<abstract xmlns="http://www.w3.org/1999/xhtml">

<p>Oxidation of fats and oils reduces the nutritional value of food and causes various health problems. The addition of antioxidants prevents the oxidation of fats in the food. The antioxidant activity of antioxidants represents the ability to inhibit the process of oxidation. The antioxidant activity of herbal extracts has usually been assessed in a linoleic acid emulsion system. The aim of the present study was to evaluate inhibition of conjugated diene formation in Latvian linseed oil. Ethanol extract of the calyx of <italic>Hibiscus sabdariffa</italic> L., vanillin, α-tocopherol and 2,6-di-tert-butyl-4-methylphenol as additives were compared for their antioxidative activity. The samples of linseed oil with additives were incubated for 24 h at 60 °C and then analysed using UV spectrophotometry (λ = 234 nm). The antioxidant activity of additives was characterised by the percentage of formation of conjugated dienes. The ability of additives to inhibit oxidation in linseed oil decreases as follows: vanillin, 2,6-di-tert-butyl-4-methylphenol and α-tocopherol. Our results indicate that linseed oil can be used to test antioxidative activity of substances.</p>
</abstract>

Oxidation of fats and oils reduces the nutritional value of food and causes various health problems. The addition of antioxidants prevents the oxidation of fats in the food. The antioxidant activity of antioxidants represents the ability to inhibit the process of oxidation. The antioxidant activity of herbal extracts has usually been assessed in a linoleic acid emulsion system. The aim of the present study was to evaluate inhibition of conjugated diene formation in Latvian linseed oil. Ethanol extract of the calyx of Hibiscus sabdariffa L., vanillin, α-tocopherol and 2,6-di-tert-butyl-4-methylphenol as additives were compared for their antioxidative activity. The samples of linseed oil with additives were incubated for 24 h at 60 °C and then analysed using UV spectrophotometry (λ = 234 nm). The antioxidant activity of additives was characterised by the percentage of formation of conjugated dienes. The ability of additives to inhibit oxidation in linseed oil decreases as follows: vanillin, 2,6-di-tert-butyl-4-methylphenol and α-tocopherol. Our results indicate that linseed oil can be used to test antioxidative activity of substances.

Inhibition of Formation of Conjugated Dienes in Linseed Oil

Latvia University of Life Sciences and Technologies

Proceedings of the Latvian Academy of Sciences. Section B. Natural, Exact, and Applied Sciences.

This work is licensed under the Creative Commons Attribution-NonCommercial-NoDerivatives 4.0 License.

{"article-title":"Inhibition of Formation of Conjugated Dienes in Linseed Oil"}

Oxidation of fats and oils reduces the nutritional value of food and causes various health problems. The addition of antioxidants prevents the oxidation of...

Inhibition of Formation of Conjugated Dienes in Linseed Oil

Published Online: May 08, 2018

Page range: 80 - 84

Received: Jan 31, 2017

Accepted: Oct 29, 2017

DOI: https://doi.org/10.2478/prolas-2018-0013

Keywords
antioxidant activity, L., vanillin, α-tocopherol, 2,6-di-tert-butyl-4-methylphenol

© 2018 Māra Kūka et al., published by De Gruyter Open

This work is licensed under the Creative Commons Attribution-NonCommercial-NoDerivatives 4.0 License.

Inhibition of Formation of Conjugated Dienes in Linseed Oil

Published Online: May 08, 2018

Page range: 80 - 84

Received: Jan 31, 2017

Accepted: Oct 29, 2017

DOI: https://doi.org/10.2478/prolas-2018-0013

Keywordsantioxidant activity, L., vanillin, α-tocopherol, 2,6-di-tert-butyl-4-methylphenol

© 2018 Māra Kūka et al., published by De Gruyter Open

This work is licensed under the Creative Commons Attribution-NonCommercial-NoDerivatives 4.0 License.

Keywords
antioxidant activity, L., vanillin, α-tocopherol, 2,6-di-tert-butyl-4-methylphenol