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Cold-pressed flaxseed oils. Edition No. 1
VDM Publishing House, June 2009, Pages: 176
The physicochemical and stability characteristics of
seven cold-pressed flaxseed oils sold in New Zealand
were investigated. The oils exhibited significant
variations in their physicochemical characteristics.
Four oils were found to be within the limit of good
stability oil indices. The role of minor constituents
in the oxidative stability of two selected flaxseed
oils with different fatty acid composition and minor
constituents was also investigated. It was found
that phenolic acids present free in the oils played a
dominant role in the oxidative stability of the oils.
Enzymatic transesterification of triolein with the
phenolic acids, cinnamic and ferulic, was conducted.
The characterization of the resulting products where
the phenolic acids were bound to the fat structure
was carried out. This study using triolein as a model
system was extended to flaxseed oil. A mechanism for
the opposing protective effects of esterification of
cinnamic and ferulic acids compared with the unbound
acids was presented and the role of solvent in
determination of free radical scavenging activity was
Wee Sim, Choo.
Wee Sim Choo, PhD: Studied Food Science at University of Otago, New
Zealand. Lecturer at Monash University Sunway Campus, Malaysia.