Characteristics of Flaxseed Oil from Two Different Flax Plants

Abstract

Flaxseed oil is rich in linolenic acid, and being accepted in diet by more and more people. The characteristics of flaxseed oil from two different varieties, namely fibre-flax seed and oil-flax seed, were evaluated. It was shown that fatty acids of flaxseed oil were mainly constituted by linolenic, oleic, linoleic, stearic, and palmitic acids, and the oil-flax seed oil contained more linolenic acid (58.03%) compared with the fibre-flax seed oil (47.37%). The fibre-flax seed oil showed a higher absorbance at 290-800 nm. Thermogravimetric curves showed that the oil-flax seed oil was more stable than the fibre-flax seed oil. Thermal profiles indicated that the fibre-flax seed oil had higher melting peak temperature and larger enthalpy. Rheological studies indicated that the apparent viscosity of the fibre-flax seed oil was higher than that of the oil-flax seed oil. It can be concluded that the oil-flax seed oil is better than the fibre-flax seed oil in terms of edibility.

Commercial Cold Pressed Flaxseed Oils Quality and Oxidative Stability at the Beginning and the End of Their Shelf Life

“…Such a different fatty acid composition of the oils may be due to the use for the oil production seeds of different varieties, or their mixtures. Zhang et al 2 evaluated characteristics of flaxseed oils from two different varieties, namely fibre-flax and oil-flax seeds. They stated that fatty acids of the oil obtained from seeds of oil-type flax contained more linolenic acid 58.03 than the oil from seeds of fibre-type flax 47.37 .…”

“…It is thought to be one of the oldest cultivated crops with evidence of cultivation dating back thousands years ago. The plant is grown either as a fibre crop or as an oil crop, with fibre linen derived from the stem of fibre-type varieties and oil from seeds of oil-type varieties 1,2 . According to the Food and Agriculture Organization of the United Nations Statistical Database FAOSTAT 3 , about 0.6 mln ton of flaxseed oil was produced by China as the largest producer 25 , followed by Belgium 19 , United States 17 , Germany 8 , Ethiopia 7 and India 7 .…”

Effect of flaxseed flour incorporation on the physical properties and consumer acceptability of cereal bars

“…The renewed interest in flaxseed as a functional food source is due to its unique nutrient profile and potential to affect the risk and course of cardiovascular disease and certain types of cancers (Adlercreutz et al, 1992;Bougnoux and Chajes, 2003;Saarinen et al, 2003). Flaxseed is a rich source of α-linolenic acid (ALA), lignans and dietary fiber (Daun et al, 2003;Hall, 2006;Zhang et al, 2011). These nutrients make flaxseed an appealing functional food ingredient (Fitzapatrick, 2007).…”

Organic Agriculture and Innovative Crops under Mediterranean Conditions

“…In the past, the main use of flax oil was as a raw material for varnish, paints, linoleum and oilcloth industry, inks, leather and soaps (Laza and Pop, 2012). Flax oil has become popular for its nutritional and pharmaceutical values (Zhang et al, 2011). Nowadays, it is used in human consumption, medical purposes and animal feed (Laza and Pop, 2012).…”

“…Flax oil is commonly known as the richest source of omega-3 fatty acid, α-linolenic acid, which is one of the essential fatty acids (Madhusudhan, 2009). Several studies have shown that flax oil has a positive impact on many diseases, such as hyperlipidemia, colon tumor, mammary cancer and atherosclerosis (Zhang et al, 2011).…”