“ENHANCING FLAXSEED OIL QUALITY AND STABILITY USING PULSED ELECTRIC FIELDS”
Keywords:
Flaxseed oil; Linseed oil; Pulsed Electric Field (PEF); Fatty acid composition; Bioactive compounds; Oxidative stability; Cold pressing; Shelf life; Antioxidant activity; Food technologyAbstract
Flaxseed (Linum usitatissimum L.) oil is a valuable source of α-linolenic acid (ALA), sterols, tocopherols, carotenoids, and phenolic compounds. However, its high degree of unsaturation makes it extremely susceptible to oxidative deterioration during storage, leading to decreased nutritional quality and shortened shelf life. In this study, quality and oxidative stability of commercial cold-pressed flaxseed oils were evaluated at the beginning and end of storage and compared with expected outcomes for pulsed electric field (PEF) treated flaxseed oil. Literature data showed that conventional oils underwent significant increases in peroxide (16–37%), anisidine (13–41%), and acid values (18–40%) with a reduction in induction time by 9–26% after three months of storage. By contrast, PEF-treated oil is expected to exhibit negligible changes (<5%) in these parameters, while preserving bioactive compounds and fatty acid composition. These findings demonstrate that PEF pretreatment can substantially extend the shelf life, reduce oxidative deterioration, and maintain the nutritional value of flaxseed oil.
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Ismatova Sh.N. Prospects of the use of quinoa and amaranth for expanding of food reserve of poultry farming / Ismatova Sh.N., Isabaev I.B., Ergasheva X.B., Yuldasheva Sh.J.// Austrian journal of technical and natural sciences.Austria, No. 7-8. 2020. pp. 26-30
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