Genotypic Variation on Oil Content, Fatty Acid Composition and Phenolic Compounds in Linseed (Linum usitatissimum L.)

Kanmaz, Evrim Özkaynak; Ova, Gülden

doi:10.20289/euzfd.35393

Cited by 4 publications

(5 citation statements)

References 23 publications

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“…Among FAs, α-linolenic acid (ALA), a kind of unsaturated fatty acid (UFAs), is an essential human dietary nutrient with health promoting effects that cannot be synthesized independently within the body [4]. Seeds from various plant species were detected with high levels of ALA, including Ocimum basilicum (50.10%-67.61%) [5,6], Lasiococca comberi (65.30%) [7], Linum usitatissimum (46.33%-55.47%) [8], Eucommia ulmoides (56.51%) [9], and Paeonia suffruticosa (21%-54%) [10]. ALA is the most important n-3 fatty acid from vegetables from a dietary perspective.…”

Section: Introductionmentioning

confidence: 99%

Fatty Acid Composition, Phytochemistry, Antioxidant Activity on Seed Coat and Kernel of Paeonia ostii from Main Geographic Production Areas

Peng

Men

Liu

et al. 2019

Foods

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Paeonia ostii is an important woody oil plant cultivated in China on a large scale. Its seed oil is enriched with unsaturated fatty acids and a high content of alpha-linolenic acid (ALA), which are beneficial to human health. The aim of this research is to determine the qualitative traits characteristic of P. ostii seed from various production areas in China. In this study, seed quality traits were evaluated on the basis of proximate composition, content of fatty acids, tocopherol, secondary metabolites, and the antioxidant activity of seed coat (PSC) and kernel (PSK). A high content of total fatty acids (298.89-399.34 mg g −1 ), crude protein (16.91%-22.73%), and total tocopherols (167.83-276.70 µg g −1 ) were obtained from PSK. Significant differences were found in the content of palmitic acids (11.31-14.27 mg g −1 ), stearic acids (2.42-4.24 mg g −1 ), oleic acids (111.25-157.63 mg g −1 ), linoleic acids (54.39-83.59 mg g −1 ), and ALA (99.85-144.71 mg g −1 ) in the 11 main production areas. Eight and seventeen compounds were detected in PSC and PSK, respectively. A significantly higher content of total phenols was observed in PSC (139.49 mg g −1 ) compared with PSK (3.04 mg g −1 ), which was positively related to antioxidant activity. This study indicates that seeds of P. ostii would be a good source of valuable oil and provides a basis for seed quality evaluation for the production of edible oil and potential ALA supplements from the promising woody oil plant.

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Section: Introductionmentioning

confidence: 99%

Fatty Acid Composition, Phytochemistry, Antioxidant Activity on Seed Coat and Kernel of Paeonia ostii from Main Geographic Production Areas

Peng

Men

Liu

et al. 2019

Foods

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“…In general, most of the phenolic components of Atalanta cultivar were lower than other flaxseed cultivars. Özkaynak Kanmaz and Ova (2015) found in their study with seven flaxseed genotypes, the free, esterified, and total phenolic amounts in lean flaxseed meal samples were 85.78–249.33, 488.70–959.87, and 574.48–1209.20 mg ferulic acid/100 g, respectively. In previous another study, Oomah et al (1995) stated that the free phenolic amounts of flaxseed samples were 300–500 mg ferulic acid/100 g and the esterified phenolic amounts were 500 mg ferulic acid/100 g on average.…”

Section: Resultsmentioning

confidence: 86%

“…Martinchik et al (2012) stated in their study that flaxseed contains 35–45% oil and 9–10% saturated fatty acids. Özkaynak Kanmaz and Ova (2015) determined that the total oil content of seven flaxseed genotype flaxseed samples changed between 37.55% and 45.07%. Bozan and Temelli (2008) determined 6.4% moisture, 3.9%ash, 33.6% total oil, and 17.9% crude protein in flaxseeds.…”

Section: Resultsmentioning

confidence: 99%

“…Sekin (1983) stated that some of the fatty acids present in flaxseed are not desired to be present in edible oils, fatty acids with two or more double bonds are easily oxidized, and oils deteriorate rapidly, oils containing high levels of linoleic and linolenic acids have a very low stability and have a bad taste in oils and stated that it causes odor. According to the results of the researches, the fatty acid compositions of flaxseed oils are determined as 4.58%–12.8% palmitic, 2.3%–7.65% stearic, 13.44%–31.81% oleic, 10.0%–18.2% linoleic, 38.43%–60.42% linolenic, 0.15%–0.31% arachidic, and 0.08%–0.30 behenic acids (McGregor & Carson, 1961; Sekhon et al, 1973; Röbbelen et al, 1989; Hettiarachchy et al, 1990; Van Ruth et al, 2001; Wakjira et al, 2004; Kıralan, 2006; Krist et al, 2006; Pohjanheimo et al, 2006; Choo et al, 2007; Bozan & Temelli, 2008; Khattab & Zeitoun, 2013; Özkaynak Kanmaz & Ova, 2015). The abundant fatty acids found in flaxseed oil were similar, but the amounts of these fatty acids showed some differences.…”

Section: Resultsmentioning

confidence: 99%

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confidence: 92%

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Investigation of changes in some chemical properties, bioactive compounds, antioxidant activity, phenolic and fatty acid profiles of flaxseed and oils

Özcan

Uslu

2022

Food Processing Preservation

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The total carotenoid and flavonoid contents of flaxseeds were detected between 0.14 (Atalanta) and 0.66 μg/g (Sarı‐85) to 255.71 (Sarı‐85) and 424.29 mg/100 g (Cihanbeyli), respectively. Also, while total phenolic contents of flaxseeds are determined between 178.81 mg/100 g (Sarı‐85) and 243.73 mg/100 g (Cihanbeyli), antioxidant activities of flaxseed samples were determined between 9.42 (Sarı‐85) and 13.14 mmol/kg (Cihanbeyli). Quercetin and catechin contents of flaxseeds were identified between 26.19 (Sarı‐85) and 45.69 mg/100 g (Atalanta) to 10.82 (Atalanta) and 25.44 mg/100 g (Kulu), respectively. While rutin amounts of flaxseeds vary between 10.20 (Sarı‐85) and 15.78 mg/100 g (Kulu), resveratrol contents of flaxseed samples were detected between 5.72 (Atalanta) and 14.42 mg/100 g (Halfeti). Linolenic, oleic, linoleic, palmitic, and stearic acids were the most abundant fatty acids of flaxseed oils. Linolenic and oleic acid amounts of flaxseed oils are determined between 51.19 (Kulu) and 56.51% (Sarı‐85) to 20.27% (Sarı‐85) and 22.12% (Atalanta), respectively. The high amount of polyunsaturated fatty acids in flaxseed oils limits the use of this oil as cooking oil. Practical applications Flaxseed oil has several industrial uses. It is a plant that is cultivated in a geography extending from the west of the Mediterranean to India and is used for various purposes. Flaxseed is used in the production of edible and non‐edible industrial oil. Its iodine number is around 180, and it is used in many fields, especially in the paint industry, and flaxseed, like other oilseeds, has a high oil content and a superior fatty acid profile.

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Phytic Acid, Protein, and Oil Contents and Their Relationship With Seed Quality During Seed Maturation of Bambara Nut (Vigna subterranea (L.) Verdc.) Landraces

Oballim,

Opile,

Ochuodho

2024

Legume Science

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Phytic acid, proteins, and oils are seed storage compounds that play a role in germination and seedling growth and may determine seed quality. The pattern of accumulation of these compounds and the relationship of their contents with the seed quality of the Bambara nut (BN) are poorly understood. Seeds of three BN landraces, AbiBam001 (black/cream), LocalBam (brown speckled), and TVSU544 (cream), were harvested from two field experiments at different maturation stages and tested for final germination percentage (FGP), germination velocity index (GVI), and seedling dry weight (SDW). Seed samples from the same experiments were analyzed for phytic acid and proximate composition. Kendall's ranked correlation was used to describe relationships between phytic acid, protein, and oil contents and the seed quality of the landraces. Results showed no differences in the phytate, protein, and oil contents of landraces during seed maturation (p > 0.05), except for the phytate content of AbiBam001 (p < 0.05), which increased in the first experiment. At mass maturity, AbiBam001 and LocalBam had higher phytate and less protein and oil contents than TVSU544, implying that seed coat color may influence the phytate, protein, and oil contents of BN landraces. Higher phytate content in landraces appeared to relate positively with FGP, GVI, and SDW and vice versa. Phytic acid may positively affect seed germinability in BN landraces with high phytate content but may affect it negatively in low‐phytate landraces. The oil content of all landraces had negative correlations with most seed quality characteristics, suggesting that BN oils either are not priority reserves or play a minimal role in germination and seedling growth.

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Genotypic Variation on Oil Content, Fatty Acid Composition and Phenolic Compounds in Linseed (Linum usitatissimum L.)

Cited by 4 publications

References 23 publications

Fatty Acid Composition, Phytochemistry, Antioxidant Activity on Seed Coat and Kernel of Paeonia ostii from Main Geographic Production Areas

Fatty Acid Composition, Phytochemistry, Antioxidant Activity on Seed Coat and Kernel of Paeonia ostii from Main Geographic Production Areas

Investigation of changes in some chemical properties, bioactive compounds, antioxidant activity, phenolic and fatty acid profiles of flaxseed and oils

Phytic Acid, Protein, and Oil Contents and Their Relationship With Seed Quality During Seed Maturation of Bambara Nut (Vigna subterranea (L.) Verdc.) Landraces

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