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2019 Journal of Agroalimentary Processes and Technologies 2019, 25(4)
 
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29 .   Fatty acids composition and oil characteristics of linseed (Linum Usitatissimum L.) from Romania

Authors: Viorica-Mirela Popa, Alexandra Gruia, Diana-Nicoleta Raba, Delia Dumbrava, Camelia Moldovan, Despina Bordean, Constantin Mateescu

Volume 18, Issue 2;
Pages: 136-140;
ISSN: 2069-0053 (print) (former ISSN: 1453-1399), Agroprint;
ISSN (online): 2068-9551



Abstract:

Linseed oil characteristics were evaluated to determine whether this oil could be exploited as an edible oil. Petroleum ether extraction of linseeds produced yields of30% (w/w) oil. The chemical composition, including moisture, total oil content and ash, was determined. Iodine value, saponification value, acid value and peroxide value of obtained linseed oil was analyzed. The fatty acids composition was analyzed with GC-MS method according to AOAC standards. Linseed oil was found to contain high levels of linolenic (53.21%) followed by oleic (18.51%), and linoleic (17.25%), while the dominant saturated acids were palmitic (6.58 %) and stearic (4.43%).

Keywords: fatty acids, linseed oil, GC-MS, chemical composition

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