Enhancing nutritional quality and oxidative stability in cloudy linseed oil through green extraction from press cake

In response to increasing consumer demand for sustainable and health-conscious food choices, this study explored the potential of cloudy linseed oil generated through a modified oil-assisted green extraction process. Our approach aimed to retain bioactive-rich press cake particles and maximize their antioxidant potential. Cloudy linseed oils after green extraction showed significantly increased polyphenol content by 530% and improved antioxidant capacities. LC-MS/MS analysis discovered the distinct effects of centrifugation and green extraction on polyphenol profiles. Up to 51 different polyphenolic substances were quantified. These included flavonoids, lignans, and phenolic acids strongly associated with the presence of particles. This enrichment in antioxidants further enhanced the oxidative induction time measured by Rancimat by 52% from 2.24 to 3.41 months compared to conventional linseed oil. SPME/GC-MS analysis showed a 93% reduction in hexanal, a key oxidation marker, while selectively increasing alcohol levels of 1-hexanol and 1-octanol, which may positively influence the flavor profile of cloudy linseed oil. By achieving press cake valorization and enhanced oxidative stability, this strategy offers a sustainable and functional oil product with higher nutritional quality. These findings introduce a novel approach to cold-pressed linseed oil enhancement, distinct from previous oil-assisted green extraction methods focused solely on the clarified oil phase. • Valorization of cloudy linseed oil with press cake particles was investigated • Green extraction further increased polyphenol content by 530% • LC-MS/MS identified up to 51 polyphenols, linked to press cake turbidity • Oxidative induction time improved by 52% compared to clear linseed oil • Green extraction decreased hexanal by 93%, while alcohols like 1-octanol increased