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

Detalhes bibliográficos
Autor(a) principal: HERCHI,Wahid
Data de Publicação: 2015
Outros Autores: BAHASHWAN,Saleh, TRABELSI,Hajer, SEBEI,Khaled, BOUKHCHINA,Sadok
Tipo de documento: Artigo
Idioma: eng
Título da fonte: Food Science and Technology (Campinas)
Texto Completo: http://old.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612015000400598
Resumo: 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.
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spelling Effect of seed maturation stages on physical properties and antioxidant activity in flaxseed ( Linum usitatissimum L.)physical propertiesantioxidant activitytotal polyphenol contentflaxseed oilHPLC-MSmaturationAbstract 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.Sociedade Brasileira de Ciência e Tecnologia de Alimentos2015-12-01info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersiontext/htmlhttp://old.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612015000400598Food Science and Technology v.35 n.4 2015reponame:Food Science and Technology (Campinas)instname:Sociedade Brasileira de Ciência e Tecnologia de Alimentos (SBCTA)instacron:SBCTA10.1590/1678-457X.6688info:eu-repo/semantics/openAccessHERCHI,WahidBAHASHWAN,SalehTRABELSI,HajerSEBEI,KhaledBOUKHCHINA,Sadokeng2015-12-21T00:00:00Zoai:scielo:S0101-20612015000400598Revistahttp://www.scielo.br/ctaONGhttps://old.scielo.br/oai/scielo-oai.php||revista@sbcta.org.br1678-457X0101-2061opendoar:2015-12-21T00:00Food Science and Technology (Campinas) - Sociedade Brasileira de Ciência e Tecnologia de Alimentos (SBCTA)false
dc.title.none.fl_str_mv Effect of seed maturation stages on physical properties and antioxidant activity in flaxseed ( Linum usitatissimum L.)
title Effect of seed maturation stages on physical properties and antioxidant activity in flaxseed ( Linum usitatissimum L.)
spellingShingle Effect of seed maturation stages on physical properties and antioxidant activity in flaxseed ( Linum usitatissimum L.)
HERCHI,Wahid
physical properties
antioxidant activity
total polyphenol content
flaxseed oil
HPLC-MS
maturation
title_short Effect of seed maturation stages on physical properties and antioxidant activity in flaxseed ( Linum usitatissimum L.)
title_full Effect of seed maturation stages on physical properties and antioxidant activity in flaxseed ( Linum usitatissimum L.)
title_fullStr Effect of seed maturation stages on physical properties and antioxidant activity in flaxseed ( Linum usitatissimum L.)
title_full_unstemmed Effect of seed maturation stages on physical properties and antioxidant activity in flaxseed ( Linum usitatissimum L.)
title_sort Effect of seed maturation stages on physical properties and antioxidant activity in flaxseed ( Linum usitatissimum L.)
author HERCHI,Wahid
author_facet HERCHI,Wahid
BAHASHWAN,Saleh
TRABELSI,Hajer
SEBEI,Khaled
BOUKHCHINA,Sadok
author_role author
author2 BAHASHWAN,Saleh
TRABELSI,Hajer
SEBEI,Khaled
BOUKHCHINA,Sadok
author2_role author
author
author
author
dc.contributor.author.fl_str_mv HERCHI,Wahid
BAHASHWAN,Saleh
TRABELSI,Hajer
SEBEI,Khaled
BOUKHCHINA,Sadok
dc.subject.por.fl_str_mv physical properties
antioxidant activity
total polyphenol content
flaxseed oil
HPLC-MS
maturation
topic physical properties
antioxidant activity
total polyphenol content
flaxseed oil
HPLC-MS
maturation
description 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.
publishDate 2015
dc.date.none.fl_str_mv 2015-12-01
dc.type.driver.fl_str_mv info:eu-repo/semantics/article
dc.type.status.fl_str_mv info:eu-repo/semantics/publishedVersion
format article
status_str publishedVersion
dc.identifier.uri.fl_str_mv http://old.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612015000400598
url http://old.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612015000400598
dc.language.iso.fl_str_mv eng
language eng
dc.relation.none.fl_str_mv 10.1590/1678-457X.6688
dc.rights.driver.fl_str_mv info:eu-repo/semantics/openAccess
eu_rights_str_mv openAccess
dc.format.none.fl_str_mv text/html
dc.publisher.none.fl_str_mv Sociedade Brasileira de Ciência e Tecnologia de Alimentos
publisher.none.fl_str_mv Sociedade Brasileira de Ciência e Tecnologia de Alimentos
dc.source.none.fl_str_mv Food Science and Technology v.35 n.4 2015
reponame:Food Science and Technology (Campinas)
instname:Sociedade Brasileira de Ciência e Tecnologia de Alimentos (SBCTA)
instacron:SBCTA
instname_str Sociedade Brasileira de Ciência e Tecnologia de Alimentos (SBCTA)
instacron_str SBCTA
institution SBCTA
reponame_str Food Science and Technology (Campinas)
collection Food Science and Technology (Campinas)
repository.name.fl_str_mv Food Science and Technology (Campinas) - Sociedade Brasileira de Ciência e Tecnologia de Alimentos (SBCTA)
repository.mail.fl_str_mv ||revista@sbcta.org.br
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