ENHANCEMENT OF OXIDATIVE STABILITY OF FLAXSEED OIL THROUGH FLAXSEED, EVENING PRIMROSE AND BLACK CUMIN CAKE EXTRACTS

The study focused on antioxidant potential of extracts obtained from flaxseed, evening primrose and black cumin defatted cakes and their effectiveness in enhancing the cold-pressed flaxseed oil stability. The highest total phenolic content (TPC), 2,2-diphenyl-1-picrylhydrazyl (DPPH) radical scavenging activity and reducing power (FRAP) exhibited evening primrose cake extract, followed by black cumin and flaxseed cake extracts. The influence of 0.05, 0.1 and 0.2% oilseed cake extracts and 0.02% butylated hydroxytoluene (BHT) on stability of cold-pressed flaxseed oil incubated at 40C for 21 days was assessed by PV and p-AV measurements. The effect of addition was dependent on the kind of extract and concentration used. The highest protective efficiency toward flaxseed oil exhibited 0.2% flaxseed cake extract, which was more effective than synthetic antioxidant (0.02% BHT). Therefore, the flaxseed cake extract might be used as an alternative natural source of antioxidants for inhibition of flaxseed oil oxidation.