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

Autor:	A. G. Souza, Poliana S. Epaminondas, Kassandra L. G. V. Araújo, I. M. G. Santos, Neide Queiroz, Raul Rosenhaim, Jaqueline A. Nascimento, Melina da Conceição Macêdo da Silva, A. L. Souza, Luiz E. B. Soledade
Rok vydání:	2011
Předmět:	Thermogravimetry Differential scanning calorimetry Chromatography Chemistry Infrared spectroscopy Oil quality Gas chromatography Oxidation process Food science Physical and Theoretical Chemistry Condensed Matter Physics
Zdroj:	Journal of Thermal Analysis and Calorimetry. 106:545-550
ISSN:	1572-8943 1388-6150
DOI:	10.1007/s10973-011-1731-2
Popis:	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.
Databáze:	OpenAIRE
Externí odkaz:	https://explore.openaire.eu/search/publication?articleId=doi_________::b2e503d1dafa0ebce0de577382493b03 https://doi.org/10.1007/s10973-011-1731-2 Zobrazit plný text záznamu Plný text ve formátu PDF