ArticleAntioxidants (Basel, Switzerland)2021
Oxidative Stability, Microbial Safety, and Sensory Properties of Flaxseed (
Article in Antioxidants (Basel, Switzerland), 2021. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 8 papers.
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Who cites it
8 citing papers in PubMed, 31 citations in OpenAlex.
- From By-Products to Flavored Oils: Ultrasound-Assisted Enrichment of Refined Olive and Grape Seed Oils and Consumer Perception Under Blind and Informed Conditions.Food science & nutrition · 2026Article
- Selective Inhibition of Lipid Oxidation by a Quercetagetin-Rich Extract fromMolecules (Basel, Switzerland) · 2026Article
- Process optimization for the extraction ofFood chemistry: X · 2025Article
- A Review on Improving the Oxidative Stability of Pine Nut Oil in Extraction, Storage, and Encapsulation.Antioxidants (Basel, Switzerland) · 2025Review
- Oxidative Stability of Sunflower Oil: Effect of Blending with an Oil Extracted from Myrtle Liqueur By-Product.Antioxidants (Basel, Switzerland) · 2025Article
- Nutritional and antioxidative characterization, antimicrobial and sensorial stability of flaxseed powder supplemented mutton patties.Food chemistry: X · 2025Article
- Kinetic study of thermal degradation of flaxseed oil and moringa oil blends with physico-chemical, oxidative stability index (OSI) and shelf-life prediction.Journal of food science and technology · 2024Article
- The Use of Ultrasound-Assisted Maceration for the Extraction of Carnosic Acid and Carnosol from Sage (Molecules (Basel, Switzerland) · 2023Article
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Authors and funding
4 authors at 1 institution in 1 country.
Funding
Abstract
In our study, we assessed whether the addition of basil, fennel, oregano, rosemary, and chili can improve oxidative stability and sensory properties of flaxseed oil (FO) during 180 days of storage or induce oil contamination by microorganisms. Results showed that addition of spices and herbs in FO affected the hydrolytic changes, but far less than 2% of free fatty acids after storage, which was in line with regulations. Further, the addition of spices and herbs in FO decreased peroxide value (even up to 68.7% in FO with oregano) vs. FO whose value increased during storage, indicating increased oxidative stability and prolongation of shelf life of infused oils. The antioxidant activity of the infused oils ranged from 56.40% to 97.66%. In addition, the phenol content was higher in all infused oils (6.81-22.92 mg/kg) vs. FO (5.44 mg/kg), indicating that herbs and spices could scavenge free radicals and inhibit lipid peroxidation, while sensory analysts showed that FO infused with chili had the lowest bitterness intensity. According to the presence of certain microorganisms, results highlighted the need to develop new methods for inactivating microorganisms that would not only provide a microbial safety, but also preserve the beneficial properties of the oils/products.
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