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The production and stabilization of cold-pressed linseed oil

Due to very specific fatty acid content, linseed oil is very susceptible and it can be a subject of oxidative degradation. Edible oil, produced by cold-pressing of linseeds, has reduced sustainability. Linseed oil is highly valued product because it contains essential fatty acids like linolenic and linoleic acid. The aim of this study was to examine the influence of process parameters of cold- pressing on the utilization of oil. During the process of pressing the impact of electromotor frequency, press head temperature at cake exit and size of the press head hatch was examined. Raw oil was produced by using continuous screw press and standard quality parameters of produced cold-pressed oil were determined. Oxidative stability of oil with addition of natural antioxidants was determined by the Test of sustainability at 98 oC. Natural antioxidants such as rosemary extract, sage extract, mix of sage and green tea extracts and mix of rosemary and green tea extracts were used. Results showed that process parameters of cold-pressing had influence on linseed oil yield. The highest yield of linseed oil was obtained by pressing at following process parameters: press head temperature at cake exit 100 oC, electromotor frequency 22 Hz and the press head hatch size of 8 mm. Applied antioxidants increased stability of oil and protected it from oxidative degradation.

linseed oil ; cold pressed ; process parameters ; oxidation stability ; antioxidants

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