Linseed oil as food supplement

Result code in IS VaVaI

<a href="https://www.isvavai.cz/riv?ss=detail&h=RIV%2F60461373%3A22330%2F15%3A43900732" target="_blank" >RIV/60461373:22330/15:43900732 - isvavai.cz</a>

Result on the web

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DOI - Digital Object Identifier

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Result language

čeština

Original language name

Lněný olej jako doplněk stravy

Original language description

The intake of omega-3 essential fatty acids in the diet of industrialized countries population is lower than recommended. This work is monitoring quality of 10 samples of linseed oil (also known as flaxseed oil) sold in retail in packages of 100-260 ml as a supplementary source of omega-3 fatty acids. Linseed oil pressed from traditional varieties (9 samples) have a high proportion of linolenic acid (45.8 to 61.5%) and can be considered as a rich source of omega-3 fatty acids. In this sense, the non-compliant was only one sample obtained from flax bred to produce oil with higher oxidative stability, in which the proportion of linolenic acid was reduced to 1.65%. Content of trans-fatty acids (0.4-1.5%) was from nutritionally point of view insignificant.The degree of oxidation was characterized by a peroxide number that has been in the range of 0.4 to 2.6 mEq. O2/kg. By sensory evaluation were assessed overall impression composed of taste, aroma and colour and rancidity, which was assoc

Czech name

Lněný olej jako doplněk stravy

Czech description

The intake of omega-3 essential fatty acids in the diet of industrialized countries population is lower than recommended. This work is monitoring quality of 10 samples of linseed oil (also known as flaxseed oil) sold in retail in packages of 100-260 ml as a supplementary source of omega-3 fatty acids. Linseed oil pressed from traditional varieties (9 samples) have a high proportion of linolenic acid (45.8 to 61.5%) and can be considered as a rich source of omega-3 fatty acids. In this sense, the non-compliant was only one sample obtained from flax bred to produce oil with higher oxidative stability, in which the proportion of linolenic acid was reduced to 1.65%. Content of trans-fatty acids (0.4-1.5%) was from nutritionally point of view insignificant.The degree of oxidation was characterized by a peroxide number that has been in the range of 0.4 to 2.6 mEq. O2/kg. By sensory evaluation were assessed overall impression composed of taste, aroma and colour and rancidity, which was assoc

Type

J_x - Unclassified - Peer-reviewed scientific article (Jimp, Jsc and Jost)

CEP classification

GM - Food industry

OECD FORD branch

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Project

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Continuities

I - Institucionalni podpora na dlouhodoby koncepcni rozvoj vyzkumne organizace

Publication year

2015

Confidentiality

S - Úplné a pravdivé údaje o projektu nepodléhají ochraně podle zvláštních právních předpisů

Name of the periodical

Výživa a potraviny

ISSN

1211-846X

e-ISSN

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Volume of the periodical

70

Issue of the periodical within the volume

1

Country of publishing house

CZ - CZECH REPUBLIC

Number of pages

3

Pages from-to

20-22

UT code for WoS article

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EID of the result in the Scopus database

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