BibTex RIS Kaynak Göster

Genotypic Variation on Oil Content, Fatty Acid Composition and Phenolic Compounds in Linseed (Linum usitatissimum L.)

Yıl 2015, , 249 - 255, 24.12.2015
https://doi.org/10.20289/euzfd.35393

Öz

Linseed is used as a functional food ingredient in food products because of
its valuable bioactive compounds. In this study, the effect of cultivar variety
on total oil content, fatty acid composition, level of α-linolenic acid, SDG
(secoisolariciresinol diglucosid) lignan, phenolic (free and esterified) and
flavonoid (free and esterified) content of linseeds (Linum usitatissimum L.)
cultivated in Turkey was investigated. Also, it was aimed to determine the
correlations between the bioactive compounds investigated in this research.
The results of this study showed that cultivar variety had a significant effect on
these bioactive compounds (p<0.05). Total oil contents changed from 37.55 to
45.07% and the level of α-linolenic acids were found between 46.33 and 55.47%
in linseed oil samples. The highest total phenolic content was determined as
1209.20 mg ferrulic acid/100 g in brown coloured linseeds whereas, the highest
total flavonoids was calculated as 33.65 mg luteolin/100 g in yellow coloured
linseeds. Besides, SDG lignan content of linseeds changed from 5.87 to 23.84
mg/g in defatted linseed flour. On the other hand, strong correlations were
obtained between percentages of unsaturated fatty acids and α-linolenic acids
(r=0.98), SDG lignan and total phenolic contents (r=0.98) and also between total
flavonoid content and α-linolenic acid level (r=0.93) of linseeds.

Kaynakça

  • Adlercreutz, H. 2002. Phyto-oestrogens and cancer. Lancet Eliasson, C., Kamal-Eldin, A., Andersson, R., Åman, P. 2003. High- Oncology, 3: 364–373.
  • AOAC, 1998. Official Methods of Analysis of the Association of Analytical Chemists, Washington D. C., USA.
  • Batta, S. K., Ahuja, K. L., Laban, K. S. 1985. Variability in oil concent and fatty acid composition in linseed (Linum Green, A. G., and Marshall, D. R. 1981. Variation for oil quantity usitatissimum L.). Annals of Appplied Biology, 1: 80-85.
  • Beejmohun, V., Fliniaux, O., Grand, E., Lamblin, F., Bensaddek, L., Christen, P., Kovensky, J., Fliniaux, M. and Mesnard, F. 2007. Microwave-assisted extraction of the Main phenolic compounds in flaxseed. Phytochemical. Analaysis, 18: 275–282.
  • Bozan, B. and Temelli, F. 2008. Chemical composition and oxidative stability of flax, safflower and poppy seed and seed oils. Bioresource Technology, 99: 6354-6359.
  • Choo, W. S., Birch, J., Dufour, J. P. 2007. Physicochemical and quality characteristics of cold-pressed flaxseed oils. Journal of Food Composition and Analysis, 20: 202-211.
  • Collins, T. F. X., Sprando, R. L., Black, T. N., Olejnik, N., Wiesenfeld, P. W., Babu, U. S., Bryant, M., Flynn, T. J., and Ruggles, D. I. 2003. Effects of flaxseed and defatted flaxseed meal on reproduction and development in rats. Food and Chemical Toxicology, 41: 819-834.
  • Çam, M., Hışıl, Y., Durmaz, G. 2009. Classification of eight pomegranate juices based on antioxidant capacity measured by four methods. Food Chemistry, 112: 721-726. performance liquid chromatographic analysis of secoisolariciresinol diglucoside and hydroxycinnamic acid glucosides in flaxseed by alkaline extraction. Journal of Chromatography A, 1012: 151-159. and quality in linseed (Linum usitatissimum). Australian Journal of Agricultural Research, 32(4): 599-607.
  • Hosseinian, F. S., Muir, A. D., Westcott, N. D., and Krol, E. S. 2006. Antioxidant Capacity of Flaxseed Lignans in Two Model Systems. Journal of the American Oil Chemists' Society, 83 (10): 835-840.
  • Johnsson, P., Kamal-Eldin, A., Lundgren, L. N., Åman, P. 2000. HPLC method for analysis of secoisolariciresinol diglucoside in flaxseeds. Journal of Agricultural and Food Chemistry, 48: 5216–5219.
  • Johnsson, P., Peerlkampa, N., Kamal-Eldina, A., Andersson, R. E., Anderssona, R., Lundgren, L. N., Åman, P. 2002. Polymeric fractions containing phenol glucosides in flaxseed. Food Chemistry, 76: 207–212.
  • Krist, S., Stuebiger, K., Bail, S., Unterweger, H. 2006. Analysis of volatile compounds and triacylglycerol composition of fatty seed oil gained from flax and false flax. European Journal of Lipid Science and Technology, 108: 48–60.
  • Łukaszewicz, M., Szopa, J., Krasowska, A. 2004. Susceptibility of lipids from different flax cultivars to peroxidation and its lowering by added antioxidants. Food Chemistry, 88: 225-231.
  • Madhusudhan, B., Wiesenborn, D., Schwarz, J., Tostenson, K., Gillespie, J. A. 2000. Dry mechanical method for concentrating the lignan secoisolariciresinol diglucoside in flaxseed. Lebensmittel-Wissenschaft und-Technologie, 33: 268-275.
  • Meagher, L.P., Beecher, G.R., Flanagan, V.P., Li, B.W. 1999. Isolation and characterization of the lignans, isolariciresinol and pinoresinol, in flaxseed meal. Journal of Agricultural and Food Chemistry, 47: 3173–3180.
  • Meagher, L. P. and Beecher, G. R. 2000. Assessment of data on the lignan content of foods. Journal of Food Composition and Analysis, 13: 935–947.
  • Medina, L. S. A. 2006. Phenolic Compounds: Their Role During Olive Oil Extraction and in Flaxseed-Transfer and Antioxidant Function. Doctorate thesis. University of Lleida Agronoöical, Forestal and Food Systems Doctorate Program Food Technology Department Lleida, Spain, 211p.
  • Muir, A.D., and N.D. Westcott. 2000. Quantitation of the Lignan Secoisolariciresinol Diglucoside in Baked Goods Containing Flax Seed or Flax Meal. Journal of Agricultural and Food Chemistry, 48: 4048–4052.
  • Oomah, B. D., Kenaschuk, E. O., Mazza, G. 1995. Phenolic Acids in Flaxseed. Journal of Agricultural and Food Chemistry, 43: 2016- 2019.
  • Oomah, B. D., Mazza, G., Kenaschuk, E. O. 1996. Flavonoid content of flax seed. Influence of cultivar and environment. Euphytica, 90: 163-167.
  • Oomah, B. D. and Mazza, G. 1997. Effect of dehulling on chemical composition and physical properties of flaxseed. Lebensmittel- Wissenschaft und-Technologie, 30: 135–140.
  • Özkaynak Kanmaz, E. Ova, G. 2013. The Effective Parameters for Subcritical Water Extraction of SDG from Flaxseed (Linum usitatissimum L.) Using Accelerated Solvent Extractor. European Food Research and Technology, 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 (1): 85-91.
  • Popova, I., E., Hall, C., Kubátová, A. 2009. Determination of lignans in flaxseed using liquid chromatography with time-of flight mass spectrometry. Journal of Chromatography A, 1216: 217-229.
  • Thompson, L. U., Rickard, S. E., Cheung, F., Kenaschuk , E. O., Obermeyer, W. R. 1997. Variability in anticancer lignan levels in flax seed. Nutrition Cancer, 27: 26–30.
  • Vanharanta, M., Voutilainen, S., Rissanen, T. H., Adlercreutz, H., Salonen, J.T. 2003. Risk of cardiovascular disease-related and allcause death according to serum concentrations of enterolactone: Kuopio Ischaemic Heart Disease Risk Factor Study. International Archives of Medicine, 163: 1099–1104.
  • Wakjira, A., Labuschagne, M. T., Hugo, A. 2004. Variability in oil content and fatty acid composition of Ethiopian and introduced cultivars of linseed. Journal of the Science of Food and Agriculture, 84: 601–607.
  • Wanasundara, P.K.J.P.D., Shahidi, F. 1994. Alkanol ammonia water/hexane extraction of flaxseed. Food Chemistry, 49: 39– 44.
  • Westcott, N.D. and A.D. Muir. 2003. Flax Seed Lignan in Disease Prevention and Health Promotion. Phytochemical. Reviews, 2: 401–417.
  • Wiesenborn, D., Tostenson, K., Kangas, N. 2003. Continuous abrasive method for mechanically fractionating flaxseed. Journal of the American Oil Chemists' Society, 80: 295–300.

Türkiye’de Tarımsal Yayım Sisteminde Çoğulcu Yapının Bir Görünümü

Yıl 2015, , 249 - 255, 24.12.2015
https://doi.org/10.20289/euzfd.35393

Öz

eten tohumu içerdiği değerli biyoaktif bileşiklerden dolayı gıda ürünlerinde fonksiyonel gıda bileşeni olarak kullanılmaktadır. Bu çalışmada, Türkiye’de K

Kaynakça

  • Adlercreutz, H. 2002. Phyto-oestrogens and cancer. Lancet Eliasson, C., Kamal-Eldin, A., Andersson, R., Åman, P. 2003. High- Oncology, 3: 364–373.
  • AOAC, 1998. Official Methods of Analysis of the Association of Analytical Chemists, Washington D. C., USA.
  • Batta, S. K., Ahuja, K. L., Laban, K. S. 1985. Variability in oil concent and fatty acid composition in linseed (Linum Green, A. G., and Marshall, D. R. 1981. Variation for oil quantity usitatissimum L.). Annals of Appplied Biology, 1: 80-85.
  • Beejmohun, V., Fliniaux, O., Grand, E., Lamblin, F., Bensaddek, L., Christen, P., Kovensky, J., Fliniaux, M. and Mesnard, F. 2007. Microwave-assisted extraction of the Main phenolic compounds in flaxseed. Phytochemical. Analaysis, 18: 275–282.
  • Bozan, B. and Temelli, F. 2008. Chemical composition and oxidative stability of flax, safflower and poppy seed and seed oils. Bioresource Technology, 99: 6354-6359.
  • Choo, W. S., Birch, J., Dufour, J. P. 2007. Physicochemical and quality characteristics of cold-pressed flaxseed oils. Journal of Food Composition and Analysis, 20: 202-211.
  • Collins, T. F. X., Sprando, R. L., Black, T. N., Olejnik, N., Wiesenfeld, P. W., Babu, U. S., Bryant, M., Flynn, T. J., and Ruggles, D. I. 2003. Effects of flaxseed and defatted flaxseed meal on reproduction and development in rats. Food and Chemical Toxicology, 41: 819-834.
  • Çam, M., Hışıl, Y., Durmaz, G. 2009. Classification of eight pomegranate juices based on antioxidant capacity measured by four methods. Food Chemistry, 112: 721-726. performance liquid chromatographic analysis of secoisolariciresinol diglucoside and hydroxycinnamic acid glucosides in flaxseed by alkaline extraction. Journal of Chromatography A, 1012: 151-159. and quality in linseed (Linum usitatissimum). Australian Journal of Agricultural Research, 32(4): 599-607.
  • Hosseinian, F. S., Muir, A. D., Westcott, N. D., and Krol, E. S. 2006. Antioxidant Capacity of Flaxseed Lignans in Two Model Systems. Journal of the American Oil Chemists' Society, 83 (10): 835-840.
  • Johnsson, P., Kamal-Eldin, A., Lundgren, L. N., Åman, P. 2000. HPLC method for analysis of secoisolariciresinol diglucoside in flaxseeds. Journal of Agricultural and Food Chemistry, 48: 5216–5219.
  • Johnsson, P., Peerlkampa, N., Kamal-Eldina, A., Andersson, R. E., Anderssona, R., Lundgren, L. N., Åman, P. 2002. Polymeric fractions containing phenol glucosides in flaxseed. Food Chemistry, 76: 207–212.
  • Krist, S., Stuebiger, K., Bail, S., Unterweger, H. 2006. Analysis of volatile compounds and triacylglycerol composition of fatty seed oil gained from flax and false flax. European Journal of Lipid Science and Technology, 108: 48–60.
  • Łukaszewicz, M., Szopa, J., Krasowska, A. 2004. Susceptibility of lipids from different flax cultivars to peroxidation and its lowering by added antioxidants. Food Chemistry, 88: 225-231.
  • Madhusudhan, B., Wiesenborn, D., Schwarz, J., Tostenson, K., Gillespie, J. A. 2000. Dry mechanical method for concentrating the lignan secoisolariciresinol diglucoside in flaxseed. Lebensmittel-Wissenschaft und-Technologie, 33: 268-275.
  • Meagher, L.P., Beecher, G.R., Flanagan, V.P., Li, B.W. 1999. Isolation and characterization of the lignans, isolariciresinol and pinoresinol, in flaxseed meal. Journal of Agricultural and Food Chemistry, 47: 3173–3180.
  • Meagher, L. P. and Beecher, G. R. 2000. Assessment of data on the lignan content of foods. Journal of Food Composition and Analysis, 13: 935–947.
  • Medina, L. S. A. 2006. Phenolic Compounds: Their Role During Olive Oil Extraction and in Flaxseed-Transfer and Antioxidant Function. Doctorate thesis. University of Lleida Agronoöical, Forestal and Food Systems Doctorate Program Food Technology Department Lleida, Spain, 211p.
  • Muir, A.D., and N.D. Westcott. 2000. Quantitation of the Lignan Secoisolariciresinol Diglucoside in Baked Goods Containing Flax Seed or Flax Meal. Journal of Agricultural and Food Chemistry, 48: 4048–4052.
  • Oomah, B. D., Kenaschuk, E. O., Mazza, G. 1995. Phenolic Acids in Flaxseed. Journal of Agricultural and Food Chemistry, 43: 2016- 2019.
  • Oomah, B. D., Mazza, G., Kenaschuk, E. O. 1996. Flavonoid content of flax seed. Influence of cultivar and environment. Euphytica, 90: 163-167.
  • Oomah, B. D. and Mazza, G. 1997. Effect of dehulling on chemical composition and physical properties of flaxseed. Lebensmittel- Wissenschaft und-Technologie, 30: 135–140.
  • Özkaynak Kanmaz, E. Ova, G. 2013. The Effective Parameters for Subcritical Water Extraction of SDG from Flaxseed (Linum usitatissimum L.) Using Accelerated Solvent Extractor. European Food Research and Technology, 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 (1): 85-91.
  • Popova, I., E., Hall, C., Kubátová, A. 2009. Determination of lignans in flaxseed using liquid chromatography with time-of flight mass spectrometry. Journal of Chromatography A, 1216: 217-229.
  • Thompson, L. U., Rickard, S. E., Cheung, F., Kenaschuk , E. O., Obermeyer, W. R. 1997. Variability in anticancer lignan levels in flax seed. Nutrition Cancer, 27: 26–30.
  • Vanharanta, M., Voutilainen, S., Rissanen, T. H., Adlercreutz, H., Salonen, J.T. 2003. Risk of cardiovascular disease-related and allcause death according to serum concentrations of enterolactone: Kuopio Ischaemic Heart Disease Risk Factor Study. International Archives of Medicine, 163: 1099–1104.
  • Wakjira, A., Labuschagne, M. T., Hugo, A. 2004. Variability in oil content and fatty acid composition of Ethiopian and introduced cultivars of linseed. Journal of the Science of Food and Agriculture, 84: 601–607.
  • Wanasundara, P.K.J.P.D., Shahidi, F. 1994. Alkanol ammonia water/hexane extraction of flaxseed. Food Chemistry, 49: 39– 44.
  • Westcott, N.D. and A.D. Muir. 2003. Flax Seed Lignan in Disease Prevention and Health Promotion. Phytochemical. Reviews, 2: 401–417.
  • Wiesenborn, D., Tostenson, K., Kangas, N. 2003. Continuous abrasive method for mechanically fractionating flaxseed. Journal of the American Oil Chemists' Society, 80: 295–300.
Toplam 30 adet kaynakça vardır.

Ayrıntılar

Birincil Dil İngilizce
Bölüm Makaleler
Yazarlar

Evrim Özkaynak Kanmaz

Gülden Ova Bu kişi benim

Yayımlanma Tarihi 24 Aralık 2015
Gönderilme Tarihi 24 Aralık 2015
Yayımlandığı Sayı Yıl 2015

Kaynak Göster

APA Özkaynak Kanmaz, E., & Ova, G. (2015). Genotypic Variation on Oil Content, Fatty Acid Composition and Phenolic Compounds in Linseed (Linum usitatissimum L.). Journal of Agriculture Faculty of Ege University, 52(3), 249-255. https://doi.org/10.20289/euzfd.35393

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