The green method of enriching linseed oil with antioxidants as well as flavour and aroma components from herbs and spices

Abstract The influence of ultrasonic maceration on the extraction of antioxidant and flavour ingredients from cloves and sage directly into linseed oil was investigated. The ingredients were determined by high-performance liquid chromatography. The antioxidant activity of 2,2-diphenyl-1-picrylhydrazyl (DPPH), total polyphenols, flavonoids, oxidation level, and organoleptic quality was examined. The clove macerate had the best antioxidant, flavour, and aroma properties (eugenol 406.9 mg/100 g, DPPH 86%, polyphenols 447.9 mg/100 g, and flavonoids 7.39 mg/100 g). Next in the ranking was sage macerate (carnosic acid 29.58 mg/100 g, carnosol 4.57 mg/100 g, DPPH 21%, polyphenols 109.6 mg/100 g, and flavonoids 5.54 mg/100 g). Ultrasonic extraction from appropriate plant species makes it possible to obtain, in a simple and ecological way, oil macerates rich in phytochemicals, which can be a functional addition to other food or cosmetic products.