Chemical composition and physicochemical and hydrogenation characteristics of high-palmitic acid solin (low-linolenic acid flaxseed) oil |
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Authors: | Email author" target="_blank">F?S?HosseinianEmail author G?G?Rowland P?R?Bhirud J?H?Dyck R?T?Tyler |
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Affiliation: | (1) College of Pharmacy and Nutrition, University of Saskatchewan, 110 Science Pl., S7N 5C9 Saskatoon, Saskatchewan, Canada;(2) Crop Development Centre, University of Saskatchewan, Saskatoon, Saskatchewan, Canada;(3) Department of Applied Microbiology and Food Science, University of Saskatchewan, Saskatoon, Saskatchewan, Canada;(4) CanAmera Foods, S0K 3A0, Saskatchewan, Canada |
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Abstract: | The physicochemical characteristics and FA compositions were determined for refined-bleached-deodorized (RBD) high-palmitic
acid solin (HPS) oil, RBD solin oil, and degummed linseed oil. The predominant FA in HPS oil were palmitic (16.6%), palmitoleic
(1.4%), stearic (2.5%), oleic (11.3%), linoleic (63.7%), and linolenic (3.4%). HPS oil was substantially higher in palmitic
acid than either solin oil or linseed oil, and similar to solin oil in linolenic acid content. HPS, solin, and linseed oils
exhibited similar sterol and tocopherol profiles. The physicochemical characteristics of the three oils (iodine value, saponification
value, m.p., density, specific gravity, viscosity, PV, FFA content, color) reflected their FA profiles and degree of refinement.
During hydrogenation of HPS oil, the proportion of saturated FA (palmitic and stearic) increased, and that of unsaturated
FA (oleic, linoleic, and linolenic) decreased as the iodine value declined. This resulted in an inverse linear relationship
between m.p. and iodine value. Hydrogenation also generated trans FA. The proportion of trans FA was inversely related to iodine value in partially hydrogenated samples. Fully hydrogenated HPS oil (i.e., HPS stearine,
iodine value <5) was devoid of trans FA. |
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Keywords: | Flax high-palmitic acid solin oil linseed oil solin solin oil |
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