Journal of Thermal Analysis and Calorimetry
Volume/Issue:
Volume 106: Issue 2
Influence of toasting and the seed variety on the physico-chemical and thermo-oxidative characteristics of the flaxseed oil
Authors:
P. S. Epaminondas Programa de Pós-Graduação em Ciência e Tecnologia de Alimentos, CT, Universidade Federal da Paraíba, Campus I, João Pessoa, PB, 58051-970, Brazil
Instituto Federal de Educação, Ciência e Tecnologia (IFPB), Campus Sousa, Sousa, PB, 58800-970, Brazil

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

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

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

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

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

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

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

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

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

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Pages:
545–550
Online Publication Date:
29 Jun 2011
Publication Date:
01 Nov 2011
Article Category:
Research Article
DOI:
https://doi.org/10.1007/s10973-011-1731-2
Keywords:
Flaxseed oil; Omega-3; Omega-6; Toasting; Thermal-oxidative stability
Restricted access

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.

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Cover Journal of Thermal Analysis and Calorimetry
Journal of Thermal Analysis and Calorimetry
Print ISSN:
1388-6150
Online ISSN:
1572-8943

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Journal of Thermal Analysis and Calorimetry
Language English
Size A4
Year of
Foundation		 1969
Volumes
per Year		 1
Issues
per Year		 24
Founder Akadémiai Kiadó
Founder's
Address		 H-1117 Budapest, Hungary 1516 Budapest, PO Box 245.
Publisher Akadémiai Kiadó
Springer Nature Switzerland AG
Publisher's
Address		 H-1117 Budapest, Hungary 1516 Budapest, PO Box 245.
CH-6330 Cham, Switzerland Gewerbestrasse 11.
Responsible
Publisher		 Chief Executive Officer, Akadémiai Kiadó
ISSN 1388-6150 (Print)
ISSN 1588-2926 (Online)

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