著者

久保 加織 川勝 聡美 堀越 昌子 石永 正隆

出版者

日本家政学会

雑誌

日本家政学会誌 = Journal of home economics of Japan (ISSN:09135227)

巻号頁・発行日

vol.52, no.4, pp.351-358, 2001-04-15

参考文献数

21

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The possible utilization as food of linseed oil containing a large proportion of α-linolenic acid, an n-3 poly unsaturated fatty acid, was studied. Linseed oil was oxidized very slowly during storage at 4℃, so we judged that it could be stably kept for 8 weeks at 4℃. Linseed oil was gradually oxidized at 20℃, but the addition of roasted sesame oil was effective for suppressing this oxidation. The fatty acid composition of linseed oil scarcely changed during the storage, showing that the content of α-linolenic acid was more than 50%. Mayonnaise made from linseed oil remained stable in a refrigerator and its composition scarcely changed during 8 weeks. The addition of roasted sesame oil to the mayonnaise further improved its oxidative stability and acceptability.