Qualitative properties of cold pressed oil extracted from flaxseed with blanched olive leaves

Flaxseed oil is sensitive to oxidation due to its high content of polyunsaturated fatty acids. Antioxidant sources such as olive leaves can be used to stabilize it. Olive leaves contain lipase and lipoxygenase enzymes that need to be removed before use. Therefore, the aim of this study was to investigate the extraction of oil by cold pressing of flax seeds with blanched leaves steamed at levels (0 (control sample), 2.5, 5, 7.5 and 10% w / w ) is. Acidity, peroxide, phenolic content, fatty acid composition, chlorophyll content, carotenoid content and oxidative stability of extracted flaxseed oil were investigated during storage. The results showed that by adding different levels of blanched olive leaves, the acidity and peroxide number decreased and the amount of carotenoids, chlorophyll, phenolic compounds content and oxidative stability of oil samples in different levels of blanched olive leaves significantly increased compared to the control sample(P <0.05). On the other hand, during the storage period in the treated samples, the acidity and peroxide number of the samples increased significantly (P <0.05) but this increase was less than the control sample. Also, fatty acid profiles showed that by adding blanched olive leaves, the linolenic acid (18: 3) was preserved during further storage. According to the obtained results, it can be said that with the addition of blanched olive leaves, phenolic compounds in the produced oil increased and also oxidative stability increased and beneficial compounds such as linolenic acid and more carotenoids were preserved and a useful oil can be produced and offered to the consumer market.