Food Science and Technology (Campinas) | |
Effect of seed maturation stages on physical properties and antioxidant activity in flaxseed ( Linum usitatissimum L.) | |
Wahid Herchi1  Saleh Bahashwan1  Hajer Trabelsi1  Khaled Sebei1  Sadok Boukhchina1  | |
关键词: physical properties; antioxidant activity; total polyphenol content; flaxseed oil; HPLC-MS; maturation; | |
DOI : 10.1590/1678-457X.6688 | |
来源: SciELO | |
【 摘 要 】
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.
【 授权许可】
CC BY
All the contents of this journal, except where otherwise noted, is licensed under a Creative Commons Attribution License
【 预 览 】
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RO202005130081437ZK.pdf | 926KB | download |