Abstract
The aim of the work was to compare the new variety of oil flax (Silesia) with already cultivated varieties in terms of plant productivity, oil content, fatty acid composition and significant secondary metabolites. The analyzed linseed varieties are characterized by low (Linola), medium (Silesia) and high (Szafir) content of omega-3 fatty acids. Special attention was paid to the quality of the oil and the characteristics that determine its stability (reduction of susceptibility to oxidation). A number of antioxidant compounds of secondary metabolism (simple phenols, phenolic acids, flavonoids, tannins) were identified in the linseed oils. All of these compounds can affect lipid oxidation by a mechanism that attenuates initiating radicals such as hydroxyl or forms an oxidizing primary product such as peroxides. Chelation of metal ions may also be involved in lipid oxidation. We propose a mechanism that encompasses all these processes and facilitates understanding of the complex relationships between them. The general thesis is that the ratio of polyunsaturated fatty acids is associated with a better metabolic state of flaxseed, and thus with a higher nutritional value. In addition, we find a number of specialized secondary metabolites characteristic of the flax studied, which could be useful for chemotaxonomy.
Highlights
Flax (Linum usitatissimum L.), mainly linseed, has been cultivated for over two thousand years
We investigated the effects of polyunsaturated fatty acid concentration and composition on the agronomy and chemistry of different flaxseed species
While significant differences in secondary metabolite content were detected in the seeds of the cultivars, leading to differential antioxidant stability of the oil, slight but positive differences were found in the agronomic parameters of the cultivars studied
Summary
Flax (Linum usitatissimum L.), mainly linseed, has been cultivated for over two thousand years. The oilseed flax is primarily the source of valuable oils, of which the omega-3 fatty acids are most valued. Flax fibers (more commonly obtained from fibrous flax species) are used to make cloth (commonly referred to as flax). Fibrous flax and linseed are two different groups of varieties grown for the production of fiber and linseed oil, respectively. We would like to focus on the oleaginous varieties of flax by presenting comparative studies on three flaxseed cultivars (grown in Poland) that differ in the biochemical composition of seed and oil. The use of flaxseed has focused on its use as a health-promoting component of the diet, supporting the prevention of civilization diseases [1,2,3]
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