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, vol.14, no.6, pp.1286-1296, 2011 (SCI-Expanded) identifier identifier

  • Publication Type: Article / Article
  • Volume: 14 Issue: 6
  • Publication Date: 2011
  • Doi Number: 10.1080/10942911003650296
  • Journal Name: INTERNATIONAL JOURNAL OF FOOD PROPERTIES
  • Journal Indexes: Science Citation Index Expanded (SCI-EXPANDED), Scopus
  • Page Numbers: pp.1286-1296
  • Keywords: Oil-flaxseed oil, Fibre-flaxseed oil, Apparent viscosity, Thermal stability, RHEOLOGICAL PROPERTIES, GROWTH, SEED, VISCOSITY, QUALITY, LIGNAN
  • Middle East Technical University Affiliated: Yes

Abstract

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.