SpringerLink
Log in

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

  • Published:
Journal of Thermal Analysis and Calorimetry Aims and scope Submit manuscript

Abstract

Physico-chemical properties, spectroscopy, and thermal analyses were used aiming at evaluating the influence of toasting and of the flaxseed variety on thermo-oxidative behavior of flaxseed oils. Thermogravimetry (TG) and differential scanning calorimetry (DSC) were associated to gas chromatography, infrared spectroscopy and UV–Vis spectroscopy, as well as to physico-chemical analyses to characterize the oils obtained from raw and toasted flaxseeds. No meaningful differences in the thermal and oxidative stabilities were noticed comparing oils obtained from the brown and the golden flaxseeds. Nevertheless, the UV–Vis spectra indicated that both flaxseed oils were at the beginning of the oxidation process. The previous toasting of the seeds led to a higher oxidation for both varieties being harmful to the flaxseed oil quality.

This is a preview of subscription content, log in via an institution to check access.

Access this article

Log in via an institution

Subscribe and save

Springer+ Basic
EUR 32.99 /Month
  • Get 10 units per month
  • Download Article/Chapter or Ebook
  • 1 Unit = 1 Article or 1 Chapter
  • Cancel anytime
Subscribe now

Buy Now

Price excludes VAT (USA)
Tax calculation will be finalised during checkout.

Instant access to the full article PDF.

Institutional subscriptions

Fig. 1
Fig. 2

Similar content being viewed by others

References

  1. Morris DH. Flax: a health and nutrition primer. 4th ed. Winnipeg: Flax Council of Canada; 2007.

    Google Scholar 

  2. Adkins Y, Kelley D. Mechanisms underlying the cardioprotective effects of omega-3 polyunsaturated fatty acids. J Nutr Biochem. 2010;21:789–92.

    Article  Google Scholar 

  3. Lazko J, Dupré B, Dheilly RM, Quéneudec M. Biocomposites based on flax short fibres and linseed oil. Ind Crop Prod. 2011;33:317–24.

    Article  CAS  Google Scholar 

  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. Embaby HES. Effect of heat treatments on certain antinutrients and in vitro protein digestibility of peanut and sesame seeds. Food Sci Technol Res. 2011;17:31–8.

    Article  Google Scholar 

  6. Wu M, Li D, Wang L, Zhou Y, Brooks MS, Chen XD, Mao Z. Extrusion detoxification technique on flaxseed by uniform design optimization. Sep Purif Technol. 2008;61:51–9.

    Article  CAS  Google Scholar 

  7. Maia EL, Rodriguez-Amaya DB. Evaluation of a simple and economic method for the methylation of fatty acids with lipids of several fish species. Rev Inst Adolfo Lutz. 1993;53:27–35.

    CAS  Google Scholar 

  8. American Oil Chemists’ Society. Official methods and recommended practices of the American Oil Chemists’ Society. 4th ed. Champaign: AOCS Press; 1995.

    Google Scholar 

  9. Firestone D. Physical and chemical characteristics of oils, fats, and waxes. 2nd ed. Champaign: AOCS Press; 2006.

    Google Scholar 

  10. Choo WS, Birch J, Dufour JP. Physicochemical and quality characteristics of cold-press flaxseed oils. J Food Compos Anal. 2007;20:202–11.

    Article  CAS  Google Scholar 

  11. Benedikt R. Chemical analysis of oils, fats, waxes, and of the commercial products derived therefrom. Alcester: Read Books; 2007.

    Google Scholar 

  12. Hui YH. Handbook of food science, technology, and engineering. Boca Raton: CRC Press; 2006.

    Google Scholar 

  13. Sikorski ZZE, Kolakowska A. Chemical and functional properties of food lipids. Boca Raton: CRC Press; 2002.

    Book  Google Scholar 

  14. Przybylski R. Flax oil and high linolenic oils. In: Shahidi F, editor. Bailey’s industrial oil and fat products. 6th ed. Hoboken: Wiley-Interscience; 2005. p. 281–301.

    Google Scholar 

  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. Lopes WA, Fascio M. Flow chart for infrared spectra interpretation of organic compounds. Quim Nova. 2004;27:670–3.

    Article  CAS  Google Scholar 

  17. Ribeiro CMR, Souza NA. General scheme for elucidating the structure of organic compounds using spectroscopic and spectrometric methods. Quim Nova. 2007;30:1026–31.

    Article  CAS  Google Scholar 

  18. Skoog DA, West DM, Holler FJ, Crouch SL. Fundamentals of analytical chemistry. 8th ed. Belmont: Cengage Learning; 2004.

    Google Scholar 

  19. Rudnik E, Szczucinska A, Gwardiak H, Szulc A, Winiarska A. Comparative studies of oxidative stability of linseed oil. Thermochim Acta. 2001;370:135–40.

    Article  CAS  Google Scholar 

  20. Cämmerer B, Kroh LW. Shelf life of linseeds and peanuts in relation to roasting. Food Sci Technol. 2009;42:545–9.

    Google Scholar 

Download references

Acknowledgements

The authors acknowledge the Brazilian Agencies National Council for Scientific and Technological Development (CNPq) and Coordination for the Improvement of Higher Education Personnel (CAPES) for the financial support.

Author information

Authors and Affiliations

  1. Programa de Pós-Graduação em Ciência e Tecnologia de Alimentos, CT, Universidade Federal da Paraíba, Campus I, João Pessoa, PB, 58051-970, Brazil

    P. S. Epaminondas, K. L. G. V. Araújo & J. A. Nascimento

  2. Instituto Federal de Educação, Ciência e Tecnologia (IFPB), Campus Sousa, Sousa, PB, 58800-970, Brazil

    P. S. Epaminondas

  3. Centro de Ciências Sociais, Saúde e Tecnologia, Universidade Federal do Maranhão, Campus II, Imperatriz, MA, 65901-000, Brazil

    M. C. D. Silva

  4. Departamento de Química, Laboratório de Combustíveis e Materiais (LACOM), CCEN, Universidade Federal da Paraíba, Campus I, João Pessoa, PB, 58059-900, Brazil

    R. Rosenhaim, L. E. B. Soledade, N. Queiroz, A. L. Souza, I. M. G. Santos & A. G. Souza

Authors
  1. P. S. Epaminondas
    View author publications

    You can also search for this author in PubMed Google Scholar

  2. K. L. G. V. Araújo
    View author publications

    You can also search for this author in PubMed Google Scholar

  3. J. A. Nascimento
    View author publications

    You can also search for this author in PubMed Google Scholar

  4. M. C. D. Silva
    View author publications

    You can also search for this author in PubMed Google Scholar

  5. R. Rosenhaim
    View author publications

    You can also search for this author in PubMed Google Scholar

  6. L. E. B. Soledade
    View author publications

    You can also search for this author in PubMed Google Scholar

  7. N. Queiroz
    View author publications

    You can also search for this author in PubMed Google Scholar

  8. A. L. Souza
    View author publications

    You can also search for this author in PubMed Google Scholar

  9. I. M. G. Santos
    View author publications

    You can also search for this author in PubMed Google Scholar

  10. A. G. Souza
    View author publications

    You can also search for this author in PubMed Google Scholar

Corresponding author

Correspondence to A. G. Souza.

Rights and permissions

Reprints and permissions

About this article

Cite this article

Epaminondas, P.S., Araújo, K.L.G.V., Nascimento, J.A. et al. Influence of toasting and the seed variety on the physico-chemical and thermo-oxidative characteristics of the flaxseed oil. J Therm Anal Calorim 106, 545–550 (2011). https://doi.org/10.1007/s10973-011-1731-2

Download citation

  • Published:

  • Issue Date:

  • DOI: https://doi.org/10.1007/s10973-011-1731-2

Keywords

Search

Navigation