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  • Title: Optimization of the omega-3 extraction as a functional food from flaxseed.
    Author: Hassan-Zadeh A, Sahari MA, Barzegar M.
    Journal: Int J Food Sci Nutr; 2008 Sep; 59(6):526-34. PubMed ID: 18651294.
    Abstract:
    The fatty acid content, total lipid, refractive index, peroxide, iodine, acid and saponification values of Iranian linseed oil (Linum usitatissimum) were studied. For optimization of extraction conditions, this oil was extracted by solvents (petroleum benzene and methanol-water-petroleum benzene) in 1:2, 1:3 and 1:4 ratios at 2, 5 and 8 h. Then its fatty acid content, omega-3 content and extraction yield were determined. According to the statistical analysis, petroleum benzene in a ratio of 1:3 at 5 h was chosen for the higher fatty acid, extraction yield, and economical feasibility. For preservation of omega-3 ingredients, oil with specified characters containing 46.8% omega-3 was kept under a nitrogen atmosphere at -30 degrees C during 0, 7, 30, 60 and 90 days and its peroxide value was determined. Statistical analysis showed a significant difference in the average amount of peroxide value only on the first 7 days of storage, and its increase (8.30%) conformed to the international standard.
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