title: Linseed oil stabilisation with pure natural phenolic compounds.
abstract: Linseed has been used for a very long time in human and animal nutrition. Currently, there is an increasing interest in linseed oil because of its particularly high content in α-linolenic acid (ALA), an omega-3 fatty acid (FA). Unfortunately, ALA turns also the oil extremely sensitive to oxidation. This study aimed at assessing four pure representative phenolic compounds, myricetin (flavonol), (+)-catechin (flavanol), genistein (isoflavone), and caffeic acid (hydroxycinnamic acid) at a concentration of 555μmol/kg as antioxidants in refined linseed oil (RLO). Their protective effect was assessed by monitoring the hydroperoxide formation, the FA profile and the residual antioxidant concentration in RLO, along its storage at 60°C according to the Schaal oven test procedure. Caffeic acid, (+)-catechin and myricetin were found to be more efficient than butylated hydroxyanisole (BHA), a synthetic antioxidant. Interestingly, myricetin strongly reduced ALA oxidation. These results confirm that the chemical structure of the phenolic compounds plays a major role in their antioxidant properties.
authors.affiliation: Institut des Sciences de la Vie, UCLouvain, Croix du Sud, 2/8, B-1348 Louvain-la-Neuve, Belgium.
authors.forename: D
authors.initials: D
authors.lastname: Michotte
authors.affiliation: Faculdade de Engenharia de Alimentos & Centre for Agro-food Valorisation of Amazonian Bioactive Compounds (CVACBA), Universidade Federal do Pará, Av. Perimetral s/n, 66.095-780 Belém-PA, Brazil.
authors.forename: H
authors.initials: H
authors.lastname: Rogez
authors.affiliation: Instituto de Biotecnología (IBT), Universidad Nacional Agraria La Molina - UNALM, Av. La Molina s/n, Lima, Peru.
authors.forename: R
authors.initials: R
authors.lastname: Chirinos
authors.affiliation: Institut des Sciences de la Vie, UCLouvain, Croix du Sud, 2/8, B-1348 Louvain-la-Neuve, Belgium.
authors.forename: E
authors.initials: E
authors.lastname: Mignolet
authors.affiliation: Instituto de Biotecnología (IBT), Universidad Nacional Agraria La Molina - UNALM, Av. La Molina s/n, Lima, Peru.
authors.forename: D
authors.initials: D
authors.lastname: Campos
authors.affiliation: Institut des Sciences de la Vie, UCLouvain, Croix du Sud, 2/8, B-1348 Louvain-la-Neuve, Belgium. Electronic address: yvan.larondelle@uclouvain.be.
authors.forename: Y
authors.initials: Y
authors.lastname: Larondelle
keywords: (+)-Catechin; Antioxidant; Caffeic acid; Genistein; Linseed oil; Myricetin; Phenolic compound; α-Linolenic acid