Author: Herr Dr. Amoneit
Last saved by: Saritas, Sevim (Euro Fed Lipid)
Company: Hewlett-Packard Company

Linseed Oil as a Dietary Supplement
Panovská Z., Doležal M., Ilko V., Šarman L., 
Institute of Chemical Technology, 
Prague, Czech Republic

In recent years, emphasis has been put on healthy and balanced diet. People take various dietary supplements as disease prevention. The supplements can be divided in different groups. One group are oil supplements where the most popular ones are fish oil supplements, because they have omega-3 fatty acids which are important when preventing and managing heart disease. The American Heart Association (AHA) recommends fish (particularly fatty fish) to be eaten at least twice a week. Consumers are also interested in other oil supplements, because some of them do not like fish taste. An alternative to fish oil is linseed (flaxseed) oil. Flaxseed oil comes from the seeds of the flax plant (Linum usitatissimum, L.). Flaxseed oil contains both omega-3 and omega-6 fatty acids. The health benefits of fish oil are believed to derive mainly from two omega-3 fats, eicosapentaenoic acid (EPA) and docosahexaenoic acid (DHA). Flaxseed oil contains the essential fatty acid alpha-linolenic acid (ALA). Human body is able to convert it into eicosapentaenoic acid and docosahexaenoic acid. The research was focused on the composition of supplements with linseed oil sold on the Czech market. It is necessary to check the composition of these supplements because the consumers may not always get what they have paid for. 11 samples were analyzed for levels of saturated, unsaturated and omega-3 and omega-6 fatty acids. It was found that 10 products contained levels of omega-3s that were on average from 49% to 69% and only one product had level below 2% of alpha-linolenic acid.      The sensory analysis of the products was also done. Cold pressed flax seed oil has typical slightly bitter taste of the raw material with notes of nuts. Our consumers are not accustomed to these flavours and fragrances and do not evaluate these always like positive. Sample with the lowest level of bitter taste and the highest intensity nutty taste, the assessors evaluated in terms of overall pleasantness of taste as the best. Colour intensity was comparable in all samples, and therefore did not lead to significant differences in the perception of its pleasantness. Sensory evaluation of the overall quality and rancidity of oils are in correlation. Sample with the most intense taste of varnish and after hay, the expert panel rated as the worst oil.