Importance of minor components to the oxidative stability of camelina, chia, and sophia seed oils
Year: 2018
Type: dissertation
Abstract: Camelina, chia, and sophia seed oils were evaluated for their fatty acid composition, triacylglycerol (TAG) profile, oxidative stability, and tocol contents, before and after the removal of their minor components. Samples were stripped of their minor components by using column chromatography or stripped by silicic acid-charcoal (stationary phase; 2h). All tested samples contained significant levels of α-linolenic acid and total tocol content. However, all stripped oils were devoid of any tocopherol or pigment. The oxidative state of the oils indicated that stripped oils were significantly less stable than their unstripped counterparts. Meanwhile, the photooxidative stability of oils indicated that stripped oils were more stable than their original counterparts. Involvement of chlorophylls as photosensitizers appears to be exerting a dominant effect. Therefore, these oils, similar to extra virgin olive oil, must be protected from light by using tin containers or dark bottles in order to retain their health promoting effect and prevent off-flavour development.
Author: Abrehem Abad
Language: English
Subfield: Organic Chemistry
Field: Chemistry
Domain: Physical Sciences
SDG: Zero hunger
Open Access status: green
OpenAlex ID: W2942878430