Fatty Acid Composition and Oxidative Stability of Cold‐pressed Edible Seed Oils

Abstract

ABSTRACT: This study was conducted to determine the fatty acid (FA) compositions and oxidative stabilities of cold‐pressed cranberry, carrot, hemp, and caraway seed oils. The cold‐pressed cranberry and hemp seed oils exhibited higher α‐linolenic acid (18:3n‐3) contents with levels of 22 and 19 g/100 g fatty acids, respectively. Cold‐pressed carrot seed oil contained about 82% oleic acid and had the lowest total saturated fatty acids among all tested oils. Cold‐pressed caraway seed oil had the greatest oxidative stability with an OSI value of 150 hours. In addition, cold‐pressed carrot seed oil had the lightest color while hemp seed oil was the darkest among all the oils tested.