CHARACTERISTICS OF FLAXSEED OIL FROM TWO DIFFERENT FLAX PLANTS


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Zhang Z., Wang L., Lİ D., Li S., ÖZKAN N.

INTERNATIONAL JOURNAL OF FOOD PROPERTIES, cilt.14, sa.6, ss.1286-1296, 2011 (SCI İndekslerine Giren Dergi) identifier identifier

  • Yayın Türü: Makale / Tam Makale
  • Cilt numarası: 14 Konu: 6
  • Basım Tarihi: 2011
  • Doi Numarası: 10.1080/10942911003650296
  • Dergi Adı: INTERNATIONAL JOURNAL OF FOOD PROPERTIES
  • Sayfa Sayıları: ss.1286-1296

Özet

Flaxseed oil is rich in linolenic acid, and being accepted in diet by more and more people. The characteristics of flaxseed oil from two different varieties, namely fibre-flax seed and oil-flax seed, were evaluated. It was shown that fatty acids of flaxseed oil were mainly constituted by linolenic, oleic, linoleic, stearic, and palmitic acids, and the oil-flax seed oil contained more linolenic acid (58.03%) compared with the fibre-flax seed oil (47.37%). The fibre-flax seed oil showed a higher absorbance at 290-800 nm. Thermogravimetric curves showed that the oil-flax seed oil was more stable than the fibre-flax seed oil. Thermal profiles indicated that the fibre-flax seed oil had higher melting peak temperature and larger enthalpy. Rheological studies indicated that the apparent viscosity of the fibre-flax seed oil was higher than that of the oil-flax seed oil. It can be concluded that the oil-flax seed oil is better than the fibre-flax seed oil in terms of edibility.