title: Effect of ethanolic flax (Linum usitatissimum L.) extracts on lipid oxidation and changes in nutritive value of frozen-stored meat products.
abstract: BACKGROUND
  Flaxseed (Linum usitatissimum L.) is an important source of phenolic compounds, mainly lignans. Antioxidant capacities of flaxseed extracts that contain the compounds have been reported earlier. However, there is a lack of accessible information about their activity against lipid oxidation in meat products. Therefore, the effect of ethanolic flaxseed extracts (EFEs) on lipid stability and changes in nutritive value of frozen-stored meat products (pork meatballs and burgers) was determined.
  
  
  METHODS
  EFEs from three Polish flax varieties (Szafir, Oliwin, Jantarol) were applied in the study. During 150-day storage of meat products, the lipid oxidation (peroxide and TBARS value) and thiamine retention were periodically monitored, alongside with methionine and lysine availability and protein digestibility.
  
  
  RESULTS
  The addition of EFEs significantly limited lipid oxidation in stored meatballs and burgers. EFE from brown seeds of Szafir var. was superior to the others from golden seeds of Jantarol and Oliwin. Moreover, the extracts reduced changes in thiamine and available lysine content, as well as protein digestibility, during storage time. The effect of EFE addition on available methionine retention was limited.
  
  
  CONCLUSIONS
  The ethanolic flaxseed extracts exhibit antioxidant activity during frozen storage of meat products. They can be utilized to prolong shelf-life of the products by protecting them against lipid oxidation and deterioration of their nutritional quality. However, antioxidant efficiency of the extracts seems to depend on chemical composition of raw material (flax variety). Further investigations should be carried on to explain the issue.
authors.affiliation: Faculty of Food Science and Nutrition, Poznań University of Life Sciences, Poland.
authors.forename: Katarzyna
authors.initials: K
authors.lastname: Waszkowiak
authors.affiliation: Faculty of Food Science and Nutrition, Poznań University of Life Sciences, Poland.
authors.forename: Krystyna
authors.initials: K
authors.lastname: Szymandera-Buszka
authors.affiliation: Faculty of Food Science and Nutrition, Poznań University of Life Sciences, Poland.
authors.forename: Marzanna
authors.initials: M
authors.lastname: Hęś
mesh_terms: D000818:Animals; D004044:Dietary Proteins / Q000378:metabolism; D000431:Ethanol; D019597:Flax / Q000737:chemistry*; D005615:Freezing; D015227:Lipid Peroxidation / Q000502:physiology*; D008239:Lysine / Q000378:metabolism; D008461:Meat Products / Q000032:analysis*; D008715:Methionine / Q000378:metabolism; D009753:Nutritive Value / Q000502:physiology*; D010084:Oxidation-Reduction; D010936:Plant Extracts / Q000737:chemistry*; D012639:Seeds / Q000737:chemistry*; D013552:Swine; D013831:Thiamine / Q000378:metabolism; D017392:Thiobarbituric Acid Reactive Substances / Q000378:metabolism
chemical_list: D004044:Dietary Proteins; D010936:Plant Extracts; D017392:Thiobarbituric Acid Reactive Substances; D000431:Ethanol; D008715:Methionine; D008239:Lysine; D013831:Thiamine