Effect of different oil extraction methods on bioactive compounds, antioxidant capacity and phytochemical profiles of raw flaxseeds (Linum usitatissimum) and after roasting at different temperatures

• Published in: Journal of the science of food and agriculture Vol. 103; no. 14; pp. 7117 - 7126
• Main Authors: Mohamed Ahmed, Isam A, Değerli, Zeliha, Özcan, Mehmet Musa, Babiker, Elfadil E
• Format: Journal Article
• Language: English
• Published: Chichester, UK John Wiley & Sons, Ltd 01-11-2023; John Wiley and Sons, Limited
• Subjects: Acidity; Antioxidants; Bioactive compounds; bioactive ingredient; Catechin; cold‐pressed oil; fatty acid; Fatty acids; Flavonoids; flaxseed; Flaxseed oil; Food processing; Genetics; Glucosides; heat treatment; Linum usitatissimum; phenolic component; Phenolic compounds; Phenols; physicochemical property; Phytochemicals; Plant diseases; Quercetin; Resveratrol; Roasting; Seeds; Soil structure; phenolic component; flaxseed; bioactive ingredient; fatty acid; physicochemical property; heat treatment; cold-pressed oil
• ISSN: 0022-5142; 1097-0010
• DOI: 10.1002/jsfa.12799

BACKGROUND
Factors such as variety, genetics, soil structure and plant diseases affect the oil amount and properties of flaxseed. By applying heat and various extraction treatments to flaxseed, the storage ability of the seed is increased by the removal of moisture, and the stability of phytochemicals in the seed against heat can be determined.
RESULTS
Total carotenoid and phenol of flaxseeds changed from 0.13 (control) and 0.61 mg g−1 (120 °C) to 202.64 (control and 90 °C) and 225.69 mg 100 g−1 (120 °C), respectively. While total flavonoid of flaxseed roasted at different temperatures varied between 636.0 (90 °C) and 786.00 mg 100 g−1 (120 °C), antioxidant activity values for raw and roasted flaxseeds between 59.32% (control) and 68.64% (120 °C) were recorded. Oil content of seeds changed between 34.07 and 42.57% (P < 0.05). Viscosity of flaxseed oil extracted using different systems was between 31.95 (cold‐pressed; control) and 36.00 mPa s (ultrasonic; 120 °C). The dominant phenolics of flaxseeds were identified as isorhamnetin, resveratrol, quercetin, catechin, apigenin‐7‐glucoside and campherol. The oils of flaxseeds contained 55.27–58.23 linolenic, 17.40–18.91 oleic, 14.03–14.84 linoleic and 4.97–5.37 palmitic acids, depending on extraction method and roasting temperature.
CONCLUSION
Roasting and oil extraction methods did not have a significant effect on free acidity, but was found to affect peroxide value. The predominant phenolic constituents of flaxseed samples were isorhamnetin, resveratrol, quercetin, catechin, apigenin‐7‐glucoside and campherol, respectively. The major fatty acids of flaxseed oil were determined as linolenic, oleic, linoleic and palmitic. © 2023 Society of Chemical Industry.