physicochemical and stability characteristics of flaxseed oils

Physicochemical and Stability Characteristics of Flaxseed

Flaxseed oils are used in stir-frying in parts of China. In this study, flaxseed oils were heated at approximately 150 °C as a thin film in a frying pan for 3 and 6 min, respectively. Pan-heating caused loss of tocopherols, plastochromanol-8, phenolic acids and chlorophyll pigments. There was a significant decrease in the linolenic acid resulting in a concomitant relative increase in palmitic ...

Physicochemical and Stability Characteristics of Flaxseed Oils During Pan-heating Article (PDF Available) in Journal of the American Oil Chemists' Society 84(8):735-740 · August 2007 with 606 Reads

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Physico-Chemical Stability of Flaxseed Oil with Natural

An optimization study has been carried-out to evaluate synergistic effects of natural antioxidants on physico-chemical characteristics of flaxseed oil during heating. Results showed that the use of oleoresin rosemary extract, sage extract and citric acid improved the stability of the oil during 20 times of frying.

The flaxseed oil with a lower amount of PUFA appeared to be more degraded suggesting that the major factor affecting the oxidative stability of the flaxseed oils during pan‐heating was not the degree of unsaturation but was dependent on the complex interaction between the fatty acids and minor constituents in the oils.

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Physicochemical and quality characteristics of cold

Highlights Canola, hemp and flax oils possessed different dominant fatty acids. Canola had the highest melting and crystallization transitions followed by flax. Oxidative stability of all oils were under the Regulatory limits. Antioxidant and color characteristics were determined for the oils.

Physicochemical and quality characteristics of cold-pressed hemp, flax and canola seed oils ... fatty acids. Canola had the highest melting and crystallization transitions followed by flax. Oxidative stability of all oils were under the Regulatory limits. Antioxidant and color characteristics were determined for the oils.

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Physicochemical and quality characteristics of cold

Flaxseed oils currently sold on the worldwide market are not governed by specific standards or specifications. In this study, the physicochemical and quality characteristics of seven cold-pressed ...

Flaxseed oils currently sold on the worldwide market are not governed by specific standards or specifications. In this study, the physicochemical and quality characteristics of seven cold-pressed flaxseed oils sold in New Zealand have been analyzed.

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Comparison and analysis characteristics of flax, perilla

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 chemical composition, main physicochemical properties, and nutritional value of seed flour and seed oil of Lannea kerstingii were studied. The results indicated that seeds contained 3.61% moisture, 57.85% fat, 26.39% protein, 10.07% carbohydrates, and 2.08% ash. Potassium was the predominant mineral, followed by magnesium and calcium.

physicochemical and stability characteristics of flaxseed oils