Susceptibility of lipids from different flax cultivars to peroxidation and its lowering by added antioxidants

Unveiling the oxidative stability, phytochemical richness, and nutritional integrity of cold-pressed Linum usitatissimum oil under UV exposure

This study examines the effect of UV irradiation on the oxidation stability of Linum usitatissimum oil, presenting possible changes in the phytochemical profile due to photo-oxidation. GC-MS analysis of the oils identified 11 fatty acid compounds with a high percentage of unsaturated fatty acids, the most important of which is α-linolenic acid (ALA), known as omega-3 (48.88 %), also significant profiles of phytosterol and tcocopherol isomers rich in β-Sitosterol and γ-tocopherols respectively. As well as physicochemical properties such as free fatty acids (FFA %), peroxide value (PV) and iodine value (IV), and nutritional indexes that determine the significant changes observed during the oxidation process, the most important of which is the progressive increase in acidity, peroxide, conjugated dienes and trienes and degrees of unsaturation over 8 h of UV exposure. High levels of carotenoids and phenolic compounds (TPC) protect and enhance oil quality in the face of irradiation, so a significantly small difference is observed between irradiated and non-irradiated oil during photo-oxidation.

Fabrication of ultrafine Himalayan walnut oil Pickering emulsions by ultrasonic emulsification: Techno-functional properties of emulsions and microcapsules

In present scenario, much of the attention has been put on the production and utilization of Pickering emulsions deciphering enhanced stability and applicability over wide environmental conditions. In this context the present study was carried out to elaborate effect of different wall materials and pH systems on the physicochemical, structural and morphological properties of Himalayan walnut oil Pickering emulsions by ultrasonic emulsification. In this study, concentrated Pickering emulsion of Himalayan walnut oil (HWO) was prepared utilizing soy protein isolate (SPI), maltodextrin (MD) stabilized by pectin at varying concentrations and pH systems (4.0, 7.0). With increase in pectin and SPI concentration and lowering MD, stable emulsions were obtained as deciphered by an Emulsion stability index (ESI) of 100 for 7 days at ambient storage. HWO Pickering emulsions were analysed for particle size measurements (2.13-13.64 µm) and depicted negative zeta potential values (-3.70 to -18.58). Lyophilized HWO microcapsules depicted moderate encapsulation efficiency (44.69-57.63 %) whereas the hygroscopicity values of the microcapsule ranged from (0.21-12.10 %). Thermogravimetric analysis (TGA) of the samples depicted the temperature of maximum degradation rate up to 550 °C whereas XRD spectra depicted amorphous nature of oil microcapsules. FTIR spectra revealed a close association between the SPI-MD-Pectin matrix. SEM analysis revealed stable oil globules entrapped in protein-polysaccharide matrix with no visible cracks and fissures.

Pathogen Stopping and Metabolism Modulation Are Key Points to Linum usitatissimum L. Early Response against Fusarium oxysporum

Fusarium oxysporum is the one of the most common and impactful pathogens of flax. Cultivars of flax that show resistance to this pathogen have previously been identified. To better understand the mechanisms that are responsible for this resistance, we conducted time-lapse analysis of one susceptible and one resistant cultivar over a two-week period following infection. We also monitored changes in some metabolites. The susceptible cultivar showed a strong onset of symptoms from 6 to 8 days after inoculation, which at this time point, was associated with changes in metabolites in both cultivars. The resistant cultivar maintained its height and normal photosynthetic capacity but showed a reduced growth of its secondary stems. This resistance was correlated with the containment of the pathogen at the root level, and an increase in some metabolites related to the phenylpropanoid pathway.

The effect of the addition of gold flax (Linum usitatissimum L.) and chia seeds (Salvia hispanica L.) on the physicochemical and antioxidant properties of cranberry jams

Different form of seeds (whole or ground) may have a gelling effect and can substitute pectin in jams, moreover the type of their form have a remarkable impact on jams quality. The objective of this study was to ascertain if the form of added seeds have an influence on the physicochemical and antioxidant properties of cranberry jams incorporated in gold flax and chia seeds. Compared to traditional cranberry jam, the addition of both chia and gold flax seeds to the jams enhanced the nutritional value of samples by significant increase in protein, dietary fiber and polyunsaturated fatty acids content. Moreover, the enrichment of cranberry jams with seeds caused an increase in total polyphenols and phenolic acids content as well as their antioxidant activities. The texture measurement showed that both chia and flax seeds (irrespectively of their form) exhibited a gelling properties, however, the jams with the addition of ground seeds were characterized by similar texture as the control cranberry jam. Based on the obtained results, both gold flax and chia seeds can be considered as promising substitute for the gelling agents which additionally can change the physicochemical and antioxidant properties of jams.

Fatty Acid Contents and Stability of Oyster Nut Oil (Telfairia pedata) Compared to Flaxseed and Sunflower Oil

The selection of healthy fats for consumption is important. Linoleic acid (LA) (omega-6) and alpha-linolenic acid (ALA) (omega-3) are essential polyunsaturated fatty acids required for the maintenance of good health; however, LA derivatives such as arachidonic acid (AA) are associated with the onset of inflammatory diseases, and both are prone to oxidation and deterioration. This study compared the fatty acid contents, peroxide value (PV), p-anisidine value (p-AV), and free fatty acids (FFA) of the oyster nut oil with refined sunflower, nonrefined sunflower, and flaxseed oil stored at 27°C for 40 days. Flaxseed oil had significantly high ALA content (59.8%) compared to 0.1-0.5% for oyster nut and sunflower oil brands. The LA content was high in sunflower brands (50.3-52.8%) compared to the oyster nut (48%) and flaxseed oil 14.7%. Oleic acid was lower in oyster nut oil (8.6%) and flaxseed oil 15.8% compared to sunflower brands (35.7-38.2%). As a consequence, oyster nut and flaxseed recorded higher PV of 4.35-2.88 mEq O2/kg and FFA 0.26-0.47% compared to sunflower brands. The p-AV recorded small values which were not significantly different in all samples. Although oyster nut is widely consumed by pregnant and lactating women across Africa, its keeping quality in nonrefined form is low compared to flaxseed and sunflower oil as shown in this study. Hence, the fatty acid contents in oyster nuts should be consumed in other alternative forms such as flour and roasted kernels rather than its oil when in nonrefined form. This study will enable the consumption balance of omega-6/omega-3 fatty acids and the keeping quality of oils which is key to health.

Lipidomics reveals the changes in lipid profile of flaxseed oil affected by roasting

Roasting before oil extraction improves the oxidative stability and odor of flaxseed oil; however, the effect of roasting on lipid profile is still unclear. Herein, the changes in lipid profile in flaxseed oil during roasting were investigated based on lipidomic approach. 238 lipids including fatty acid (45 species), phospholipid (37 species), triacylglycerol (125 species), and oxidized fatty acid (21 species) were determined in unroasted and roasted flaxseed oils. After roasting, unsaturated fatty acids including oleic, linoleic, and lenolenic acid decreased. Triacylglycerols such as TAG(18:3/18:3/18:3) and TAG(18:2/18:3/18:3) had the same change trends with unsaturated fatty acids. However, phosphatidylcholines, phosphatidylethanolamines, phosphatidylglycerols, phosphatidylinositols, lysophosphatidylcholines, lysophosphatidylethanolamines, and oxidized fatty acids firstly increased and then decreased during roasting. Cyclic phosphadic acids identified for the first time in flaxseed oils increased rapidly at high-temperature roasting. 23 lipids were determined as potential biomarkers to differentiate the light and dark roasted flaxseed oils. Our finding could provide useful information for flaxseed oil processing and lipidomics.

Comprehensive Thermal Characteristics of Different Cultivars of Flaxseed Oil (Linum usittatissimum L.)

The aim of this study was to describe the thermal properties of selected cultivars of flaxseed oil by the use of the differential scanning calorimetry (DSC) technique. The crystallization and melting profiles were analyzed depending on different scanning rates (1, 2, 5 °C/min) as well as oxidative induction time (OIT) isothermally at 120 °C and 140 °C, and oxidation onset temperatures (Ton) at 2 and 5 °C/min were measured. The crystallization was manifested as a single peak, differing for a cooling rate of 1 and 2 °C/min. The melting curves were more complex with differences among the cultivars for a heating rate of 1 and 2 °C/min, while for 5 °C/min, the profiles did not differ, which could be utilized in analytics for profiling in order to assess the authenticity of the flaxseed oil. Moreover, it was observed that flaxseed oil was highly susceptible to thermal oxidation, and its stability decreased with increasing temperature and decreasing heating rate. Significant negative linear correlations were found between unsaturated fatty acid content (C18:2, C18:3 n-3) and DSC parameters (OIT, Ton). Principal component analysis (PCA) also established a strong correlation between total oxidation value (TOTOX), peroxide value (PV) and all DSC parameters of thermo-oxidative stability.

Comparison and analysis characteristics of flax, perilla and basil seed oils cultivated in Iran

The oil yield, fatty acid (FA) composition, physicochemical, quality characteristics and thermal properties were studied in flax, perilla, and basil seed oils cultivated in Iran. Also the similarities and differences among these seed oils were investigated using principal component analysis (PCA). The results indicated that perilla seed oil contained the highest lipid content followed by flax and basil seed oils. The n-6/n-3 FA ratios of these oils had a range of 0.190-0.320, which was notably lower than those of most vegetable oils. Trilinolenin as the predominant triacylglycerol in the studied flax, perilla, and basil seed oils was found at 21.3, 32.0, and 27.5%, respectively. The bioactive compounds, namely tocols, phytosterols, and total phenolics, present in basil and perilla oils were higher than those of flax seed oil. The results of differential scanning calorimeter indicated that the thermal properties of these seed oils were varied, with lower melting and crystallization peak temperature for perilla and basil seed oils. The results of PCA showed that these seed oils could be distinguished using some components however, C14:0, C16:0, C18:3, UFA and ECN 42 could not be used to discriminate among these seed oils. The results were suggestive of the proper nutritional qualities of the studied oils and their possibly being the potential sources of FAs for enriching the diets with α-linolenic acid and other functional compounds.

Safety analysis of edible oil products via Raman spectroscopy

Raman spectroscopy is a spectroscopic technique based on Raman scattering effects and provide a structural fingerprint by which molecules can be identified. Owing to its non-destructive, high sensitivity and allowing on-line detection, Raman spectroscopy is now increasingly being applied in various fields from fundamental research to engineering in food safety. Edible oils provide high nutritional value in the human diet and their safety and quality have become a major concern and issue. Thus, edible oils have been the subject of a number of applications of Raman spectroscopy. This present review briefly evaluates Raman spectroscopy applications in the quality and safety analysis of oil products in the latest decade. In addition, by integrating the introduction of the detection of harmful substances and bioactive components in oil product, this paper also summarizes a series of emerging analytical technologies in applications of Raman spectroscopy.

Natural phenolics greatly increase flax (Linum usitatissimum) oil stability

BACKGROUND

Flaxseed oil is characterized by high content of essential polyunsaturated fatty acids (PUFA) promoted as a human dietary supplement protecting against atherosclerosis. The disadvantage of the high PUFA content in flax oil is high susceptibility to oxidation, which can result in carcinogenic compound formation. Linola flax cultivar is characterized by high linoleic acid content in comparison to traditional flax cultivars rich in linolenic acid. The changes in fatty acid proportions increase oxidative stability of Linola oil and broaden its use as an edible oil for cooking. However one of investigated transgenic lines has high ALA content making it suitable as omega-3 source. Protection of PUFA oxidation is a critical factor in oil quality. The aim of this study was to investigate the impact of phenylpropanoid contents on the oil properties important during the whole technological process from seed storage to grinding and oil pressing, which may influence health benefits as well as shelf-life, and to establish guidelines for the selection of new cultivars.

METHODS

The composition of oils was determined by chromatographic (GS-FID and LC-PDA-MS) methods. Antioxidant properties of secondary metabolites were analyzed by DPPH method. The stability of oils was investigated: a) during regular storage by measuring acid value peroxide value p-anisidine value malondialdehyde, conjugated dienes and trienes; b) by using accelerated rancidity tests by TBARS reaction; c) by thermoanalytical - differential scanning calorimetry (DSC).

RESULTS

In one approach, in order to increase oil stability, exogenous substances added are mainly lipid soluble antioxidants from the isoprenoid pathway, such as tocopherol and carotene. The other approach is based on transgenic plant generation that accumulates water soluble compounds. Increased accumulation of phenolic compounds in flax seeds was achieved by three different strategies that modify genes coding for enzymes from the phenylpropanoid pathway. The three types of transgenic flax had different phenylpropanoid profiles detected in oil, highly increasing its stability.

CONCLUSIONS

We found that hydrophilic phenylpropanoids more than lipophilic isoprenoid compounds determine oil stability however they can work synergistically. Among phenolics the caffeic acid was most effective in increasing oil stability.

Physicochemical properties of Terminalia catappa seed oil as a novel dietary lipid source

Terminalia catappa Linn (TC) is an ornamental tree planted extensively in many countries. It has been known for a long time that the seeds are edible but no research has focused on the realm of its use as food. Our previous data showed that the seed contains high levels of oil content (600 g/kg) and possesses the optimum fatty acid balance indicated in fat dietary guidelines. This study aims to investigate the physical and chemical properties and the possibility of using TC seed oil as a new dietary lipid. The effects of extraction conditions, partial refining process, and storage stability on TC oil properties were conducted compared with soybean oil. The results showed that physicochemical properties including the density, refractive index, melting point, acidity, free fatty acid, saponification value, unsaponifiable, peroxide, and fatty acid composition of the extracted oil were comparable with soybean oil and their values followed the dietary standard of edible oil.

Flaxseed-a potential functional food source

There is currently much interest in phytochemicals as bioactive molecules of food. Functional foods are an emerging field in food science due to their increasing popularity among health conscious consumers. Flaxseed is cultivated in many parts of world for fiber, oil as well as for medicinal purposes and also as nutritional product. In this review, nutrients, anti-nutrients, functional properties, processing, metabolism and health benefits of bioactive molecules viz., essential fatty acids, lignans and dietary fiber of flaxseed are discussed.

Effects of genetic modifications to flax (Linum usitatissimum) on arbuscular mycorrhiza and plant performance

Although arbuscular mycorrhizal fungi (AMF) are known for their positive effect on flax growth, the impact of genetic manipulation in this crop on arbuscular mycorrhiza and plant performance was assessed for the first time. Five types of transgenic flax that were generated to improve fiber quality and resistance to pathogens, through increased levels of either phenylpropanoids (W92.40), glycosyltransferase (GT4, GT5), or PR2 beta-1,3-glucanase (B14) or produce polyhydroxybutyrate (M50), were used. Introduced genetic modifications did not change the degree of mycorrhizal colonization as compared to parent cultivars Linola and Nike. Arbuscules were well developed in each tested transgenic type (except M50). In two lines (W92.40 and B14), a higher abundance of arbuscules was observed when compared to control, untransformed flax plants. However, in some cases (W92.40, GT4, GT5, and B14 Md), the mycorrhizal dependency for biomass production of transgenic plants was slightly lower when compared to the original cultivars. No significant influence of mycorrhiza on the photosynthetic activity of transformed lines was found, but in most cases P concentration in mycorrhizal plants remained higher than in nonmycorrhizal ones. The transformed flax lines meet the demands for better quality of fiber and higher resistance to pathogens, without significantly influencing the interaction with AMF.

New biocomposites based on bioplastic flax fibers and biodegradable polymers

A new generation of entirely biodegradable and bioactive composites with polylactic acid (PLA) or poly-ε-caprolactone (PCL) as the matrix and bioplastic flax fibers as reinforcement were analyzed. Bioplastic fibers contain polyhydroxybutyrate and were obtained from transgenic flax. Biochemical analysis of fibers revealed presence of several antioxidative compounds of hydrophilic (phenolics) and hydrophobic [cannabidiol (CBD), lutein] nature, indicating their high antioxidant potential. The presence of CBD and lutein in flax fibers is reported for the first time. FTIR analysis showed intermolecular hydrogen bonds between the constituents in composite PLA+flax fibers which were not detected in PCL-based composite. Mechanical analysis of prepared composites revealed improved stiffness and a decrease in tensile strength. The viability of human dermal fibroblasts on the surface of composites made of PLA and transgenic flax fibers was the same as for cells cultured without composites and only slightly lower (to 9%) for PCL-based composites. The amount of platelets and Escherichia coli cells aggregated on the surface of the PLA based composites was significantly lower than for pure polymer. Thus, composites made of PLA and transgenic flax fibers seem to have bacteriostatic, platelet anti-aggregated, and non-cytotoxic effect.

Engineering flax plants to increase their antioxidant capacity and improve oil composition and stability

The composition of polyunsaturated fatty acids in the tissues is very important to human health and strongly depends on dietary intake. Since flax seeds are the richest source of polyunsaturated acids, their consumption might be beneficial for human health. Unfortunately, they are highly susceptible to auto-oxidation, which generates toxic derivatives. The main goal of this study was the generation of genetically modified flax plants with increased antioxidant potential and stable and healthy oil production. Since among phenylpropanoid compounds those belonging to the flavonoid route have the lowest antioxidant capacity, the approach was to inhibit this route of the pathway, which might result in accumulation of other compounds more effective in antioxidation. The suppression of the chalcone synthase gene resulted in hydrolyzable tannin accumulation and thus increased antioxidant status of seeds of the transgenic plant. This was due to the partial redirecting of substrates for flavonoid biosynthesis to the other routes of the phenylpropanoid pathway. Consequently, transgenic plants produced more (20-45%) polyunsaturated fatty acids than the control and mainly α-linolenic acid. Thus, increasing the antioxidant potential of flax plants has benefits in terms of the yield of suitable oil for human dietary consumption.

Changes in phospholipid composition, protein content and chemical properties of flaxseed oil during development

The aim of the present research is to investigate the effect of harvest date on the composition of flaxseed. Samples were collected at regular intervals from 7 to 56 days after flowering (DAF) and analyzed for phospholipid composition, storage protein content and chemical properties. Phospholipid (PL) percentage of the total lipid decreased from 32.72% on the 7th DAF to 2.55% on the 56th DAF. The most phospholipids present in flaxseed were phosphatidylinositol (PI), phosphatidylethanolamine (PE) and lysophosphatidylcholine (LPC) which were highly unsaturated and rich in linolenic and linoleic acids, comprising together 60% of the total fatty acids. Chemical investigation of flaxseed oil showed overall a decrease in UV absorbance (K(232) and K(270)), acid value, free fatty acid content and an increase in peroxide value and storage protein content with development. At full maturity, flaxseed contained 29% proteins on a dry weight basis (DW %).

Antioxidant poly(lactic-co-glycolic) acid nanoparticles made with α-tocopherol-ascorbic acid surfactant

The goal of the study was to synthesize a surfactant made of α-tocopherol (vitamin E) and ascorbic acid (vitamin C) of antioxidant properties dubbed as EC, and to use this surfactant to make poly(lactic-co-glycolic) acid (PLGA) nanoparticles. Self-assembled EC nanostructures and PLGA-EC nanoparticles were made by nanoprecipitation, and their physical properties (size, size distribution, morphology) were studied at different salt concentrations, surfactant concentrations, and polymer/surfactant ratios. EC surfactant was shown to form self-assembled nanostructures in water with a size of 22 to 138 nm in the presence of sodium chloride, or 12 to 31 nm when synthesis was carried out in sodium bicarbonate. Polymeric PLGA-EC nanoparticles presented a size of 90 to 126 nm for 40% to 120% mass ratio PLGA to surfactant. For the same mass ratios, the PLGA-Span80 formed particles measured 155 to 216 nm. Span80 formed bilayers, whereas EC formed monolayers at the interfaces. PLGA-EC nanoparticles and EC showed antioxidant activity based on 2,2-diphenyl-1-picrylhydrazyl (DPPH) radical scavenging assay measurements using UV and EPR techniques, antioxidant activity which is not characteristic to commercially available Span80. The thiobarbituric acid reactive substances (TBARS) assay for lipid peroxidation showed that PLGA nanoparticles with EC performed better as antioxidants than the EC nanoassembly or the free vitamin C. Nanoparticles were readily internalized by HepG2 cells and were localized in the cytoplasm. The newly synthesized EC surfactant was therefore found successful in forming uniform, small size polymeric nanoparticles of intrinsic antioxidant properties.

A 1H NMR study of the fatty acid distribution in developing flax bolls before and after a cooking treatment

Flax is an important Canadian crop that contains a large percentage of fatty acids (FAs) by seed weight. Gas chromatography (GC) methods have traditionally been used to study FA distributions in oil seed crops. These methods, however, require sample preparation involving saponification and methyl ester formation. Recently, 1H NMR has been shown to be an excellent way to directly measure FA distributions in edible oils using a nondestructive and experimentally faster methodology. As such, we have examined the FA profiles in developing bolls of flax cultivar AC McDuff using 1H NMR and assessed the effect of cooking on FA stability and distribution. The data confirmed the high percentage of linolenic acid in mature AC McDuff flax seed compared to early stages of development and showed that FAs at early stages of boll development are more prone to thermal degradation. Triacylglycerol was found to be important to FA stability to heat. It was also observed that the FAs did not convert from cis to trans under the cooking process used herein. The usefulness of 1H NMR spectroscopy in oils chemistry is highlighted.

Flavonoid engineering of flax potentiate its biotechnological application

BACKGROUND

Flavonoids are a group of secondary plant metabolites important for plant growth and development. They show also a protective effect against colon and breast cancer, diabetes, hypercholesterolemic atherosclerosis, lupus nephritis, and immune and inflammatory reactions. Thus, overproduction of these compounds in flax by genetic engineering method might potentiate biotechnological application of these plant products.

RESULTS

Flax plants of third generation overexpressing key genes of flavonoid pathway cultivated in field were used as plant material throughout this study. The biochemical properties of seed, oil and seedcake extracts and fibre from natural and transgenic flax plants were compared. The data obtained suggests that the introduced genes were stably inherited and expressed through plant generations. Overproduction of flavonoid compounds resulted in increase of fatty acids accumulation in oil from transgenic seeds due to protection from oxidation offered during synthesis and seed maturation. The biochemical analysis of seedcake extracts from seeds of transgenic flax revealed significant increase in flavonoids (kaempferol), phenolic acids (coumaric, ferulic, synapic acids) and lignan content. Fibres, another product of flax plant showed increase in the level of catechine and acetylvanillone and decrease in phenolic acids upon flax modification.Biochemical analysis results were confirmed using IR spectroscopy. The integral intensities of IR bands have been used for identification of the component of phenylpropanoid pathway in oil, seedcake extract and fibre from control and transgenic flax. It was shown that levels of flavonoids, phenolic acids and lignans in oil and seedcake extract was higher in transgenic flax products compared to control. An FT-IR study of fibres confirmed the biochemical data and revealed that the arrangement of the cellulose polymer in the transgenic fibres differs from the control; in particular a significant decrease in the number of hydrogen bonds was detected.

CONCLUSIONS

All analysed products from generated transgenic plants were enriched with antioxidant compounds derived from phenylopropanoid pathway Thus the products provide valuable source of flavonoids, phenolic acids and lignan for biomedical application. The compounds composition and quantity from transgenic plants was confirmed by IR spectroscopy. Thus the infrared spectroscopy appeared to be suitable method for characterization of flax products.

Relationship between lipid peroxidation and antioxidant status in the muscle of German Holstein bulls Fed n-3 and n-6 PUFA-enriched diets

This study evaluated the influence of different n-3 and n-6 PUFA-enriched diets on the relationship between lipid peroxidation and antioxidant status by analyzing fatty acids (FA), lipid peroxidation, antioxidant capacity (AOC), antioxidant enzymes, trace elements, and fat-soluble vitamins in the longissimus muscle. Diet caused significant changes in muscle FA composition, leading to accumulation of beneficial n-3 FA. beta-Carotene and catalase activity were significantly elevated in muscle of the n-3 PUFA-enriched diet group compared to the n-6 PUFA-enriched diet group. Lipid peroxidation was higher in muscle of the n-3 PUFA-enriched diet group after 15 min of reaction time. There was no significant effect of diet on AOC, but it increased with reaction time. The present results suggest that the antioxidant defense in muscle of the n-3 PUFA-enriched diet group could balance reactive substances under low oxidative conditions. However, the antioxidant capacity was not sufficient under abundant accumulation of reactive substances.

Stabilization of beef meat by a new active packaging containing natural antioxidants

A new antioxidant active packaging material for food has been designed and developed, consisting of a polypropylene film in which some natural antioxidants have been immobilized. The antioxidant properties of the new material have been tested by using both pure myoglobin and fresh beef steaks. Two different cell configurations (glass vial and Petri dish) and four different myoglobin concentrations-according to the common content of this compound in fresh meat and meat derivatives (1080, 1995, 3332, and 4414 microg g(-1), respectively)-have been evaluated in oxidation studies. Furthermore, three different concentrations of natural antioxidants in the film (designated as PR1, PR2, and PR3) were evaluated. Once myoglobin samples and the active films were introduced in the cell, they were exposed to cool white fluorescent light to accelerate oxidation for a period of time ranging from 5 to 30 days. Remaining myoglobin concentration was measured by molecular absorption UV-vis spectrophotometry at 409 nm. Organoleptic properties and color, texture, and physical characteristics of fresh meat packaged with the new active film have also been measured to evaluate the shelf life of the packaged meat. Results showed that, compared to normal polypropylene, the active film containing natural antioxidants efficiently enhanced the stability of both myoglobin and fresh meat against oxidation processes, thus being a promising way to extend the shelf life of fresh meat.