Potential application of oilseeds as sources of antioxidants for food lipids - a review
Schmidt, S.(Slovenska Technicka Univ., Bratislava (Slovak Republic). Fakulta Chemickej a Potravinarskej Technologie)E-mail:[email protected] | Pokorny, J.(Vysoka Skola Chemicko-technologicka, Prague (Czech Republic). Ustav Chemie a Analyzy Potravin)
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 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 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, lignans or flavonoids. Properties of synthetic and natural antioxidants are compared.
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