Heating effects on physicochemical characteristics and antioxidant activity of flaxseed hull oil (Linum usitatissimum L)
Autor(a) principal: | |
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Data de Publicação: | 2016 |
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=S0101-20612016000100097 |
Resumo: | The aim of this study was to analyze the effects of heating on some quality characteristics and antioxidant activity of flaxseed hull oil. Polyunsaturated fatty acids (PUFA) and Cox value decreased during heating. Heating process led to considerable increase in saponification value (SV), peroxide value (PV), p-anisidine value (p-AnV), oxidative value (OV) and specific extinction at 232 and 270 nm. There was a significant decrease in oil stability during heating process (1.4-1.0 h). Fuel properties of flaxseed hull oil were also changed after heating treatment. Heating process caused loss of total phenolic acids, total flavanoids, carotenoids and chlorophyll pigments. Phospholipids (PL) content were less changed compared to other bioactive compounds. Antioxidant activity of flaxseed hull oil decreased during heating process. |
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Food Science and Technology (Campinas) |
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Heating effects on physicochemical characteristics and antioxidant activity of flaxseed hull oil (Linum usitatissimum L)antioxidant activityflaxseedheatinghulloilThe aim of this study was to analyze the effects of heating on some quality characteristics and antioxidant activity of flaxseed hull oil. Polyunsaturated fatty acids (PUFA) and Cox value decreased during heating. Heating process led to considerable increase in saponification value (SV), peroxide value (PV), p-anisidine value (p-AnV), oxidative value (OV) and specific extinction at 232 and 270 nm. There was a significant decrease in oil stability during heating process (1.4-1.0 h). Fuel properties of flaxseed hull oil were also changed after heating treatment. Heating process caused loss of total phenolic acids, total flavanoids, carotenoids and chlorophyll pigments. Phospholipids (PL) content were less changed compared to other bioactive compounds. Antioxidant activity of flaxseed hull oil decreased during heating process.Sociedade Brasileira de Ciência e Tecnologia de Alimentos2016-03-01info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersiontext/htmlhttp://old.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612016000100097Food Science and Technology v.36 n.1 2016reponame:Food Science and Technology (Campinas)instname:Sociedade Brasileira de Ciência e Tecnologia de Alimentos (SBCTA)instacron:SBCTA10.1590/1678-457X.0109info:eu-repo/semantics/openAccessHERCHI,WahidAMMAR,Kamel BENBOUALI,IntidharABDALLAH,Ikram BOUGUETET,ArbiBOUKHCHINA,Sadokeng2016-04-12T00:00:00Zoai:scielo:S0101-20612016000100097Revistahttp://www.scielo.br/ctaONGhttps://old.scielo.br/oai/scielo-oai.php||revista@sbcta.org.br1678-457X0101-2061opendoar:2016-04-12T00:00Food Science and Technology (Campinas) - Sociedade Brasileira de Ciência e Tecnologia de Alimentos (SBCTA)false |
dc.title.none.fl_str_mv |
Heating effects on physicochemical characteristics and antioxidant activity of flaxseed hull oil (Linum usitatissimum L) |
title |
Heating effects on physicochemical characteristics and antioxidant activity of flaxseed hull oil (Linum usitatissimum L) |
spellingShingle |
Heating effects on physicochemical characteristics and antioxidant activity of flaxseed hull oil (Linum usitatissimum L) HERCHI,Wahid antioxidant activity flaxseed heating hull oil |
title_short |
Heating effects on physicochemical characteristics and antioxidant activity of flaxseed hull oil (Linum usitatissimum L) |
title_full |
Heating effects on physicochemical characteristics and antioxidant activity of flaxseed hull oil (Linum usitatissimum L) |
title_fullStr |
Heating effects on physicochemical characteristics and antioxidant activity of flaxseed hull oil (Linum usitatissimum L) |
title_full_unstemmed |
Heating effects on physicochemical characteristics and antioxidant activity of flaxseed hull oil (Linum usitatissimum L) |
title_sort |
Heating effects on physicochemical characteristics and antioxidant activity of flaxseed hull oil (Linum usitatissimum L) |
author |
HERCHI,Wahid |
author_facet |
HERCHI,Wahid AMMAR,Kamel BEN BOUALI,Intidhar ABDALLAH,Ikram BOU GUETET,Arbi BOUKHCHINA,Sadok |
author_role |
author |
author2 |
AMMAR,Kamel BEN BOUALI,Intidhar ABDALLAH,Ikram BOU GUETET,Arbi BOUKHCHINA,Sadok |
author2_role |
author author author author author |
dc.contributor.author.fl_str_mv |
HERCHI,Wahid AMMAR,Kamel BEN BOUALI,Intidhar ABDALLAH,Ikram BOU GUETET,Arbi BOUKHCHINA,Sadok |
dc.subject.por.fl_str_mv |
antioxidant activity flaxseed heating hull oil |
topic |
antioxidant activity flaxseed heating hull oil |
description |
The aim of this study was to analyze the effects of heating on some quality characteristics and antioxidant activity of flaxseed hull oil. Polyunsaturated fatty acids (PUFA) and Cox value decreased during heating. Heating process led to considerable increase in saponification value (SV), peroxide value (PV), p-anisidine value (p-AnV), oxidative value (OV) and specific extinction at 232 and 270 nm. There was a significant decrease in oil stability during heating process (1.4-1.0 h). Fuel properties of flaxseed hull oil were also changed after heating treatment. Heating process caused loss of total phenolic acids, total flavanoids, carotenoids and chlorophyll pigments. Phospholipids (PL) content were less changed compared to other bioactive compounds. Antioxidant activity of flaxseed hull oil decreased during heating process. |
publishDate |
2016 |
dc.date.none.fl_str_mv |
2016-03-01 |
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=S0101-20612016000100097 |
url |
http://old.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612016000100097 |
dc.language.iso.fl_str_mv |
eng |
language |
eng |
dc.relation.none.fl_str_mv |
10.1590/1678-457X.0109 |
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.36 n.1 2016 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_ |
1752126320427401216 |