Effect of Roasting on Fatty Acid Profile of Brown and Yellow Varieties of Flaxseed (&lt;i&gt;Linum usitatissimum &lt;/i&gt;L)

Moknatjou, R; Hajimahmoodi, Mannan; Toliyat, T; Moghaddam, Ghazaleh; Sadeghpour, Omid; Monsef-Esfahani, HR; Shams-Ardekani,

doi:10.4314/tjpr.v14i1.17

Cited by 17 publications

(14 citation statements)

References 13 publications

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“…Moreover, after 60‐day storage, the calculated ratios of SFAs:MUFAs:PUFAs were 0.10:0.20:0.70 and 0.11:0.21:0.69 for raw and roasted samples, respectively. Changes in the fatty acid composition of oil after flaxseed thermal treatment were previously reported by Moknatjou et al …”

Section: Resultssupporting

confidence: 67%

“…Moreover, after 60-day storage, the calculated ratios of SFAs:MUFAs:PUFAs were 0.10:0.20:0.70 and 0.11:0.21:0.69 for raw and roasted samples, respectively. Changes in the fatty acid composition of oil after flaxseed thermal treatment were previously reported by Moknatjou et al 7 ; they showed that the roasting of flaxseeds (at 350 ∘ C for 10 min) slightly affected their fatty acid composition (PUFA content decreased from 67.3% to 65.4% in raw and roasted seeds, respectively). Morais et al 8 found, however, that the heat treatment of flaxseed flour in air circulation oven (150 ∘ C, 15 min), and then its 30-day storage, did not change the stability of -linolenic acid.…”

Section: Effect Of Thermal Pre-treatment On the Chemical Composition supporting

confidence: 61%

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Changes in oxidative stability and protein profile of flaxseeds resulting from thermal pre‐treatment

2018

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Section: Resultssupporting

confidence: 67%

Section: Effect Of Thermal Pre-treatment On the Chemical Composition supporting

confidence: 61%

Changes in oxidative stability and protein profile of flaxseeds resulting from thermal pre‐treatment

2018

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“…The high stability of fatty acids during the thermal treatment could be due to a relatively short time of the roasting process (8 min). Earlier studies showed a slight effect of roasting at 150–350 °C for 10 min (Moknatjou et al, ) or no effect of infrared roasting (Tuncel et al, ) and roasting at 160 °C for 8–24 min (Waszkowiak et al, ) on the fatty acid composition of flaxseed oil. The roasting of other oilseeds, e.g., rapeseed at 140–180 °C for 5–15 min (Siger et al, ) and safflower seeds at 180 °C up to 30 min (Mariod et al, ), also indicated that there was no significant difference between fatty acid profile of oil from roasted seeds and untreated seeds.…”

Section: Resultsmentioning

confidence: 97%

Effect of Roasting on Flaxseed Oil Quality and Stability

Waszkowiak

Siger

Rudzińska

et al. 2020

J Americ Oil Chem Soc

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The food industry is interested in the application of roasted flaxseeds because the treatment improves their sensory acceptability. However, it also influences flaxseed oil nutritional quality and stability. The aim of the study was to analyze oxidation changes in situ and in flaxseed oil compounds (fatty acids, phytosterols, tocochromanols) and Maillard reaction products (MRP) after roasting. The effect of the roasting temperature (160–220 °C) and flaxseed cultivars (golden‐ and brown‐seed) was taken into consideration. The results showed that the selection of roasting temperature (<200 °C vs. ≥200 °C) and flaxseed cultivar significantly influenced the nutritional quality and oxidative stability of roasted flaxseed oils. The roasting of flaxseeds did not significantly affect the fatty acid profiles of oil but it influenced the content of the other bioactive compounds. As the roasting temperature increased (≥200 °C), the γ‐tocopherol degradation decreased, whereas the content of plastochromanol‐8 increased. The total content of phytosterols in the roasted seed samples was higher than in the raw seeds but there was no correlation between the phytosterol content and roasting temperature. The temperature ≥200 °C significantly accelerated in situ oil oxidation during roasting. On the other hand, these conditions favored the MRP formation, which may have slowed down the dynamics of oil oxidation during storage. There was lower oil oxidation in the brown‐seed cultivar; in consequence, the tocopherol retention was higher than in the golden‐seed cultivars. The results could be useful for the selection of the best cultivars and treatment conditions to decrease unfavorable changes in flaxseed oil nutritional quality and stability.

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“…These changes in the chemical composition of pre‐treated flaxseeds may have been caused by the elimination of water (Epaminondas et al , ) during roasting or drying (steamed seeds). On the other hand, Moknatjou et al () showed that thermal treatment increased the content of oil extracted from roasted flaxseeds comparing with raw seeds probable by disruption of the structural integrity of flaxseed coat and intracellular lipid storage organelles and increasing oil extractability. A similar phenomenon may also happen upon the thermal treatment of flaxseed in our study.…”

Section: Resultsmentioning

confidence: 99%

Effect of thermal pre‐treatment on the phenolic and protein profiles and oil oxidation dynamics of golden flaxseeds

Waszkowiak

Mikołajczak

Gliszczyńska‐Świgło

et al. 2019

Int J of Food Sci Tech

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Summary The food industry is interested in the application of thermally pre‐treated flaxseeds because the treatment improves their sensory acceptability and reduces anti‐nutrient contents. However, it may influence the health benefits of flaxseed compounds. The changes in the phenolic and protein profiles, and in situ oil oxidation dynamics after steaming or roasting of flaxseeds were analysed to study this effect. The results showed that the pre‐treatment of flaxseeds did not affect the content of major flaxseed phenolics. Steaming and roasting considerably changed the flaxseed protein profile. The thermally induced protein aggregation and/or cross‐linking occurred. The most significant changes were found for the 13 and 53 kDa proteins. Flaxseed roasting deteriorated the oil oxidative stability significantly more than steaming. These changes may decrease the nutritional quality and shelf life of roasted or steamed flaxseeds. They should be monitored when pre‐treated flaxseeds are intended to be used as a food ingredient.

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Effect of Roasting on Fatty Acid Profile of Brown and Yellow Varieties of Flaxseed (<i>Linum usitatissimum </i>L)

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

Cited by 17 publications

References 13 publications

Changes in oxidative stability and protein profile of flaxseeds resulting from thermal pre‐treatment

Changes in oxidative stability and protein profile of flaxseeds resulting from thermal pre‐treatment

Effect of Roasting on Flaxseed Oil Quality and Stability

Effect of thermal pre‐treatment on the phenolic and protein profiles and oil oxidation dynamics of golden flaxseeds

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