Linseed oil: Characterization and study of its oxidative degradation

• Published in: Grasas y aceites (Sevilla) Vol. 71; no. 1; pp. 337 - e337
• Main Authors: Berto, B. M., Garcia, R. K.A., Fernandes, G. D., Barrera-Arellano, D., Pereira, G. G.
• Format: Journal Article
• Language: English
• Published: Consejo Superior de Investigaciones Científicas 01.01.2020
• Subjects: accelerated oxidation; linseed oil; oxidation; room temperature
• ISSN: 0017-3495; 1988-4214
• DOI: 10.3989/gya.1059182

This paper proposes to characterize and monitor the degradation of linseed oil under two oxidation conditions using some traditional oxidative and quality parameters. The experimental section of this study was divided into 2 stages. In the first one, three commercial linseed oil samples (OL1, OL2, and OL3) were characterized according to oxidative stability (90 °C) and fatty acid composition. In the second stage, the OL1 sample, selected due to its availability, was subjected to the following oxidation procedures: storage at room temperature conditions with exposure to light and air (temperature ranging from 7 to 35 °C) for 140 days and accelerated oxidation at 100 °C for 7h. Samples were collected at different time intervals and analyzed for oxidative stability (90 °C), peroxide value, and acid value. The results showed that all the samples presented a similar fatty acid profile and that the OL3 sample showed a higher induction period (p < 0.05). Regarding the oxidative degradation, the induction period of the OL1 sample reduced from 9.7 to 5.7 and 9.7 to 6.3 during 140 days of storage under room temperature and 7 h of accelerated oxidation, respectively. The end of induction period of the OL1 sample is expected to occur within 229 days according to an exponential mathematical model fitted to the induction period values at different temperatures. In addition, the OL1 sample met the limits proposed by Codex and Brazilian regulations for peroxide and acid values during the oxidation time intervals.