Physicochemical and quality characteristics of cold-pressed flaxseed oils
Physicochemical and quality characteristics of cold-pressed flaxseed oils
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DOI：
10.1016/j.jfca.2006.12.002
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发表时间：
2007-05-01
影响因子：
4.3
通讯作者：
Dufour, Jean-Pierre
中科院分区：
文献类型：
--
作者：
Choo, Wee-Sim;Birch, John;Dufour, Jean-Pierre
目前在全球市场上销售的亚麻籽油没有特定的标准或规格。本研究对在新西兰销售的7种冷榨亚麻籽油的理化和品质特性进行了分析。食用植物油和冷榨油的一般规定和规范作为指南。测定了亚麻籽油的脂肪酸组成、生育酚组成、水分和挥发物含量、游离脂肪酸、叶绿素、总酚、总黄酮类、酸价、不皂化物、过氧化值、共轭二烯酸、对苯甲酸值和比消光系数。亚麻籽油的颜色和介电测量也分别使用分光光度计和食用油传感器进行了评估。亚麻籽油的理化性质相似，只有少数显着差异。七种亚麻籽油中有四种通过了本研究中进行的所有质量测试。(C)2006 Elsevier Inc.保留所有权利。
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. (c) 2006 Elsevier Inc. All rights reserved.