Journal
JOURNAL OF FOOD SCIENCE
Volume 68, Issue 4, Pages 1240-1243Publisher
WILEY
DOI: 10.1111/j.1365-2621.2003.tb09632.x
Keywords
n-3 fatty acid; cold-pressed oils; carrot oil; cranberry oil; hemp oil; caraway oil; oxidative stability; OSI
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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 alpha-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 lighest color while hemp seed oil was the darkest among all the oils tested.
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