Removal of cyclolinopeptides leads to reduced bitter taste of flaxseed oil

Description

Flaxseed oil contains substantial amounts of the essential fatty acid linolenic acid and, therefore, is a physiologically valuable part of the diet. However, flaxseed oil becomes intensely bitter within days when not stored in the dark and at low temperatures. The cause of bitterness development is rooted in cyclolinopeptides (CLPs). CLPs are a naturally abundant compound class in flaxseed and flaxseed oil. Methionine-containing CLPs are prone to oxidation, leading to the respective sulfoxide derivatives. Some of the CLPs and in particular the sulfoxides are potent ligands for the human bitter receptor TAS2R14. Therefore, methionine-containing CLPs can be considered precursors of their bitter tasting oxidation products. The hypothesis of the research is that the removal of CLPs from flaxseed oil leads to a product with better taste stability and, therefore, improved shelf life. This collection of research data is the raw data behind the figures in the article "Removal of cyclolinopeptides leads to improved flaxseed oil shelf life" (Applied Food Science) by S. Zavrak, A. Graßl, and R. Lang.

Steps to reproduce

All methods are detailed in the article "Removal of cyclolinopeptides leads to improved flaxseed oil shelf life" (Applied Food Science, Elsevier) by S. Zavrak, A. Graßl, and R. Lang

Institutions

• Leibniz Institut Deutsche Forschungsanstalt fur Lebensmittelchemie

  Bayern, Freising
• Leibniz-Institute for Food Systems Biology at the Technical University of Munich

  Bavaria, Freising

Categories

Licence