Phenolic Compounds Extraction and Antioxidant Properties in Oilseeds
Summary
Phenolic compounds are plant secondary metabolites widely recognised for their free‐radical‐scavenging abilities and contribution to the oxidative stability of edible oils. In oilseeds such as flax, linseed and sunflower, these compounds encompass simple phenolic acids, flavonoids and lignans, which can influence both nutritional value and shelf life. Extraction approaches range from traditional solvent‐based methods—using aqueous, ethanolic or mixed ethanol–water systems—to emerging techniques such as microwave‐assisted and enzyme‐assisted extractions. Pre-treatments including germination and cold-pressing can further modulate phenolic yield and profile by activating endogenous enzymes and altering seed matrix structure. Optimising extraction parameters not only maximises recovery of antioxidant constituents but also supports the development of functional oils with enhanced health benefits and prolonged stability under storage and culinary conditions.
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Phenolic Compounds Extraction and Antioxidant Properties in Oilseeds publication trend
The graph below shows the total number of articles in phenolic compounds extraction and antioxidant properties in oilseeds across all publications each year (not limited to Nature Index journals).
Technical terms
Phenolic compounds: Aromatic plant metabolites bearing one or more hydroxyl groups, responsible for antioxidant activity. Antioxidant capacity: The ability of a substance to neutralise free radicals or inhibit oxidative processes. Cold-pressing: Mechanical extraction of oil without heat application, preserving thermolabile bioactives. Solvent extraction: Use of organic or aqueous solvents to isolate target phytochemicals from plant matrices. Lignans: A subclass of phenolic dimers found in seeds, notable for health-promoting and antioxidant properties.
References
- Comprehensive analysis of oxidative stability and nutritional values of germinated linseed and sunflower seed oil. Food Chemistry (2024).
- Binary ethanol–water solvents affect phenolic profile and antioxidant capacity of flaxseed extracts. European Food Research and Technology (2015).
- Effect of Extraction Method on the Phenolic and Cyanogenic Glucoside Profile of Flaxseed Extracts and their Antioxidant Capacity. Journal of the American Oil Chemists' Society (2015).
- Microwave-Assisted Extraction of Herbacetin Diglucoside from Flax (Linum usitatissimum L.) Seed Cakes and Its Quantification using an RP-HPLC-UV System. Molecules (2014).
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