Improving the Oxidative Stability of Oil Extracted From Camelina Seeds Using Green Tea and Lemongrass Extracts
Abstract
Camelina oil, rich in polyunsaturated fatty acids (PUFAs) and α‐linolenic acid, exhibits a high susceptibility to oxidative degradation, which compromises its shelf life. This study aimed to evaluate the potential of green tea (GE) and lemongrass (LE) extracts at concentrations of 200 and 500 ppm, compared to 200 ppm BHT, in stabilizing camelina oil at 37°C over 30 days. Gas chromatography‐flame ionization detection (GC‐FID) analysis revealed that PUFAs comprised 52.50% of the total fatty acids in camelina oil, with α‐linolenic acid representing the predominant component, accounting for 32.06% of the total fatty acids. In DPPH assays, GE and LE exhibited IC 50 values of 37.15 μg/mL and 51.49 μg/mL, respectively, compared to 22.92 μg/mL for BHT. In FRAP tests, GE and LE showed ferric‐reducing powers of 1.93 and 1.09 mg FeSO 4 eq/mg dry weight, respectively, while BHT achieved 6.20 mg FeSO 4 eq/mg dry weight. Hydrolytic stability, as indicated by acid value, improved by 34% with GE at 200 ppm and by 31% with LE at 200 ppm versus a 39% reduction with BHT at 200 ppm. Primary oxidation (peroxide value) was inhibited by 35% (GE at 200 ppm) and 30% (LE at 200 ppm) versus 39% for BHT at 200 ppm. Secondary oxidation (anisidine value) and total oxidation (TOTOX) showed similar trends, with GE at 200 ppm and LE at 200 ppm reducing TOTOX by 24% and 20%, respectively, versus 28% for BHT at 200 ppm. Rancimat oxidative induction time decreased by 64.2% in the control group, while BHT, GE, and LE at 200 ppm reduced this decrease to 27.2%, 37.0%, and 29.6%, respectively. No additional benefit was observed at 500 ppm, indicating a saturation threshold. These results demonstrate that, at optimized concentrations, GE and LE extracts provide substantial protection against oxidation, comparable to BHT, and can be considered as promising clean‐label additives for improving the oxidative stability and shelf life of edible oils in industrial applications.
Fields of Study & Subjects
Tea Polyphenols and Effects
Edible Oils Quality and Analysis
Lipid metabolism and biosynthesis
Publication details
- Journal / source
- Journal of Food Biochemistry
- Volume
- 2026
- Issue
- 1
- Publication date
- 1 January 2026
- Language
- EN