Fatty Acid Composition and Oxidative Stability of Cold-pressed Edible Seed Oils

This study was conducted to determine the fatty acid (FA) compositions and oxidative stabilities of cold-pressed cranberry, carrot, hemp, and caraway seed oils. The cold-pressed cranberry and hemp seed oils exhibited higher α-linolenic acid (18:3n-3) contents with levels of 22 and 19 g/100 g fatty a...

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Veröffentlicht in:	Journal of food science 2003-05, Vol.68 (4), p.1240-1243
Hauptverfasser:	Parker, T.D, Adams, D.A, Zhou, K, Harris, M, Yu, L
Format:	Artikel
Sprache:	eng
Schlagworte:	alpha-linolenic acid Biological and medical sciences caraway caraway oil carrot oil carrots cold-pressed oils cranberry oil Fat industries fatty acid composition Fatty acids Food industries Food science Fundamental and applied biological sciences. Psychology hemp hemp oil n-3 fatty acid Oils & fats oleic acid OSI Oxidation oxidative stability saturated fatty acids seed oils
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Beschreibung
Zusammenfassung:	This study was conducted to determine the fatty acid (FA) compositions and oxidative stabilities of cold-pressed cranberry, carrot, hemp, and caraway seed oils. The cold-pressed cranberry and hemp seed oils exhibited higher α-linolenic acid (18:3n-3) contents with levels of 22 and 19 g/100 g fatty acids, respectively. Cold-pressed carrot seed oil contained about 82% oleic acid and had the lowest total saturated fatty acids among all tested oils. Cold-pressed caraway seed oil had the greatest oxidative stability with an OSI value of 150 hours. In addition, cold-pressed carrot seed oil had the lightest color while hemp seed oil was the darkest among all the oils tested.
ISSN:	0022-1147 1750-3841
DOI:	10.1111/j.1365-2621.2003.tb09632.x