High-throughput quality monitoring of flaxseed oil using IR spectroscopy**

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Flaxseed oil is gaining popularity worldwide because of its rich contents of a-linolenic acid (ALA, omega-3 fatty acid). Quality control of flaxseed oil is therefore of paramount importance. Current methods for evaluating the quality of edible oils are time-consuming and labor-intensive. As a rapid and non-destructive analytical tool, Fourier transform infrared (FTIR) spectroscopy combined with multivariate statistical analysis is a promising candidate to address the technical challenges in the quality control of flaxseed oil. The objectives of the proposed collaboration between the Department of Chemistry in UBC and BG Health Group Inc. are as follows: 1) to apply FTIR spectroscopy for rapid detection of chemical fingerprints of flaxseed oils during storage as well as before and after heating; 2) to evaluate the quality of flaxseed oil using multivariate analysis. Official titration methods of the American Oils Chemists Society will be used to determinate the free fatty acid and peroxide values of flaxseed oil, which are the two most important parameters in relation to the quality of flaxseed oil. These reference values, along with the FTIR spectra, will be used to construct a multivariate analysis model for rapid characterization of flaxseed oils. Overall, the spectroscopic technique has the potential to reduce the cost and time for evaluating the quality of flaxseed oil and benefit the flaxseed oil industry in Canada.