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• W2014184547 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 555 μmol/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." @default.
• W2014184547 created "2016-06-24" @default.
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• W2014184547 date "2011-12-01" @default.
• W2014184547 modified "2023-10-01" @default.
• W2014184547 title "Linseed oil stabilisation with pure natural phenolic compounds" @default.
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• W2014184547 doi "https://doi.org/10.1016/j.foodchem.2011.05.108" @default.
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