NDLI: Heating effects on physicochemical characteristics and antioxidant activity of flaxseed hull oil (Linum usitatissimum L)

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Heating effects on physicochemical characteristics and antioxidant activity of flaxseed hull oil (Linum usitatissimum L)

Content Provider	Scilit
Author	Herchi, Wahid Ammar, Kamel B. E. N. Bouali, Intidhar Abdallah, Ikram Bou Guetet, Arbi Boukhchina, Sadok
Copyright Year	2016
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.
Related Links	http://www.scielo.br/pdf/cta/v36n1/0101-2061-cta-1678-457X0109.pdf http://www.scielo.br/pdf/cta/2016nahead/0101-2061-cta-1678-457X0109.pdf
ISSN	01012061
e-ISSN	1678457X
DOI	10.1590/1678-457x.0109
Journal	Food Science and Technology
Issue Number	1
Volume Number	36
Language	English
Publisher	FapUNIFESP (SciELO)
Publisher Date	2016-02-05
Access Restriction	Open
Subject Keyword	Food Science and Technology Flaxseed Hull Activity of Flaxseed Antioxidant Activity Hull Oil
Content Type	Text
Resource Type	Article
Subject	Food Science Biotechnology

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