Comprehensive Thermal Characteristics of Different Cultivars of Flaxseed Oil (<i>Linum usittatissimum</i> L.)
The aim of this study was to describe the thermal properties of selected cultivars of flaxseed oil by the use of the differential scanning calorimetry (DSC) technique. The crystallization and melting profiles were analyzed depending on different scanning rates (1, 2, 5 °C/min) as well as oxidative i...
| Main Authors: | , , , , |
|---|---|
| Format: | Article |
| Language: | English |
| Published: |
MDPI AG
2021-03-01
|
| Series: | Molecules |
| Subjects: | |
| Online Access: | https://www.mdpi.com/1420-3049/26/7/1958 |
| _version_ | 1797539402417700864 |
|---|---|
| author | Jolanta Tomaszewska-Gras Mahbuba Islam Liliana Grzeca Anna Kaczmarek Emilia Fornal |
| author_facet | Jolanta Tomaszewska-Gras Mahbuba Islam Liliana Grzeca Anna Kaczmarek Emilia Fornal |
| author_sort | Jolanta Tomaszewska-Gras |
| collection | DOAJ |
| description | The aim of this study was to describe the thermal properties of selected cultivars of flaxseed oil by the use of the differential scanning calorimetry (DSC) technique. The crystallization and melting profiles were analyzed depending on different scanning rates (1, 2, 5 °C/min) as well as oxidative induction time (OIT) isothermally at 120 °C and 140 °C, and oxidation onset temperatures (Ton) at 2 and 5 °C/min were measured. The crystallization was manifested as a single peak, differing for a cooling rate of 1 and 2 °C/min. The melting curves were more complex with differences among the cultivars for a heating rate of 1 and 2 °C/min, while for 5 °C/min, the profiles did not differ, which could be utilized in analytics for profiling in order to assess the authenticity of the flaxseed oil. Moreover, it was observed that flaxseed oil was highly susceptible to thermal oxidation, and its stability decreased with increasing temperature and decreasing heating rate. Significant negative linear correlations were found between unsaturated fatty acid content (C18:2, C18:3 n-3) and DSC parameters (OIT, Ton). Principal component analysis (PCA) also established a strong correlation between total oxidation value (TOTOX), peroxide value (PV) and all DSC parameters of thermo-oxidative stability. |
| first_indexed | 2024-03-10T12:45:32Z |
| format | Article |
| id | doaj.art-6185c5bba1e74162983f027893a052fe |
| institution | Directory Open Access Journal |
| issn | 1420-3049 |
| language | English |
| last_indexed | 2024-03-10T12:45:32Z |
| publishDate | 2021-03-01 |
| publisher | MDPI AG |
| record_format | Article |
| series | Molecules |
| spelling | doaj.art-6185c5bba1e74162983f027893a052fe2023-11-21T13:32:02ZengMDPI AGMolecules1420-30492021-03-01267195810.3390/molecules26071958Comprehensive Thermal Characteristics of Different Cultivars of Flaxseed Oil (<i>Linum usittatissimum</i> L.)Jolanta Tomaszewska-Gras0Mahbuba Islam1Liliana Grzeca2Anna Kaczmarek3Emilia Fornal4Department of Food Quality and Safety Management, Poznań University of Life Sciences, ul. Wojska Polskiego 31/33, 60-637 Poznań, PolandDepartment of Food Quality and Safety Management, Poznań University of Life Sciences, ul. Wojska Polskiego 31/33, 60-637 Poznań, PolandDepartment of Food Quality and Safety Management, Poznań University of Life Sciences, ul. Wojska Polskiego 31/33, 60-637 Poznań, PolandDepartment of Food Quality and Safety Management, Poznań University of Life Sciences, ul. Wojska Polskiego 31/33, 60-637 Poznań, PolandDepartment of Pathophysiology, Faculty of Medicine, Medical University of Lublin, ul. Jaczewskiego 8b, 20-090 Lublin, PolandThe aim of this study was to describe the thermal properties of selected cultivars of flaxseed oil by the use of the differential scanning calorimetry (DSC) technique. The crystallization and melting profiles were analyzed depending on different scanning rates (1, 2, 5 °C/min) as well as oxidative induction time (OIT) isothermally at 120 °C and 140 °C, and oxidation onset temperatures (Ton) at 2 and 5 °C/min were measured. The crystallization was manifested as a single peak, differing for a cooling rate of 1 and 2 °C/min. The melting curves were more complex with differences among the cultivars for a heating rate of 1 and 2 °C/min, while for 5 °C/min, the profiles did not differ, which could be utilized in analytics for profiling in order to assess the authenticity of the flaxseed oil. Moreover, it was observed that flaxseed oil was highly susceptible to thermal oxidation, and its stability decreased with increasing temperature and decreasing heating rate. Significant negative linear correlations were found between unsaturated fatty acid content (C18:2, C18:3 n-3) and DSC parameters (OIT, Ton). Principal component analysis (PCA) also established a strong correlation between total oxidation value (TOTOX), peroxide value (PV) and all DSC parameters of thermo-oxidative stability.https://www.mdpi.com/1420-3049/26/7/1958flaxseed oilmeltingcrystallizationoxidative stabilitydifferential scanning calorimetry (DSC) |
| spellingShingle | Jolanta Tomaszewska-Gras Mahbuba Islam Liliana Grzeca Anna Kaczmarek Emilia Fornal Comprehensive Thermal Characteristics of Different Cultivars of Flaxseed Oil (<i>Linum usittatissimum</i> L.) Molecules flaxseed oil melting crystallization oxidative stability differential scanning calorimetry (DSC) |
| title | Comprehensive Thermal Characteristics of Different Cultivars of Flaxseed Oil (<i>Linum usittatissimum</i> L.) |
| title_full | Comprehensive Thermal Characteristics of Different Cultivars of Flaxseed Oil (<i>Linum usittatissimum</i> L.) |
| title_fullStr | Comprehensive Thermal Characteristics of Different Cultivars of Flaxseed Oil (<i>Linum usittatissimum</i> L.) |
| title_full_unstemmed | Comprehensive Thermal Characteristics of Different Cultivars of Flaxseed Oil (<i>Linum usittatissimum</i> L.) |
| title_short | Comprehensive Thermal Characteristics of Different Cultivars of Flaxseed Oil (<i>Linum usittatissimum</i> L.) |
| title_sort | comprehensive thermal characteristics of different cultivars of flaxseed oil i linum usittatissimum i l |
| topic | flaxseed oil melting crystallization oxidative stability differential scanning calorimetry (DSC) |
| url | https://www.mdpi.com/1420-3049/26/7/1958 |
| work_keys_str_mv | AT jolantatomaszewskagras comprehensivethermalcharacteristicsofdifferentcultivarsofflaxseedoililinumusittatissimumil AT mahbubaislam comprehensivethermalcharacteristicsofdifferentcultivarsofflaxseedoililinumusittatissimumil AT lilianagrzeca comprehensivethermalcharacteristicsofdifferentcultivarsofflaxseedoililinumusittatissimumil AT annakaczmarek comprehensivethermalcharacteristicsofdifferentcultivarsofflaxseedoililinumusittatissimumil AT emiliafornal comprehensivethermalcharacteristicsofdifferentcultivarsofflaxseedoililinumusittatissimumil |