Abstract
AbstractOxidative stability of flax and hemp oils, and of flax and hemp oils stripped of their minor components, was evaluated in the dark at 60°C and under fluorescent light at 27°C. Several analytical methods were used to assess the oxidative stability of oils. Oil extracts were also investigated for their scavenging of 1,1‐diphenyl‐2‐picrylhydrazyl (DPPH) radical and for their total phenolic contents. The results indicate that bioactive constituents of these edible oils play a major role in their oxidative stability. However, the FA composition of the oils and their total content of tocopherols as well as the type of pigments present contribute to their stability. Nonstripped flax and hemp oils were more stable than their corresponding stripped counterparts. Furthermore, nonstripped hemp oil had a higher oxidative stability than nonstripped flax oil as evidenced by scavenging of DPPH radical and consideration of total phenolic contents.
Sign-in/Register to access full text options 
Talk to us
Join us for a 30 min session where you can share your feedback and ask us any queries you have
Schedule a callDisclaimer: All third-party content on this website/platform is and will remain the property of their respective owners and is provided on "as is" basis without any warranties, express or implied. Use of third-party content does not indicate any affiliation, sponsorship with or endorsement by them. Any references to third-party content is to identify the corresponding services and shall be considered fair use under The CopyrightLaw.
