Effects of germination on chemical composition and antioxidant activity of flaxseed (&lt;em&gt;Linum usitatissimum&lt;/em&gt; L) oil

Herchi, Wahid; Bahashwan, Saleh; Sebei, Khaled; Saleh, Hassan; Kallel, Habib; Boukhchina, Sadok

doi:10.3989/gya.0463141

Cited by 33 publications

(45 citation statements)

References 29 publications

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“…the moisture content of whole flaxseed was 5.30%, that agreed well with those reported by Abdel-Nabey et al (2013) (11) , and Herchi et al (2015). (12) The moisture content was slightly lower than that reported by Kajla (2015) (13) and higher than that reported by Fazary and Younis (2015). (14) The importance of flaxseed lies in its relatively high contents of protein, fat, ash and dietary fiber.…”

Section: Concentrationmentioning

confidence: 56%

Effect of Fortification of Biscuits with Flaxseed on Omega 3 and Calcium Content of the Products

Elshehy

Agamy

Ismail

2018

Journal of High Institute of Public Health

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Background: Consumer's interest in healthy eating shifted towards the potential health benefits of specific foods and food ingredients. Flaxseed has a unique fatty acid profile. It is high in omega-3 fatty acid and calcium. Objective(s): The purpose of this study was to highlight the nutritional quality of flaxseed and effect of fortification of biscuits on omega 3 and calcium content of products. Methods: Different flaxseed concentrations (0%, 10%, 20% and 30%) were used in the preparation of fortified biscuits. Proximate analysis of flaxseed and produced biscuits was performed to determine moisture, fat, total ash, crude protein, crude fiber and carbohydrate content. Sensory evaluation of produced biscuits was done to assess color, taste, odor, texture, overall acceptability and residual after taste. Omega-3 and calcium content of flaxseed and produced biscuits was determined. Results: In our study, the changes in chemical composition of biscuits fortified with flaxseed showed that the addition of flaxseed to wheat flour significantly increased protein, fat and ash content, meanwhile, decreased the content of carbohydrates. Biscuit samples made from substitution of wheat flour with flaxseed up to 20% were acceptable and gave nearly similar scores to the control. Our results indicated that flaxseed was rich in polyunsaturated fatty acids (60.43 %) with omega-3 representing 47.22%. Biscuits fortified with flaxseed revealed that omega-3 content of flaxseed fortified biscuits was significantly higher than the control biscuits. In our study, the calcium content of the grinded flaxseed was 188.9 mg/100g. Control biscuits which were formulated from wheat flour contained 25.6 mg/100g calcium. Whereas, biscuits fortified with 10 %, 20% and 30% flaxseed exhibited significantly higher contents of calcium (168.3, 175.0 and 179.1 respectively). Conclusion: The use of flaxseed in dietary products can be recommended as functional food. Substitution of wheat flour in biscuits with 20% flaxseed was acceptable by panelists. Enrichment of diets with flaxseed for better utilization of ω-3 fatty acids and calcium for better bone health is recommended.

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Section: Concentrationmentioning

confidence: 56%

Effect of Fortification of Biscuits with Flaxseed on Omega 3 and Calcium Content of the Products

Elshehy

Agamy

Ismail

2018

Journal of High Institute of Public Health

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“…Both evaluation experiments showed the improvement of antioxidant activity during the 5‐day germination process, especially at the 40 μL of flaxseed extraction, which the scavenging rate from 61.71% to 81.31% (Blown flaxseed) and from 44.70% to 88.57% (Golden flaxseed) of ABTS and from 63.56% to 80.46% (Brown flaxseed) and 59.58% to 98.19% (Golden flaxseed) of DPPH. The increasing trend is similar to other studies on germinated edible seed species (Aguilera et al ., ; Herchi et al ., ; Wang et al ., 2016b). The values of total phenolic compounds and antioxidant activity of flaxseeds were higher during germination in this study.…”

Section: Resultsmentioning

confidence: 99%

Effects of germination on tocopherol, secoisolarlciresinol diglucoside, cyanogenic glycosides and antioxidant activities in flaxseed (Linum usitatissimum L.)

Dong

et al. 2019

Int J of Food Sci Tech

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Summary The changes in chemical composition and antioxidant activities of brown and golden flaxseeds (Linum usitatissimum L.) during 5‐day germination were investigated. Flaxseeds germinated in a dark and closed incubator at the temperature of 25 °C. With noticeable reduction in fat content, germinated flaxseeds were determined higher percentage of linolenic acid. The total phenolic content and antioxidant activities increased with germination time. The highest amount of secoisolarlciresinol diglucoside (SDG) was found in 2‐day germinated brown and golden flaxseeds, which increased 1.04‐fold and 1.09‐fold, respectively, and germinated flaxseed oil was found rich in SDG. Intriguingly, germination increased the α‐tocopherol content from 0 to 4.58 mg per 100 g and 0 to 7.83 mg per 100 g in brown and golden flaxseeds while γ‐tocopherol decreased. Germination process also reduced the total content of cyanogenic glucosides, the content of linustatin, neolinustatin and lotaustralin decreased significantly, but caused an increase in the content of linamarin. Therefore, germination can be utilised as an effective method to improve the nutritional value of flaxseed.

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“…The change in the color of the oil due to germination could be due to the increase in the content of chlorophylls and carotenoids, which are synthesized during the different stages of the germination process (Herchi et al, 2015). In the case of roasting, the increase in the intensity of the oil's color may be due to Maillard-type non-enzymatic reactions between reducing sugars and free amino acids or amides during roasting, which lead to the formation of browning substances (Ng et al, 2014;Lee et al, 2015).…”

Section: Physical Properties Of Oil Seeds Of M Peregrinamentioning

confidence: 99%

“…Stearic, palmitic, arachidic, and behenic acids were significantly (p < 0.05) decreased whereas gadoleic acid was considerably (p < 0.05) increased as a result of germination (Table 2). Herchi et al, (2015) reported that germination increased the levels of the polyunsaturated fatty acids (Linoleic acid in particular) and decreased the levels of the saturated fatty acids which make the oil prone to oxidation. In a similar manner, the findings of the present study displayed that the percentages of the saturated fatty acids were decreased markedly (p < 0.05) and a minor amount of linoleic acid was detected, 0.80%, for the oil extracted from the germinated sample.…”

Section: Fatty Acids Composition Of M Peregrina Oilmentioning

confidence: 99%

Effect of pretreatment on the proximate composition, physicochemical characteristics and stability of <em>Moringa peregrina</em> oil

Sulaiman

Ahmad

Mariod³

et al. 2018

Grasas y Aceites

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SUMMARY:The present research work was intended to study the influence of roasting and germination of the kernel seeds of Sudanese Moringa peregrina on the physicochemical characteristics and the oxidative stability of the extracted oil. Roasting was carried out at 180 ˚C for 25 minutes, whereas germination was done at ambient conditions in a wet jute bag for 5-7 days. The oil was extracted using n-hexane in a Soxhlet extraction apparatus. The results show that the oil contains α-tocopherols (152mg/kg) and oleic acid (above 70%) as the major tocols and fatty acids, respectively. Germination reduced the peroxide value and increased the acid value in a significant way (p < 0.05) whereas the opposite trend was noticed in the case of roasting. It is crucial to note that, with the exception of the acid value of the germinated sample, peroxide and acid values remained below one meq O 2 / Kg of oil and one mg KOH/g of oil, respectively. The oxidative stability of the oil from the roasted sample was increased almost by 80% compared to the raw one. Roasting of the kernels prior to oil extraction is imperative for improving its oxidation resistance and the physicochemical characteristics. KEYWORDS:Germination; Fatty acids composition; Moringa peregrina; Oxidative stability; Plastochromanol (PC-8); Roasting; Tocols RESUMEN: Efecto del pretratamiento sobre la composición proximal, características fisicoquímicas y estabilidad del aceite de Moringa peregrina. El presente trabajo de investigación tuvo como objetivo estudiar la influencia de la torrefacción y la germinación de semillas de grano de Moringa peregrina sudanesa sobre las características fisicoquímicas y la estabilidad oxidativa del aceite extraido. La torrefacción se llevó a cabo a 180ºC durante 25 minutos, mientras que la germinación se realizó en condiciones ambientales en una bolsa de yute húmeda durante 5-7 días. El aceite se extrajo utilizando n-hexano en un aparato de extracción Soxhlet. Los resultados han demostrado que el aceite contiene α-tocoferoles (152 mg/kg) y ácido oleico (por encima del 70%) como tocolos y ácidos grasos mayoritarios, respectivamente. La germinación redujo el valor de peróxido y aumentado la acidez de forma significativa (p <0,05), mientras que la tendencia opuesta se observó en el caso del tostado. Es importante señalar que, excepto el valor acidez de la muestra germinada, los valores de peróxido y acidez permanecieron por debajo de un meq O 2 /Kg de aceite y un mg KOH/g de aceite, respectivamente. La estabilidad oxidativa del aceite de la muestra tostada incrementó casi un 80% en comparación con la cruda. La torrefacción de los granos antes de la extracción de aceite es crucial para mejorar su resistencia a la oxidación y las características fisicoquímicas.

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Effects of germination on chemical composition and antioxidant activity of flaxseed (<em>Linum usitatissimum</em> L) oil

Cited by 33 publications

References 29 publications

Effect of Fortification of Biscuits with Flaxseed on Omega 3 and Calcium Content of the Products

Effect of Fortification of Biscuits with Flaxseed on Omega 3 and Calcium Content of the Products

Effects of germination on tocopherol, secoisolarlciresinol diglucoside, cyanogenic glycosides and antioxidant activities in flaxseed (Linum usitatissimum L.)

Effect of pretreatment on the proximate composition, physicochemical characteristics and stability of <em>Moringa peregrina</em> oil

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