Natural phenolics greatly increase flax (Linum usitatissimum) oil stability.

ABSTRACT:

Background

Flaxseed oil is characterized by high content of essential polyunsaturated fatty acids (PUFA) promoted as a human dietary supplement protecting against atherosclerosis. The disadvantage of the high PUFA content in flax oil is high susceptibility to oxidation, which can result in carcinogenic compound formation. Linola flax cultivar is characterized by high linoleic acid content in comparison to traditional flax cultivars rich in linolenic acid. The changes in fatty acid proportions increase oxidative stability of Linola oil and broaden its use as an edible oil for cooking. However one of investigated transgenic lines has high ALA content making it suitable as omega-3 source. Protection of PUFA oxidation is a critical factor in oil quality. The aim of this study was to in

SUBMITTER: Hasiewicz-Derkacz K 

PROVIDER: S-EPMC4485345 | biostudies-literature | 2015 Jun

REPOSITORIES: biostudies-literature