Brown Flaxseed Research Articles

아마인 및 아마인유의 유지자원으로서의 특성

The objective of this research was to find out the potential value of flaxseed as a dietary supplement as well as an edible oil resource. The characteristics of yellow flaxseed oil and brown flaxseed oil were compared to check which oil is better in the aspects of cooking purpose and of nutritional value. The quality of flaxseed oil was evaluated based on the composition of fatty acid, the content of phenolic compounds and the anti-oxidant activity. The total phenolics of yellow flaxseed oil and brown flaxseed oil were 10.78±0.46 and 29.88±3.25 mg/100 g, respectively. Their γ-tocopherol contents were 20.59 and 17.94 mg/100 g, respectively. Contents of linolenic acid were 56.60 and 31.38% and oleic acid were 18.24 and 39.16 %, respectively. Yellow flaxseed oil showed higher ratio of unsaturated fatty acid than brown flaxseed oil. However, brown flaxseed oil showed higher electron-donating abilities than brown flaxseed oil, which might be due to its higher content of phenolic compounds. In conclusion, flaxseed has a great potential as a good edible oil resource due to its high content of unsaturated fatty acid and anti-oxidant activity.

A New Simple Method for the Evaluation of Mineral Elements in Different Oilseeds

ABSTRACTA method for the analysis of seven mineral contents—that is, potassium (K), calcium (Ca), phosphorus (P), iron (Fe), manganese (Mn), zinc (Zn), and copper (Cu)—was investigated in some oilseeds like flax, sesame, pumpkin, quinoa, and yellow mustard. X-ray Spectral Analysis method with Spectrometer EDX-900HS was used for the analytical concentrations of the macro and micro elements of the oilseeds. A relatively high level of Zn content was found in sesame and pumpkin seeds, while the highest level of Fe content was found in mustard seeds. Regarding the macro elements (K, Ca, and P) content, the highest levels of concentration were found in flax and mustard seeds. The highest values of Cu were obtained in sesame seeds while those of Mn were in pumpkin and brown flax seeds. The results showed that the method is a reliable and simple analytical procedure to characterize mineral elements in oilseeds with a very high analytical performance.

English

Flaxseed is the seed of the linen (Linum usitatissimum L.) and the most produced varieties are brown and golden flaxseed. The objective of this study was to investigate the influence of irrigation and nitrogen application in cultivation of the golden flax cultivation. The irrigation it was made by dripping, daily, except for days of rain occurrences, according to evapotranspiration. The treatments were separated by 0, 50, 100, 150, 200 and 250% of the daily irrigation, and the control value of 100% of the amount of evaporation by area. The seeds were planted on April 22, 2013. After flowering, data were analyzed as: Plant height, number of branches and siliques and the fresh and dry mass of silica and twigs on August 8, 2013. The crop occurred on October 10, 2013 and they were analyzed: amount of silica, number of seeds, total weight of seeds per plant, weight of 100 seeds, the production per meter and the proportion by hectare. Urea application resulted in an improvement in the production of two varieties. The combined irrigation also increases the production; however, in quantities exceeding 150% of irrigation, there was a decrease. Key words: Linum Usitatissimum L., evapotranspiration, production.

INFLUÊNCIA DA DENSIDADE DE PLANTIO NO CRESCIMENTO DA LINHAÇA MARROM

Flaxseed can be consumed as food or feed, besides being used for various other purposes, has a percentage of protein in equal proportion of fibers and mostly oil, usually the product of interest in culture can be grown brown and golden flaxseed. The objective of this study was to analyze the influence of population densities in the culture of brown flaxseed (Linum usitatissimum L.) using the online system of planting, being spaced at 0.45 m. The experiment was conducted at the State University of West Parana, year 2013 campus, using a completely randomized design with eight systems of planting density: 67, 84, 99, 117, 137, 154, 172 and 190 plants/m2 with six replicates, we performed 130 days after harvesting crops. The vegetative behavior was assessed following the variables fenometric plant height, stem diameter, number of branches of the stem, fresh and dry mass of the aerial part of the plant, number of capsules, fresh and dry seeds. Evaluating the data plotted in generated by applying the Tukey test, the table can not infer the best for high density planting of brown flaxseed aiming to yield grain, only it was noted that high density below 99 plants/m2 reduce productivity in grain brown.

Effects of brown and golden flaxseed on the lipid profile, glycemia, inflammatory biomarkers, blood pressure and body composition in overweight adolescents

BackgroundFlaxseed is a promising alternative to reduce the risk of diseases associated with body weight excess because it is rich in a-linolenic acid, lignans, and dietary fiber. Flaxseed (Linum usitatissimum) can be found in brown and golden varieties; however, questions have arisen as to whether the variety may influence the health effects. ObjectiveThe objective of this study was to compare the effects of brown and golden flaxseeds on lipid profile, glycemia, blood pressure, inflammatory status,body weight, and body composition in overweight adolescents. MethodsSeventy-five overweight adolescents (33 boys, 42 girls; age 13.7 ! 2.1 y), from Alegre–ES, Brazil, were randomized to one of the three groups (n ¼ 25) on a parallel, single-blind clinical trial. They received 28 g/d of brown flaxseed (BF), golden flaxseed (GF), or the equivalent amount of wheat bran (Control, CG) in different preparations at school from Monday to Friday for 11 wk. Blood pressure, anthropometric evaluation, and the analyses of blood total cholesterol, lipoproteins, glucose, and inflammatory markers were performed at the beginning and at the end of the intervention. The data were analyzed by ANCOVA at 5% significance. ResultsThe groups who consumed brown and golden flaxseed showed significant reduction in diastolic blood pressure. Brown and golden flaxseed did not differentially affect plasma lipid responses, plasma glucose and inflammatory profile, although all groups (BF, GF, and CG) showed increased levels of TNF-a. ConclusionsThe adolescents consumed about half the daily amount provided, which may not have been sufficient to exert the health benefits of flaxseed reported in the literature, concerning the lipid profile, inflammation biomarkers and body composition.

Antioxidant activity of flaxseed meal components

Barthet, V. J., Klensporf-Pawlik, D. and Przybylski, R. 2014. Antioxidant activity of flaxseed meal components. Can. J. Plant Sci. 94: 593–602. The meals of borage, hemp, Solin, golden, and brown flaxseed, including the meals of dehulled flaxseed and their corresponding hulls, were reconstituted with 40% of standard flaxseed oil and stored for 2 wk to assess if these meals had any antioxidant activity to protect in situ oil from oxidation. Weekly measured peroxide and aldehyde values showed that Solin, golden and brown flaxseed meals had more effective antioxidant activity than hemp and borage meals. Flaxseed hull showed very weak antioxidant potential, whereas dehulled meals maintained their antioxidant activity. This suggested that secoisolariciresinol diglucoside was not acting as the primary antioxidant of flaxseed meal. The seed antioxidant activity was greatly affected by water extraction, suggesting that the system contains water-soluble components. When flaxseed oil was recombined with the freeze-dried water extracts of flaxseed meal some loses of antioxidant activity were observed. The results showed that the water-extracted components retained some antioxidant activity compared with the original flaxseed meal antioxidant activity. These results indicate that the flaxseed antioxidant activities were mainly due to a water-soluble system – probably proteins: however, more than one group of components of the flax meal may be involved to provide the seed with its effective and unique antioxidant properties.

Antioxidant activity of flaxseed meal components

Barthet, V. J., Klensporf-Pawlik, D. and Przybylski, R. 2014. Antioxidant activity of flaxseed meal components. Can. J. Plant Sci. 94: 593-602. The meals of borage, hemp, Solin, golden, and brown flaxseed, including the meals of dehulled flaxseed and their corresponding hulls, were reconstituted with 40% of standard flaxseed oil and stored for 2 wk to assess if these meals had any antioxidant activity to protect in situ oil from oxidation. Weekly measured peroxide and aldehyde values showed that Solin, golden and brown flaxseed meals had more effective antioxidant activity than hemp and borage meals. Flaxseed hull showed very weak antioxidant potential, whereas dehulled meals maintained their antioxidant activity. This suggested that secoisolariciresinol diglucoside was not acting as the primary antioxidant of flaxseed meal. The seed antioxidant activity was greatly affected by water extraction, suggesting that the system contains water-soluble components. When flaxseed oil was recombined with the freeze-...

Linhaça marrom e dourada: propriedades químicas e funcionais das sementes e dos óleos prensados a frio

O objetivo do estudo foi comparar a composição química e a capacidade antioxidante das sementes e dos óleos de linhaça marrom e dourada, e avaliar a estabilidade oxidativa dos óleos. Nas sementes, foram determinados: composição centesimal, capacidade antioxidante total e compostos fenólicos totais. Nos óleos, foram determinados: índice de acidez e peróxido, matéria insaponificável, composição em ácidos graxos, tocoferóis, capacidade antioxidante, compostos fenólicos totais e estabilidade oxidativa em quatro condições de estocagem por até um ano. Não houve diferenças significativas entre os tipos de sementes quanto às variáveis investigadas, e ainda entre os óleos quanto ao rendimento da prensagem, composição em ácidos graxos insaturados, índice de acidez, teores de insaponificáveis e compostos fenólicos totais. Apesar do declínio da estabilidade oxidativa de ambos os óleos durante o armazenamento, o óleo de linhaça marrom e os óleos estocados sob refrigeração apresentaram-se mais estáveis. O índice de peróxido foi maior no óleo de linhaça dourada. O teor de tocoferol total e capacidade antioxidante total foram maiores no óleo de linhaça marrom. Contudo, observou-se uma igualdade entre as sementes de ambas as variedades de linhaça e uma superioridade do óleo de linhaça marrom.

Purification of Whole Brown Flaxseed Meal from Coloring Pigments by Treatment in Hydrogen Peroxide Solutions: Impact on Meal Color

The main objective of the present project was the purification of brown flaxseed meal from coloring pigments in order to improve its potential use as ingredient in food formulations. Thus, this work was aimed to study the bleaching of non-defatted brown flaxseed meal in dilute hydrogen peroxide solutions. Bleaching was evaluated according to the Hunter L, (a), and (b) color scale as function of the hydrogen peroxide concentration (1%, 2%, and 3% v/v), the meal concentration (2.5%, 5%, and 10% w/w), the bleaching time (10, 20, and 30 min), and the pH (3, 7, and 9). Effect of all the independent variables was significant. The L value was the most significantly affected parameter and increased as the concentration of hydrogen peroxide increased, but decreased as the concentration of flaxseed meal increased. The L value was observed to be higher at pH 9 than at pH 3 and 7. The b value, which represents the yellowness, was significantly increased from 18.70 ± 0.01 (control sample) to 35.45 ± 0.04 after the meal was treated with a 3% hydrogen peroxide solution at pH 9. Total phenolics content significantly decreased when the meal was treated with 3% (v/v) hydrogen peroxide solution. This concentration yielded the higher L color value (highly bleached meal).

Influence of toasting on the nutritious and thermal properties of flaxseed

Chemical and thermal analyses of golden and brown flaxseeds were carried out for raw and toasted seeds aiming at evaluating their nutritional and thermo-oxidative properties. Moisture, lipids, protein, soluble carbohydrates, and ash contents were quantified. Concerning lipids and proteins, in average, no meaningful differences were observed for the two varieties, being also equivalent to the literature data. The golden variety had a lower amount of fibers and a higher amount of soluble carbohydrates than the brown variety. The techniques of thermogravimetry and differential scanning calorimetry were applied for elucidating the thermal degradation process of the seeds. The toasted gold and brown seeds were more stable to thermal decomposition than the raw seeds, under oxidative conditions. Golden seeds seem to be more susceptible to oxidation than brown seeds, under toasting conditions. Finally, no meaningful advantages were observed for the golden seeds in comparison to the brown ones.

Use of synchrotron-based FTIR microspectroscopy to determine protein secondary structures of raw and heat-treated brown and golden flaxseeds: A novel approach

The objectives of the study were to use synchrotron Fourier transform infrared microspectroscopy (S-FTIR) as a novel approach to: (1) reveal ultra-structural chemical features of protein secondary structures of flaxseed tissues affected by variety (golden and brown) and heat processing (raw and roasted), and (2) quantify protein secondary structures using Gaussian and Lorentzian methods of multi-component peak modeling. By using multi-component peak modeling at protein amide I region of 1700–1620 cm-1, the results showed that the golden flaxseed contained relatively higher percentage of α-helix (47.1 vs. 36.9%), lower percentage of β-sheet (37.2 vs. 46.3%) and higher (P < 0.05) ratio of α-helix to β-sheet than the brown flaxseed (1.3 vs. 0.8). The roasting reduced (P < 0.05) percentage of α-helix (from 47.1 to 36.1%), increased percentage of β-sheet (from 37.2 to 49.8%) and reduced α-helix to β-sheet ratio (1.3 to 0.7) of the golden flaxseed tissues. However, the roasting did not affect percentage and ratio of α-helix and β-sheet in the brown flaxseed tissue. No significant differences were found in quantification of protein secondary structures between Gaussian and Lorentzian methods. These results demonstrate the potential of highly spatially resolved S-FTIR to localize relatively pure protein in the tissue and reveal protein secondary structures at a cellular level. The results indicated relative differences in protein secondary structures between flaxseed varieties and differences in sensitivities of protein secondary structure to the heat processing. Further study is needed to understand the relationship between protein secondary structure and protein digestion and utilization of flaxseed and to investigate whether the changes in the relative amounts of protein secondary structures are primarily responsible for differences in protein availability. Key words: Synchrotron, FTIR microspectrosopy, flaxseeds, intrinsic structural matrix, protein secondary structures, protein nutritive value