Mendeley  

Zotero  

Namazi L, Sahari M, Zaringhalami S, Ghanati K. Possibility of the Functional Oil Production from Flax (ω-3) and Safflower (ω-6) Seeds and Evaluation of Its Physico-chemical Properties During 4 Months Storage. J. Med. Plants 2011; 10 (40) :144-159
URL: http://jmp.ir/article-1-192-en.html

Background: Although the importance of ω-3 and ω-6 essential fatty acid has been known but functional and physiological properties of ω-3 and ω-6 fatty acid are different. The balance use of ω-3 and ω-6 fatty acid is more important because in vivo can't make them. Objective: Possibility production of the functional oil from vegetable sources such as flaxseed (containing ω-3) and safflower (containing ω-6) oils including extraction, formulation and preservation. Methods: After extraction of the oils from flaxseed and safflower, physicochemical properties of the oils were examined and the product underwent the fractionation process in order to increase the ω-3 ratio. Then, functional oil was formulated using a 1:1 mixture of ω-3 and ω-6. Storage conditions and stability of the oil were also investigated for four months (0, 1, 2, 3 and 4 months) by studying peroxide, thiobarbituric acid and Rancimat indexes. Results: Results showed that the ω-3 ratio may be increased from 50.19 to 52.59% (p<0.05) through fractionation. During the storage of the functional oil in the four months, the peroxide index increased from zero to 100.43 and 4.99 (meq O2 /k oil), the thiobarbituric acid index also increased from zero to 4.99 and 0.026 (malondialdehyde mg /k oil), and the Rancimat index decreased from 2.10 to 0.33 and from 2.10 to 1.35 (p<0.05) in the refrigerator and freezer, respectively. Conclusion: With the fractionation process can increase the amount of ω-3 fatty acid about 4/78 percent (p<0.05). Diagnostic examination showed that during the storage of the functional oil peroxide value of oil were under standard, so recommended using refrigerator in order to preserve functional oils.