Natural Antioxidant Enrichment of Linseed Oil: Ultrasound-Assisted Maceration with Mullein Flowers (Verbascum thapsus L.)

IF 3.2 4区农林科学 Q2 FOOD SCIENCE & TECHNOLOGY

Food Biophysics Pub Date : 2025-08-18 DOI:10.1007/s11483-025-10015-6

Edyta Symoniuk, Magdalena Hryńko, Marta Kalisz, Bartosz Kruszewski, Iwona Szymańska

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Abstract

This study investigated the effect of natural antioxidants from mullein flowers (Verbascum thapsus L.) on the quality and oxidative stability of linseed oil (Linum usitatissimum L.). Ultrasonic-assisted maceration was optimized by evaluating the effects of extraction time, ultrasonic power, and flower concentration. The optimal conditions for maximising oil oxidative stability were identified as 3.31 min of ultrasound, 40 W power, and 8.56% (w/w) flower content. Under these conditions, the oxidative stability of the oil improved significantly, with an average protective factor of 1.74. Although slight increases in hydrolysis and oxidation were observed, the oils remained within acceptable quality and safety limits. Maceration also enhanced oils’ bioactive compounds content, increasing phenolic content from 68.82 to 92.57 to 368.65–419.02 mg GAE/100 g and flavonoids from 6.24 to 8.87 to 34.54–38.20 mg QT/100 g. Additionally, the macerated oils had higher antioxidant activity, chlorophyll, and carotenoid levels. While the maceration process led to a reduction in individual fatty acid groups, the loss was less pronounced than that caused by ultrasound treatment alone. Overall, ultrasonic maceration with mullein flowers effectively improved both the bioactive properties and oxidative stability of linseed oil.

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亚麻籽油的天然抗氧化富集：超声辅助浸渍毛蕊花

研究了毛蕊花天然抗氧化剂对亚麻籽油品质和氧化稳定性的影响。通过考察超声浸出时间、超声功率、花浓度对浸出效果的影响，对超声浸出工艺进行了优化。最佳条件为超声时间3.31 min，功率40 W，花含量8.56% （W / W）。在此条件下，油的氧化稳定性显著提高，平均保护系数为1.74。虽然观察到水解和氧化略有增加，但油仍在可接受的质量和安全范围内。浸渍还提高了油脂的生物活性成分含量，其中酚类化合物含量从68.82 ~ 92.57增加到368.65 ~ 419.02 mg QT/100 g，总黄酮含量从6.24 ~ 8.87增加到34.54 ~ 38.20 mg QT/100 g。此外，浸泡后的油具有更高的抗氧化活性、叶绿素和类胡萝卜素水平。虽然浸渍过程导致单个脂肪酸组的减少，但这种损失不如单独超声治疗引起的损失明显。综上所述，毛蕊花超声浸渍有效地提高了亚麻籽油的生物活性和氧化稳定性。

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来源期刊

Food Biophysics 工程技术-食品科技

CiteScore

5.80

自引率

3.30%

发文量

审稿时长

1 months

期刊介绍： Biophysical studies of foods and agricultural products involve research at the interface of chemistry, biology, and engineering, as well as the new interdisciplinary areas of materials science and nanotechnology. Such studies include but are certainly not limited to research in the following areas: the structure of food molecules, biopolymers, and biomaterials on the molecular, microscopic, and mesoscopic scales; the molecular basis of structure generation and maintenance in specific foods, feeds, food processing operations, and agricultural products; the mechanisms of microbial growth, death and antimicrobial action; structure/function relationships in food and agricultural biopolymers; novel biophysical techniques (spectroscopic, microscopic, thermal, rheological, etc.) for structural and dynamical characterization of food and agricultural materials and products; the properties of amorphous biomaterials and their influence on chemical reaction rate, microbial growth, or sensory properties; and molecular mechanisms of taste and smell. A hallmark of such research is a dependence on various methods of instrumental analysis that provide information on the molecular level, on various physical and chemical theories used to understand the interrelations among biological molecules, and an attempt to relate macroscopic chemical and physical properties and biological functions to the molecular structure and microscopic organization of the biological material.