extracts. This study indicates that the mixture of ethanol and water in proportion of 60:40 (v/v) is the most suitable to obtain flaxseed extract with the high content of phenolic compounds and antioxidant activity.

The application of flaxseed extracts as food ingredients is a subject of interest to food technologists and nutritionists. Therefore, the influence of the extraction method on the content and composition of beneficial compounds as well as anti-nutrients is important. In the study, the effects of two solvent extraction methods, aqueous and 60 % ethanolic, on phenolic and cyanogenic glucoside profiles of flaxseed extract were determined and compared. The impact of extracted phenolic compounds on the antioxidant capacity of the extracts was also investigated. Defatted meals from brown and golden flax varieties were used as extraction material. The ethanolic extraction was more selective for phenolics (100.8–131.7 mg g−1) than the aqueous one (11.5–15.7 mg g−1). However, the contribution of particular phenolic compounds to total phenolics was much more dependent on flax variety than extraction method. A strong relationship was observed between both radical scavenging and ferric reducing activity and the content of phenolics (particularly secoisolariciresinol diglucoside). The correlation between extract chelating ability and phenolics was moderate suggesting that other flaxseed compounds are involved in this activity. The extraction method strongly affected cyanogenic glucoside content of flaxseed extracts; the aqueous extraction caused 96 % reduction in cyanogenic glucoside content (0.56–0.62 mmol g−1) when compared to the content in defatted meal (9.1–11.6 mmol g−1). On the contrary, ethanolic extraction resulted in the high cyanogenic glucoside content in the extracts (71–89 mmol g−1). The results reveals that ethanolic extraction gives extracts rich in antioxidant lignans; aqueous extracts have lower antioxidant activity than ethanolic but cyanogenic glucosides are significantly reduced.

To determine the influence of storage conditions on potassium iodide (KI) stability, its traditional carrieriodised table salt and alternative collagen carriers (i.e. iodinated collagen fibre and collagen hydrolysate) were stored at high (90%) and medium (60%) relative humidity of air. At medium humidity, these carriers were additionally stored at limited and unlimited access of air. The stability of KI was estimated by determining iodine retention during storage. The obtained results showed that the storage of iodised table salt resulted in iodine content decrease. The iodine losses in the salt tended to increase at high humidity or unlimited access of air. However, application of collagen preparations as carriers increased the KI stability, reducing iodine losses during storage and making them independent on the storage conditions.

Summary The food industry is interested in the application of thermally pre‐treated flaxseeds because the treatment improves their sensory acceptability and reduces anti‐nutrient contents. However, it may influence the health benefits of flaxseed compounds. The changes in the phenolic and protein profiles, and in situ oil oxidation dynamics after steaming or roasting of flaxseeds were analysed to study this effect. The results showed that the pre‐treatment of flaxseeds did not affect the content of major flaxseed phenolics. Steaming and roasting considerably changed the flaxseed protein profile. The thermally induced protein aggregation and/or cross‐linking occurred. The most significant changes were found for the 13 and 53 kDa proteins. Flaxseed roasting deteriorated the oil oxidative stability significantly more than steaming. These changes may decrease the nutritional quality and shelf life of roasted or steamed flaxseeds. They should be monitored when pre‐treated flaxseeds are intended to be used as a food ingredient.

The food industry is interested in the application of roasted flaxseeds because the treatment improves their sensory acceptability. However, it also influences flaxseed oil nutritional quality and stability. The aim of the study was to analyze oxidation changes in situ and in flaxseed oil compounds (fatty acids, phytosterols, tocochromanols) and Maillard reaction products (MRP) after roasting. The effect of the roasting temperature (160–220 °C) and flaxseed cultivars (golden‐ and brown‐seed) was taken into consideration. The results showed that the selection of roasting temperature (<200 °C vs. ≥200 °C) and flaxseed cultivar significantly influenced the nutritional quality and oxidative stability of roasted flaxseed oils. The roasting of flaxseeds did not significantly affect the fatty acid profiles of oil but it influenced the content of the other bioactive compounds. As the roasting temperature increased (≥200 °C), the γ‐tocopherol degradation decreased, whereas the content of plastochromanol‐8 increased. The total content of phytosterols in the roasted seed samples was higher than in the raw seeds but there was no correlation between the phytosterol content and roasting temperature. The temperature ≥200 °C significantly accelerated in situ oil oxidation during roasting. On the other hand, these conditions favored the MRP formation, which may have slowed down the dynamics of oil oxidation during storage. There was lower oil oxidation in the brown‐seed cultivar; in consequence, the tocopherol retention was higher than in the golden‐seed cultivars. The results could be useful for the selection of the best cultivars and treatment conditions to decrease unfavorable changes in flaxseed oil nutritional quality and stability.

The study has broadened knowledge of the consequences of flaxseed thermal treatment. The deterioration of flaxseed oil oxidative stability is shown. The changes of 19 and 13 kDa proteins suggest their sensitivity to thermally induced aggregation and/or cross-link. © 2018 Society of Chemical Industry.

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The study showed that a storage-stable meat product - liver pâté - characterized by a high nutritional value can be designed through the addition of flax oil rich in unsaturated fatty acids and flaxseed extract. The addition of 0.05% of the extract was found to be sufficient to improve the liver pâté's oxidative stability; it can thus be recommended for this type of product. © 2018 Society of Chemical Industry.