The aim of the study was to compare the chemical composition and antioxidant capacity of the brown and golden flaxseed and their cold-pressed oils, and evaluate the oxidative stability of oils. We determined the chemical composition, total antioxidant capacity and total phenolic compounds of the seeds. In the oils we determined acid and peroxide value, unsaponifiable matter, composition of fatty acids and tocopherols, phenolic compounds, antioxidant capacity and oxidative stability in four storage conditions up to one year. There were no significant differences between the flaxseed types in the analyzed properties and between the oils in terms of yield after pressing, composition of unsaturated fatty acids, acid value, unsaponifiables and phenolic compounds. The oxidative stability of both oils decreased with storage time, however the brown flaxseed oil and the oils stored under refrigeration were more stable. The peroxide value was higher in the golden flaxseed oil. The total tocopherol content and antioxidant capacity were higher in brown flaxseed oil. It was observed equality between the brown and golden flaxseed and a superiority of brown flaxseed oil.
flaxseed; flaxseed oil; oxidative stability; antioxidant capacity; Linun usitatissimum L
