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  • 1 Programa de Pós-Graduação em Ciência e Tecnologia de Alimentos, CT, Universidade Federal da Paraíba, Campus I, João Pessoa, PB, 58051-970, Brazil
  • 2 Instituto Federal de Educação, Ciência e Tecnologia (IFPB), Campus Sousa, Sousa, PB, 58800-970, Brazil
  • 3 Centro de Ciências Sociais, Saúde e Tecnologia, Universidade Federal do Maranhão, Campus II, Imperatriz, MA, 65901-000, Brazil
  • 4 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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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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