Physicochemical and Stability Characteristics of Flaxseed Oils During Pan-hea...

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Physicochemical and Stability Characteristics of Flaxseed Oils During Pan-hea...

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Flaxseed oil is widely recognized for its nutritional benefits, particularly its high content of omega-3 fatty acids. However, its physicochemical properties and stability can be significantly altered when subjected to thermal processing methods such as pan-heating. During heating, factors like temperature and exposure time influence oxidation, leading to changes in viscosity, color, and peroxide value. The breakdown of polyunsaturated fatty acids accelerates under heat, potentially reducing nutritional quality and generating undesirable compounds. Monitoring these changes is crucial for determining optimal heating conditions to preserve both the oil's health benefits and functional properties. Stability assessments, including oxidative stability tests, help evaluate how well flaxseed oil maintains its integrity under thermal stress. Understanding these characteristics is essential for food processing applications where heat is involved.