Abstract
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. General regulations and specification for edible vegetable oils and cold-pressed oils were used as a guide. Fatty acid composition, tocopherol composition, moisture and volatile matter content, free fatty acids, chlorophyll pigments, total phenolic acids, total flavanoids, acid value, unsaponifiable matter, peroxide value, conjugated dienoic acids, p-anisidine value and specific extinction in the ultraviolet spectrum of the flaxseed oils were measured. Color and dielectric measurement of the flaxseed oils were also estimated using a spectrocolorimeter and a food oil sensor, respectively. The physicochemical characteristics of the flaxseed oils were found to be quite similar with only a few significant variations. Four out of the seven flaxseed oils passed all the quality tests conducted in this study.
| Original language | English |
|---|---|
| Pages (from-to) | 202-211 |
| Number of pages | 10 |
| Journal | Journal of Food Composition and Analysis |
| Volume | 20 |
| Issue number | 3-4 |
| DOIs | |
| Publication status | Published - May 2007 |
| Externally published | Yes |
Keywords
- Alpha-linolenic acid
- Flaxseed oil
- Food quality
- Food safety
- Oil quality
- Omega-3 fatty acid
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