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Fatty Acid Composition and Oxidative Stability of Cold‐pressed Edible Seed Oils
Author(s) -
Parker T.D.,
Adams D.A.,
Zhou K.,
Harris M.,
Yu L.
Publication year - 2003
Publication title -
journal of food science
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.772
H-Index - 150
eISSN - 1750-3841
pISSN - 0022-1147
DOI - 10.1111/j.1365-2621.2003.tb09632.x
Subject(s) - food science , chemistry , fatty acid , composition (language) , oxidative phosphorylation , oleic acid , linolenic acid , acid value , botany , linoleic acid , biology , biochemistry , philosophy , linguistics
This study was conducted to determine the fatty acid (FA) compositions and oxidative stabilities of cold‐pressed cranberry, carrot, hemp, and caraway seed oils. The cold‐pressed cranberry and hemp seed oils exhibited higher α‐linolenic acid (18:3n‐3) contents with levels of 22 and 19 g/100 g fatty acids, respectively. Cold‐pressed carrot seed oil contained about 82% oleic acid and had the lowest total saturated fatty acids among all tested oils. Cold‐pressed caraway seed oil had the greatest oxidative stability with an OSI value of 150 hours. In addition, cold‐pressed carrot seed oil had the lightest color while hemp seed oil was the darkest among all the oils tested.