Comparison of oxidative stability between flax seed oil and hemp seed oil

초록

The objective of this research was to determine the chemical properties and oxidative stability of flax seed oil and hemp seed oil. The chemical properties of flax seed oil and hemp seed oil were measured based on acid value, peroxide value, iodine value, saponification value, and fatty acid composition. During autoxidation (40°C, 64 days), oxidative stability was measured by acid value and peroxide value. The acid, peroxide, iodine, and saponification values of flax seed were 0.28 mg KOH/g, 5.33 meq/kg, 118.21 g iodine/100 g, and 154.64 mg KOH/g while those of hemp seed oil were 1.05 mg KOH/g, 6.11 meq/kg, 117.96 g iodine/100 g, and 130.81 mg KOH/g, respectively. The major fatty acid compositions of flax seed oil and hemp seed oil were palmitic acid, stearic acid, oleic acid, linoleic acid, and α-linolenic acid, whereas α-linolenic acid in flax seed oil and linoleic acid in hemp seed were the most abundant fatty acid components. In addition, saturated fatty acid, monounsaturated fatty acid, and polyunsaturated fatty acid of flax seed oil were 18.47%, 21.98%, and 59.45% while those for hemp seed oil were 38.81%, 23.30%, and 37.82%, respectively. For oxidative stability under autoxidation conditions, the acid and peroxide values of flax seed oil were 8.99 mg KOH/mg and 451.53 meq/kg while those of hemp seed oil were 3.88 mg KOH/g and 388.45 meq/kg, respectively. In this study, it was confirmed that the oxidative stability of hemp seed oil was superior than that of flax seed oil. © 2020 Korean Society of Food Science and Nutrition. All rights reserved.

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