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TANE KETEN TOHUMU, KETEN TOHUMU UNU VE KETEN TOHUMU KÜSPESİ UNUNUNUN YAĞ ASİDİ KOMPOZİSYONU VE FENOLİK BİLEŞİK İÇERİĞİNE KAVURMA İŞLEMİNİN ETKİSİ

Year 2017, Volume: 42 Issue: 4, 382 - 391, 14.04.2017

Abstract

Bu çal›flmada, tane keten tohumu, keten tohumu unu ve keten tohumu küspesi ununun ya¤ asidi
kompozisyonu ile SDG lignan, fenolik ve flavonoit içeri¤ininin 180°C s›cakl›kta 5, 10 ve 15 dak kavurma
ifllemleri s›ras›ndaki de¤iflimi araflt›r›lm›flt›r. Keten tohumu ununun ve keten tohumu küspesi ununun
α-linolenik asit düzeyleri 180°C’de 15 dak kavurma iflleminden sonra istatistiksel (P <0.05) aç›dan
önemli düzeyde s›ras› ile 1.1 kat (%58.10’dan %55.48’e) ve 1.4 kat (%56.13’den %40.17’ye) azalm›flt›r.
Tane keten tohumu 180°C’de 5, 10 ve 15 dak kavurma ifllemlerinden sonra en yüksek SDG lignan içeri¤ine
sahiptir. Ayr›ca, tane keten tohumunun serbest flavonoit ve serbest fenolik içeri¤i 180°C’de 5 dak
kavurma iflleminden sonra istatistiksel (P <0.05) aç›dan önemli düzeyde s›ras› ile 4.5 and 2.4 kat artm›flt›r.

References

  • Hu C, Yuan YV, Kitts DD. 2007. Antioxidant activities of the flaxseed lignan secoisolariciresinol diglucoside, its aglycone secoisolariciresinol and the mammalian lignans enterodiol and enterolactone in vitro. Food Chem Toxicol, 45 (11): 2219-2227.
  • Chen JM, Thompson LU. 2003. Lignans and tamoxifen, alone or in combination, reduce human breast cancer cell adhesion, invasion and migration in vitro. Breast Cancer Res Treat, 80: 163-170.
  • Prasad K. 2005. Hypocholesterolemic and antiatherosclerotic effect of flax lignan complex isolated from flaxseed. Atherosclerosis, 179: 269-275.
  • Özkaynak Kanmaz E, Ova G. 2015. Genotypic Variation on Oil Content, Fatty Acid Composition and Phenolic Compounds in Linseed (Linum usitatissimum L.). Ege Üniv Ziraat Fak Derg, 52 (3): 249-255.
  • Bloedon LT, Szapary PO. 2004. Flaxseed and Cardiovascular. Risk. Nutr Rev, 62 (1): 18-27.
  • Choo WS, Birch J, Dufour JP. 2007. Physicochemical and quality characteristics of cold-pressed flaxseed oils. J Food Compos Anal, 20: 202-211.
  • Daun J, Barthet V, Chornick T, Duguid S. 2003. Structure, composition and variety development of flaxseed. In Flaxseed in Human Nutrition. AOAC Press: Champaigni Illinois, 1-140.
  • Jannat B, Oveisi MR, Sadeghi N, Hajimahmoodi M, Behzad M, Choopankari M, Behfar AA. 2010. Effects of roasting temperature and time on healthy nutraceuticals of antioxidants and total phenolic content in Iranian sesame seeds (sesamum indicum L.). IJEHSE, 7 (1): 97-102.
  • Yoshida H, Hirakawa Y, Tomiyama Y, Nagamizu T, Mizushina Y. 2009. Fatty acid distributions of triacylglycerols and phospholipids in peanut seeds (Arachis hypogaea L.) following microwave treatment. J Food Compos Anal, 18: 3-14.
  • Cämmerer B, Kroh L, W. 2009. Shelf life of linseeds and peanuts in relation to roasting. LWT, 42: 545-549.
  • Yoshida H, Hirakawa Y, Abe S. 2001. Influence of microwave roasting on positional distribution of fatty acids of triacylglycerols and phospholipids in sunflower seeds (Helianthus annuus L.). Eur J Lipid Sci Technol, 103: 201-207.
  • De Brito ES, Pezoa Garcìa NH, Gallão MI, Cortelazzo AL, Fevereiro PS, Braga MR. 2000. Structural and chemical changes in cocoa (Theobroma cacao L) during fermentation, drying and roasting. J Sci Food Agric, 81: 281-288.
  • Lee S, Lee J. 2009. Effects of oven-drying, roasting, and explosive puffing process on isoflavone distributions in soybeans. Food Chem, 112: 316-320.
  • Wakjira A, Labuschagne MT, Hugo A. 2004.Variability in oil content and fatty acid composition of Ethiopian and introduced cultivars of linseed, J Sci Food Agric, 84: 601-607.
  • Epaminondas PS, Araújo KLGV, Nascimento JA, Silva MCD, Rosenhaim R, Soledade LEB, Queiroz N, Souza AL, Santos IMG, Souza AG. 2011a. Influence of toasting and the seed variety on the physico-chemicaland thermo-oxidative characteristics of the flaxseed oil. J Therm Anal Calorim, 106: 545-550.
  • Epaminondas PS, Araújo, KLGV, Lima de Souza A, Silva MCD, Queiroz N, Souza AL, Soledade LEB, Santos IMG, Souza AG. 2011b. Influence of toasting on the nutritious and thermal properties of flaxseed. J Therm Anal Calorim, 106: 551-555.
  • Anon 1998. Official Methods of Analysis of the Association of Analytical Chemists, Washington D. C., USA. Łukaszewicz M, Szopa J, Krasowska A. 2004. Susceptibility of lipids from different flax cultivars to peroxidation and its lowering by added antioxidants. Food Chem, 88: 225-231.
  • Özkaynak Kanmaz E, Ova G. 2013. The Effective parameters for subcritical water extraction of SDG from faxseed (Linum usitatissimum L.) using accelerated solvent extractor. Eur Food Res Technol, 237 (2): 159-166.
  • Özkaynak Kanmaz E. 2014. Subcritical water extraction of phenolic compounds from flaxseed meal sticks using accelerated solvent extractor (ASE). Eur Food Res Technol, 238: 85-91.
  • Manthey FA, Schorno AL, Hall CA. 2009. Effect of immature and off-colored seeds on the lipid quality of milled flaxseed. J Food Lipids, 16, 407-420.
  • Oomah BD, Sitter L. 2009. Characteristics of flaxseed hull oil. Food Chem, 114: 623-628.
  • Schorno AL, Manthey FA, Hall CA. 2010. Effect of particle size and sample size on lipid stability of milled flaxseed (linum usitatissimum l.). J Food Process Preserv, 34: 167-179.
  • Bozan B, Temelli F. 2008. Chemical composition and oxidative stability of flax, safflower and poppy seed and seed oils. Bioresource Technol, 99: 6354-6359.
  • Inglett GE, Rose DJ, Chen D, Stevenson DG, Biswas A. 2010. Phenolic content and antioxidant activity of extracts from whole buckwheat (Fagopyrum esculentum Möench) with or without microwave irradiation. Food Chem, 119: 1216-1219.
  • Oomah BD, Mazza G. 1997. Effect of dehulling on chemical composition and physical properties of flaxseed. Lebensm-Wiss u-Technol, 30: 135-140.
  • Shahidi F, Amarowicz R, Abou-Gharbia HA, Shehata A, Adel Y. 1997. Endogenous antioxidants and stability of sesame oil as affected by processing and storage. J Am Oil Chem Soc, 74: 143-148.
  • Sainvitu P, Nott K, Richard G, Blecker C, Jérôme C, Wathelet JP, Paquot M, Deleu M. 2012. Structure, properties and obtention routes of flaxseed lignan secoisolariciresinol: a review. Biotechnol Agron Soc Environ, 16 (1): 115-124.
  • KoMJ, Cheigh CI, Chung MS. 2014. Relationship analysis between flavonoids structure and subcritical water extraction (SWE). Food Chem, 143: 147-155.
  • Johnsson P, Peerlkampa N, Kamal-Eldina A, Andersson RE, Anderssona R, Lundgren LN, Åman P. 2002. Polymeric fractions containing phenol glucosides in flaxseed. Food Chem, 76: 207-212.
  • Eliasson C, Kamal-Eldin A, Andersson R, Åman P. 2003. High-performance liquid chromatographic analysis of secoisolariciresinol diglucoside and hydroxycinnamic acidglucosides in flaxseed by alkaline extraction. J Chromatogr A, 1012: 151-159.
  • Beejmohun V, Fliniaux O, Grand E, Lamblin F, Bensaddek L, Christen P, Kovensky J, Fliniaux MA, Mesnard F. 2007. Microwave-assisted extraction of the main phenolic compounds in flaxseed. Phytochem Anal, 18: 275-282.
  • Gil-Chávez G J, Villa J A, Ayala-Zavala J F, Heredia J B, Sepulveda D, Yahia E M, González-Aguilar G A. 2013.
  • Technologies for extraction and production of bioactive compounds to be used as nutraceuticals and food ingredients: An overview. Compr Rev Food Sci Food Safety,12 (1): 5-23.

THE EFFECT OF ROASTING PROCESS ON FATTY ACID COMPOSITION AND PHENOLIC CONTENT OF WHOLE FLAXSEED, FLAXSEED FLOUR AND FLAXSEED MEAL FLOUR

Year 2017, Volume: 42 Issue: 4, 382 - 391, 14.04.2017

Abstract

In this study, the change in fatty acid composition, secoisolariciresinol diglucoside (SDG) lignan, phenolic

and flavonoid contents of whole flaxseed, flaxseed flour and flaxseed meal flour were investigated

during the roasting process at 180°C for 5, 10 and 15 min. The level of α-linolenic acid in flaxseed flour

and flaxseed meal flour significantly (P <0.05) decreased 1.1 times (from 58.10 to 55.48%) and 1.4 times

(from 56.13 to 40.17%) after the roasting process at 180°C for 15 min, respectively. Whole flaxseed had

the highest SDG lignan content after the roasting process at 180°C for 5, 10 and 15 min. Besides, free

flavonoid and free phenolic content of whole flaxseed significantly (P <0.05) increased 4.5 and 2.4

times after the roasting process at 180°C for 5 min, respectively.

References

  • Hu C, Yuan YV, Kitts DD. 2007. Antioxidant activities of the flaxseed lignan secoisolariciresinol diglucoside, its aglycone secoisolariciresinol and the mammalian lignans enterodiol and enterolactone in vitro. Food Chem Toxicol, 45 (11): 2219-2227.
  • Chen JM, Thompson LU. 2003. Lignans and tamoxifen, alone or in combination, reduce human breast cancer cell adhesion, invasion and migration in vitro. Breast Cancer Res Treat, 80: 163-170.
  • Prasad K. 2005. Hypocholesterolemic and antiatherosclerotic effect of flax lignan complex isolated from flaxseed. Atherosclerosis, 179: 269-275.
  • Özkaynak Kanmaz E, Ova G. 2015. Genotypic Variation on Oil Content, Fatty Acid Composition and Phenolic Compounds in Linseed (Linum usitatissimum L.). Ege Üniv Ziraat Fak Derg, 52 (3): 249-255.
  • Bloedon LT, Szapary PO. 2004. Flaxseed and Cardiovascular. Risk. Nutr Rev, 62 (1): 18-27.
  • Choo WS, Birch J, Dufour JP. 2007. Physicochemical and quality characteristics of cold-pressed flaxseed oils. J Food Compos Anal, 20: 202-211.
  • Daun J, Barthet V, Chornick T, Duguid S. 2003. Structure, composition and variety development of flaxseed. In Flaxseed in Human Nutrition. AOAC Press: Champaigni Illinois, 1-140.
  • Jannat B, Oveisi MR, Sadeghi N, Hajimahmoodi M, Behzad M, Choopankari M, Behfar AA. 2010. Effects of roasting temperature and time on healthy nutraceuticals of antioxidants and total phenolic content in Iranian sesame seeds (sesamum indicum L.). IJEHSE, 7 (1): 97-102.
  • Yoshida H, Hirakawa Y, Tomiyama Y, Nagamizu T, Mizushina Y. 2009. Fatty acid distributions of triacylglycerols and phospholipids in peanut seeds (Arachis hypogaea L.) following microwave treatment. J Food Compos Anal, 18: 3-14.
  • Cämmerer B, Kroh L, W. 2009. Shelf life of linseeds and peanuts in relation to roasting. LWT, 42: 545-549.
  • Yoshida H, Hirakawa Y, Abe S. 2001. Influence of microwave roasting on positional distribution of fatty acids of triacylglycerols and phospholipids in sunflower seeds (Helianthus annuus L.). Eur J Lipid Sci Technol, 103: 201-207.
  • De Brito ES, Pezoa Garcìa NH, Gallão MI, Cortelazzo AL, Fevereiro PS, Braga MR. 2000. Structural and chemical changes in cocoa (Theobroma cacao L) during fermentation, drying and roasting. J Sci Food Agric, 81: 281-288.
  • Lee S, Lee J. 2009. Effects of oven-drying, roasting, and explosive puffing process on isoflavone distributions in soybeans. Food Chem, 112: 316-320.
  • Wakjira A, Labuschagne MT, Hugo A. 2004.Variability in oil content and fatty acid composition of Ethiopian and introduced cultivars of linseed, J Sci Food Agric, 84: 601-607.
  • Epaminondas PS, Araújo KLGV, Nascimento JA, Silva MCD, Rosenhaim R, Soledade LEB, Queiroz N, Souza AL, Santos IMG, Souza AG. 2011a. Influence of toasting and the seed variety on the physico-chemicaland thermo-oxidative characteristics of the flaxseed oil. J Therm Anal Calorim, 106: 545-550.
  • Epaminondas PS, Araújo, KLGV, Lima de Souza A, Silva MCD, Queiroz N, Souza AL, Soledade LEB, Santos IMG, Souza AG. 2011b. Influence of toasting on the nutritious and thermal properties of flaxseed. J Therm Anal Calorim, 106: 551-555.
  • Anon 1998. Official Methods of Analysis of the Association of Analytical Chemists, Washington D. C., USA. Łukaszewicz M, Szopa J, Krasowska A. 2004. Susceptibility of lipids from different flax cultivars to peroxidation and its lowering by added antioxidants. Food Chem, 88: 225-231.
  • Özkaynak Kanmaz E, Ova G. 2013. The Effective parameters for subcritical water extraction of SDG from faxseed (Linum usitatissimum L.) using accelerated solvent extractor. Eur Food Res Technol, 237 (2): 159-166.
  • Özkaynak Kanmaz E. 2014. Subcritical water extraction of phenolic compounds from flaxseed meal sticks using accelerated solvent extractor (ASE). Eur Food Res Technol, 238: 85-91.
  • Manthey FA, Schorno AL, Hall CA. 2009. Effect of immature and off-colored seeds on the lipid quality of milled flaxseed. J Food Lipids, 16, 407-420.
  • Oomah BD, Sitter L. 2009. Characteristics of flaxseed hull oil. Food Chem, 114: 623-628.
  • Schorno AL, Manthey FA, Hall CA. 2010. Effect of particle size and sample size on lipid stability of milled flaxseed (linum usitatissimum l.). J Food Process Preserv, 34: 167-179.
  • Bozan B, Temelli F. 2008. Chemical composition and oxidative stability of flax, safflower and poppy seed and seed oils. Bioresource Technol, 99: 6354-6359.
  • Inglett GE, Rose DJ, Chen D, Stevenson DG, Biswas A. 2010. Phenolic content and antioxidant activity of extracts from whole buckwheat (Fagopyrum esculentum Möench) with or without microwave irradiation. Food Chem, 119: 1216-1219.
  • Oomah BD, Mazza G. 1997. Effect of dehulling on chemical composition and physical properties of flaxseed. Lebensm-Wiss u-Technol, 30: 135-140.
  • Shahidi F, Amarowicz R, Abou-Gharbia HA, Shehata A, Adel Y. 1997. Endogenous antioxidants and stability of sesame oil as affected by processing and storage. J Am Oil Chem Soc, 74: 143-148.
  • Sainvitu P, Nott K, Richard G, Blecker C, Jérôme C, Wathelet JP, Paquot M, Deleu M. 2012. Structure, properties and obtention routes of flaxseed lignan secoisolariciresinol: a review. Biotechnol Agron Soc Environ, 16 (1): 115-124.
  • KoMJ, Cheigh CI, Chung MS. 2014. Relationship analysis between flavonoids structure and subcritical water extraction (SWE). Food Chem, 143: 147-155.
  • Johnsson P, Peerlkampa N, Kamal-Eldina A, Andersson RE, Anderssona R, Lundgren LN, Åman P. 2002. Polymeric fractions containing phenol glucosides in flaxseed. Food Chem, 76: 207-212.
  • Eliasson C, Kamal-Eldin A, Andersson R, Åman P. 2003. High-performance liquid chromatographic analysis of secoisolariciresinol diglucoside and hydroxycinnamic acidglucosides in flaxseed by alkaline extraction. J Chromatogr A, 1012: 151-159.
  • Beejmohun V, Fliniaux O, Grand E, Lamblin F, Bensaddek L, Christen P, Kovensky J, Fliniaux MA, Mesnard F. 2007. Microwave-assisted extraction of the main phenolic compounds in flaxseed. Phytochem Anal, 18: 275-282.
  • Gil-Chávez G J, Villa J A, Ayala-Zavala J F, Heredia J B, Sepulveda D, Yahia E M, González-Aguilar G A. 2013.
  • Technologies for extraction and production of bioactive compounds to be used as nutraceuticals and food ingredients: An overview. Compr Rev Food Sci Food Safety,12 (1): 5-23.
There are 33 citations in total.

Details

Journal Section Articles
Authors

Evrim Özkaynak Kanmaz

Publication Date April 14, 2017
Published in Issue Year 2017 Volume: 42 Issue: 4

Cite

APA Özkaynak Kanmaz, E. (2017). TANE KETEN TOHUMU, KETEN TOHUMU UNU VE KETEN TOHUMU KÜSPESİ UNUNUNUN YAĞ ASİDİ KOMPOZİSYONU VE FENOLİK BİLEŞİK İÇERİĞİNE KAVURMA İŞLEMİNİN ETKİSİ. Gıda, 42(4), 382-391.
AMA Özkaynak Kanmaz E. TANE KETEN TOHUMU, KETEN TOHUMU UNU VE KETEN TOHUMU KÜSPESİ UNUNUNUN YAĞ ASİDİ KOMPOZİSYONU VE FENOLİK BİLEŞİK İÇERİĞİNE KAVURMA İŞLEMİNİN ETKİSİ. The Journal of Food. August 2017;42(4):382-391.
Chicago Özkaynak Kanmaz, Evrim. “TANE KETEN TOHUMU, KETEN TOHUMU UNU VE KETEN TOHUMU KÜSPESİ UNUNUNUN YAĞ ASİDİ KOMPOZİSYONU VE FENOLİK BİLEŞİK İÇERİĞİNE KAVURMA İŞLEMİNİN ETKİSİ”. Gıda 42, no. 4 (August 2017): 382-91.
EndNote Özkaynak Kanmaz E (August 1, 2017) TANE KETEN TOHUMU, KETEN TOHUMU UNU VE KETEN TOHUMU KÜSPESİ UNUNUNUN YAĞ ASİDİ KOMPOZİSYONU VE FENOLİK BİLEŞİK İÇERİĞİNE KAVURMA İŞLEMİNİN ETKİSİ. Gıda 42 4 382–391.
IEEE E. Özkaynak Kanmaz, “TANE KETEN TOHUMU, KETEN TOHUMU UNU VE KETEN TOHUMU KÜSPESİ UNUNUNUN YAĞ ASİDİ KOMPOZİSYONU VE FENOLİK BİLEŞİK İÇERİĞİNE KAVURMA İŞLEMİNİN ETKİSİ”, The Journal of Food, vol. 42, no. 4, pp. 382–391, 2017.
ISNAD Özkaynak Kanmaz, Evrim. “TANE KETEN TOHUMU, KETEN TOHUMU UNU VE KETEN TOHUMU KÜSPESİ UNUNUNUN YAĞ ASİDİ KOMPOZİSYONU VE FENOLİK BİLEŞİK İÇERİĞİNE KAVURMA İŞLEMİNİN ETKİSİ”. Gıda 42/4 (August 2017), 382-391.
JAMA Özkaynak Kanmaz E. TANE KETEN TOHUMU, KETEN TOHUMU UNU VE KETEN TOHUMU KÜSPESİ UNUNUNUN YAĞ ASİDİ KOMPOZİSYONU VE FENOLİK BİLEŞİK İÇERİĞİNE KAVURMA İŞLEMİNİN ETKİSİ. The Journal of Food. 2017;42:382–391.
MLA Özkaynak Kanmaz, Evrim. “TANE KETEN TOHUMU, KETEN TOHUMU UNU VE KETEN TOHUMU KÜSPESİ UNUNUNUN YAĞ ASİDİ KOMPOZİSYONU VE FENOLİK BİLEŞİK İÇERİĞİNE KAVURMA İŞLEMİNİN ETKİSİ”. Gıda, vol. 42, no. 4, 2017, pp. 382-91.
Vancouver Özkaynak Kanmaz E. TANE KETEN TOHUMU, KETEN TOHUMU UNU VE KETEN TOHUMU KÜSPESİ UNUNUNUN YAĞ ASİDİ KOMPOZİSYONU VE FENOLİK BİLEŞİK İÇERİĞİNE KAVURMA İŞLEMİNİN ETKİSİ. The Journal of Food. 2017;42(4):382-91.

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