LAUSR

The study focused on antioxidant potential of extracts obtained from flaxseed, evening primrose and black cumin defatted cakes and their effectiveness in enhancing the cold-pressed flaxseed oil stability. The highest total phenolic content (TPC), 2,2-diphenyl-1-picrylhydrazyl (DPPH) radical scavenging activity and reducing power (FRAP) exhibited evening primrose cake extract, followed by black cumin and flaxseed cake extracts. The influence of 0.05, 0.1 and 0.2% oilseed cake extracts and 0.02% butylated hydroxytoluene (BHT) on stability of cold-pressed flaxseed oil incubated at 40C for 21 days was assessed by PV and p-AV measurements. The effect of addition was dependent on the kind of extract and concentration used. The highest protective efficiency toward flaxseed oil exhibited 0.2% flaxseed cake extract, which was more effective than synthetic antioxidant (0.02% BHT). Therefore, the flaxseed cake extract might be used as an alternative natural source of antioxidants for inhibition of flaxseed oil oxidation. Practical Applications Oilseed cakes are byproducts of oilseeds pressing and they are normally used as fodder in animal nutrition or as a fuel in heating plants. From an economical point of view oilseed cakes seem to be underutilized as they provide an excellent source of raw material with potential applications as nutraceuticals and functional food ingredients. The low oxidative stability of cold-pressed flaxseed oil impose the investigation for alternative natural substances with antioxidant properties. Enrichment of flaxseed oil with flaxseed cake extract enhances the stability and nutritional value of oil.