The Influence of Pressing Temperature and Storage Conditions on the Quality of the Linseed Oil Obtained from Linum Usitatissimum L.

ABSTRACT

Flax is one of the most significant natural fiber providing plants. However, linseed oil originated from flax is also considered as health-promoting edible oil providing omega-3 fatty acids, mostly linolenic acid and tocopherols (including vitamin E). It is still unknown, how the moderate increase in temperature of machine press may influence the technological parameters of press and quality of the obtained oil. In this study, numerous variants of linseed oils pressed at different temperatures (from 50 to 90°C) from seeds of two varieties of Linum usitatissimum cultivars (i.e. brown-seeded and gold-seeded variety) were for the first time comprehensively investigated with respect to technological parameters of the pressing (press efficiency, throughput, power consumption), and quality of the obtained oils (acid value, peroxide value, oil color). The quality of the oils was assessed either for freshly pressed oils or oils stored at 5°C or 25°C for 30 days. The results suggest that higher press temperatures (80–90°C) might not be suitable for linseed oil quality (change of the oil color) and power consumption of the press. For other temperature ranges, no negative effects were observed for the quality of the oils, while technical parameters for these variants were maintained at similar level for both flax varieties.

摘要

亚麻是最重要的天然纤维提供植物. 然而亚麻籽油也被认为是促进健康的食用油提供欧米茄-3脂肪酸主要是亚麻酸和生育酚(包括维生素E). 目前还不清楚压力机温度的适度升高如何影响压力机的工艺参数和获得的油的质量. 在本研究中首次从不同温度(50-90℃)下压制的两个不同品种(褐籽和金籽)的种子中对压制工艺参数(压制效率、产量、粉末)进行了综合研究,消耗量)以及获得的油的质量(酸值、过氧化值、油颜色). 对新榨的油或在5℃或25℃下储存30天的油的质量进行评估. 结果表明较高的压榨温度(80-90°C)可能不适合亚麻油的品质(油色的变化)和压榨机的能耗. 对于其他温度范围未观察到对油质量的负面影响而这些变种的技术参数在两个亚麻变种中保持在相同水平.

KEYWORDS:

• Flax
• linseed oil
• oxidation
• screw press
• carotenoids

关键词:

• 亚麻
• 亚麻子油
• 热氧化
• 螺旋压力机
• 类胡萝卜素