Effect of microwave heating on content of cyanogenic glycosides in linseed

Abstract

Summary: Linseed is a good source of linoleic (LA, 18:2, n-6) and especially α-linolenic acid (ALA, 18:3, n-3), ω6 and ω-3 polyunsaturated fatty acids (PUFA), which are essential because mammals, and therefore humans, cannot endogenously synthesize them and must adopt them exogenously from dietary sources. In spite of its high nutritive value, linseed has not been effectively exploited in animal feeding, due to the fact that it contains antinutritive components, which are cyanogenic glycosides (CG) and antivitamin B6 (linatine). CGs are a major limitation in application of linseed and its meal in animal nutrition. The objective of the study was to investigate effect of microwave heat treatment on the content of hydrogen cyanide, and consequently cyanogenic glycosides in linseed. Operating frequency of microwave oven was 2450 mHz, and working power was 240W, 400W, 560W and 800W. Samples were treated for 0, 3, 6 and 10 minutes for every working power. When microwave power of 560 W and 800 W was used for 6 min and longer, linseed samples were burned and damaged, therefore these treatments should not be used. Minimal time of heating with microwave power of 400W, which would provide reduction of HCN content under allowed limits (250 mg/kg of linseed), was determined graphically using three-dimensional contour plot graph and it was 290 s (4 minutes and 50 s). This regime is recommended for treating linseed before usage as a feed compound.

Green Synthesis of Sodium Cyanide Using Hydrogen Cyanide Extracted under Vacuum from Cassava (Manihot esculenta Crantz) Leaves

“…This trend was seen across the board in all replicate experiments. These findings are similar to the study results by [25]. According to this study, linseed was macerated for 120 to 240 min to release HCN.…”

“…These results suggest that the optimum temperature for the maximum HCN release is 30 °C. These findings are similar to the study results by [25]. According to this study, linseed was macerated for 120 to 240 min to release HCN.…”

Reduction of cyanide content of bitter almond and its oil using different treatments

“…Dusica et al . () investigated effect of microwave treatment on the content of cyanide and the loss of cyanide was 25.0%, that the content of cyanide at level of 243 mg kg −1 of flaxseed. Wu et al .…”

“…Yazıcı et al (2007) found that the loss of cyanide from solutions using ultrasonic waves was 25.0% at the highest level of ultrasonic intensity of 114 W cm À2 for the treatment of the effluents, while this treatment was time-consuming and tedious. Dusica et al (2012) investigated effect of microwave treatment on the content of cyanide and the loss of cyanide was 25.0%, that the content of cyanide at level of 243 mg kg À1 of flaxseed. Wu et al (2008) reported that the loss of cyanide was 83.3% when the extrusion treatment on flaxseed was investigated via uniform design optimisation, which had a complicate and difficult to control operation.…”

“…However, the loss of cyanide was lower than other treatments. Microwave treatment has been applied to remove cyanide from flaxseed, whose optimal working power and time were determined (Dusica et al, 2012). Although it was found that cyanide could be effectively removed by above treatment, microwave treatment was more difficult to achieve industrialisation than solvent treatment.…”