Heating effects on physicochemical characteristics and antioxidant activity of flaxseed hull oil (Linum usitatissimum L)

Herchi, Wahid; Ammar, Kamel Ben; Bouali, Intidhar; Abdallah, Ikram Bou; Guetet, Arbi; Boukhchina, Sadok

doi:10.1590/1678-457x.0109

Cited by 31 publications

(25 citation statements)

References 25 publications

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“…1b). Herchi et al (2016) also confirmed that the heating process caused a loss of phenolic acid content in flaxseed hull oil. This might confirm that thermal treatment causes the oxidation and polymerization of phenolic compounds present in the oil.…”

Section: Changes In Antioxidant Activitysupporting

confidence: 61%

“…During thermal treatment, the scavenging activity of PMO decreased significantly (p < 0.05) from 60.61 to 41.29% in the 3-min MW cooked PMO sample. Herchi et al (2016) concluded that heated flaxseed hull oil contained fewer antioxidant compounds, which decreased the DPPH radical scavenging capacity. The scavenging action of plant constituents has been found to relate to polyphenolic compounds (Siger et al, 2008).…”

Section: Changes In Antioxidant Activitymentioning

confidence: 99%

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The influence of microwave cooking on the nutritional composition and antioxidant activity of the underutilized perah seed

Alı

Muhammad

2017

Acta Sci Pol Technol Aliment

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Perah (Elateriospermum tapos) seed is a type of seed that can be easily grown and is found in abundance, especially on the east coast of Malaysia and in southern Thailand. The perah fruits are about 2-2.5 in long, oblong, buff in colour and suffused pink on the exposed side, hanging singly on a stalk 1-6 in long. ABSTRACTBackground. Perah seed is one of the most underutilized oilseeds, containing high nutritional values and high percentage of α-linoleneic acid, which may have a high potential in food and pharmaceutical applications. The main objective of this study was to evaluate the influence of microwave (MW) cooking on the proximate composition and antioxidant activity of perah seeds. Material and methods. In this study, the proximate composition and amygdalin concentration of MW irradiated perah seeds were determined. The total phenolic content (TPC), Maillard reaction products (MRPs) and antioxidant activity of methanol (PME), 70% methanol in water (PMW), ethanol (PEE), 70% ethanol in water (PEW) extracts and methanol extract of oil (PMO) were evaluated during MW cooking. The antioxidant activity was evaluated using multiple assays, namely DPPH radical scavenging activity, β-Carotene bleaching assay, and reducing power. Results. Microwave cooking did not significantly increase crude lipid and carbohydrate content, and the amounts of other nutrients such as ash, crude protein and fibre remained almost unchanged. As evaluated by HPLC, the amygdalin concentration in the seeds was reduced by MW cooking. The TPC, MRP and antioxidant activity of the solvent extracts of perah seeds increased significantly with increasing roasting time.Of all the extracts, PMW at all MW cooking times displayed the highest antioxidant effectiveness. However, thermal treatment significantly reduced the antioxidant properties of PMO. The values for TPC, MRP and antioxidant effectiveness of the samples were ranked in the following order: PMW > PEW > PME > PEE > PMO, in both control and microwaved samples. Conclusions. In determining the overall quality of the products, MW cooking time was found to be a critical factor. Solubilization of phenolic compounds and formation of MRPs during MW cooking could have caused the increase in antioxidant activity of the perah seeds.

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Section: Changes In Antioxidant Activitysupporting

confidence: 61%

Section: Changes In Antioxidant Activitymentioning

confidence: 99%

The influence of microwave cooking on the nutritional composition and antioxidant activity of the underutilized perah seed

Alı

Muhammad

2017

Acta Sci Pol Technol Aliment

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“…Choo et al presented similar results for chlorophyll pigment content (0.80–5.76 mg of pheophytin kg −1 ) for linseed oils . An identical content of chlorophylls (3.16 mg of pheophytin kg −1 ) was obtained by Herchi et al ; but on the other hand, the linseed oil analysed by Herchi et al had a much lower carotenoid content (7.87 mg β‐carotene kg −1 ). The difference in chlorophyll and carotenoid pigment content mainly depends on the varietal and environmental conditions .…”

Section: Resultsmentioning

confidence: 61%

Oxidative stability and the chemical composition of market cold‐pressed linseed oil

Symoniuk

Ratusz

Krygier

2017

Euro J Lipid Sci & Tech

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Oxidative stability and minor components of market linseed oils were evaluated. The oils were investigated for their primary and secondary oxidation products, fatty acid composition and pigment content, and samples were also examined for their scavenging of 1, 1‐ diphenyl‐2‐picrylhydrazyl (DPPH) and total phenolic content. Rancimat and pressure differential scanning calorimetry were used to assess oxidative stability. The analysed oils were of good quality, meeting the requirements of the Codex Alimentarius standard. Linseed oils were characterised by 45–65% content of α‐linolenic acid. The TEAC equivalent of linseed oils ranged from 1.25 to 1.42 mM of Trolox kg−1 oil, and FAE ranged from 60.25 to 115.12 mg of ferulic acid 100 g−1 oil. The correlation between linseed oil oxidative stability as measured by the Rancimat and PDSC methods was low (r = 0.55). Based on the obtained results of oxidative stability and the content of chemical compounds, principal components analysis was conducted. PCA indicated that none of the chemical compounds correlated strongly with the oxidative stability of linseed oils as determined by the Rancimat method. However, in the case of the PDSC method, the content of primary and secondary products of oxidation had the strongest impact on the oxidative stability of linseed oils. The correlation coefficients describing the impact of different chemical compounds on induction time using the Rancimat and PDSC tests were between −0.43 to 0.45 and −0.82 to 0.72, respectively. Practical applications: The results show that linseed oils available on the market were of differing but good quality. Results of oxidative stability tests demonstrate that Rancimat and pressure differential scanning calorimetry (PDSC) methods should not be used interchangeably for assessing linseed oil oxidative stability (r = 0.55). The initial degree of oxidation had the greatest impact on the oxidative stability of linseed oil, but none of the measured quality parameters showed a high correlation with the Rancimat induction time. Principal component analysis verified the designated correlations between induction times in the Rancimat and PDSC tests and quality features. PCA also confirmed differences between the examined linseed oils. Market linseed oils are examined to their oxidative stability using Rancimat and pressure differential scanning calorimetry, and their chemical composition. The influence of selected discriminants on the oxidative stability of linseed oil is determined.

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“…Clove oil have been proven to be a potent antioxidant and showed 97.3% percentage inhibition of lipid peroxidation of linoleic acid emulsion at a concentration of 15µg/ml (Gülçin et al 2012). It has been reported in literature that axseed oil hull exhibited DPPH radical scavenging activity range between 49-72% depending upon the heat treatment on the oil (Herchi et al 2016). Rebolleda et al (2015) reported FRAP values of 471±9 µmol Fe (II)/L for wheat bran oil NEs, and compared the FRAP values for NEs and non-emulsi ed oil.…”

Section: Antioxidant Activity Of Nesmentioning

confidence: 99%

Anticancer activity of food grade nanoemulsions on hepatic cancer cells: a comparative study

Hassan¹,

Khan²

2020

Preprint

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The current study was aimed to prepare stable NEs from plant oils to evaluate their cytotoxic effect on HepG2 cells. Oils form three different samples (flax seeds, cloves and olives) were extracted. NEs from these oils were prepared separately by ultrasonication method. After characterization of stable NEs, they were evaluated for their antioxidant and anticancer activities. Extracted oils and their NEs were applied separately to HepG2 cell line to construct a comparison and MTT assay was used for this purpose. Prepared NEs were found more effective against cancer cell line as compared to their respective oils. MTT assay showed efficacy of NEs in reducing cell viability with IC50 value of 10 µl (flax seed oil), 25 µl (clove oil NE) and 1 µl (olive oil NE), and was safe to normal cells. The results of the current study revealed that NEs prepared from flax seed, clove and olive oil have the potential for further development as anticancer agents.

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Heating effects on physicochemical characteristics and antioxidant activity of flaxseed hull oil (Linum usitatissimum L)

Cited by 31 publications

References 25 publications

The influence of microwave cooking on the nutritional composition and antioxidant activity of the underutilized perah seed

The influence of microwave cooking on the nutritional composition and antioxidant activity of the underutilized perah seed

Oxidative stability and the chemical composition of market cold‐pressed linseed oil

Anticancer activity of food grade nanoemulsions on hepatic cancer cells: a comparative study

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