Outgoing and potential trends of the omega-3 rich linseed oil quality characteristics and rancidity management: A comprehensive review for maximizing its food and nutraceutical applications

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Research Article

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Trends in Food Science and Technology

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Background: Linseed or flaxseed (Linum usitatissimum L) is an ancient perennial plant species regarded as a multipurpose plant mostly due to its seed unique richness in omega-3 fatty acids. The extensive biochemical analysis of linseed further resulted in the identification of its other components i.e., lignans with potential applications in the improvement of human health. Linseed oil that amount for 40% of its seed weight is an edible oil in demand as a dietary supplement owing to its several health benefits. Scope and approach: This comprehensive review based on research papers and patents capitalizes on linseed oil, the major product of linseed with emphasis on the interrelationship between extraction methods, holistic chemical composition, sensory characters, and nutritional value. Overview of the different analytical approaches for linseed oil analysis and its quality control assessment is presented i.e., adulteration detection highlighting for each application advantages and limitations. Key findings and conclusions: Different oil extraction as well as processing methods are reviewed and in context to their influence on the final oil quality and/or biological effects. The review recapitulates on the rancidity prevention approaches to ensure best oil quality and shelf life. The extraction method as well as the pretreatments appeared to dramatically affect the yield and the quality of the oil.

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