Oxidation of Cyclo‐Lino Peptides in Linseed Oils during Storage

Abstract Linseed oil is appreciated for its high level of linolenic acid. In order to avoid oxidation, the precious storage lipids are protected in seeds by lignans, tocopherols, and cyclo‐lino peptides. Oxidation specific peptides can be attributed formation a bitter off‐taste cold pressed linseed oils. A complete degradation tocopherols intact CLO, ‐M, ‐N, ‐L, ‐B oxidized forms observed with intermediate oxidation products containing methionine sulfoxide further sulfone during period 25 d at 60 °C dark 14 weeks day light room temperature. The peroxide value increases 255 meq O 2 kg −1 same time. However, temperature only very limited decrease initial content 400 mg/100 g contrasted an increase about 50 more or less While 6 all parameters keep stable. show different independent these conditions. Practical Application : This work elucidates role complex reactions taking place enables first evaluation antioxidative power