Variation in physico-chemical/analytical characteristics of oil among different flaxseed (Linum usittatissimum L.) cultivars

Abstract

The present study evaluates and compares the proximate parameters of flaxseed, as well as the physicochemical characteristics of the extracted flaxseed oils of locally grown eight cultivars. The oil, protein, fiber and ash content of the seeds ranged from32.56-39.98%, 16.02-18.50%, 23.30-26.88 and 3.20-3.60%, respectively showing considerable variation among cultivars. The quality attributes such as unsaponifiable matter, peroxide value, acid value, para-anisidine value, conjugateddienes and trienes as well as tocopherols content of the tested flaxseed oils varied significantly (p&lt;0.05) among cultivars. The major tocopherol was γ-tocopherol (173.7 to 257.9 mg/L)followed by relatively low quantities of α-tocopherol (8-12 mg/L), while δ-tocopherol was not detected.α-Linolenic acid was found to be the principal fatty acid in the range of 44.51 to 54.87%, while the second major fatty acid present in the oils was oleic acid (21.05 to 30.96%). The variationin the characteristics of oils among different cultivars observed during present investigation might be attributed to difference in genetic makeup and harvesting regimes of the flax plants.</p