Abstract:The importance of flaxseeds in the food sector has been highly appreciated due to the presence of phytochemicals and antioxidants. The aim of the present study was to focus on the effect of different solvents used for the extraction of bioactive phytochemicals from raw, fermented, and germinated deoiled flaxseed flours and also evaluated their antioxidant activities. The phenolic content and flavonoid content of 80% ethanolic extract of germinated deoiled flaxseed flour were greater than the raw and fermented … Show more
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