Efficacy of canolol and guaiacol in the protection of cold-pressed oils being a dietary source linoleic acid against oxidative deterioration.

Oils high in linoleic acid are the main sources of polyunsaturated fatty acids in the human diet. The study attempted to increase the oxidative stability of 11 cold-pressed oils with various linoleic acid percentages by adding phenolic acid derivatives (canolol, guaiacol) at concentrations of 20-100 ppm. The oils were characterized by acid, peroxide and anisidine values, diene, triene, and water contents, fatty acid composition, and bioactive compounds.

Relationships between cocoa mass percentage, surface color, free phenolic compounds content and antioxidant capacity of commercially available dark chocolate bars.

The aim of the study was to assess the relationships between cocoa mass percentage declared by producer and color, free phenolic compounds content and antioxidant capacity of chocolate bars. The research materials were commercially available 2 dessert (with 30 and 50% of cocoa mass) and 10 bitter chocolate bars (with 40-90% of cocoa mass). The scope of analysis included determining chocolate bars surface color using digital image analysis, content of free phenolic compounds (total, flavonoids and proanthocyanidins) using spectrophotometric methods and antioxidant capacity using the Cuprac method.

Edible flowers as a new source of natural antioxidants for oxidative protection of cold-pressed oils rich in omega-3 fatty acids.

This study aimed to evaluate and compare the effect of methanolic extracts from 23 lyophilized Polish edible flowers on the oxidative stability of two cold-pressed oils rich in omega-3 fatty acids. Two popular oils (flax and chia seed oils) were used in the study and characterized for their chemical composition, quality and oxidative stability. Hydro- and lipophilic components, and antioxidant activity were determined in the flower extracts.

Impact of the addition of 4-vinyl-derivatives of ferulic and sinapic acids on retention of fatty acids and terpenoids in cold-pressed rapeseed and flaxseed oils during the induction period of oxidation.

In the western diet there is an oversupply of n-6 fatty acids. This adverse trend can be balanced by the consumption of rapeseed and flaxseed oils rich in α-linolenic acid (n-3). However, the high share of this fatty acid contributes to low oxidative stability of oil.

Comparison of the effect of sinapic and ferulic acids derivatives (4-vinylsyringol vs. 4-vinylguaiacol) as antioxidants of rapeseed, flaxseed, and extra virgin olive oils.

The aim of the work is to compare the antioxidant activity of 4-vinylguaiacol (4-VQ) and 4-vinylsyringol (4-VS) added to stabilize three (flaxseed, olive and rapeseed) commercial oils. The phenolics were added at concentration of 20, 40 and 80mg per 100g of oil. The oils were oxidized in a Rancimat test at 110°C.