Impact of fractionation on fatty acids composition, phenolic compounds, antioxidant characteristics of olein and super olein fractions of flaxseed oil

Abstract

Flaxseed oil was fractionated at ‐40°C, filtrate was designated as olein fraction (31% yield) which was further fractionated at ‐60°C and filtrate was named as super olein fraction (17% yield). Flaxseed oil, olein and super olein fractions were stored at 25‐30°C for the duration of 90 days. Alpha linolenic acid in flaxseed oil, olein and stearin fraction was 55.26%, 63.47% and 71.61%. HPLC characterization showed that phenolic compound were concentrated in olein and super olein fractions. In super olein fraction of flaxseed oil, concentration of gallic acid, protocatechuic acid, 4‐hydroxybenzoic acid, syringic acid, p‐coumaric acid and ferulic acid were 8.14, 40.59, 75.38, 7.95 and 9.27 mg/100g. Total phenolic contents of flaxseed oil, olein and super olein were 145, 185 and 247mg GAE/100g. Peroxide value of 90 days stored flaxseed oil, olein and super olein was 0.59, 0.75 and 0.96 (MeqO₂/Kg) with no difference in color and flavor scores.