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Effect of green tea extract on the oxidative stability and quality characteristics of linseed oil-based salad dressings

Fraipont, Laurence
(2022)

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Fraipont_02461500_2022.pdf
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Fraipont_02461500_2022_Annexes.pdf
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Details

Supervisors
Larondelle, Yvan ; Nain, Caroline Waingeh
Faculty
Faculté des bioingénieurs
Degree label
Master [120] : bioingénieur en chimie et bioindustries, à finalité spécialisée
Abstract
Linseed oil is an important source of omega-3 polyunsaturated fatty acids (omega-3 PUFA), of which some are essential fatty acids and are associated to many health benefits. The main omega-3 fatty acid present in linseed oil is α-Linolenic acid. The western diet is generally too low in essential omega-3 fatty acids and implementing them into food products is still a major challenge in the food industry today, mainly because of the high sensitivity of PUFA to oxidation. The oxidation of oil leads to deterioration of their nutritious and organoleptic properties. In this respect, the objective of this thesis was to promote the consumption of linseed oil by incorporating it into a ready-to-eat product while decreasing the oxidative process in the oil and therefore promoting the shelf life of the product. This thesis was done in partnership with Alvenat, a local company that produces canola oil and salad dressings. The production of linseed oil is a future objective of the company and the incorporation of the oil into their salad dressings would allow consumers to enjoy a ready-to-eat product rich in omega-3 fatty acids. The work done during this master’s thesis therefore focusses on the oxidative stabilization of the salad dressings containing linseed oil by incorporation of green tea extract (GTE), a natural antioxidant. To measure oxidation in the products, different storage experiments were conducted. The measurement of the peroxide value (PV) and para-anisidine value (p-AV) allowed to determine primary and secondary oxidation compounds, respectively, in the product during storage. Different storage experiments, as well as a sensory evaluation were performed to assess the effect of the GTE on oxidation in the product. The storage experiments consisted of an accelerated aging experiment, a long-term storage experiment, as well as a fridge storage experiment in household conditions. The sensory evaluation consisted of a triangle test and a general appreciation test.