Importance of minor components to the oxidative stability of camelina, chia, and sophia seed oils

Abad, Abrehem A. Hmed (2018) Importance of minor components to the oxidative stability of camelina, chia, and sophia seed oils. Masters thesis, Memorial University of Newfoundland.

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Camelina, chia, and sophia seed oils were evaluated for their fatty acid composition, triacylglycerol (TAG) profile, oxidative stability, and tocol contents, before and after the removal of their minor components. Samples were stripped of their minor components by using column chromatography or stripped by silicic acid-charcoal (stationary phase; 2h). All tested samples contained significant levels of α-linolenic acid and total tocol content. However, all stripped oils were devoid of any tocopherol or pigment. The oxidative state of the oils indicated that stripped oils were significantly less stable than their unstripped counterparts. Meanwhile, the photooxidative stability of oils indicated that stripped oils were more stable than their original counterparts. Involvement of chlorophylls as photosensitizers appears to be exerting a dominant effect. Therefore, these oils, similar to extra virgin olive oil, must be protected from light by using tin containers or dark bottles in order to retain their health promoting effect and prevent off-flavour development.

Item Type: Thesis (Masters)
Item ID: 13510
Additional Information: Includes bibliographical references (pages 112-125).
Keywords: Minor Components, Oxidative Stability, Camelina Seed Oils, Chia Seed Oils, Sophia Seed Oils
Department(s): Science, Faculty of > Biochemistry
Date: July 2018
Date Type: Submission
Library of Congress Subject Heading: Vegetable oils -- Analysis; Oilseeds -- Analysis; Descurainia -- Seeds -- Processing; Camelina -- Seeds -- Processing Chia -- Seeds -- Processing

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