Effect of seed maturation stages on physical properties and antioxidant activity in flaxseed ( Linum usitatissimum L.)

Abstract

The changes in flaxseed constituents at different stages of maturity are reported. The physical properties and antioxidant activity of flaxseed oil during flaxseed development have been evaluated. Continuous decrease in total polyphenol content during flaxseed development. All the results showed no significant differences between HPLC-MS and TLC for quantitative determination of phospholipids classes. The fatty acid compositions of individual phospholipids were also reported. The antioxidant activity of oilseed was assessed by means of 2, 2-diphenyl-1-picryl-hydrazyl (DPPH) radical scavenging assay. The test demonstrated that the antioxidant activity of the flaxseed oil was found to be harvesting time-dependant. Keywords: physical properties; antioxidant activity; total polyphenol content; flaxseed oil; HPLC-MS; maturation.Practical Application: Practical application for the study entitled '' Effect of seed maturation stages on physical properties and antioxidant activity in flaxseed (Linum usitatissimum L.)" regard the possibility of analyzing phospholipids contents and antioxidant activity during flaxseed development. The changes in the constituents of flaxseed during development and maturity have been a subject of continuing interest for many investigators. From this study, valuable information will be provided for flaxseed cultivations and help in developing functional food resources.

Microbial Dynamics and Quality Characteristics of Spontaneously Fermented Salamis Produced by Replacing Pork Fat with Avocado Pulp

“…The reduced presence of lipid oxidation products in salamis can be attributed to the antioxidative activity of the added product (Barthet et al, 2014;Herchi et al, 2015), as well as the inclusion of spices (Aguirrezábal et al, 2000) and molds (Bruna et al, 2001). In salamis produced with the complete replacement of pork fat by AVP, alcohol compounds decreased by 40%, and aldehydes by 58%.…”

Phenolic Compound Profile and Antioxidant Capacity of Flax (Linum usitatissimum L.) Harvested at Different Growth Stages

“…SDG has been determined, in free form, at the early developmental stages, but, at the later developmental stages, SDG has been found in the ester-linked form and the contents of hydroxycinnamic acids and herbacetin diglucoside have increased. In other study, it has been reported that the seed maturity stage affected the antioxidant potential of flaxseeds, which has been found to be higher for flaxseeds at a mature stage [ 17 ].…”