How stable is the omega 3 fatty acid ALA at higher temperature?

21 January 2015 1 805 Report

ALA is essential fatty acid should and be consumed through the diet. Rich sources like flaxseed oil, canola oil etc. explored for the production of various food products specifically bakery product. At what extent they remain stable during processing and after consumption imparting acitivity in the human body?

J. Fernando Pio-León

Omega-3 rich oils are not stable to heat or oxygen during processing or storage. Therefore, companies use antioxidants like vitamin E or BHT to avoid oxidation. Oils rich in oleic fatty acid (omega 9 ¿?) or saturated fats are more stable to oxidation.

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