定。此外，与储存期间过氧化值增加的FO相比，在FO中添加香料和草药会降低过氧化值（含牛至的FO中甚至降低高达68.7%），这表明注入香料和草药的油的氧化稳定性增加，保质期延长。注入香料和草药的油的抗氧化活性范围为56.40%至97.66%。此外，所有注入香料和草药的油中的酚含量（6.81 - 22.92毫克/千克）均高于FO（5.44毫克/千克），这表明草药和香料可以清除自由基并抑制脂质过氧化，而感官分析表明注入辣椒的FO苦味强度最低。根据某些微生物的存在情况，结果强调需要开发新的微生物灭活方法，这些方法不仅能确保微生物安全性，还能保留油/产品的有益特性。
