Influence of toasting and the seed variety on the physico-chemical and thermo-oxidative characteristics of the flaxseed oil

Journal of Thermal Analysis and Calorimetry

Volumn 106, Issue 2, 2011, Pages 545-550

  Epaminondas, P S ^a,b   Araujo K L G V ^a   Nascimento, J A ^a   Silva, M C D ^c   Rosenhaim, R ^a   Soledade, L E B ^a   Queiroz, N ^a   Souza, A L ^a   Santos, I M G ^a   Souza, A G ^a  

^a FEDERAL UNIVERSITY OF PARAÍBA   (Brazil)

^b Campus Sousa   (Brazil)

^c FEDERAL UNIVERSITY OF MARANHÃO   (Brazil)

Author keywords

Flaxseed oil; Omega 3; Omega 6; Thermal oxidative stability; Toasting

Indexed keywords

FLAXSEED OIL; OMEGA-3; OMEGA-6; THERMAL OXIDATIVE STABILITY; TOASTING;

ASSOCIATED GAS; CHEMICAL PROPERTIES; DIFFERENTIAL SCANNING CALORIMETRY; FORESTRY; GAS CHROMATOGRAPHY; GAS OILS; INFRARED SPECTROSCOPY; OILSEEDS; OXIDATION RESISTANCE; THERMOANALYSIS; THERMOGRAVIMETRIC ANALYSIS; ULTRAVIOLET SPECTROSCOPY; ULTRAVIOLET VISIBLE SPECTROSCOPY;

FLAX;

EID: 83055181486     PISSN: 13886150     EISSN: None     Source Type: Journal    
DOI: 10.1007/s10973-011-1731-2     Document Type: Conference Paper

References (20)

1. Morris DH. Flax: a health and nutrition primer. 4th ed. Winnipeg: Flax Council of Canada; 2007.
2. Y Adkins D Kelley 2010 Mechanisms underlying the cardioprotective effects of omega-3 polyunsaturated fatty acids J Nutr Biochem 21 789 792 10.1016/j.jnutbio.2009.12.004
3. J Lazko B Dupré RM Dheilly M Quéneudec 2011 Biocomposites based on flax short fibres and linseed oil Ind Crop Prod 33 317 324 10.1016/j.indcrop.2010.11.015 1:CAS:528:DC%2BC3MXhtVSrsLo%3D
4. Araújo KLGV, Epaminondas PS, Silva MCD, Lima AEA, Rosenhaim R, Maia AS, Soledade LEB, Souza AL, Santos IMG, Souza AG, Queiroz N. Influence of thermal degradation in the physicochemical properties of fish oil. J Therm Anal Calorim 2011; doi 10.1007/s10973-011-1409-9.
5. HES Embaby 2011 Effect of heat treatments on certain antinutrients and in vitro protein digestibility of peanut and sesame seeds Food Sci Technol Res 17 31 38 10.3136/fstr.17.31
6. M Wu D Li L Wang Y Zhou MS Brooks XD Chen Z Mao 2008 Extrusion detoxification technique on flaxseed by uniform design optimization Sep Purif Technol 61 51 59 10.1016/j.seppur.2007.09.016 1:CAS:528:DC%2BD1cXlvVWjt7c%3D (Pubitemid 351551548)
7. EL Maia DB Rodriguez-Amaya 1993 Evaluation of a simple and economic method for the methylation of fatty acids with lipids of several fish species Rev Inst Adolfo Lutz 53 27 35 1:CAS:528:DyaK2MXmtlSlsw%3D%3D
8. American Oil Chemists Society. Official methods and recommended practices of the American Oil Chemists Society. 4th ed. Champaign: AOCS Press; 1995.
9. Firestone D. Physical and chemical characteristics of oils, fats, and waxes. 2nd ed. Champaign: AOCS Press; 2006.
10. WS Choo J Birch JP Dufour 2007 Physicochemical and quality characteristics of cold-press flaxseed oils J Food Compos Anal. 20 202 211 10.1016/j.jfca.2006.12.002 1:CAS:528:DC%2BD2sXhvVyiuro%3D (Pubitemid 46228278)
11. Benedikt R. Chemical analysis of oils, fats, waxes, and of the commercial products derived therefrom. Alcester: Read Books; 2007.
12. Hui YH. Handbook of food science, technology, and engineering. Boca Raton: CRC Press; 2006.
13. Sikorski ZZE, Kolakowska A. Chemical and functional properties of food lipids. Boca Raton: CRC Press; 2002.
14. Przybylski R. Flax oil and high linolenic oils. In: Shahidi F, editor. Baileys industrial oil and fat products. 6th ed. Hoboken: Wiley-Interscience; 2005. p. 281-301.
15. Codex alimentarius. Norma del codex para aceites vegetales especificados. In: Food and Agriculture Organization of the United Nations. Codex stan 210. 2005. http://www.codexalimentarius.net/download/standards/336/CXS-210s.pdf. Accessed 17 June 2009.
16. WA Lopes M Fascio 2004 Flow chart for infrared spectra interpretation of organic compounds Quim Nova 27 670 673 10.1590/S0100-40422004000400025 1:CAS:528:DC%2BD2cXmsVSqsb8%3D (Pubitemid 40379575)
17. CMR Ribeiro NA Souza 2007 General scheme for elucidating the structure of organic compounds using spectroscopic and spectrometric methods Quim Nova 30 1026 1031 10.1590/S0100-40422007000400047 1:CAS:528:DC%2BD2sXotlOisbc%3D
18. Skoog DA, West DM, Holler FJ, Crouch SL. Fundamentals of analytical chemistry. 8th ed. Belmont: Cengage Learning; 2004.
19. E Rudnik A Szczucinska H Gwardiak A Szulc A Winiarska 2001 Comparative studies of oxidative stability of linseed oil Thermochim Acta 370 135 140 10.1016/S0040-6031(00)00781-4 1:CAS:528:DC%2BD3MXhvFKhsrs%3D (Pubitemid 32249374)
20. B Cämmerer LW Kroh 2009 Shelf life of linseeds and peanuts in relation to roasting Food Sci Technol 42 545 549