Table 1.
Characteristics of the studied flaxseed oil
| Characteristics | Values |
|---|---|
| Fatty acids (g/100 g) | |
| C 16:0 | 4.5–5.9 |
| C 18:0 | 3.1–4.4 |
| C 18:1 | 13.1–20.1 |
| C 18:2 | 15.3–16.6 |
| C 18:3 | 52.6–63.8 |
| Other | 0.2–0.4 |
| Total PUFA | 69.2–79.0 |
| Tocopherols (mg/100 g) | |
| γ | 49,4–58,6 |
| α | 1.4–1.7 |
| δ | 2.3–2.6. |
| Total | 53.7–62.3 |
| Carotenoids (mg/100 g) | |
| β-carotene | 0.2–0.4 |
| Lutein | 1.9–2.6 |
| Other | 0.5–0.6 |
| Total | 2.6–3.6 |
| Coenzymes (mg/100 g) | |
| Q10 | 2.9–4.2 |
| Q9 | 1.1–2.1 |
| Phytosterols (mg/100 g) | |
| β-sitosterol | 159.5–208.3 |
| Campesterol | 103.4–131.8 |
| Cycloartenol | 196.4–217.4 |
| Other | 68.0–86.2 |
| Total | 527.4–643.7 |
| PV (meq O2/kg) | 0.8–1.2 |
| AV (mg KOH/g) | 0.6–1.0 |
| p-AnV | 0.5–1.1 |
| IV (g I2/100 g) | 177.4–192.5 |
| IP at 100° (h) | 3.8–5.6 |