This study was supported by the Colorado Agricultural Experiment Station.
Fatty Acid Composition and Oxidative Stability of Cold-pressed Edible Seed Oils
Article first published online: 20 JUL 2006
Journal of Food Science
Volume 68, Issue 4, pages 1240–1243, May 2003
How to Cite
Parker, T.D., Adams, D.A., Zhou, K., Harris, M. and Yu, L. (2003), Fatty Acid Composition and Oxidative Stability of Cold-pressed Edible Seed Oils. Journal of Food Science, 68: 1240–1243. doi: 10.1111/j.1365-2621.2003.tb09632.x
- Issue published online: 20 JUL 2006
- Article first published online: 20 JUL 2006
- MS 20020602 Submitted 10/2/02, Revised 11/29/02, Accepted 1/20/03, Received 1/27/03.
- n-3 fatty acid;
- cold-pressed oils;
- carrot oil;
- cranberry oil;
- hemp oil;
- caraway oil;
- oxidative stability;
ABSTRACT: This study was conducted to determine the fatty acid (FA) compositions and oxidative stabilities of cold-pressed cranberry, carrot, hemp, and caraway seed oils. The cold-pressed cranberry and hemp seed oils exhibited higher α-linolenic acid (18:3n-3) contents with levels of 22 and 19 g/100 g fatty acids, respectively. Cold-pressed carrot seed oil contained about 82% oleic acid and had the lowest total saturated fatty acids among all tested oils. Cold-pressed caraway seed oil had the greatest oxidative stability with an OSI value of 150 hours. In addition, cold-pressed carrot seed oil had the lightest color while hemp seed oil was the darkest among all the oils tested.