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<p>The study evaluated the effects of basil or sage supplementation (50–100&#xa0;g added to 250 mL of cold-pressed oil) and long-term refrigerated storage on fatty acid composition, selected nutritional indices and total low molecular weight antioxidant activity (TAA) in cold-pressed oils. The study included black cumin, borage, evening primrose, safflower, walnut, hazelnut, rapeseed seed oils, and sea buckthorn-rapeseed oil. Fatty acid analysis revealed that the process of herb maceration resulted in a significant increase in the proportion of linoleic acid and a reduction in the proportion of saturated fatty acids in black cumin seed oil. Moreover, the analysis demonstrated an increase in the proportion of linoleic acid and a reduction in the proportion of monounsaturated fatty acids in sea-buckthorn–rapeseed oil. Furthermore, the addition of herbal additives to black cumin seed oil was found to enhance the nutritional indices of macerates. A significant decrease in TAA levels was observed following storage, however the herb addition improved TAA during storage. The TAA reduction was consistently smaller in herb-macerated oils compared with controls, except in black cumin seed oil macerates. The addition of sage was found to be particularly beneficial, particularly at the 100&#xa0;g dose.</p>

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Herbal maceration modulates fatty acid profile of cold-pressed oils and preserves antioxidant activity during long-term storage

  • 期刊论文

  • 出版模式：

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  • 发表日期：

    2025年11月4日

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  • Kamila Laskoś,
  • Piotr Waligórski,
  • Elżbieta Pisulewska,
  • Franciszek Janowiak,
  • Iwona Sadura-Berg,
  • Ilona Mieczysława Czyczyło-Mysza

摘要

The study evaluated the effects of basil or sage supplementation (50–100 g added to 250 mL of cold-pressed oil) and long-term refrigerated storage on fatty acid composition, selected nutritional indices and total low molecular weight antioxidant activity (TAA) in cold-pressed oils. The study included black cumin, borage, evening primrose, safflower, walnut, hazelnut, rapeseed seed oils, and sea buckthorn-rapeseed oil. Fatty acid analysis revealed that the process of herb maceration resulted in a significant increase in the proportion of linoleic acid and a reduction in the proportion of saturated fatty acids in black cumin seed oil. Moreover, the analysis demonstrated an increase in the proportion of linoleic acid and a reduction in the proportion of monounsaturated fatty acids in sea-buckthorn–rapeseed oil. Furthermore, the addition of herbal additives to black cumin seed oil was found to enhance the nutritional indices of macerates. A significant decrease in TAA levels was observed following storage, however the herb addition improved TAA during storage. The TAA reduction was consistently smaller in herb-macerated oils compared with controls, except in black cumin seed oil macerates. The addition of sage was found to be particularly beneficial, particularly at the 100 g dose.