Investigation of stability of cold pressed linseed (Linum usitatissimum L.) oil

The stability of linseed (Linum usitatissimum) oil has been investigated through the exposition of two different samples, linseed oil without antioxidant and linseed oil with roesemary (Rosmarinus officinalis) extract, to ambient temperature conditions (25 °C) and refrigerator temperature conditions (4 °C). The oxidation degree of linseed oil was characterized by acid value, peroxide value, which present value for determination primary oxidation processes, and TBARS value expressed through thepercentofinhibition,whichpresentvaluefordeterminationsecondaryoxidationprocesses. Acid value in all investigated samples was in the range from 1.90 to 1.97 mL/g. Peroxide value was in the range from 1.27 to 3.27 mL/g. The percent of inhibition of oxidation in investigated samples was from 10.41 to 11.10%. The storage conditions influence primary oxidation processes in oil, while the presence of rosemary extract influences secondary oxidation processes