CHARACTERISTICS OF FLAXSEED OIL FROM TWO DIFFERENT FLAX PLANTS

文献类型： 外文期刊

第一作者： Zhang, Zhen-Shan

作者： Zhang, Zhen-Shan;Li, Dong;Wang, Li-Jun;Li, Shu-Jun;Ozkan, Necati

作者机构：

关键词： oil-flaxseed oil;fibre-flaxseed oil;apparent viscosity;thermal stability

期刊名称：INTERNATIONAL JOURNAL OF FOOD PROPERTIES （ 影响因子：2.727； 五年影响因子：2.938 ）

ISSN：

年卷期：

页码：

收录情况： SCI

摘要： Flaxseed oil is rich in linolenk 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.

分类号： TS2

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