EFFECTS OF AMINO ACIDS L-METHIONINE, L-LYSINE, L-TYROSINE AND L-ASPARTIC ACID ON THE OXIDATIVE STABILITY OF GOLDEN FLAXSEED OIL

• Grant number: 24/17203-6
• Support Opportunities: Scholarships in Brazil - Scientific Initiation
• Start date: January 01, 2025
• End date: December 31, 2025
• Field of knowledge: Agronomical Sciences - Food Science and Technology - Food Engineering
• Principal Investigator: Matheus Boeira Braga
• Grantee: Bruno Facci
• Host Institution: Instituto de Ciências Ambientais, Químicas e Farmacêuticas (ICAQF). Universidade Federal de São Paulo (UNIFESP). Campus Diadema. Diadema , SP, Brazil

Abstract

Flaxseed oil is mainly composed of ¿-linolenic fatty acid (approximately 60%), a fatty acid from the omega-3 group, in addition to linoleic fatty acid (approximately 16%), a fatty acid from the omega-6 group, and oleic fatty acid (approximately 18%), a fatty acid from omega-9 group. Flaxseed oil presents antioxidant activity molecules in its composition (such as tocopherols and carotenoids). However, it is highly susceptible to lipid oxidation due to the high polyunsaturated and monounsaturated fatty acids content, which directly impact quality, food safety, and product shelf life. To overcome this issue, it is common to use synthetic antioxidants to preserve the oils against oxidative reactions. The antioxidant activity of amino acids has been reported in the literature, and their application in food matrices could be an alternative to increase the oxidative stability of vegetable oils. In this research project, we propose examining the influence of different amino acids (L-methionine, L-lysine, L-tyrosine, and L-aspartic acid) on the oxidative stability of flaxseed oil. The synthetic antioxidant TBHQ will be used as a control. Furthermore, the shelf life of flaxseed oil will be estimated using the best formulations (best oxidative stability results).