Flaxseed (Linum usitatissimum L.) bioactive compounds and peptide nomenclature: A review

Shim, Youn Young; Gui, Bo; Arnison, Paul G.; Wang, Yong; Reaney, Martin J.T.

doi:10.1016/j.tifs.2014.03.011

Cited by 239 publications

(190 citation statements)

References 103 publications

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“…The oil fatty acid profile consists of linolenic acid (52%), linoleic acid (17%), oleic acid (20%), palmitic acid (6%) and stearic acid (4%). It also contains monoacylglycerides, diacylglycerides, sterolesters, sterols, tocopherols, waxes, phospholipids, CLs, free fatty acids (FFAs), chlorophyll, carotenoids and other compounds (Shim et al 2014). The high content in flaxseed of the essential omega 3-fatty acids makes it the leading plant source (Cameron and Hosseinian 2013) flaxseed content in alpha-linolenic acid (ALA) being five times higher than in walnuts and canola oil (Oliveira et al 2014).…”

Section: Introductionmentioning

confidence: 99%

Use of response surface methodology to investigate the effects of brown and golden flaxseed on wheat flour dough microstructure and rheological properties

Codină

Mironeasa

2016

J Food Sci Technol

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The aim of this study was to assess the effects of brown flaxseed and golden flaxseed on the water absorption and the rheological parameters of wheat flour. The rheological properties were evaluated by the Mixolab. The optimum parameters were identified for high quality flaxseed-wheat composite flour bread. Each predictor variable was tested at five levels. The microstructure of dough was assessed by epifluorescence light microscopy. The substitution of 4.81/100 g for brown flaxseed and 5.07/ 100 g for golden flaxseed was found optimal. At the optimum level of brown and golden flaxseed, the water absorption of 55.07/100 g, dough development time of 1.28 min and dough stability of 10.04 min was observed. In terms of protein quality the optimum values were 0.41 N m for C2 and 0.69 for C1-2, and in terms of starch characteristics they were 1.56 N m for C3, 1.14 for C3-2, 1.33 N m for C4, 0.20 for C3-4, 1.97 N m for C5 and 0.60 for C5-4.

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Section: Introductionmentioning

confidence: 99%

Use of response surface methodology to investigate the effects of brown and golden flaxseed on wheat flour dough microstructure and rheological properties

Codină

Mironeasa

2016

J Food Sci Technol

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“…Native to West Asia and the Mediterranean, it has been grown and harvested since ancient times for its fiber and seeds (Madhusudhan, 2009). Traditionally, flax is used as the source of linen fibre while flaxseed oil, in the manufacture of paints, varnishes, inks and linoleum, because of its fast polymerization properties (Coskuner and Karababa, 2007;Shim et al, 2014).…”

Section: Introductionmentioning

confidence: 99%

“…The observed variability in composition is attributed mainly to genotype and environmental parameters (Coskuner & Karababa, 2007;Shim et al, 2014). Flaxseed is mainly known by its excellent fatty acid profile, which is high in polyunsaturated fatty acids (73% of total fatty acids), moderate in monounsaturated fatty acids (18%), and low in saturated fatty acids (9%).…”

Section: Introductionmentioning

confidence: 99%

“…In addition, flaxseed is the seed with the highest omega-3 fatty acid content, as alpha-linolenic acid (ALA) constitutes about 57%, whereas linoleic acid, an omega-6 fatty acid, constitutes about 16% of total fatty acids (Morris, Kasote, 2013). They also accumulates many other biologically active compounds and elements including cyclic peptides, olysaccharides, alkaloids, cyanogenic glycosides, and cadmium (Shim et al, 2014).…”

Section: Introductionmentioning

confidence: 99%

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Flaxseeds: Nutritional Potential and Bioactive Compounds

Panaite¹,

Ropotă²,

Turcu³

et al. 2017

BUASVMCN-FST

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The objective of this work was to study the nutritional and bioactive composition of commercially available flaxseeds with the aim to develop new alternatives for their use as functional and nutraceutical food ingredient. The samples of flaxseed contained 20.86% protein, 31.16% fat, 29.07% crude fiber and 3.75% ash. Essential amino acids represented 34% of total protein. The amino acids profile showed that glutamic acid was the most abundant (3.87 g 100 g -1 ), followed by arginine (1.93 g 100 g -1 ) and aspartic acid (1.52 g 100 g -1 ). Fatty acids analysis indicated that alpha-linolenic acid represents the major fatty acid (54.51% of the total fatty acids). The ratio of unsaturated to saturated fatty acids was 8.67 while the n-3/n-6 PUFA ratio was 3.2. Total phenolics showed average contents of 295.92 mg GAE 100 g -1 , of which flavonoids accounted for 25.85 mg QE 100 g -1 . The results confirmed that, in addition to being one of the richest sources of alpha-linolenic acid, flaxseed is an essential source of high quality protein, soluble fiber and potent natural antioxidants.

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“…Nutritionally, linseed (Linum usitatissimum) offers excellent sources of nutrients and energy because it is one of the richest sources of alpha-linolenic acid [14,15]. Results from an increasing number of studies clearly indicate that oilseed lipids can be valuable ingredients for fish feed formulations.…”

Section: Introductionmentioning

confidence: 99%

Nutritional Value of Macrobrachium rosenbergii Prawns Fed on Extruded Feeds Enriched with Linseed and Whey Proteins

Fl¹,

Araújo²,

Mcc³

et al. 2017

J Nutr Food Sci

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Three extruded diets were formulated and used to cultivate Macrobrachium rosenbergii prawns. For ninety days, the prawns were fed on the similarly balanced isonitrogeneous and isoenergetic diets, based on albumin and linseed (Linseed diet), on whey proteins concentrate (WPC) and soybean oil (Whey proteins diet), and on albumin and soybean oil (Control diet). Every thirty days, the shrimps were weighed and submitted to analyses. The results showed that the average body weights for the shrimps fed on the Linseed and Whey proteins diets were approximately sixty percent higher than for those fed on the Control diet. No significant differences were found for the protein content and the total lipid content in shrimps fed on the diets. However, the Linseed diet led to the lowest cholesterol level and improved the ratio between the sum of n-6 and the sum of n-3 fatty acids in the whole body of shrimps. WPC was used for the first time as a protein source for shrimp feeds, and may be considered as a component to be used in extruded diets for aquaculture. The results suggested that the experimental diets succeeded to provide shrimps with greater weight gain and nutritional value.

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Flaxseed (Linum usitatissimum L.) bioactive compounds and peptide nomenclature: A review

Cited by 239 publications

References 103 publications

Use of response surface methodology to investigate the effects of brown and golden flaxseed on wheat flour dough microstructure and rheological properties

Use of response surface methodology to investigate the effects of brown and golden flaxseed on wheat flour dough microstructure and rheological properties

Flaxseeds: Nutritional Potential and Bioactive Compounds

Nutritional Value of Macrobrachium rosenbergii Prawns Fed on Extruded Feeds Enriched with Linseed and Whey Proteins

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