Commercial Cold Pressed Flaxseed Oils Quality and Oxidative Stability at the Beginning and the End of Their Shelf Life

Tańska, Małgorzata; Roszkowska, Beata; Skrajda, Marta; Dąbrowski, Grzegorz

doi:10.5650/jos.ess15243

Cited by 59 publications

(44 citation statements)

References 51 publications

(79 reference statements)

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“…Similarly, an increased SFA would improve resistance to lipid oxidation increasing the Ea value 35 . Flaxseed oils change in terms of their stability and quality during storage, and it was previously found that the stability deterioration was higher when the share of linolenic acid was higher r 0.81 36 .…”

Section: Oxidative Stabilitymentioning

confidence: 99%

Quality Characterization and Oxidative Stability of Camellia Seed Oils Produced with Different Roasting Temperatures

et al. 2018

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Section: Oxidative Stabilitymentioning

confidence: 99%

Quality Characterization and Oxidative Stability of Camellia Seed Oils Produced with Different Roasting Temperatures

et al. 2018

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“…Flax (Linum usitatissimum) is a commercially important oilseed crop worldwide. Flaxseed oil (FSO) contains high levels of n-3 fatty acids, which are linked to the prevention of cardiovascular diseases and blood pressure (Wei et al, 2015;Tańska et al, 2016). The production of high-quality cold-pressed oils (CPO) from flaxseed is difficult because of its high levels of polyunsaturated fatty acids (PUFA, ca.…”

Section: Introductionmentioning

confidence: 99%

Stability and volatile oxidation compounds of grape seed, flax seed and black cumin seed cold-pressed oils as affected by thermal oxidation

et al. 2019

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The old-pressed oils (CPO) from grape seeds (GSO), flax seeds (FSO) and black cumin seeds (BSO) were analyzed for their fatty acid profiles, tocopherols, total phenolics, bioactives and phenolic compositions. The stability of CPO under thermal oxidation conditions was evaluated. The main fatty acid in FSO was linolenic acid (56.5% of total fatty acids); while GSO and BSO were rich in linoleic acid, which accounted for 66.8 and 56.8%, respectively. GSO was rich in ?-tocopherol (123.0 mg/kg), while ?-tocopherol was a prevalent isomer in FSO and BSO (137.9 and 128.9 mg/kg, respectively). The total phenolic contents in the oils ranged from 554 mg GAE/kg oil (FSO) to 1140 mg GAE/kg oil (BSO). Luteolin, dihydroquercetin and benzoic acids were the dominant bioactives and phenolics in FSO, GSO and BSO, respectively. Based on the oxidative stability index (OSI) value, BSO showed the highest value (6.14 h) among the other oils. The oxidative stability of FSO and BSO were higher than GSO according to peroxide value (PV) and conjugated diene (CD) values of the oils during storage at 60 °C. Hexanal, 2,4-heptadienal and (E,E)-2,4-heptadienal were the major volatile oxidation compounds (VOC) in FSO. Hexanal and (E)-2-heptanal were the main identified VOC in the GSO and BSO under the same oxidation conditions.

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“…Cold‐pressed oils from different oil seeds are available on the market. Oil obtained from linseed ( Linum usitatissimum ) is one of the most popular cold‐pressed oils .…”

Section: Introductionmentioning

confidence: 99%

Oxidative stability and the chemical composition of market cold‐pressed linseed oil

Symoniuk

Ratusz

Krygier

2017

Euro J Lipid Sci & Tech

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Oxidative stability and minor components of market linseed oils were evaluated. The oils were investigated for their primary and secondary oxidation products, fatty acid composition and pigment content, and samples were also examined for their scavenging of 1, 1‐ diphenyl‐2‐picrylhydrazyl (DPPH) and total phenolic content. Rancimat and pressure differential scanning calorimetry were used to assess oxidative stability. The analysed oils were of good quality, meeting the requirements of the Codex Alimentarius standard. Linseed oils were characterised by 45–65% content of α‐linolenic acid. The TEAC equivalent of linseed oils ranged from 1.25 to 1.42 mM of Trolox kg−1 oil, and FAE ranged from 60.25 to 115.12 mg of ferulic acid 100 g−1 oil. The correlation between linseed oil oxidative stability as measured by the Rancimat and PDSC methods was low (r = 0.55). Based on the obtained results of oxidative stability and the content of chemical compounds, principal components analysis was conducted. PCA indicated that none of the chemical compounds correlated strongly with the oxidative stability of linseed oils as determined by the Rancimat method. However, in the case of the PDSC method, the content of primary and secondary products of oxidation had the strongest impact on the oxidative stability of linseed oils. The correlation coefficients describing the impact of different chemical compounds on induction time using the Rancimat and PDSC tests were between −0.43 to 0.45 and −0.82 to 0.72, respectively. Practical applications: The results show that linseed oils available on the market were of differing but good quality. Results of oxidative stability tests demonstrate that Rancimat and pressure differential scanning calorimetry (PDSC) methods should not be used interchangeably for assessing linseed oil oxidative stability (r = 0.55). The initial degree of oxidation had the greatest impact on the oxidative stability of linseed oil, but none of the measured quality parameters showed a high correlation with the Rancimat induction time. Principal component analysis verified the designated correlations between induction times in the Rancimat and PDSC tests and quality features. PCA also confirmed differences between the examined linseed oils. Market linseed oils are examined to their oxidative stability using Rancimat and pressure differential scanning calorimetry, and their chemical composition. The influence of selected discriminants on the oxidative stability of linseed oil is determined.

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Commercial Cold Pressed Flaxseed Oils Quality and Oxidative Stability at the Beginning and the End of Their Shelf Life

Cited by 59 publications

References 51 publications

Quality Characterization and Oxidative Stability of Camellia Seed Oils Produced with Different Roasting Temperatures

Quality Characterization and Oxidative Stability of Camellia Seed Oils Produced with Different Roasting Temperatures

Stability and volatile oxidation compounds of grape seed, flax seed and black cumin seed cold-pressed oils as affected by thermal oxidation

Oxidative stability and the chemical composition of market cold‐pressed linseed oil

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