Vanessa Matilde García-Hernández, Mohammad Hojjati, Ángel Antonio Carbonell-Barrachina, Joaquín Sánchez-Soriano, Enrique Roche, Elena García-García
Food Sciences of Food Sciences
Flaxseed oil contains an outstanding amount of the essential fatty acid α-linolenic acid (18:3n-3), as well as other ω-3 fatty acids, which can provide potential benefits in individuals with cardiovascular diseases. This explains the interest of food industries to improve the efficiency of oil extraction from flaxseed. In this sense, the feasibility of two extraction methods (Soxhlet and ultrasounds) has been evaluated through the determination of the amount of oil obtained from 9 flaxseed trademarks (Linum usitatissimum L.). The Soxhlet method extracted more oil than the ultrasounds, with mean values being 36.9 and 20.0%, respectively. Aside from the extraction method, flaxseed trademark was also an influencing variable. In this context, the highest extraction yield (53%) was detected when the Soxhlet method in combination with petroleum ether were used with trademark 1 (raw golden flaxseed). However, further studies are needed to evaluate the quality and safety of the extracted oils.
Linum usitatissimum, oil yield, process optimization, seed oil extraction