Comprehensive analysis of oxidative stability and nutritional values of germinated linseed and sunflower seed oil

Pointer, Tobias and Rauh, Katharina and Auñon-Lopez, Arturo and Kostadinovic Velickovska, Sanja and Mitrev, Sasa and Arsov, Emilija and Pignitter, Marc (2024) Comprehensive analysis of oxidative stability and nutritional values of germinated linseed and sunflower seed oil. Food Chemistry. ISSN 0308-8146

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Abstract

Germination of seeds is known to affect the nutritional composition of cold-pressed oils. This study focused on
the effects of germination on the antioxidants and oxidative stability of linseed and sunflower seed oil. As hypothesized, germination led to increased antioxidant activities and tocopherol, chlorophyll and carotenoid
content. Analysis revealed a 37.2 ± 3.5-fold and 11.6 ± 1.5-fold increase in polyphenol content in linseed and
sunflower seed oil from germinated seeds, respectively. Using LC-HRMS/MS, profiles with up to 69 polyphenolic
substances were identified in germinated seed oils for the first time. Germination promoted lipid hydrolysis, as
evidenced by NMR, with overall significant decreases in triacylglycerol content leading to increased diacylglycerol and free fatty acid values. Rancimat measurements predicted a 4.10 ± 0.52-fold longer shelf-life for
germinated linseed oil. This study successfully demonstrated the potential of germination to develop PUFA-rich
oils with enhanced antioxidant capacity and oxidative stability

Item Type:	Article
Impact Factor Value:	8.8
Subjects:	Agricultural Sciences > Agricultural biotechnology Natural sciences > Chemical sciences
Divisions:	Faculty of Agriculture
Depositing User:	Sanja Kostadinovik
Date Deposited:	30 May 2024 07:56
Last Modified:	28 Jun 2024 21:57
URI:	https://eprints.ugd.edu.mk/id/eprint/34175

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