Distribution of Fatty Acids Within the Seed of Flax

Effect of Dehulling on Chemical Composition and Physical Properties of Flaxseed

“…Hulls contained significantly higher levels of palmitic acid and the lowest level of stearic and oleic acid compared to the whole or dehulled seed. These results agree with the fatty acid composition of morphologically distinct combined testa and endosperm obtained from dissection of flaxseed (9). Thus removal of the hulls enriched the dehulled seed in stearic acid by 24%, oleic acid by 11%, while the concentrations of linoleic acid, linolenic acid and iodine value were reduced only by 2, 6 and 4%, respectively.…”

“…The combined testa and endosperm had high palmitic acid (contributing 30% of the total palmitic acid) but low stearic acid (contributing only 10% of the total stearic acid). The fatty acids of the cotyledons, with the exception of palmitic acid, was not significantly different from the weighted average of the whole seed (9). The effects of dehulling on chemical composition of grain is well known.…”

“…The water hydration capacity of this flax hull was 13.0 g/g (8). Distribution of fatty acids within the seed was reported to be similar among six flax cultivars and lines in spite of wide variations in their fatty acid compositions (9). The embryo axis, cotyledons and the combined testa and endosperm of flaxseed contained 450, 510 and 230 g/kg oil, respectively (9).…”

“…Distribution of fatty acids within the seed was reported to be similar among six flax cultivars and lines in spite of wide variations in their fatty acid compositions (9). The embryo axis, cotyledons and the combined testa and endosperm of flaxseed contained 450, 510 and 230 g/kg oil, respectively (9). The combined testa and endosperm had high palmitic acid (contributing 30% of the total palmitic acid) but low stearic acid (contributing only 10% of the total stearic acid).…”

Composition and characteristics of oil extracted from flaxseed-added corn tortilla

“…This increase is important in two senses: from (1) the nutritional point of view, because flaxseed contains 40-60% lipid, in which about 50% is a-linolenic acid (ALA) (Dorrel, 1970). The ALA, a short-chain omega-3 fatty acid, is the precursor fatty acid for the synthesis of EPA and DHA, both of which have been linked to controlling cardiovascular diseases (Bibus, Stitt, & Holman, 1998;Goodnight, 1993;Simopoulos, 1999), and (2) the technological point of view, where the lipids decrease the starch retrogradation of the starchy products and increase the shelf-life, owing to the formation of amylose-lipid complexes (Biliaderis, 1991), as was demonstrated in bread.…”