Edyta Symoniuk, Magdalena Hryńko, Marta Kalisz, Bartosz Kruszewski, Iwona Szymańska
{"title":"亚麻籽油的天然抗氧化富集：超声辅助浸渍毛蕊花","authors":"Edyta Symoniuk, Magdalena Hryńko, Marta Kalisz, Bartosz Kruszewski, Iwona Szymańska","doi":"10.1007/s11483-025-10015-6","DOIUrl":null,"url":null,"abstract":"<div><p>This study investigated the effect of natural antioxidants from mullein flowers (<i>Verbascum thapsus</i> L.) on the quality and oxidative stability of linseed oil (<i>Linum usitatissimum</i> 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.</p></div>","PeriodicalId":564,"journal":{"name":"Food Biophysics","volume":"20 3","pages":""},"PeriodicalIF":3.2000,"publicationDate":"2025-08-18","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://link.springer.com/content/pdf/10.1007/s11483-025-10015-6.pdf","citationCount":"0","resultStr":"{\"title\":\"Natural Antioxidant Enrichment of Linseed Oil: Ultrasound-Assisted Maceration with Mullein Flowers (Verbascum thapsus L.)\",\"authors\":\"Edyta Symoniuk, Magdalena Hryńko, Marta Kalisz, Bartosz Kruszewski, Iwona Szymańska\",\"doi\":\"10.1007/s11483-025-10015-6\",\"DOIUrl\":null,\"url\":null,\"abstract\":\"<div><p>This study investigated the effect of natural antioxidants from mullein flowers (<i>Verbascum thapsus</i> L.) on the quality and oxidative stability of linseed oil (<i>Linum usitatissimum</i> 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.</p></div>\",\"PeriodicalId\":564,\"journal\":{\"name\":\"Food Biophysics\",\"volume\":\"20 3\",\"pages\":\"\"},\"PeriodicalIF\":3.2000,\"publicationDate\":\"2025-08-18\",\"publicationTypes\":\"Journal Article\",\"fieldsOfStudy\":null,\"isOpenAccess\":false,\"openAccessPdf\":\"https://link.springer.com/content/pdf/10.1007/s11483-025-10015-6.pdf\",\"citationCount\":\"0\",\"resultStr\":null,\"platform\":\"Semanticscholar\",\"paperid\":null,\"PeriodicalName\":\"Food Biophysics\",\"FirstCategoryId\":\"97\",\"ListUrlMain\":\"https://link.springer.com/article/10.1007/s11483-025-10015-6\",\"RegionNum\":4,\"RegionCategory\":\"农林科学\",\"ArticlePicture\":[],\"TitleCN\":null,\"AbstractTextCN\":null,\"PMCID\":null,\"EPubDate\":\"\",\"PubModel\":\"\",\"JCR\":\"Q2\",\"JCRName\":\"FOOD SCIENCE & TECHNOLOGY\",\"Score\":null,\"Total\":0}","platform":"Semanticscholar","paperid":null,"PeriodicalName":"Food Biophysics","FirstCategoryId":"97","ListUrlMain":"https://link.springer.com/article/10.1007/s11483-025-10015-6","RegionNum":4,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":null,"EPubDate":"","PubModel":"","JCR":"Q2","JCRName":"FOOD SCIENCE & TECHNOLOGY","Score":null,"Total":0}
Natural Antioxidant Enrichment of Linseed Oil: Ultrasound-Assisted Maceration with Mullein Flowers (Verbascum thapsus L.)
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.
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.
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