CHARACTERISTICS OF FLAXSEED OIL FROM TWO DIFFERENT FLAX PLANTS
INTERNATIONAL JOURNAL OF FOOD PROPERTIES, cilt.14, sa.6, ss.1286-1296, 2011 (SCI-Expanded, Scopus)
- Yayın Türü: Makale / Tam Makale
- Cilt numarası: 14 Sayı: 6
- Basım Tarihi: 2011
- Doi Numarası: 10.1080/10942911003650296
- Dergi Adı: INTERNATIONAL JOURNAL OF FOOD PROPERTIES
- Derginin Tarandığı İndeksler: Science Citation Index Expanded (SCI-EXPANDED), Scopus
- Sayfa Sayıları: ss.1286-1296
- Anahtar Kelimeler: Oil-flaxseed oil, Fibre-flaxseed oil, Apparent viscosity, Thermal stability, RHEOLOGICAL PROPERTIES, GROWTH, SEED, VISCOSITY, QUALITY, LIGNAN
- Açık Arşiv Koleksiyonu: AVESİS Açık Erişim Koleksiyonu
- Orta Doğu Teknik Üniversitesi Adresli: Evet
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.