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Information Journal Paper

Title

PHYSICO-CHEMICAL CHARACTERISTICS OF FLAXSEED OIL AND ITS OXIDATION IN FROZEN CONDITION

Pages

  13-20

Abstract

 Some PHYSICO-CHEMICAL CHARACTERISTICS of Iranian LINSEED OIL (Linum usitatissimum) such as oil content (44.25%), refractive index (1.47), peroxide (7.21meqO2/Kg Oil), iodine (170.67gI2/100g Oil), acid (3.10mgNaOH/g Oil) and saponification (191.73mgKOH/g Oil) values and fatty acid profile (C16:0, C18:0, C18:1, C18:2, C18:3) were studied. For preservation of w-3 ingredients, the LINSEED OIL that containing 43.18% of w-3 fatty acid, were kept in frozen condition (nitrogen atmosphere and -30°C temperatures) and its PEROXIDE VALUE was determined after 0, 7, 30, 60 and 90 days. Statistical analysis showed significant difference (p<5%) average amount of PEROXIDE VALUE only in first 7 days of storage time and its increase (8.30%) conformed to international standard.

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    • Cite

    APA: Copy

    HASAN ZADEH, ASIEH, SAHARI, MOHAMMAD ALI, & BARZEGAR, MOHSEN. (2006). PHYSICO-CHEMICAL CHARACTERISTICS OF FLAXSEED OIL AND ITS OXIDATION IN FROZEN CONDITION. IRANIAN JOURNAL OF FOOD SCIENCE AND TECHNOLOGY, 3(1), 13-20. SID. https://sid.ir/paper/71997/en

    Vancouver: Copy

    HASAN ZADEH ASIEH, SAHARI MOHAMMAD ALI, BARZEGAR MOHSEN. PHYSICO-CHEMICAL CHARACTERISTICS OF FLAXSEED OIL AND ITS OXIDATION IN FROZEN CONDITION. IRANIAN JOURNAL OF FOOD SCIENCE AND TECHNOLOGY[Internet]. 2006;3(1):13-20. Available from: https://sid.ir/paper/71997/en

    IEEE: Copy

    ASIEH HASAN ZADEH, MOHAMMAD ALI SAHARI, and MOHSEN BARZEGAR, “PHYSICO-CHEMICAL CHARACTERISTICS OF FLAXSEED OIL AND ITS OXIDATION IN FROZEN CONDITION,” IRANIAN JOURNAL OF FOOD SCIENCE AND TECHNOLOGY, vol. 3, no. 1, pp. 13–20, 2006, [Online]. Available: https://sid.ir/paper/71997/en

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