Chemical composition and oxidative stability of flax, safflower and poppy seed and seed oils

Bozan, Berrin; Temelli, Feral

doi:10.1016/j.biortech.2007.12.009

Cited by 280 publications

(225 citation statements)

References 29 publications

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“…According to Hettiarachchy et al (1990), flaxseed contains 32-45% of oil, of which 51-55% is α-linolenic acid (n-3 fatty acid) and 15-18% is linoleic acid. The results of this study were slightly lower than those of previous reports, which found 53 to 58% of ALA (OOMAH; MAZZA, 1997;BOZAN;TEMELLI, 2008). Unsaturation levels can vary due to temperature during growth; seeds from colder lands usually present a greater amount of unsaturated fatty acids (DAUN; BARTHET; transferred to the product in an indirect way.…”

Section: Chemical Composition Of Flaxseedcontrasting

confidence: 91%

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Effect of storage and processing of Brazilian flaxseed on lipid and lignan contents

et al. 2012

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Flaxseed has been widely studied around the world; its incorporation into products habitually consumed by human populations has been stimulated due to its unique nutritional value. The objective of this study was to evaluate the chemical composition of Brazilian flaxseed, to analyze the stability of lipids present in whole flaxseed flour (WFF) or partially defatted flaxseed flour (DFF) stored under several temperatures, and to investigate the effect of bread making on a product containing flaxseed. Whole flaxseed flour presented (g.100 g-1) 25.7 of insoluble fiber, 10.7 of soluble fiber, 38.9 of lipids, and 2.65 of lignan. Defatted flaxseed flour presented 65% less lipids, 36% more fiber and 56% more lignan than whole flaxseed flour. The fatty acid profile was maintained in the defatted flaxseed flour, and it presented a stable composition during storage under ambient temperature, refrigeration, and freezing. The fatty acid profile was similar in the bread containing defatted flaxseed flour after dough development, baking, and storage at room temperature or refrigerated. After baking, 89% of the lignan content was kept in bread. Results show that Brazilian flaxseed has an interesting chemical composition, and that defatted flaxseed, by-product of lipid extraction, presents a good stability to grind and storage under several temperatures. Thus, defatted flaxseed flour can be incorporated in bread, increasing its nutritional and functional value.

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Section: Chemical Composition Of Flaxseedcontrasting

confidence: 91%

“…Despite that, lipids, protein, and ash contents in Brazilian flaxseed were close to those found in Canadian (OOMAH; MAZZA, 1998;BOZAN;TEMELLI, 2008) and American flaxseed (HETTIARACHCHY et al, 1990).…”

Section: Chemical Composition Of Flaxseedmentioning

confidence: 51%

Effect of storage and processing of Brazilian flaxseed on lipid and lignan contents

et al. 2012

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“…Therefore, artificially adding single or multiple ectogenous micronutrients such as vitamin E to hot-pressed and refined oil may be an expedient in future. Now, with the increasing concerns over nutrition and healthy diet, some new processing and pretreatment technologies of oil such as cold pressing technology have received more and more attention, which to a certain extent remedy the above defects and retain the most quality of bioactive compounds, such as tocopherol, total flavanoid, and polyphenols [9][10][11][12][13][14]. Cold-pressed flaxseed oil (CFO) has been commercially available in the market of many countries.…”

Section: Introductionmentioning

confidence: 99%

Effects of cold‐pressed and vitamin E‐enriched flaxseed oils on lipid profile and antioxidant status in high‐fat fed rats

Deng

et al. 2012

Euro J Lipid Sci & Tech

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In this study we evaluate whether cold-pressed flaxseed oil (CFO), vitamin E-enriched hot pressed and totally refined flaxseed oils (HRFOs) characterized by different qualities of micronutrients have beneficial effects on lipid profile and antioxidant status in high-fat fed rats. Male Wistar rats were fed synthetic diets containing 10% of HRFO, CFO, low-dose (100 mg/100 g oil) vitamin E-enriched HRFO (L-HRFO) or high-dose (200 mg/100 g oil) vitamin E-enriched HRFO (H-HRFO), respectively for 4 wk. The results showed that plasma triglycerides (TG), total cholesterol (TC), and low-density lipoprotein cholesterol levels in CFO group decreased by 12, 21, and 18% compared with HRFO group ( p < 0.05), the total hepatic lipids, TC and TG levels in CFO group were also lower significantly than those in HRFO group, but no significant differences were observed in plasma and hepatic lipid profiles among HRFO, L-HRFO, and H-HRFO groups. T-AOC levels significantly increased by 11, 12, and 22% in CFO, L-HRFO and H-HRFO groups compared with HRFO group, which was negatively correlated with the MDA levels and similar changes were observed for GSH and vitamin E levels in plasma. The CFO had a significantly higher cholesterol secretion than HRFO, L-HRFO, and H-HRFO. These results indicated that CFO had a more beneficial effect on improving lipid status and preventing oxidative stress than HRFO, and vitamin E-enriched HRFO decreased the lipid peroxidation concentration though there was no significant effect on lipid profiles.Practical applications: The cold-pressed and vitamin E-enriched HRFOs characterized by different qualities of micronutrients reduced the risk factors of cardiovascular disease. This could provide a theoretical basis for the development of high value-added functional food ingredients based on flaxseed oil or a-linolenic acid.

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“…The fatty acid composition of linseed oil is known to consist of high levels of α-linolenic acid (C 18:3 ) followed by linoleic (C 18:2 ) and oleic (C 18:1 ) acid (Wakjira et al, 2004;Krist et al, 2006;Choo et al, 2007;Bozan and Temelli, 2008). Linseed oil has the highest content of α-linolenic acid in comparison with other vegetable oils.…”

Section: Introductionmentioning

confidence: 99%

Genotypic Variation on Oil Content, Fatty Acid Composition and Phenolic Compounds in Linseed (Linum usitatissimum L.)

Kanmaz¹,

Ova²

2015

Ege Üniversitesi Ziraat Fakültesi Dergisi

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ABSTRACTinseed is used as a functional food ingredient in food products because of its valuable bioactive compounds. In this study, the effect of cultivar variety on total oil content, fatty acid composition, level of α-linolenic acid, SDG (secoisolariciresinol diglucosid) lignan, phenolic (free and esterified) and flavonoid (free and esterified) content of linseeds (Linum usitatissimum L.) cultivated in Turkey was investigated. Also, it was aimed to determine the correlations between the bioactive compounds investigated in this research. The results of this study showed that cultivar variety had a significant effect on these bioactive compounds (p<0.

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Chemical composition and oxidative stability of flax, safflower and poppy seed and seed oils

Cited by 280 publications

References 29 publications

Effect of storage and processing of Brazilian flaxseed on lipid and lignan contents

Effect of storage and processing of Brazilian flaxseed on lipid and lignan contents

Effects of cold‐pressed and vitamin E‐enriched flaxseed oils on lipid profile and antioxidant status in high‐fat fed rats

Genotypic Variation on Oil Content, Fatty Acid Composition and Phenolic Compounds in Linseed (Linum usitatissimum L.)

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