Oxidative stability of ω3-rich Camelina oil and camelina oil-based spread compared with plant and fish oils and sunflower spread

D. Ní Eidhin; J. nBurke; D. O'Beirne

doi:10.1111/j.1365-2621.2003.tb14163.x

Oxidative stability of ω3-rich Camelina oil and camelina oil-based spread compared with plant and fish oils and sunflower spread

D. Ní Eidhin
, J. nBurke
, D. O'Beirne

Department of Physics

Teagasc - Irish Agriculture and Food Development Authority

Research output: Contribution to journal › Article › peer-review

Abstract

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.

Original language	English
Pages (from-to)	345-353
Number of pages	9
Journal	Journal of Food Science
Volume	68
Issue number	1
DOIs	https://doi.org/10.1111/j.1365-2621.2003.tb14163.x
Publication status	Published - 2003

Keywords

Camelina sativa
Dairy type spread
Oxidative stability
α-linolenic acid
ω3 fatty acids

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10.1111/j.1365-2621.2003.tb14163.x

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title = "Oxidative stability of ω3-rich Camelina oil and camelina oil-based spread compared with plant and fish oils and sunflower spread",

abstract = "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.",

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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 - https://www.scopus.com/pages/publications/0037286581

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DO - 10.1111/j.1365-2621.2003.tb14163.x

M3 - Article

AN - SCOPUS:0037286581

SN - 0022-1147

VL - 68

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JO - Journal of Food Science

JF - Journal of Food Science

IS - 1

ER -

Oxidative stability of ω3-rich Camelina oil and camelina oil-based spread compared with plant and fish oils and sunflower spread

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Keywords

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