CHARACTERISTICS OF FLAXSEED OIL FROM TWO DIFFERENT FLAX PLANTS

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Date

2011-01-01

Author

Zhang, Zhen-Shan
Wang, Li-Jun
Lİ, Dong
Li, Shu-Jun
Özkan, Necati

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This work is licensed under a Creative Commons Attribution-NonCommercial-NoDerivatives 4.0 International License.

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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.

Subject Keywords

Oil-flaxseed oil, Fibre-flaxseed oil, Apparent viscosity, Thermal stability

URI

https://hdl.handle.net/11511/30872

Journal

INTERNATIONAL JOURNAL OF FOOD PROPERTIES

DOI

https://doi.org/10.1080/10942911003650296

Collections

Graduate School of Natural and Applied Sciences, Article

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Citation Formats

Z.-S. Zhang, L.-J. Wang, D. Lİ, S.-J. Li, and N. Özkan, “CHARACTERISTICS OF FLAXSEED OIL FROM TWO DIFFERENT FLAX PLANTS,” INTERNATIONAL JOURNAL OF FOOD PROPERTIES, pp. 1286–1296, 2011, Accessed: 00, 2020. [Online]. Available: https://hdl.handle.net/11511/30872.