Abstract

This study presents a detailed analysis of the nutritional composition and oxidative stability of linseed and sunflower seed oils, two commonly used edible oils with distinct nutritional profiles. The investigation aimed to elucidate their potential as dietary sources of essential fatty acids and antioxidants, as well as to compare their susceptibility to oxidative degradation under various storage conditions. The nutritional composition analysis revealed that both linseed and sunflower seed oils are rich sources of polyunsaturated fatty acids (PUFAs), particularly linoleic acid (LA) and alpha-linolenic acid (ALA). However, linseed oil exhibited substantially higher ALA content compared to sunflower seed oil, making it a valuable source of omega-3 fatty acids.

To evaluate the oxidative stability, both oils were subjected to accelerated oxidation tests, including the Rancimat method and the Schaal oven test, under controlled temperature and airflow conditions. The oxidative stability index (OSI) values obtained from the Rancimat test indicated that linseed oil exhibited superior resistance to oxidation compared to sunflower seed oil, likely attributed to its higher ALA content and presence of natural antioxidants. Furthermore, the effects of storage conditions, such as temperature, light exposure, and packaging type, on the oxidative stability of both oils were investigated. Results demonstrated that linseed oil maintained its oxidative stability more effectively than sunflower seed oil under various storage conditions, highlighting its potential as shelf-stable dietary oil. In conclusion, this comprehensive examination underscores the nutritional superiority and enhanced oxidative stability of linseed oil compared to sunflower seed oil. Incorporating linseed oil into the diet may offer additional health benefits attributed to its higher ALA content and superior resistance to oxidation, making it promising dietary oil for promoting overall health and well-being.