Tehran University of Medical Sciences

Science Communicator Platform

Stay connected! Follow us on X network (Twitter):
Share By
Effect of Roasting on Fatty Acid Profile of Brown and Yellow Varieties of Flaxseed (Linum Usitatissimum L) Publisher



Moknatjou R1 ; Hajimahmoodi M1, 2, 3 ; Toliyat T4 ; Moghaddam G2 ; Sadeghpour O5 ; Monsefesfahani H6 ; Shamsardekani MR1, 3, 6
Authors

Source: Tropical Journal of Pharmaceutical Research Published:2015


Abstract

Purpose: To monitor changes in fatty acid profiles of brown and yellow varieties of flaxseeds in the raw and roasted states using gas chromatography (GC). Methods: Samples of flaxseeds were extracted with n-hexane in a Soxhlet apparatus for 8 h. Methylesterification of the samples was performed by methanolic boron trifluoride (BF3-MeOH) method according to American Oil Chemists' Society (AOCS). Fatty acid (FA), analyzed using GC equipped with a split/splitless capillary injector and flame ionization detector (FID). Results: The results indicate that lipid content varied with the type of seed. Seed oil content was 53.31 ± 0.30 and 45.20 ± 0.20 % for roasted and unroasted brown flax, respectively, and 10.25 ± 0.04 % for the yellow type. The yellow and roasted brown type, at 300 °C, showed the lowest and highest oil content, respectively. The highest calculated oxidizability (COX) value was found for the unroasted brown type (13.19 ± 0.01 %) whilst the lowest amount was observed for the roasted brown seed at 350 °C (12.79 ± 0.01 %). COX value for yellow type was 5.62 ± 0.01 %. Conclusion: This study shows that the fatty acids content of flaxseeds vary with roasting conditions. This is significant because flax seed fatty acid composition influences the applications of the oil. © 2015, Pharmacotherapy Group, Faculty of Pharmacy, University of Benin, Benin City, 300001 Nigeria. All rights reserved.
Other Related Docs