functional properties and oxidative stability of flaxseed oil in Johannesburg
Oxidative st ability of th e microencap sulated flaxseed oil af ter 0, 4, 8, and 12 weeks of powder st orage was evalua ted based on the peroxi de value (LOO ) compared to control samp les of
Polar compounds present in flaxseed oil increase its oxidative stability. Flaxseed oil becomes less stable to oxidation when filtered with silica. This observation may be linked to antioxidant compounds present in flaxseed