Format

Send to:

Choose Destination
See comment in PubMed Commons below
J Am Oil Chem Soc. 2014;91:979-987. Epub 2014 Mar 1.

Effect of Flaxseed Meals and Extracts on Lipid Stability in a Stored Meat Product.

Author information

  • 1Faculty of Food Science and Nutrition, Poznan University of Life Sciences, ul Wojska Polskiego 31, 60-624 Poznan, Poland.

Abstract

Flaxseeds have been recently in focus due to the antioxidant capacity of some of their compounds. However, there is a lack of easily accessible information concerning their activity against lipid oxidation in food systems. Therefore, the aim of the study was to determine the effect of defatted meals (DFM) and the aqueous extracts (AFE) obtained from brown and golden flaxseeds on lipid oxidation in pork meatballs. Fatty acid composition, peroxide value (PV), thiobarbituric acid reactive substances (TBARS) and cholesterol content were monitored during 6 months of freezer storage. Cholesterol oxidation products were identified and quantified. Both DFM and AFE limited fatty acid and cholesterol oxidation during meatball storage. Their antioxidant effect depended on flax variety (brown or golden) and preparation type (DFM or AFE). Lower level of PV and TBARS, compared with the ones with AFE, were noted in meatballs with DFM. Both DFM and AFE, from the brown seed variety, protect the lipids against oxidation to a higher extent. During the storage, a cholesterol degradation was observed. AFE (particularly from the brown variety) limited changes in cholesterol content. Moreover, they stabilized fatty acid composition of stored meatballs. However, DFM efficiently inhibited cholesterol oxidation.

KEYWORDS:

Cholesterol oxidation product; Flaxseed defatted meal; Flaxseed extract; Flaxseed variety; Lipid oxidation; Oxidative stability

PMID:
24882871
[PubMed]
PMCID:
PMC4033828
Free PMC Article
PubMed Commons home

PubMed Commons

0 comments
How to join PubMed Commons

    Supplemental Content

    Full text links

    Icon for PubMed Central
    Loading ...
    Write to the Help Desk