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Effects of black elderberry and spirulina extracts on the chemical stability of cold pressed flaxseed oil during accelerated storage

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Abstract

Flaxseed oil is a valuable source of omega-3 acids and bioactive compounds but it is highly sensitive to oxidation due to the high concentration of unsaturated fatty acids. This study aimed to improve stability of flaxseed oil by using spirulina and black elderberry extracts as natural antioxidants. The influence of different percentages of these extracts (0.10, 0.25, 0.50, 0.75%), a synthetic antioxidant BHT (0.02%), and gallic acid (0.02%) was investigated. The oxidation process was followed by measuring the stability parameters of oil (peroxide and anisidine value) and quality (total phenolic content, total antioxidant activity, tocopherol composition) during storage for 35 days at 40 °C, 75% RH. Peroxide value was determined as much less than other samples, in 0.10% spirulina and black elderberry extract added samples during storage. Natural extracts did not have negative impact on γ-Tocopherol content while BHT and gallic acid had. The results in this study confirmed that, black elderberry and spirulina extracts had shown better oxidative stability of flaxseed oil than BHT and gallic acid. Therefore, these extracts may have great potential as natural antioxidants for edible oils.

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Acknowledgements

We would like to thank Zade Vital Pharmaceutical Chemicals Food Industry and Trade Inc. for laboratory infrastructure and providing certain chemicals. This research did not receive any specific grant from funding agencies in the public, commercial, or not-for-profit sectors.

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Authors and Affiliations

  1. Zade Vital Pharmaceutical Chemicals Food Industry and Trade Inc, Konya, Turkey

    Gizem Kahraman

  2. Department of Biotechnology, Graduate School of Natural and Applied Sciences, Konya Food and Agriculture University, 42080, Konya, Turkey

    Gizem Kahraman

  3. Department of Food Engineering, Konya Food and Agriculture University, 42080, Konya, Turkey

    Kübra Sultan Özdemir

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Correspondence to Kübra Sultan Özdemir.

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Kahraman, G., Özdemir, K.S. Effects of black elderberry and spirulina extracts on the chemical stability of cold pressed flaxseed oil during accelerated storage. Food Measure 15, 4838–4847 (2021). https://doi.org/10.1007/s11694-021-01004-7

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