Oxidative Stability of ω3-rich Camelina Oil and Camelina Oil-based Spread Compared with Plant and Fish Oils and Sunflower Spread |
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| Authors: | D Ní Eidhin J Burke D O'Beirne |
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| Affiliation: | Authors NíEidhin and O'Beirne are with the Food Science Research Center, Dept. of Life Sciences, Univ. of Limerick, Ireland. Author Burke is with Oak Park Research Center, Teagasc, Carlow, Ireland. Direct inquiries to author O'Beirne (E-mail: ). |
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| Abstract: | ABSTRACT: The oxidative stability of ω3‐rich oil from Camelina sativa and the storage stability of a camelina oil‐based spread were evaluated. Camelina oil was more stable than fish oil and linseed oil, but less stable than sunflower, corn, sesame, and olive oils, indicated by measuring peroxide values (PV), ρ‐anisidine values (AV), total oxidation values (Totox), thiobarbituric acid reactive substances (TBARS), conjugated diene levels (CD), and conjugated triene levels (CT) during storage at 65 °C for 16 d. The camelina oil‐based spread had higher PV, AV, Totox, TBARS, CD, and CT than the sunflower spread but maintained adequate sensory quality for 16 wk of storage at 4 °C or 8 °C. |
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| Keywords: | Camelina sativa oxidative stability ω3 fatty acids α-linolenic acid dairy type spread |
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