Effect of Phenolic Compounds in Flaxseed Oil on Oxidative Stability of Flaxseed Oil
The phenolic extracts of flaxseed oil were identified using high performance liquid chromatography quadrupole time-of-flight/mass spectrometry(HPLC-Q-TOF/MS)analysis,and the content of phenolic acids was determined by high performance liquid chromatography(HPLC)analysis.The results showed that a total of 14 polyphenolic compounds were identified in flaxseed oil,including 9 phenolic acid compounds and 5 flavonoid compounds.Six identified phenolic acids,namely gallic acid,chlorogenic acid,sinapic acid,brevifolin carboxylic acid,ferulic acid and caffeic acid,were added back to refined flaxseed oil.The Schaal oven method was used to study the effect of phenolic acids on the oxidative stability of flaxseed oil.After 15 days of heating and oxidation in the oven,the oxidation index value of refined flaxseed oil with added phenolic acid was significantly higher than that of unrefined flaxseed oil(P＜0.05),but significantly lower than that of refined flaxseed oil(P＜0.05).The study indicate that phenolic compounds can enhance the oxidative stability of flaxseed oil,but they are not the main antioxidative substance.
万方数据
维普
