Miroslav Ondrejovič, Daniela Chmelová , Tibor Maliar
Food Sciences of Food Sciences
Flax seed is an important source of omega-3 polyunsaturated fatty acids essential for human physiology. For low oxidation stability, specific taste and concomitant color compounds this oil is poorly applicable as nutraceutical additive. The aim of this study was optimization of flax seed oil bleaching. The optimal conditions for the bleaching process were determined using response surface methodology. A central composite design was used to investigate the effects of three independent variables, namely solid to liquid ratio, temperature and time, to output parameters of the bleaching process such as crude oil color expressed as optical density at 490 nm, acid and peroxide value. Calculated optimal conditions for the bleaching, expressed by the optical density of the oil were as follows: temperature 50°C, bleaching time 77 minutes and solid-liquid ratio 56 g of bleaching agent to 1 liter of oil.