TY - JOUR
T1 - Oxidative stability of ω3-rich Camelina oil and camelina oil-based spread compared with plant and fish oils and sunflower spread
AU - Ní Eidhin, D.
AU - nBurke, J.
AU - O'Beirne, D.
PY - 2003
Y1 - 2003
N2 - The oxidative stability of ω3-rich oil from Camelina sativa and the storage stability of a camelina oil-based spread were evaluated. Camelina oil was more stable than fish oil and linseed oil, but less stable than sunflower, corn, sesame, and olive oils, indicated by measuring peroxide values (PV), ρ-anisidine values (AV), total oxidation values (Totox), thiobarbituric acid reactive substances (TBARS), conjugated diene levels (CD), and conjugated triene levels (CT) during storage at 65°C for 16 d. The camelina oil-based spread had higher PV, AV, Totox, TBARS, CD, and CT than the sunflower spread but maintained adequate sensory quality for 16 wk of storage at 4°C or 8°C.
AB - The oxidative stability of ω3-rich oil from Camelina sativa and the storage stability of a camelina oil-based spread were evaluated. Camelina oil was more stable than fish oil and linseed oil, but less stable than sunflower, corn, sesame, and olive oils, indicated by measuring peroxide values (PV), ρ-anisidine values (AV), total oxidation values (Totox), thiobarbituric acid reactive substances (TBARS), conjugated diene levels (CD), and conjugated triene levels (CT) during storage at 65°C for 16 d. The camelina oil-based spread had higher PV, AV, Totox, TBARS, CD, and CT than the sunflower spread but maintained adequate sensory quality for 16 wk of storage at 4°C or 8°C.
KW - Camelina sativa
KW - Dairy type spread
KW - Oxidative stability
KW - α-linolenic acid
KW - ω3 fatty acids
UR - http://www.scopus.com/inward/record.url?scp=0037286581&partnerID=8YFLogxK
U2 - 10.1111/j.1365-2621.2003.tb14163.x
DO - 10.1111/j.1365-2621.2003.tb14163.x
M3 - Article
AN - SCOPUS:0037286581
SN - 0022-1147
VL - 68
SP - 345
EP - 353
JO - Journal of Food Science
JF - Journal of Food Science
IS - 1
ER -