Flaxseeds: Nutritional Potential and Bioactive Compounds

Panaite, Tatiana Dumitra; Ropotă, Mariana; Turcu, Raluca Paula; Olteanu, Margareta; Corbu, Alexandru Radu; Nour, Violeta

doi:10.15835/buasvmcn-fst:0016

Cited by 8 publications

(4 citation statements)

References 29 publications

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“…The dominant FAAs in most of these plants were Arg, Asp, Glu, Asn, Gln, and Leu. Previous studies on some of these plants, namely flaxseeds (Panaite et al 2017 ), common bean (Fukuji et al 2019 ; Saboori-Robat et al 2019 ), and sunflower seeds (Robinson 1975 ) also indicated that the stated FAAs are the dominant ones. However, the concentrations obtained were different may be due the difference in testing methodology and source of the materials.…”

Section: Resultsmentioning

confidence: 94%

Free amino acid contents of selected Ethiopian plant and fungi species: a search for alternative natural free amino acid sources for cosmeceutical applications

et al. 2021

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Free amino acids (FAAs), the major constituents of the natural moisturizing factor (NMF), are very important for maintaining the moisture balance of human skin and their deficiency results in dry skin conditions. There is a great interest in the identification and use of nature-based sources of these molecules for such cosmeceutical applications. The objective of the present study was, therefore, to investigate the FAA contents of selected Ethiopian plant and fungi species; and select the best sources so as to use them for the stated purpose. About 59 different plant species and oyster mushroom were included in the study and the concentrations of 27 FAAs were analyzed. Each sample was collected, lyophilized, extracted using aqueous solvent, derivatized with Fluorenylmethoxycarbonyl chloride (Fmoc-Cl) prior to solid-phase extraction and quantified using Liquid Chromatography Electrospray Ionization Tandem Mass Spectrometric (LC-ESI–MS/MS) system. All the 27 FAAs were detected in most of the samples. The dominant FAAs that are part of the NMF were found at sufficiently high concentration in the mushroom and some of the plants. This indicates that FAAs that could be included in the preparations for the management of dry skin condition can be obtained from a single natural resource and the use of these resources for the specified purpose have both economic and therapeutic advantage in addition to fulfilling customer needs.

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Section: Resultsmentioning

confidence: 94%

Free amino acid contents of selected Ethiopian plant and fungi species: a search for alternative natural free amino acid sources for cosmeceutical applications

et al. 2021

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“…The satisfaction of the customer is the primary concern when dealing with the production of any food item by characteristics like texture, aroma, flavor, and color which help to govern the consumer overall approval of the food item (Bernacchia, Preti, & Vinci, 2014).…”

Section: Overall Acceptabilitymentioning

confidence: 99%

Quality evaluation of coconut–flaxseed balls enriched with chiaseeds

Hafeez

Ahmad

Amir

et al. 2019

J Food Process Preserv

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Flaxseed composite flour enriched with 5% coconut, 5%, 10%, 15%, 20%, and 25% chiaseeds was used for the formulation of coconut–flaxseed balls. The chiaseeds enrichment effect was evaluated for physicochemical and sensory properties of coconut–flaxseed balls. Bioactive phenolics content and antioxidant activity were also determined. Addition of chiaseeds increased the ash up to 4.1%, crude fiber up to 33%, and nitrogen‐free extract up to 12.9% in the product along with improving the mineral profile for iron, magnesium, manganese, and zinc content up to 50.8, 4,010.1, 34.1, and 60.2 ppm, respectively. Sensory evaluation of coconut–flaxseed balls showed that product was acceptable with a good score of color, taste, and overall acceptability. A product rich in fiber and low in fat content possesses nutraceutical properties. Therefore, it is concluded that the nutritional value of flaxseed balls can be improved with the enrichment of chiaseeds. Practical applications The enrichment of chiaseeds and coconut powder in whole flaxseed flour can produce nutritionally rich and high‐energy product that can be very useful for the people suffering from malnourishment or facing some natural disaster. Industries can utilize these ingredients to produce super nutritious food items that can provide instant energy to the suffering people or malnourished people along with all other functional ingredients that can provide enormous health benefits including the reduced risk of different type of cancers, cardiovascular diseases, it can help to reduce weight due to the high amount of dietary fibers. This work provides data to a nutritionist to look upon the beneficial omega‐3 fats in flaxseed and chiaseeds and promote the usage of these ingredients.

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“…The highest content of essential amino acid Lys (12.37 ± 0.10 mg/100 g dry extract) was observed in pumpkin seed extracts obtained in carbon dioxide atmosphere, while Thr (34.70 ± 0.12 mg/100 g dry extract) and Leu (5.31 ± 0.06 mg/100 g dry extract) were the most abundant in hemp and flax seed extracts, respectively, applying same extraction mode. In general, these amino acids are also dominant in the raw materials [33][34][35]. High concentrations of EAAs in the characterized oilseed cake extracts suggest their potential use as food ingredients with beneficial amino acid profile.…”

Section: Amino Acid Compositionmentioning

confidence: 99%

Valorization Potential of Oilseed Cakes by Subcritical Water Extraction

et al. 2020

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The oil industry generates great quantities of oilseed cakes that remain after oil extraction. New technologies are required for their valorization, owing to their high nutritional value. Pumpkin, flax and hemp seed cakes were extracted by subcritical water under different conditions that included different gas atmospheres and homogenous catalysis, and for the first time their properties were directly compared. Extracts obtained in a nitrogen atmosphere, nitrogen atmosphere with the addition of a catalyst, and carbon dioxide atmosphere were chemically and nutritionally characterised. In the aqueous extracts obtained under different extraction conditions, the content of lipids, proteins and selected minerals (calcium, potassium, sodium and phosphorus) were determined. A detailed amino acid profile was determined by chromatographic analysis. The highest relative content of essential amino acids was observed in pumpkin seed extracts (51.49 ± 0.47 to 58.58 ± 0.45 mg/100 g dry extract), whereas hemp seed extracts were the richest in flavour amino acids aspartic acid, glutamic acid and alanine. Extraction in a carbon dioxide atmosphere or in nitrogen atmosphere with a HCl modifier released generally more minerals into the aqueous phase. Aqueous oilseed cake extracts demonstrated a favorable chemical composition and great nutritional value, opening new possibilities for exploitation of this biowaste. Based on the obtained results, oilseed cake extracts obtained by subcritical water have great potential to be used for the fortification of different food products, as well as in cosmetics.

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Flaxseeds: Nutritional Potential and Bioactive Compounds

Cited by 8 publications

References 29 publications

Free amino acid contents of selected Ethiopian plant and fungi species: a search for alternative natural free amino acid sources for cosmeceutical applications

Free amino acid contents of selected Ethiopian plant and fungi species: a search for alternative natural free amino acid sources for cosmeceutical applications

Quality evaluation of coconut–flaxseed balls enriched with chiaseeds

Valorization Potential of Oilseed Cakes by Subcritical Water Extraction

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