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Potential application of oilseeds as sources of antioxidants for food lipids - a review

Author

Listed:
  • Štefan Schmidt

    (Faculty of Chemical and Food Technology, Slovak Technical University, Bratislava, Slovak Republic)

  • Jan Pokorný

    (Department of Food Chemistry and Analysis, Faculty of Food and Biochemical Technology, Institute of Chemical Technology Prague, Prague, Czech Republic)

Abstract

Oilseeds and other sources of edible oils contain both less polar antioxidants soluble in the oil phase, and more polar antioxidants, better soluble in the aqueous phase. Oilseeds which are consumed directly as such or after roasting may be added to foods in order to increase their stability against oxidation. The liposoluble antioxidants are extracted in crude oil during oilseed processing, and they are partially recovered in deodorisation sludges. More polar antioxidants remain in expeller cakes or extracted meal, which may be also used as food additives to increase the oxidative stability of foods. Oilseed meal extracted with hydrocarbons may be subsequently extracted with more polar organic solvents to obtain concentrates of phenolic substances, mainly phenolic acids, lignans or flavonoids. These are more active antioxidants, but also more expensive. Pure isolated antioxidants from oilseeds should be tested for their safety. In comparison with synthetic antioxidants, natural antioxidants from oilseeds have several advantages, but also disadvantages. The application should be considered from several aspects, such as antioxidant activity, safety, availability, effect on sensory value, and price.

Suggested Citation

  • Štefan Schmidt & Jan Pokorný, 2005. "Potential application of oilseeds as sources of antioxidants for food lipids - a review," Czech Journal of Food Sciences, Czech Academy of Agricultural Sciences, vol. 23(3), pages 93-102.
    • Handle: RePEc:caa:jnlcjf:v:23:y:2005:i:3:id:3377-cjfs
    DOI: 10.17221/3377-CJFS
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    Citations

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    Cited by:

    1. Diana Chrpová & Lenka Kouřimská & Michael Harry Gordon & Veronika Heřmanová & Iva Roubíčková & Jan Pánek, 2010. "Antioxidant activity of selected phenols and herbs used in diets for medical conditions," Czech Journal of Food Sciences, Czech Academy of Agricultural Sciences, vol. 28(4), pages 317-325.
    2. Lucia Zahradníková & Štefan Schmidt & Zuzana Sékelyová & Stanislav Sekretár, 2008. "Fractionation and identification of some phenolics extracted from evening primrose seed meal," Czech Journal of Food Sciences, Czech Academy of Agricultural Sciences, vol. 26(1), pages 58-64.

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