Polyphenolic fractions improve the oxidative stability of microencapsulated linseed oil
作者： Mónica Rubilar , Eduardo Morales , Roberto Sáez , Francisca Acevedo , Barbara Palma
关键词:
摘要: The main objective of this study was to evaluate the effect incorporating polyphenolic-enriched fractions from murta leaves on oxidative stability linseed oil microencapsulated by spray drying. For purpose, polyphenol-enriched were separated gel permeation chromatography and chemically characterized. (MLO) with antioxidants evaluated in storage conditions at 25°C for 40 days. antioxidant effects polyphenolic commercial (BHT trolox) value conjugated dienes, peroxide, p-anisidine. In initiation step oxidation, no significant oxidation delay (p>0.05) MLO containing F6, F8, or BHT trolox observed. However, termination addition decreases significantly (p ≤ 0.05) rancidity MLO. Furthermore, results demonstrated importance natural such as leaf extract increase its resistance oxidation. Practical applications: oil, a source omega-3 fatty acids, diet it is necessary protect against rancidity, cause deterioration that affects food high unsaturated fat content. Microencapsulation effective retarding suppressing acids plants extracts are inhibiting lipid oil. use process technology additive expected enable dry foods instant products. Linseed can be used human nutrition well animal feed replacement fish
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