Flaxseed oil and seeds are natural sources of essential fatty acids – ω-6 linoleic and ω-3 α-linolenic. However, the content of α-linolenic acid in the seeds of industrial varieties of oil flax and even in individual varieties of the food industry is several times higher than the content of fatty acids presented in the pool, including linoleic acid. Therefore, there is a need to create varieties with a ratio of ω-3:ω-6 of at least 1:5 for food and medicinal use. The article studies the biochemical parameters of seeds in oil flax varieties for different areas of use, both technical and food. The work used standard methods of biochemical analysis of plant seeds (extraction method for determining fat, gas-liquid chromatography, titration, spectrophotometric methods). Statistical analysis of research results was carried out using the programs Libre Office Calc (GNU Lesser General Public Licensev). As a result of the study of five varieties, three of which are considered for food use (‘Kivika’, ‘Zhyvynka’, ‘Solnechnyj’), it was established that only the 'Solnechnyj' variety has a ω-3:ω-6 ratio in oil of 1:16.9, which corresponds to the recommended indicators. and other cultivars have high linolenic acid values and, accordingly, an altered polyunsaturated fatty acid ratio of 3:1 and 1:1.6, respectively. A comparative study of the content of fatty acids and the determination of acid, peroxide and iodine numbers showed that the iodine number and the ratio of unsaturated fatty acids are the most important criteria for identifying the quality of the oil and determine the further directions for its use. It was revealed that flax seeds of both technical and food fields are very rich in vitamin E at the level of 117–146 mg/100 g. Therefore, they are recommended to be used more widely in food as a source of this vitamin. It is proposed that when creating new varieties of flax for food purposes, also need to take into account the indicators of iodine and acid numbers, which should be low in them. These indicators are also of interest for characterizing already existing varieties in order to differentiate them. It is noted that for food use it is necessary to create varieties with a reduced content of linolenic acid to the level of 5-10%.
Controlling the content of trace elements in human food is a major problem. Lack of them, as well as their excess, can seriously affect a person’s health. Commonly, people do not receive enough minerals they need. Though these minerals are found in products of both animal and plant origin, many ethnic groups have a significant preference for plant food, which is very often obtained from cereal plants. Not infrequently, though, these plants are poor in mineral elements, or a specific processing technology depletes a product of minerals. This article shows the content of such trace elements important for people as zinc, copper, cobalt, and nickel in the seeds and leaves of cultivated flax (L. usitatissimum) and its three wild perennial relatives (L. austriacum, L. hirsutum, and L. thracicum). We focus on flax, because, besides containing valuable trace elements, it is also a source of unsaturated fatty acids which are no less important for the human body. To date, there is but little information on the content of certain trace elements in the seeds of cultivated flax, and practically nothing is known about their content in its wild relatives, which are used mainly as decorative verdure. It has been established that the seeds contain 37.1-64.2 mg/kg of zinc, 5.3-9.3mg/kg of copper, 2.9-7.3mg/kg of nickel, and 1.4-3.3mg/kg of cobalt. In the leaves, these trace elements are present in far smaller amounts (1.1-4.3mg/kg). The highest in these trace elements is the wild species L. thracicum, and the lowest is L. austriacum. It has been found that in the plant material of cultivated flax, the ratio of the microelements under study was similar to that in the wild species. Zinc predominates in the flax seeds, but in the leaves, it exceeds other elements only insignificantly. Generally, both cultivated flax and its three wild relatives can be viewed as valuable and worthwhile sources of zinc, cobalt, copper, and nickel.
Исследованы физикохимический состав и сенсорные свойства масла расторопши пятнистой, полученного методом холодного отжима на лабораторном прессе Farmet DUO PF3. Установлено, что масло расторопши пятнистой содержит 2,0 неомыляемых веществ, в том числе токоферолов 110 мг . В жирнокислотном составе масла преобладают физиологически активные ненасыщенные жирные кислоты: линолевая и олеиновая 69,70 и 15,60 соответственно. В составе масла отмечено высокое содержание моно и диацилглицеринов, свободных жирных кислот, повышающих гидрофильность масла. Поэтому при введении в липидные составы они создают ощущение меньшей жирности и окклюзивности. При этом моно и диацилглицерины жирных кислот обладают эмульгирующими свойствами. Масло характеризуется невысокими значениями показателей поверхностного натяжения и вязкости, средней растекаемостью, хорошими сенсорными характеристиками. Масло расторопши пятнистой может быть рекомендовано для использования в рецептурах косметических средств в качестве как базового компонента, обладающего свойствами эмолента, так и биологически активного компонента благодаря высокому содержанию ненасыщенных жирных кислот и других активных веществ. Physical and chemical composition and sensory properties of thistle spotty oil, obtained by cold pressing on the laboratory press Farmet DUO PF3, investigated. It was found that thistle spotty oil contains 2,0 of unsaponifiable substances, including tocopherols 110 mg . Physiologically active unsaturated fatty acids linoleic and oleic 69,70 and 15,60, respectively, prevail in the fatty acid composition of the oil. The high content of mono and diacylglycerols, free fatty acids, which increase the hydrophily of the oil, was noted in the composition of the oil. Therefore, when administered in lipid compositions, they create a feeling of less fat and occlusion. In this case, mono and diacylglycerols of fatty acids have emulsifying properties. The oil is characterized by low values of surface tension and viscosity, average spreadability, good sensory characteristics. Thistle spotty oil can be recommended for use in cosmetic receptions as a base component with the properties of emollient and biologically active component due to the high content of unsaturated fatty acids and other active substances.
scite is a Brooklyn-based organization that helps researchers better discover and understand research articles through Smart Citations–citations that display the context of the citation and describe whether the article provides supporting or contrasting evidence. scite is used by students and researchers from around the world and is funded in part by the National Science Foundation and the National Institute on Drug Abuse of the National Institutes of Health.
hi@scite.ai
10624 S. Eastern Ave., Ste. A-614
Henderson, NV 89052, USA
Copyright © 2024 scite LLC. All rights reserved.
Made with 💙 for researchers
Part of the Research Solutions Family.