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

Food Science and Technology (Campinas)

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   
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