Physicochemical and quality characteristics of cold-pressed flaxseed oils

• Published in: Journal of food composition and analysis 2007-05, Vol.20 (3), p.202-211
• Main Authors: Choo, Wee-Sim, Birch, John, Dufour, Jean-Pierre
• Format: Article
• Language: English
• Subjects: Alpha-linolenic acid; chemical composition; chlorophyll; fatty acid composition; flavanols; Flaxseed oil; Food quality; Food safety; free fatty acids; linolenic acid; linseed oil; lipid content; nonthermal processing; Oil quality; Omega-3 fatty acid; omega-3 fatty acids; peroxide value; phenolic acids; physicochemical properties; tocopherols; volatile fatty acids; water content
• ISSN: 0889-1575; 1096-0481
• DOI: 10.1016/j.jfca.2006.12.002

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.