Abstract
The thermal and light stability of linseed oil has been studied by monitoring the concentrations of fatty acids and lignans, as main nutraceutical components. Linseed oil was subjected to stressing light and temperature conditions, in accordance with the ICH international rules, and monitored by UV–vis spectroscopy and HPLC–DAD. The change of UV spectra along the photodegradation tests, setting the irradiation power at 350 W/m2, confirmed a significant overall sensitivity of linseed oil to light. At the same time, the HPLC determination of the major fatty acids showed a marked variation in their concentration up to a residual concentration of 62.3 and 67.2% for α-linolenic and linoleic acid, respectively, after 18 h. In contrast, thermal tests at 60 °C showed some stability, with a concentration of residual fatty acids in the range 82–95% after 48 h. The examined lignans showed significant stability when exposed to both light and heat. Several photoprotection approaches have been also studied to increase the photostability of linseed oil. A significant increase in the stability of fatty acids has been observed using amber glass containers or ascorbic acid or by combining the two protection factors.
This is a preview of subscription content, log in via an institution to check access.
Similar content being viewed by others
References
Arab-Tehrany E, Jacquot M, Gaiani C et al (2012) Beneficial effects and oxidative stability of omega-3 long-chain polyunsaturated fatty acids. Trends Food Sci Technol 25:24–33. https://doi.org/10.1016/j.tifs.2011.12.002
Attoumbré J, Mahamane Laoualy AB, Bienaimé C et al (2011) Investigation of lignan accumulation in developing Linum usitatissimum seeds by immunolocalization and HPLC. Phytochem Lett 4:194–198. https://doi.org/10.1016/j.phytol.2011.03.004
Bravi E, Perretti G, Marconi O et al (2011) Secoisolariciresinol diglucoside determination in flaxseed (Linum usitatissimum L.) oil and application to a shelf life study. Food Chem 126:1553–1558. https://doi.org/10.1016/j.foodchem.2010.11.169
Chen B, Mcclements DJ, Decker EA (2011) Minor components in food oils: a critical review of their roles on lipid oxidation chemistry in bulk oils and emulsions. Crit Rev Food Sci Nutr 51:901–916. https://doi.org/10.1080/10408398.2011.606379
Cort WM (1974) Antioxidant activity of tocopherols, ascorbyl palmitate, and ascorbic acid and their mode of action. J Am Oil Chem Soc 51:321–325. https://doi.org/10.1007/BF02633006
de Goede J, Geleijnse JM, Boer JMA et al (2010) Marine (n-3) fatty acids, fish consumption, and the 10-year risk of fatal and nonfatal coronary heart disease in a large population of Dutch adults with low fish intake. J Nutr 140:1023–1028. https://doi.org/10.3945/jn.109.119271
De Luca M, Tauler R, Ioele G, Ragno G (2013) Study on photodegradation kinetics of melatonin by multivariate curve resolution (MCR) with estimation of feasible band boundaries. Drug Test Anal 5:96–102. https://doi.org/10.1002/dta.276
De Luca M, Restuccia D, Clodoveo ML et al (2016) Chemometric analysis for discrimination of extra virgin olive oils from whole and stoned olive pastes. Food Chem 202:432–437. https://doi.org/10.1016/j.foodchem.2016.02.018
Destaillats F (2011) Formulating functional foods with long-chain polyunsaturated fatty acids: challenges and opportunities. Eur J Lipid Sci Technol 113:1293–1295. https://doi.org/10.1002/ejlt.201100325
Dinç E, Ragno G, Baleanu D et al (2012) Fractional wavelet transform–continous wavelet transform for the quantification of melatonin and its photodegradation product. Spectr Lett 45:337–343. https://doi.org/10.1080/00387010.2012.666699
Dixon RA (2004) Phytoestrogens. Annu Rev Plant Biol 55:225–261. https://doi.org/10.1146/annurev.arplant.55.031903.141729
Endo J, Arita M (2016) Cardioprotective mechanism of omega-3 polyunsaturated fatty acids. J Cardiol 67:22–27. https://doi.org/10.1016/j.jjcc.2015.08.002
Frankel EN (1996) Antioxidants in lipid foods and their impact on food quality. Food Chem 57:51–55. https://doi.org/10.1016/0308-8146(96)00067-2
Gargouri B, Zribi A, Bouaziz M (2015) Effect of containers on the quality of Chemlali olive oil during storage. J Food Sci Technol 52:1948–1959. https://doi.org/10.1007/s13197-014-1273-2
Gerstenmeyer E, Reimer S, Berghofer E et al (2013) Effect of thermal heating on some lignans in flax seeds, sesame seeds and rye. Food Chem 138:1847–1855. https://doi.org/10.1016/j.foodchem.2012.11.117
Gonçalves RP, Março PH, Valderrama P (2014) Thermal edible oil evaluation by UV–Vis spectroscopy and chemometrics. Food Chem 163:83–86. https://doi.org/10.1016/j.foodchem.2014.04.109
Guarrasi V, Mangione MR, Sanfratello V et al (2010) Quantification of underivatized fatty acids from vegetable oils by HPLC with UV detection. J Chromatogr Sci 48:663–668. https://doi.org/10.1093/chromsci/48.8.663
Guillén MD, Cabo N (2002) Fourier transform infrared spectra data versus peroxide and anisidine values to determine oxidative stability of edible oils. Food Chem 77:503–510. https://doi.org/10.1016/S0308-8146(01)00371-5
Herchi W, Arráez-Román D, Trabelsi H et al (2014) Phenolic compounds in flaxseed: a review of their properties and analytical methods. An overview of the last decade. J Oleo Sci 63:7–14. https://doi.org/10.5650/jos.ess13135
Hirri A, De Luca M, Ioele G et al (2015) Chemometric classification of citrus juices of moroccan cultivars by infrared spectroscopy. Czech J Food Sci 33:137–142. https://doi.org/10.17221/284/2014-CJFS
Huang J, Wang Q, Li T et al (2018) Multilayer emulsions as a strategy for linseed oil and α-lipoic acid micro-encapsulation: study on preparation and in vitro characterization. J Sci Food Agric 98:3513–3523. https://doi.org/10.1002/jsfa.8870
ICH (1996) Q1B guideline photostability testing of new drug substances and products comments for its application
Ioele G, Oliverio F, Andreu I et al (2010) Different photodegradation behavior of barnidipine under natural and forced irradiation. J Photochem Photobiol A Chem 215:205–213. https://doi.org/10.1016/j.jphotochem.2010.08.019
Ioele G, De Luca M, Ragno G (2014) Photostability of barnidipine in combined cyclodextrin-in-liposome matrices. Future Med Chem 6:35–43. https://doi.org/10.4155/fmc.13.187
Kapoulas VM, Andrikopoulos NK (1987) Detection of virgin olive oil adulteration with refined oils by second-derivative spectrophotometry. Food Chem 23:183–192. https://doi.org/10.1016/0308-8146(87)90138-5
Lehnert S, Dubinina A, Deynichenko G et al (2018) The study of influence of natural antioxidants on quality of peanut and linseed oil blends during their storage. East-Eur J Enterp Technol 3:44–50. https://doi.org/10.15587/1729-4061.2018.133433
Michotte D, Rogez H, Chirinos R et al (2011) Linseed oil stabilisation with pure natural phenolic compounds. Food Chem 129:1228–1231. https://doi.org/10.1016/j.foodchem.2011.05.108
Milder IE, Arts IC, van de Putte B et al (2005) Lignan contents of Dutch plant foods: a database including lariciresinol, pinoresinol, secoisolariciresinol and matairesinol. Br J Nutr 93:393–402. https://doi.org/10.1079/BJN20051371
Montedoro G, Servili M, Baldioli M, Miniati E (1992) Simple and hydrolyzable phenolic compounds in virgin olive oil. 1. Their extraction, separation, and quantitative and semiquantitative evaluation by HPLC. J Agric Food Chem 40:1571–1576. https://doi.org/10.1021/jf00021a019
Nielsen NS (2015) Marine lipids (omega-3 oil): stability of oil and enriched products during production and storage. Curr Nutr Food Sci 11:188–198. https://doi.org/10.2174/157340131103150622102616
Nykter M, Kymäläinen H-R, Gates F, Sjöberg AM (2006) Quality characteristics of edible linseed oil. Agric Food Sci 15:402–413. https://doi.org/10.2137/145960606780061443
O’Connell TD, Block RC, Huang SP, Shearer GC (2017) ω3-Polyunsaturated fatty acids for heart failure: effects of dose on efficacy and novel signaling through free fatty acid receptor 4. J Mol Cell Cardiol 103:74–92. https://doi.org/10.1016/0308-8146(96)00067-2
Ragno G, Ioele G, De Luca M et al (2006a) A critical study on the application of the zero-crossing derivative spectrophotometry to the photodegradation monitoring of lacidipine. J Pharm Biom Anal 42:39–45. https://doi.org/10.1016/j.jpba.2005.11.025
Ragno G, Risoli A, Loele G et al (2006b) Photostabilization of 1,4-dihydropyridine antihypertensives by incorporation into β-cyclodextrin and liposomes. J Nanosci Nanotechnol 6:9–10. https://doi.org/10.1166/jnn.2006.407
Rampazzo V, Ribeiro LF, Santos PM et al (2018) Multi-block analysis coupled with GC-FID and ATR-MIR for the evaluation of thermal degradation in vegetable oils. J Chromatogr B Anal Technol Biomed Life Sci 1081:118–125. https://doi.org/10.1016/j.jchromb.2018.02.031
Rodríguez Y, Christophe AB (2005) Long-chain ω6 polyunsaturated fatty acids in erythrocyte phospholipids are associated with insulin resistance in non-obese type 2 diabetics. Clin Chim Acta 354:195–199. https://doi.org/10.1016/j.cccn.2004.11.018
Shin H, Kim SH, Le CY, Nam SY (2003) Inhibitory effects of long-chain fatty acids on VFA degradation and beta-oxidation. Water Sci Technol 47:139–146
Spatari C, De Luca M, Ioele G, Ragno G (2017) A critical evaluation of the analytical techniques in the photodegradation monitoring of edible oils. LWT—Food Sci Technol 76:147–155. https://doi.org/10.1016/j.lwt.2016.10.055
Symoniuk E, Ratusz K, Krygier K (2017) Oxidative stability and the chemical composition of market cold-pressed linseed oil. Eur J Lipid Sci Technol 119:700055. https://doi.org/10.1002/ejlt.201700055
Tańska M, Mikołajczak N, Konopka I (2018) Comparison of the effect of sinapic and ferulic acids derivatives (4-vinylsyringol vs. 4-vinylguaiacol) as antioxidants of rapeseed, flaxseed, and extra virgin olive oils. Food Chem 240:679–685. https://doi.org/10.1016/j.foodchem.2017.08.007
Terouzi W, De Luca M, Bolli A et al (2011) A discriminant method for classification of Moroccan olive varieties by using direct FT-IR analysis of the mesocarp section. Vib Spectrosc 56:123–128. https://doi.org/10.1016/j.vibspec.2011.01.004
Touré A, Xueming X (2010) Flaxseed lignans: source, biosynthesis, metabolism, antioxidant activity, Bio-active components, and health benefits. Compr Rev Food Sci Food Saf 9:261–269. https://doi.org/10.1111/j.1541-4337.2009.00105.x
Uluata S, McClements J, Decker EA (2015) Physical stability, autoxidation, and photosensitized oxidation of ω-3 Oils in nanoemulsions prepared with natural and synthetic surfactants. J Agric Food Chem 63:9333–9340. https://doi.org/10.1021/acs.jafc.5b03572
Westcott ND, Muir AD (2003) Flax seed lignan in disease prevention and health promotion. Phytochem Rev 2:401–417. https://doi.org/10.1023/B:PHYT.0000046174.97809.b6
Wijesundera C, Kitessa S, Abeywardena M et al (2011) Long-chain omega-3 oils: current and future supplies, food and feed applications, and stability. Lipid Technol 23:55–58. https://doi.org/10.1002/lite.201100091
Zeb A, Murkovic M (2013) Determination of thermal oxidation and oxidation products of β-carotene in corn oil triacylglycerols. Food Res Int 50:534–544. https://doi.org/10.1016/j.foodres.2011.02.039
Acknowledgement
The authors thank Ministero Istruzione Università Ricerca (MIUR), Italy, for the financial support, Grant 60% 2017.
Author information
Authors and Affiliations
Corresponding author
Rights and permissions
About this article
Cite this article
Spatari, C., Ioele, G., Ragno, G. et al. Photo and thermal stress of linseed oil and stabilization strategies. J Food Sci Technol 56, 614–623 (2019). https://doi.org/10.1007/s13197-018-3516-0
Revised:
Accepted:
Published:
Issue Date:
DOI: https://doi.org/10.1007/s13197-018-3516-0