Effect of seed maturation stages on physical properties and antioxidant activity in flaxseed ( Linum usitatissimum L.)
Autor(a) principal: | |
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Data de Publicação: | 2015 |
Outros Autores: | , , , |
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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Food Science and Technology (Campinas) |
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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 |
_version_ |
1752126319880044544 |