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.
Journal Section | Articles |
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Authors | |
Publication Date | April 14, 2017 |
Published in Issue | Year 2017 Volume: 42 Issue: 4 |