Brown and golden flaxeed: Chemical and functional properties of the seeds and the cold-pressed oils

Abstract

The aim of the study was to compare the chemical composition and antioxidant capacity of the brown and golden fl axseed and their cold-pressed oils, and evaluate the oxidative stability of oils. We determined the chemical composition, total antioxidant capacity and total phenolic compounds of the seeds. In the oils we determined acid and peroxide value, unsaponifi able matter, composition of fatty acids and tocopherols, phenolic compounds, antioxidant capacity and oxidative stability in four storage conditions up to one year. There were no signifi cant differences between the fl axseed types in the analyzed properties and between the oils in terms of yield after pressing, composition of unsaturated fatty acids, acid value, unsaponifi ables and phenolic compounds. The oxidative stability of both oils decreased with storage time, however the brown fl axseed oil and the oils stored under refrigeration were more stable. The peroxide value was higher in the golden fl axseed oil. The total tocopherol content and antioxidant capacity were higher in brown fl axseed oil. It was observed equality between the brown and golden fl axseed and a superiority of brown fl axseed oil.