Determination of the essential nutrient profile of flaxseed cooking oil

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Flaxseed oil is well known for its high content of a-linolenic acid and phenolic compounds such as lignans.The conventional flaxseed oil is only used on salad dressings and unsuitable for frying foods due to its lowsmoke point. By improving the extraction techniques using a cold-pressing/filtering system, a high quality offlaxseed oil with a high smoke point is recently achieved. However, the characterization of the essentialnutrient profile of this type of flaxseed cooking oil is still limited. The objectives of this collaboration betweenUBC Food Science Program and a flaxseed oil company located in Richmond, BG Health Group Inc. are asfollows: 1) to determine the fatty acid composition of flaxseed oil using gas chromatography-massspectrometry (GC-MS); 2) to determine the content of lignan in flaxseed oil using high performance liquidchromatographic (HPLC) analysis, 3) to determine the content of tocopherol in flaxseed oil using HPLCanalysis. Flaxseed cooking oil and several representative vegetable cooking oils will be used for the study ofthese nutrient profiles. With an optimized and standardized sample preparation protocol,chromatographic-based analysis is expected to accurately quantify the contents of fatty acids, lignan, andtocopherol in flaxseed cooking oil. The difference in the essential nutrient profile between flaxseed cooking oiland other commercial vegetable cooking oils will be compared as well. In sum, this study is positioned tobenefit the flaxseed oil manufacture industry in Canada by developing a standardized chromatographic-basedprotocol to determine the essential nutrient profile of flaxseed cooking oil.