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| Nykter, Minna; Kymäläinen, Hanna-Riitta; Gates, Fred; Sjöberg, Anna-Maija. |
| In this review the quality properties of linseed oil for food uses are discussed as well as factors affecting this quality. Linseed oil has a favourable fatty acid composition with a high linolenic acid content. Linseed oil contains nearly 60% á-linolenic acid, compared with 25% for plant oils generally. The content of linolenic acid and omega-3 fatty acids is reported to be high in linseed grown in northern latitudes. The composition of fatty acids, especially unsaturated fatty acids, reported in different studies varies considerably for linseed oil. This variation depends mainly on differences in the examined varieties and industrial processing treatments. The fatty acid composition leads also to some problems, rancidity probably being the most... |
| Tipo: Journal paper |
Palavras-chave: Food security; Food quality and human health. |
| Ano: 2006 |
URL: http://orgprints.org/16904/1/nykter.pdf |
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