Document Detail

Optimization of the omega-3 extraction as a functional food from flaxseed.
MedLine Citation:
PMID:  18651294     Owner:  NLM     Status:  MEDLINE    
The fatty acid content, total lipid, refractive index, peroxide, iodine, acid and saponification values of Iranian linseed oil (Linum usitatissimum) were studied. For optimization of extraction conditions, this oil was extracted by solvents (petroleum benzene and methanol-water-petroleum benzene) in 1:2, 1:3 and 1:4 ratios at 2, 5 and 8 h. Then its fatty acid content, omega-3 content and extraction yield were determined. According to the statistical analysis, petroleum benzene in a ratio of 1:3 at 5 h was chosen for the higher fatty acid, extraction yield, and economical feasibility. For preservation of omega-3 ingredients, oil with specified characters containing 46.8% omega-3 was kept under a nitrogen atmosphere at -30 degrees C during 0, 7, 30, 60 and 90 days and its peroxide value was determined. Statistical analysis showed a significant difference in the average amount of peroxide value only on the first 7 days of storage, and its increase (8.30%) conformed to the international standard.
A Hassan-Zadeh; M A Sahari; M Barzegar
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Publication Detail:
Type:  Journal Article    
Journal Detail:
Title:  International journal of food sciences and nutrition     Volume:  59     ISSN:  0963-7486     ISO Abbreviation:  Int J Food Sci Nutr     Publication Date:  2008 Sep 
Date Detail:
Created Date:  2008-12-15     Completed Date:  2009-01-28     Revised Date:  -    
Medline Journal Info:
Nlm Unique ID:  9432922     Medline TA:  Int J Food Sci Nutr     Country:  England    
Other Details:
Languages:  eng     Pagination:  526-34     Citation Subset:  IM    
Food Technology Department, College of Agriculture, Tarbiat Modares University, Tehran, Iran.
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MeSH Terms
Chromatography, Gas
Dietary Fats, Unsaturated / analysis*
Fatty Acids, Omega-3 / analysis*
Flax / chemistry*
Food Preservation / methods
Food Technology / methods
Health Food*
Reg. No./Substance:
0/Dietary Fats, Unsaturated; 0/Fatty Acids, Omega-3; 0/Solvents

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