Oxidative stability of flaxseed lipids during baking

@article{Chen1994OxidativeSO,
  title={Oxidative stability of flaxseed lipids during baking},
  author={Zhen-Yu Chen and W. Ratnayake and S. Cunnane},
  journal={Journal of the American Oil Chemists’ Society},
  year={1994},
  volume={71},
  pages={629-632}
}
This study examined the stability of whole and ground flaxseed, either alone or as an ingredient in a muffin mix, by measuring oxygen consumption and changes in α-linolenic acid under various conditions. When ground flaxseed was heated at 178°C in a sealed tube, headspace oxygen decreased from 21 to 2% within 30 min, while that of whole flaxseed decreased only slightly up to 90 min at 178°C. Under the same conditions, the oxygen consumption of lipids extracted from an equivalent amount of… Expand
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A significant lowering of tissue vitamin E levels and an elevation of urinary thiobarbituric reacting substances occurred only in the 40% flax seed group, which suggested that low to moderate intakes of flaxseed did not impart an oxidative stress on rat tissues. Expand
High α-linolenic acid flaxseed ( Linum usitatissimum ):some nutritional properties in humans
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It is concluded that up to 50 g high-alpha-linolenic acid flaxseed/d is palatable, safe and may be nutritionally beneficial in humans by raising n-3 fatty acids in plasma and erythrocytes and by decreasing postprandial glucose responses. Expand
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TLDR
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