Grants and Contributions:

Grant or Award spanning more than one fiscal year. (2017-2018 to 2018-2019)

Flaxseed oil is well known for its high content of a-linolenic acid and phenolic compounds such as lignans.x000D
The conventional flaxseed oil is only used on salad dressings and unsuitable for frying foods due to its lowx000D
smoke point. By improving the extraction techniques using a cold-pressing/filtering system, a high quality ofx000D
flaxseed oil with a high smoke point is recently achieved. However, the characterization of the essentialx000D
nutrient profile of this type of flaxseed cooking oil is still limited. The objectives of this collaboration betweenx000D
UBC Food Science Program and a flaxseed oil company located in Richmond, BG Health Group Inc. are asx000D
follows: 1) to determine the fatty acid composition of flaxseed oil using gas chromatography-massx000D
spectrometry (GC-MS); 2) to determine the content of lignan in flaxseed oil using high performance liquidx000D
chromatographic (HPLC) analysis, 3) to determine the content of tocopherol in flaxseed oil using HPLCx000D
analysis. Flaxseed cooking oil and several representative vegetable cooking oils will be used for the study ofx000D
these nutrient profiles. With an optimized and standardized sample preparation protocol,x000D
chromatographic-based analysis is expected to accurately quantify the contents of fatty acids, lignan, andx000D
tocopherol in flaxseed cooking oil. The difference in the essential nutrient profile between flaxseed cooking oilx000D
and other commercial vegetable cooking oils will be compared as well. In sum, this study is positioned tox000D
benefit the flaxseed oil manufacture industry in Canada by developing a standardized chromatographic-basedx000D
protocol to determine the essential nutrient profile of flaxseed cooking oil.