This project was part-funded under the Walsh Fellowship Scheme, Teagasc, Ireland. We thank Dr. John Maguire of Golden Vale plc, Charleville, Co. Cork, Ireland, for his advice and assistance with production of dairy-type spreads and Dr. Andreas Fröhlich, Teagasc, Oak Park, Carlow, Ireland, for advice on analysis of oils.
Oxidative Stability of ω3-rich Camelina Oil and Camelina Oil-based Spread Compared with Plant and Fish Oils and Sunflower Spread
Version of Record online: 20 JUL 2006
Journal of Food Science
Volume 68, Issue 1, pages 345–353, January 2003
How to Cite
Eidhin, D. N., Burke, J. and O'Beirne, D. (2003), Oxidative Stability of ω3-rich Camelina Oil and Camelina Oil-based Spread Compared with Plant and Fish Oils and Sunflower Spread. Journal of Food Science, 68: 345–353. doi: 10.1111/j.1365-2621.2003.tb14163.x
- Issue online: 20 JUL 2006
- Version of Record online: 20 JUL 2006
- MS 20020113 Submitted 2/20/02, Revised 7/15/02, Accepted 8/27/02, Received 9/3/02
- Camelina sativa;
- oxidative stability;
- ω3 fatty acids;
- α-linolenic acid;
- dairy type spread
ABSTRACT: The oxidative stability of ω3-rich oil from Camelina sativa and the storage stability of a camelina oil-based spread were evaluated. Camelina oil was more stable than fish oil and linseed oil, but less stable than sunflower, corn, sesame, and olive oils, indicated by measuring peroxide values (PV), ρ-anisidine values (AV), total oxidation values (Totox), thiobarbituric acid reactive substances (TBARS), conjugated diene levels (CD), and conjugated triene levels (CT) during storage at 65 °C for 16 d. The camelina oil-based spread had higher PV, AV, Totox, TBARS, CD, and CT than the sunflower spread but maintained adequate sensory quality for 16 wk of storage at 4 °C or 8 °C.