Characterization and oxidative stability of brown flaxseed oil and flour (Linum usitatissimum L.)
| Autor(a) principal: | |
|---|---|
| Data de Publicação: | 2020 |
| Outros Autores: | , , , , , , |
| Tipo de documento: | Artigo |
| Idioma: | por |
| Título da fonte: | Research, Society and Development |
| Texto Completo: | https://rsdjournal.org/index.php/rsd/article/view/9439 |
Resumo: | Flaxseed (Linum usitatissimum L.) has polyunsaturated fatty acids, fibers, phenolic compounds, antioxidants and other bioactive substances, which gives it status as a functional food. This study aimed to verify the physical-chemical composition, the amount of phenolic compounds in flaxseed flour, and the fatty acid composition of the oil from that flour. Flaxseed flour was characterized by moisture, ash, protein, lipids, carbohydrates, caloric value and phenolic compounds. The oil was extracted from this flour, which was analyzed in a chromatograph to determine its fatty acids. Flaxseed flour showed 4.85% moisture, 3.28% ash, 17.56 protein, 41.31% lipids, 33.0% carbohydrates, 574.03 calories and 211.53 mg EAG / 100g of phenolic compounds. The chromatogram of linseed oil showed a predominance of unsaturated fatty acids (95.1%), with the highest concentration being linolenic acid (C18: 3 - 53.58%), followed by oleic acid (C18: 1 - 25.98%) ), linoleic (C18: 2 - 15.54%) and to a lesser extent, saturated stearic (C18: 0 - 4.24%) and palmitic (C16: 0 - 0.66%). The induction period (PI) of flaxseed oil reduced with increasing temperature, showing that higher temperatures (110 ° C and 120 ° C) promoted less oxidative stability of this oil. Due to the results obtained, it is suggested to observe how to conserve flaxseed flour and oil and the products that contain them in their composition. And evaluate the content of polyunsaturated fatty acids (PUFA) in products added with flour and flaxseed oil, especially those submitted to temperatures above 120 ° C, as in bakery products. |
| id |
UNIFEI_e0dcdb658c9d50a998439e31ee8376f4 |
|---|---|
| oai_identifier_str |
oai:ojs.pkp.sfu.ca:article/9439 |
| network_acronym_str |
UNIFEI |
| network_name_str |
Research, Society and Development |
| repository_id_str |
|
| spelling |
Characterization and oxidative stability of brown flaxseed oil and flour (Linum usitatissimum L.)Caracterización y estabilidad oxidativa del aceite y la harina de linaza parda (Linum usitatissimum L.)Caracterização e estabilidade oxidativa da farinha e óleo de linhaça marrom (Linum usitatissimum L.)Ácido α-linolénicoComida funcionalCompuestos fenólicos.Ácido α-linolênicoAlimento funcionalCompostos fenólicos.α-linolenic acidFunctional foodPhenolic compounds.Flaxseed (Linum usitatissimum L.) has polyunsaturated fatty acids, fibers, phenolic compounds, antioxidants and other bioactive substances, which gives it status as a functional food. This study aimed to verify the physical-chemical composition, the amount of phenolic compounds in flaxseed flour, and the fatty acid composition of the oil from that flour. Flaxseed flour was characterized by moisture, ash, protein, lipids, carbohydrates, caloric value and phenolic compounds. The oil was extracted from this flour, which was analyzed in a chromatograph to determine its fatty acids. Flaxseed flour showed 4.85% moisture, 3.28% ash, 17.56 protein, 41.31% lipids, 33.0% carbohydrates, 574.03 calories and 211.53 mg EAG / 100g of phenolic compounds. The chromatogram of linseed oil showed a predominance of unsaturated fatty acids (95.1%), with the highest concentration being linolenic acid (C18: 3 - 53.58%), followed by oleic acid (C18: 1 - 25.98%) ), linoleic (C18: 2 - 15.54%) and to a lesser extent, saturated stearic (C18: 0 - 4.24%) and palmitic (C16: 0 - 0.66%). The induction period (PI) of flaxseed oil reduced with increasing temperature, showing that higher temperatures (110 ° C and 120 ° C) promoted less oxidative stability of this oil. Due to the results obtained, it is suggested to observe how to conserve flaxseed flour and oil and the products that contain them in their composition. And evaluate the content of polyunsaturated fatty acids (PUFA) in products added with flour and flaxseed oil, especially those submitted to temperatures above 120 ° C, as in bakery products.La linaza (Linum usitatissimum L.) posee ácidos grasos poliinsaturados, fibras, compuestos fenólicos, antioxidantes y otras sustancias bioactivas, lo que le confiere estatus como alimento funcional. Este estudio tuvo como objetivo verificar la composición físico-química, la cantidad de compuestos fenólicos en la harina de linaza y la composición de ácidos grasos del aceite de esa harina. La harina de linaza se caracterizó por su humedad, cenizas, proteínas, lípidos, carbohidratos, valor calórico y compuestos fenólicos. De esta harina se extrajo el aceite, que se analizó en un cromatógrafo para determinar sus ácidos grasos. La harina de linaza mostró 4.85% de humedad, 3.28% de cenizas, 17.56 de proteína, 41.31% de lípidos, 33.0% de carbohidratos, 574.03 calorías y 211.53 mg EAG / 100g de Compuestos fenólicos. El cromatograma de aceite de linaza mostró predominio de ácidos grasos insaturados (95,1%), siendo la concentración más alta el ácido linolénico (C18: 3 - 53,58%), seguido del ácido oleico (C18: 1 - 25,98%) ), linoleico (C18: 2 - 15,54%) y, en menor medida, esteárico saturado (C18: 0 - 4,24%) y palmítico (C16: 0 - 0,66%). El período de inducción (PI) del aceite de linaza se redujo al aumentar la temperatura, mostrando que temperaturas más altas (110 ° C y 120 ° C) promovieron una menor estabilidad oxidativa de este aceite. Debido a los resultados obtenidos, se sugiere observar cómo conservar la harina y aceite de linaza y los productos que los contienen en su composición. Y evaluar el contenido de ácidos grasos poliinsaturados (PUFA) en productos adicionados con harina y aceite de linaza, especialmente aquellos sometidos a temperaturas superiores a 120 ° C, como en productos de panadería.A linhaça (Linum usitatissimum L.) possui ácidos graxos poli-insaturados, fibras, compostos fenólicos, antioxidantes e outros bioativos, que lhe confere status de alimento funcional. Este estudo objetivou verificar a composição físico-química e a quantidade de compostos fenólicos na farinha de linhaça, além da composição em ácidos graxos do óleo proveniente dessa farinha e a sua estabilidade oxidativa. A farinha de linhaça foi caracterizada quanto à umidade, cinzas, proteínas, lipídeos, carboidratos, valor calórico e compostos fenólicos. Dessa farinha extraiu-se o óleo, que foi analisado em cromatógrafo para a determinação de seus ácidos graxos. A farinha de linhaça apresentou 4,85% de umidade, 3,28% cinzas, 17,56 proteína, 41,31% lipídios, 33,0% carboidratos, 574,03 de valor calórico e 211,53 mg EAG/100g de compostos fenólicos. O cromatograma do óleo de linhaça mostrou predominância de ácidos graxos insaturados (95,1%), sendo o de maior concentração o ácido linolênico (C18:3 – 53,58%), seguido do oleico (C18:1 – 25,98%), linoleico (C18:2 – 15,54%). O período de indução (PI) do óleo de linhaça reduziu com o aumento da temperatura, mostrando que temperaturas mais elevadas (110 °C e 120 °C) promoveram menor estabilidade oxidativa. Sugere-se observar a conservação da farinha e óleo de linhaça e dos produtos que os contenham em sua composição. E avaliar o teor dos ácidos graxos poli-insaturados (PUFA) nos produtos adicionados de farinha e óleo de linhaça, especialmente aqueles submetidos a temperaturas acima de 120 °C, como nos produtos da panificação.Research, Society and Development2020-10-25info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersionapplication/pdfhttps://rsdjournal.org/index.php/rsd/article/view/943910.33448/rsd-v9i10.9439Research, Society and Development; Vol. 9 No. 10; e9179109439Research, Society and Development; Vol. 9 Núm. 10; e9179109439Research, Society and Development; v. 9 n. 10; e91791094392525-3409reponame:Research, Society and Developmentinstname:Universidade Federal de Itajubá (UNIFEI)instacron:UNIFEIporhttps://rsdjournal.org/index.php/rsd/article/view/9439/8369Copyright (c) 2020 Cristiano Silva da Costa; Dorasilvia Ferreira Pontes; Stella Regina Arcanjo Medeiros; Maria Nilka de Oliveira; Leiliane da Fonseca Lima Herculano; Francisco Figueiredo Cardoso; Márcia Maria Leal de Medeiros; Marcos Venânces de Souza Leãohttps://creativecommons.org/licenses/by/4.0info:eu-repo/semantics/openAccessCosta, Cristiano Silva daPontes, Dorasilvia FerreiraMedeiros, Stella Regina ArcanjoOliveira, Maria Nilka deHerculano, Leiliane da Fonseca Lima Figueiredo, Francisco CardosoMedeiros, Márcia Maria Leal deLeão, Marcos Venânces de Souza2020-10-31T12:03:23Zoai:ojs.pkp.sfu.ca:article/9439Revistahttps://rsdjournal.org/index.php/rsd/indexPUBhttps://rsdjournal.org/index.php/rsd/oairsd.articles@gmail.com2525-34092525-3409opendoar:2024-01-17T09:31:43.213400Research, Society and Development - Universidade Federal de Itajubá (UNIFEI)false |
| dc.title.none.fl_str_mv |
Characterization and oxidative stability of brown flaxseed oil and flour (Linum usitatissimum L.) Caracterización y estabilidad oxidativa del aceite y la harina de linaza parda (Linum usitatissimum L.) Caracterização e estabilidade oxidativa da farinha e óleo de linhaça marrom (Linum usitatissimum L.) |
| title |
Characterization and oxidative stability of brown flaxseed oil and flour (Linum usitatissimum L.) |
| spellingShingle |
Characterization and oxidative stability of brown flaxseed oil and flour (Linum usitatissimum L.) Costa, Cristiano Silva da Ácido α-linolénico Comida funcional Compuestos fenólicos. Ácido α-linolênico Alimento funcional Compostos fenólicos. α-linolenic acid Functional food Phenolic compounds. |
| title_short |
Characterization and oxidative stability of brown flaxseed oil and flour (Linum usitatissimum L.) |
| title_full |
Characterization and oxidative stability of brown flaxseed oil and flour (Linum usitatissimum L.) |
| title_fullStr |
Characterization and oxidative stability of brown flaxseed oil and flour (Linum usitatissimum L.) |
| title_full_unstemmed |
Characterization and oxidative stability of brown flaxseed oil and flour (Linum usitatissimum L.) |
| title_sort |
Characterization and oxidative stability of brown flaxseed oil and flour (Linum usitatissimum L.) |
| author |
Costa, Cristiano Silva da |
| author_facet |
Costa, Cristiano Silva da Pontes, Dorasilvia Ferreira Medeiros, Stella Regina Arcanjo Oliveira, Maria Nilka de Herculano, Leiliane da Fonseca Lima Figueiredo, Francisco Cardoso Medeiros, Márcia Maria Leal de Leão, Marcos Venânces de Souza |
| author_role |
author |
| author2 |
Pontes, Dorasilvia Ferreira Medeiros, Stella Regina Arcanjo Oliveira, Maria Nilka de Herculano, Leiliane da Fonseca Lima Figueiredo, Francisco Cardoso Medeiros, Márcia Maria Leal de Leão, Marcos Venânces de Souza |
| author2_role |
author author author author author author author |
| dc.contributor.author.fl_str_mv |
Costa, Cristiano Silva da Pontes, Dorasilvia Ferreira Medeiros, Stella Regina Arcanjo Oliveira, Maria Nilka de Herculano, Leiliane da Fonseca Lima Figueiredo, Francisco Cardoso Medeiros, Márcia Maria Leal de Leão, Marcos Venânces de Souza |
| dc.subject.por.fl_str_mv |
Ácido α-linolénico Comida funcional Compuestos fenólicos. Ácido α-linolênico Alimento funcional Compostos fenólicos. α-linolenic acid Functional food Phenolic compounds. |
| topic |
Ácido α-linolénico Comida funcional Compuestos fenólicos. Ácido α-linolênico Alimento funcional Compostos fenólicos. α-linolenic acid Functional food Phenolic compounds. |
| description |
Flaxseed (Linum usitatissimum L.) has polyunsaturated fatty acids, fibers, phenolic compounds, antioxidants and other bioactive substances, which gives it status as a functional food. This study aimed to verify the physical-chemical composition, the amount of phenolic compounds in flaxseed flour, and the fatty acid composition of the oil from that flour. Flaxseed flour was characterized by moisture, ash, protein, lipids, carbohydrates, caloric value and phenolic compounds. The oil was extracted from this flour, which was analyzed in a chromatograph to determine its fatty acids. Flaxseed flour showed 4.85% moisture, 3.28% ash, 17.56 protein, 41.31% lipids, 33.0% carbohydrates, 574.03 calories and 211.53 mg EAG / 100g of phenolic compounds. The chromatogram of linseed oil showed a predominance of unsaturated fatty acids (95.1%), with the highest concentration being linolenic acid (C18: 3 - 53.58%), followed by oleic acid (C18: 1 - 25.98%) ), linoleic (C18: 2 - 15.54%) and to a lesser extent, saturated stearic (C18: 0 - 4.24%) and palmitic (C16: 0 - 0.66%). The induction period (PI) of flaxseed oil reduced with increasing temperature, showing that higher temperatures (110 ° C and 120 ° C) promoted less oxidative stability of this oil. Due to the results obtained, it is suggested to observe how to conserve flaxseed flour and oil and the products that contain them in their composition. And evaluate the content of polyunsaturated fatty acids (PUFA) in products added with flour and flaxseed oil, especially those submitted to temperatures above 120 ° C, as in bakery products. |
| publishDate |
2020 |
| dc.date.none.fl_str_mv |
2020-10-25 |
| dc.type.driver.fl_str_mv |
info:eu-repo/semantics/article info:eu-repo/semantics/publishedVersion |
| format |
article |
| status_str |
publishedVersion |
| dc.identifier.uri.fl_str_mv |
https://rsdjournal.org/index.php/rsd/article/view/9439 10.33448/rsd-v9i10.9439 |
| url |
https://rsdjournal.org/index.php/rsd/article/view/9439 |
| identifier_str_mv |
10.33448/rsd-v9i10.9439 |
| dc.language.iso.fl_str_mv |
por |
| language |
por |
| dc.relation.none.fl_str_mv |
https://rsdjournal.org/index.php/rsd/article/view/9439/8369 |
| dc.rights.driver.fl_str_mv |
https://creativecommons.org/licenses/by/4.0 info:eu-repo/semantics/openAccess |
| rights_invalid_str_mv |
https://creativecommons.org/licenses/by/4.0 |
| eu_rights_str_mv |
openAccess |
| dc.format.none.fl_str_mv |
application/pdf |
| dc.publisher.none.fl_str_mv |
Research, Society and Development |
| publisher.none.fl_str_mv |
Research, Society and Development |
| dc.source.none.fl_str_mv |
Research, Society and Development; Vol. 9 No. 10; e9179109439 Research, Society and Development; Vol. 9 Núm. 10; e9179109439 Research, Society and Development; v. 9 n. 10; e9179109439 2525-3409 reponame:Research, Society and Development instname:Universidade Federal de Itajubá (UNIFEI) instacron:UNIFEI |
| instname_str |
Universidade Federal de Itajubá (UNIFEI) |
| instacron_str |
UNIFEI |
| institution |
UNIFEI |
| reponame_str |
Research, Society and Development |
| collection |
Research, Society and Development |
| repository.name.fl_str_mv |
Research, Society and Development - Universidade Federal de Itajubá (UNIFEI) |
| repository.mail.fl_str_mv |
rsd.articles@gmail.com |
| _version_ |
1797052804309712896 |