Analysis and Decrease of Cyanogenic Glucosides in Flaxseed

박은령,; 홍진환,; 이동하,; 한상배,; 이강봉,; 박재석,; 정형욱,; 홍경현,; 김명철,

doi:10.3746/jkfn.2005.34.6.875

Cited by 6 publications

(1 citation statement)

References 15 publications

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“…Park et al related 207/100g seed of linustatin and 174mg/100g seed of neolinustatin in flaxseed. β-glucosidases are activated and allow the release of poisonous hydrogen cyanide (HCN) after seed damage [112]. Phytic acid, another anti-nutrient of the flaxseed, ranges from 23-33g/kg of the flaxseed meal [1,113,114].…”

Section: Anti-nutrients From Flaxseedmentioning

confidence: 99%

Linseed Essential Oil – Source of Lipids as Active Ingredients for Pharmaceuticals and Nutraceuticals

Campos

Severino

Ferreira

et al. 2019

CMC

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Linseed - also known as flaxseed - is known for its beneficial effects on animal health attributed to its composition. Linseed comprises linoleic and α-linolenic fatty acids, various dietary fibers and lignans, which are beneficial to health because they reduce the risk of cardiovascular diseases, as well as cancer, decreasing the levels of cholesterol and relaxing the smooth muscle cells in arteries increasing the blood flow. Essential fatty acids from flax participate in several metabolic processes of the cell, not only as structuring components of the cell membrane but also as storage lipids. Flax, being considered a functional food, can be consumed in a variety of ways, including seeds, oil or flour, contributing to basic nutrition. Several formulations containing flax are available on the market in the form of e.g. capsules and microencapsulated powders having potential as nutraceuticals. This paper revises the different lipid classes found in flaxseeds and their genomics. It also discusses the beneficial effects of flax and flaxseed oil and their biological advantages as ingredients in pharmaceuticals and in nutraceuticals products.

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Section: Anti-nutrients From Flaxseedmentioning

confidence: 99%

Linseed Essential Oil – Source of Lipids as Active Ingredients for Pharmaceuticals and Nutraceuticals

Campos

Severino

Ferreira

et al. 2019

CMC

View full text Add to dashboard Cite

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Flax and flaxseed oil: an ancient medicine & modern functional food

et al. 2014

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Flaxseed is emerging as an important functional food ingredient because of its rich contents of α-linolenic acid (ALA, omega-3 fatty acid), lignans, and fiber. Flaxseed oil, fibers and flax lignans have potential health benefits such as in reduction of cardiovascular disease, atherosclerosis, diabetes, cancer, arthritis, osteoporosis, autoimmune and neurological disorders. Flax protein helps in the prevention and treatment of heart disease and in supporting the immune system. As a functional food ingredient, flax or flaxseed oil has been incorporated into baked foods, juices, milk and dairy products, muffins, dry pasta products, macaroni and meat products. The present review focuses on the evidences of the potential health benefits of flaxseed through human and animals' recent studies and commercial use in various food products.

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Impact of extrusion processing conditions on lipid peroxidation and storage stability of full-fat flaxseed meal

et al. 2015

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BackgroundThe full-fat flaxseed (Linum usitatissimum L.) meal has obtained relatively new flourished concept as food or feedstuff for the development of healthier products. It provides favorable balance of polyunsaturated, monounsaturated and saturated fatty acids. However, flaxseed meal may be susceptible to oxidation by exposure to various storage conditions which is extremely undesirable and produces toxic compounds to human health. Another consideration in the application of flaxseed meal relates to the presence of anti-nutritional compounds that need to be minimized using appropriate processing method. The present research work was conducted to evaluate the impact of extrusion processing conditions and storage of full-fat flaxseed meal on functional characteristics such as α-linolenic acid content, lipid peroxidation and sensory attributes.MethodsThe raw flaxseed meal was analyzed for cyanogenic glycosides, tannin and mucilage anti-nutritional compounds. Fatty acids composition was quantified by gas chromatography. The meal was extruded at barrel exit temperature (100–140 °C), screw speed (50–150 rpm), feed rate (30–90 kg/h) and feed moisture (10–30 %) for reduction of anti-nutritional compounds. The raw and extruded meals were stored for a ninety-day period under room conditions (20–25 °C). Lipid peroxidation was analyzed by peroxide, free fatty acids, conjugated dienes, total volatiles and malondialdehyde assay. Color, aroma and overall acceptability attributes were evaluated by sensory multiple comparison tests.ResultsThe raw flaxseed meal possessed significant amount of anti-nutritional compounds, lipid and α-linolenic acid contents. The extrusion processing at high barrel exit temperature (140 °C) significantly reduced the cyanogenic compounds (84 %), tannin (73 %) and mucilage (27 %) in the flaxseed meal. The α-linolenic acid content and lipid peroxidation did not significantly change after extrusion processing or during storage at the end of 60 days. Fluctuations in sensory attributes occurred during storage, but at the end of 90 days, only the extruded samples presented negative effect and showed lowest consumer acceptability.ConclusionsThe present study suggested that extrusion of flaxseed meal at optimum conditions and stored for 60 days did not change the stability of full-fat flaxseed meal and can be used as supplement or ingredient for the production of various healthier products.

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Analysis and Decrease of Cyanogenic Glucosides in Flaxseed

Cited by 6 publications

References 15 publications

Linseed Essential Oil – Source of Lipids as Active Ingredients for Pharmaceuticals and Nutraceuticals

Linseed Essential Oil – Source of Lipids as Active Ingredients for Pharmaceuticals and Nutraceuticals

Flax and flaxseed oil: an ancient medicine & modern functional food

Impact of extrusion processing conditions on lipid peroxidation and storage stability of full-fat flaxseed meal

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