Effect of antioxidants on stabilization of mixture hazelnut and linseed oil

Abstract

The process of cold pressing linseed and hazelnut kernels produces edible oil of high nutritional value. In this paper, the influence of addition antioxidants (natural, synthetic) and synergists on the oxidative stability of mixture hazelnut and linseed oil (50:50) was investigated. The testing was carried out using the natural antioxidants sage extract, rosemary extract, pomegranate extract, tocopherol mixture, essential oil of hemp, lavender, sweet wormwood, wild carrot, immortelle, and synthetic propyl gallate. The oxidative stability of the oil mixture and the effect of addition of antioxidant and synergists were determined by the accelerated oil oxidation test, the Schaal Oven test. The result of the oil mixture oxidation was expressed by the peroxide value. The basic quality parameters (peroxide value, free fatty acids, water, insoluble impurities) were determined by applying the standard methods to oil. The results of testing indicated that rosemary extract (with and without citric acid) protect the oil mixture from oxidative spoilage more effectively than compared to other tested antioxidants. The essential oil of sweet wormwood shows no effect on the stabilization of this oil mixture.

Keywords

• hazelnut oil
• linseed oil
• oxidative stability
• schaal oven test
• antioxidants