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| Effects of different extraction processes on quality and antioxidant activity of linseed oil |
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| KeyWord:oil extraction process linseed oil quality antioxidant activity |
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| Abstract: |
| In order to study the effects of different extraction processes on the quality and antioxidant activity of linseed oil, linseed oil was prepared by Soxhlet extraction, cold pressing and hot pressing, respectively. The yield of linseed oil, basic physicochemical properties, tocopherol content, fatty acid composition, volatile components and antioxidant activity were determined. The results showed that the yield of linseed oil by Soxhlet extraction was the highest with 52.77%, and the yield of linseed oil by hot pressing was significantly higher than that by cold pressing. Cold pressed linseed oil had better color and fatty acid composition, and the content of α- linolenic acid reached 54.49%. Soxhlet extracted linseed oil had the highest total tocopherol content, which was 450.79 mg/kg, and the total tocopherol content in cold and hot pressed linseed oil was similar. In addition, the volatile components of Soxhlet extracted and cold and hot pressed linseed oil were 21, 17 kinds and 34 kinds, respectively, and 5 kinds were common components, of which (E, E)-2,4-heptadienal was the characteristic flavor substance of cold and hot pressed linseed oil. Cold pressed linseed oil had strong ABTS+ free radical scavenging ability and hot pressed linseed oil had strong DPPH free radical scavenging ability, and both of which had the same iron reducing ability. Soxhlet extracted linseed oil had stronger iron reducing power. In conclusion, different oil extraction processes have some effects on the quality and antioxidant activity of linseed oil. |
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