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

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

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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Main Authors: HERCHI,Wahid, AMMAR,Kamel BEN, BOUALI,Intidhar, ABDALLAH,Ikram BOU, GUETET,Arbi, BOUKHCHINA,Sadok
Format: Digital revista
Language:English
Published: Sociedade Brasileira de Ciência e Tecnologia de Alimentos 2016
Online Access:http://old.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612016000100097
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spelling oai:scielo:S0101-206120160001000972016-04-12Heating effects on physicochemical characteristics and antioxidant activity of flaxseed hull oil (Linum usitatissimum L)HERCHI,WahidAMMAR,Kamel BENBOUALI,IntidharABDALLAH,Ikram BOUGUETET,ArbiBOUKHCHINA,Sadok antioxidant activity flaxseed heating hull oil 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.info:eu-repo/semantics/openAccessSociedade Brasileira de Ciência e Tecnologia de AlimentosFood Science and Technology v.36 n.1 20162016-03-01info:eu-repo/semantics/articletext/htmlhttp://old.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612016000100097en10.1590/1678-457X.0109
institution SCIELO
collection OJS
country Brasil
countrycode BR
component Revista
access En linea
databasecode rev-scielo-br
tag revista
region America del Sur
libraryname SciELO
language English
format Digital
author HERCHI,Wahid
AMMAR,Kamel BEN
BOUALI,Intidhar
ABDALLAH,Ikram BOU
GUETET,Arbi
BOUKHCHINA,Sadok
spellingShingle HERCHI,Wahid
AMMAR,Kamel BEN
BOUALI,Intidhar
ABDALLAH,Ikram BOU
GUETET,Arbi
BOUKHCHINA,Sadok
Heating effects on physicochemical characteristics and antioxidant activity of flaxseed hull oil (Linum usitatissimum L)
author_facet HERCHI,Wahid
AMMAR,Kamel BEN
BOUALI,Intidhar
ABDALLAH,Ikram BOU
GUETET,Arbi
BOUKHCHINA,Sadok
author_sort HERCHI,Wahid
title Heating effects on physicochemical characteristics and antioxidant activity of flaxseed hull oil (Linum usitatissimum L)
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)
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.
publisher Sociedade Brasileira de Ciência e Tecnologia de Alimentos
publishDate 2016
url http://old.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612016000100097
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