Simultaneous extraction of flaxseed spice blend using supercritical carbon dioxide: Process optimization, bioactivity profile, and application as a functional seasoning

Supercritical fluid extraction (SFE) was optimized for the extraction of functional seasoning from mixture of flaxseeds, pepper, turmeric and chilli (2:1:1:1) using Box-Behnken design wherein flaxseed oil generated in situ was simultaneously co-extracted with spice constituents which in turn protected the flaxseed oil against oxidation. The best conditions were 400 bar/62 degrees C/180 min which yielded 192 mg/g oil, 7.5 mg/g piperine, 81.3 mg/g capsaicinoids, 742 mu g/g carotenoids, and 460 mu g/g curcuminoids. The functional seasoning showed 11.5, 10.6 and 6.8 times higher antioxidant activity in terms of DPPH, ABTS and FRAP assays, respectively, than the commercial cold-pressed flaxseed oil. It also showed 55.3 and 3.9-fold better anti-inflammatory potential than flaxseed oil, as determined by proteinase inhibitory capacity and NOx scavenging potential, and also better storage stability. Functional seasoning was successfully incorporated into traditional Indian dishes like dal and curd rice after dilution to 24% and 18%, respectively, with flaxseed oil. Such consumer friendly healthy seasoning could be used in diverse food preparations.