Journal ArticleDOI
Physicochemical quality and oxidative stability of linseed (Linum usitatissimum) and camelina (Camelina sativa) cold-pressed oils from retail outlets.
TLDR
In this paper, the quality and oxidative stability of linseed and camelina cold-pressed oils purchased in retail outlets in Poland were evaluated using Rancimat and PDSC tests.Abstract:
Cold-pressed linseed and camelina oils have been available on the global market for many years. They are known for their high contents of polyunsaturated fatty acids (PUFAs), mainly α-linolenic (ALA). This study aimed to evaluate the quality and oxidative stability of linseed and camelina cold-pressed oils purchased in retail outlets in Poland. The fatty acid composition, peroxide value, acid value, anisidine value, chlorophyll pigments, carotenoid pigments, and oxidative stability of these oils were analyzed. It was found that all analyzed oils meet the standards of requirements of the Codex Alimentarius (2009) for cold-pressed oils. The content of chlorophyll and carotenoid pigments of linseed and camelina oils was significantly different. The percentage composition of PUFAs was high in both types of oils, but it was significantly higher in linseed than in camelina oils. The results of Rancimat and PDSC tests show low oxidative stability of all tested oils, although camelina oils were more stable than linseed oils.
1 Practical applications
Based on the study, it can be concluded that linseed and camelina oils should be included in the human diet to provide an optimal ratio of omega-6 to omega-3 fatty acids. The differences between tested oils of the same seed species were significant. This study shows that quick methods of testing an oils oxidative stability (Rancimat and PDSC) may be successfully applied in oil studies.
The study evaluates the quality of cold-pressed linseed and camelina oils purchased in retail outlets in Poland. The research shows a correlation (r = −0.673) between content of polyunsaturated fatty acids and oxidative stability of tested oils. Oxidative stability was determined by Rancimat test and fatty acid composition by GC-FID.read more
Citations
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Journal ArticleDOI
Camelina uses, genetics, genomics, production, and management
TL;DR: Although the breadth of research in camelina over the last few years is impressive, several areas that would benefit from further research were identified and compiled and summarized new and existing information in order to identify gaps in knowledge and areas for future research.
Journal ArticleDOI
Bioactive compounds, nutritional quality and oxidative stability of cold-pressed camelina (Camelina sativa L.) oils
TL;DR: In this paper, 29 cold-pressed camelina (Camelina sativa L.) oils, pressed from seeds grown in Poland and purchased directly from local producers, were analyzed and the degree of change in the tested oils' characteristic hydrolytic and oxidative lipid values was determined.
Journal ArticleDOI
Commercial Cold Pressed Flaxseed Oils Quality and Oxidative Stability at the Beginning and the End of Their Shelf Life
TL;DR: It was found that fresh flaxseed oils were differentiated in fatty acid composition and content of bioactive compounds, and shares of saturated fatty acids, andcontent of squalene and phenolic compounds were most variable in the oils.
Journal ArticleDOI
Comparison of the oxidative stability of linseed (Linum usitatissimum L.) oil by pressure differential scanning calorimetry and Rancimat measurements.
TL;DR: The PDSC method was more convenient for the determination of the induction time of linseed oils than the Rancimat method, and the reaction rate coefficient increased with rising temperature during measurement by both methods.
Journal ArticleDOI
Impact of Selected Chemical Characteristics of Cold-Pressed Oils on their Oxidative Stability Determined Using the Rancimat and Pressure Differential Scanning Calorimetry Method
Abstract: In this study, 27 market and edible cold-pressed oils from 10 different oilseeds were analysed. Oxidative stability and the chemical composition of oils were evaluated. The oils were investigated for their primary quality, fatty acid composition, total phenolic content and antioxidant activity. Rancimat and pressure differential scanning calorimetry (PDSC) were used to assess oils oxidative stability. Principal component analysis (PCA) was conducted to determinate impact of selected chemical characteristics on tested oils’ oxidative stability in accelerated modes. PCA indicated that none of the chemical compounds correlated strongly with the oils’ oxidative stability determined by the Rancimat method. Correlation coefficients describing the impact of different chemical compounds on induction time determined using the Rancimat method were between r = −0.54 (C18:3) to r = 0.62 (chlorophyll pigments). Oxidative stability of oils determined using the Rancimat and pressure differential scanning calorimetry (PDSC) were characterised by low correlation (r = 0.66). According to the statistical analyses, oils were divided into four groups, which depend on the method of oxidative stability evaluation did not differ.
References
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Journal ArticleDOI
Oil-seed crop: Camelina sativa.
TL;DR: The environmental benefits of the crop and a multipurpose applicability of the oil make C. sativa a promising oil-seed crop.
Journal ArticleDOI
Production of biodiesel fuels from linseed oil using methanol and ethanol in non-catalytic SCF conditions
TL;DR: In this paper, the transesterification of linseed oil in supercritical fluids such as methanol and ethanol has proved to be the most promising process, due to its low cost.
Journal ArticleDOI
Effects of growth conditions on fatty acids and tocopherols in Camelina sativa oil
J. Zubr,Bertrand Matthäus +1 more
TL;DR: In this article, the analysis of Camelina sativa (L.) Crantz seed oil was performed for the content of fatty acids and tocopherols and the results confirmed the known specific profile of fatty acid in camelina oil.
Journal ArticleDOI
Flaxseed as a source of functional ingredients
TL;DR: The nutritional properties of flaxseed are highlighted to highlight its possible applications as functional food ingredient in foodstuffs and to strengthen regional industry.
Journal ArticleDOI
Changes occurring in phenolic content, tocopherol composition and oxidative stability of Camelina sativa oil during storage
TL;DR: In this article, changes occurring during storage in the content of polar phenolic compounds, the composition of tocopherols (T), the presence of primary and secondary oxidative products and titratable acidity in oil obtained from the seeds of Camelina sativa were studied.