Page 61 - Book of Abstracts

5 International Scientific Online Conference DOI: https://doi.org/10.15414/2021.9788055224015

th

SCREW PRESSED FLAX (LINUM USITATISSIMUM L.) OIL
2
Jahongir Hikmatilloevich Hasanov , Sherzod Dilmurotovich Mirzaxmedov ,
1
1
Shavkat Ismoilovich Salikhov
1 Institute of Bioorganic Chemistry of Academy of Sciences of Uzbekistan,
Tashkent, Uzbekistan; E-mail.: hasanovjahongir1980@gmail.com
2 Tashkent State Technical University Named After Islam Karimov, Tashkent, Uzbekistan
Essential fatty acids (EFA) play key roles in the normal development and functioning of
the brain, central nervous system, linoleic acid (omega-6) and α-linolenic acid (omega-3) may
convert to arachidonic acid (ARA) and eicosapentaenoic acid (EPA), docosahexaenoic acid
(DHA) respectively. Flax (Linum usitatissimum L.) oil is one of the main sources of essential fatty
acids that can be produced functional oil. It includes 40 % of oil and fatty acids composition
such as α-linoleic acid (~53 %), oleic acid (~19 %), linoleic acid (~17 %), palmitic acid (~5 %),
and stearic acid (~3 %). The higher temperature in pressing is used to faster extraction and
increase the oil’s yield, but this may lead to thermal degradation of oils, especially those with a
higher percentage of polyunsaturated fatty acids. Moreover, oils with higher omega-3 content
should be processed with extra care at the lowest temperatures possible to avoid oil
deterioration and to prolong oil stability. Due to the abovementioned circumstances, should be
used proper processing technologies avoiding oil deterioration and oxidation. Some
technologies can be chosen to apply the production of functional oils. Screw pressing is an
appropriate technology for producing flax oil even though some disadvantages.
The aim of our study is the determination of moisture content of flax by keeping in mind
the quality and quantity of the produced oil. Initial oil and moisture content of the flax seed
determined by following AOCS Official Method Af 2.3–54. Samples of flaxseed were weighted
using a balance (Scout Pro SPS602F, max weight 600 g) and divided into 6 groups (each mass
of the seed is 0.5 kg). The first group of (2*0.5 kg) moisture content of flax seeds was left without
changing and remained seed groups were conditioned for the desired moisture content.
Our study shows higher flax seed oil recovery from 24.89 to 40.99 % at lower moisture
content ranges as between 5.55~9.56 % w.b, when moisture contents increased oil recovery by
pressing diminished. The observed trend can be explained by the high moisture contents and
humidity of seeds that might be used as a lubricant and result in lower friction inside of the
press. In addition, the plasticity of the seeds rises and the pressure inside of the press may
decrease. However, solid tiny particles in oil demonstrated controversial results. The sediment
content of oil increased from 6.07 to 19.2 %, when the moisture content decreased from 15.57
to 5.55 %. Moreover, the effect of moisture contents of flaxseed on the quality parameters of oil
such as acid value, peroxide value, and free fatty acids were studied as well. The acid value of
oil represents a downward trend 2.65~1.47 (mg KOH/g) with increasing the moisture content
from 5.55 to 11.05 % w.b. However, acid values increase was observed (1.79, 1.905 mg KOH/g)
at the moisture contents of 14.62, 15.57 % w.b. respectively. FFA content of oil was declined
below the moisture content of 11.05 % w.b. from 1.33 to 0.74 %. The highest peroxide value
was 4.25 meq/kg at a moisture content of 5.55 % w.b, and the lowest 1.62 meq/kg at 14.62 %
w.b. moisture content.
The overall picture of our research shows that the quality of the raw material is a crucial
factor that can influence oil quality and quantity.

Keywords: flaxseed oil, degradation, temperature, screw press.
Acknowledgments
Work was supported by internal grants of Institute of Bioorganic Chemistry of Academy of Sciences of
Uzbekistan, the authors acknowledge for daily support of laboratory members of Chemistry of Proteins
and Peptides.

th
5 International Scientific Conference Agrobiodiversity for Improving the Nutrition, Health, Quality of Life and |60
Spiritual Human Development
November 3 2021
rd