Oxidative stability of flaxseed lipids during baking

  title={Oxidative stability of flaxseed lipids during baking},
  author={Zhen-Yu Chen and W. Ratnayake and S. Cunnane},
  journal={Journal of the American Oil Chemists’ Society},
This study examined the stability of whole and ground flaxseed, either alone or as an ingredient in a muffin mix, by measuring oxygen consumption and changes in α-linolenic acid under various conditions. When ground flaxseed was heated at 178°C in a sealed tube, headspace oxygen decreased from 21 to 2% within 30 min, while that of whole flaxseed decreased only slightly up to 90 min at 178°C. Under the same conditions, the oxygen consumption of lipids extracted from an equivalent amount of… Expand
Storage stability of milled flaxseed
Two samples of flaxseed, Linott and a mixture of several varieties, were milled and stored at 23±2°C for 128 d in paper bags with plastic liners. Samples were evaluated at 0, 33, 66, 96, and 128 dExpand
Effect of storage and processing of Brazilian flaxseed on lipid and lignan contents
Flaxseed has been widely studied around the world; its incorporation into products habitually consumed by human populations has been stimulated due to its unique nutritional value. The objective ofExpand
Process-induced compositional changes of flaxseed.
Using whole flaxseed in foods provides a means to utilise all of its nutrients and require minimum processing steps, but the presence of cyanogenic glucosides and diglucosides in the seeds is a concern as they may release cyanide upon hydrolysis. Expand
Experiments were conducted to determine the effect of sample size and particle size on lipid oxidation of milled flaxseed. An initial experiment showed that most of the lipid oxidation detected inExpand
Content and stability of hexane extractable lipid at various steps of producing macaroni containing ground flaxseed
Research was conducted to determine changes in content and stability of hexane extractable lipid during processing of macaroni containing 15% (w/w) ground whole flaxseed and ground flaxseed hull. DryExpand
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 brownExpand
Impact of extrusion processing conditions on lipid peroxidation and storage stability of full-fat flaxseed meal
The present study suggested that extrusion of flaxseed meal at optimum conditions and stored for 60 days did not change the stability of full-fat flax seed meal and can be used as supplement or ingredient for the production of various healthier products. Expand
Antioxidant activity of flaxseed meal components
The seed antioxidant activity was greatly affected by water extraction, suggesting that the system contains water-soluble components, rather than secoisolariciresinol diglucoside, which was thought to be the primary antioxidant of flaxseed meal. Expand
Flaxseed and multigrain mixtures in the development of functional biscuits
Abstract Market reports show an increasing interest for healthy biscuits, with omega-3 and lignan rich flaxseeds being highlighted as key ingredients. Usage of milled flaxseed in comparison to theExpand
Effect of flaxseed incorporation on physical, sensorial, textural and chemical attributes of cookies
Considering the potential of flaxseed as functional ingredient, roasted flaxseed flour (RFF) was incorporated by substituting refined wheat flour at 5%, 10%, 15%, 25% and 30% in cookies formulations.Expand


Chemical and nutritional studies of flaxseed (variety Linott) in rats
A significant lowering of tissue vitamin E levels and an elevation of urinary thiobarbituric reacting substances occurred only in the 40% flax seed group, which suggested that low to moderate intakes of flaxseed did not impart an oxidative stress on rat tissues. Expand
High α-linolenic acid flaxseed ( Linum usitatissimum ):some nutritional properties in humans
It is concluded that up to 50 g high-alpha-linolenic acid flaxseed/d is palatable, safe and may be nutritionally beneficial in humans by raising n-3 fatty acids in plasma and erythrocytes and by decreasing postprandial glucose responses. Expand
Geometrical isomerization of linolenic acid during heat treatment of vegetable oils
Heat treatment of rapeseed (primor) and soybean oils resulted in the geometrical isomerization of linolenic acid. The geometrical isomers were isolated from a rapeseed oil heated at 240 C for 10 hrExpand
Further studies on artificial geometrical isomers of α-linolenic acid in edible linolenic acid-containing oils
Fifteen samples of commercial edible soybean and rapeseed oils (and mixtures of these) from Belgium, Great Britain and Germany have been analyzed for theirtrans-polyunsaturated fatty acid content.Expand
Geometrical isomers of linolenic acid in low-calorie spreads marketed in France
The fatty acid compositions of 20 samples of low-calorie spreads marketed in France have been examined by gasliquid chromatography (GLC) of their isopropyl esters on a fused silica capillary columnExpand
Effect of 18:3 n-3 geometrical isomers of heated linseed oll on the biosynthesis of arachidonic acid in rat
Abstract The influence of dietary heated linseed oil on the fatty acid composition of rat liver, platelet and plasma phospholipids (PL) with particular reference to the metabolism of linoleic acidExpand
Antioxidant properties of individual phospholipids in a salmon oil model system
The antioxidant properties of phospholipids (PL) in a refined salmon oil model system were measured by determining changes in the 2-thiobarbituric acid number and decreases in the ratio ofExpand
The role of amino acids in the autoxidation of milk fat
The effects of amino acids and their analogs on milk fat oxidation were examined under various conditions by measuring oxygen consumption and total unsaturated fatty acids. All the amino acids testedExpand
Alpha-linolenic acid deficiency in man: effect of ethyl linolenate on plasma and erythrocyte fatty acid composition and biosynthesis of prostanoids.
The results confirm that the minimal daily requirement of alpha-linolenic acid is 0.2-0.3% of total energy. Expand
Linolenic acid artifacts from the deodorization of oils
Gas liquid chromatography on polar open tubular columns of the methyl esters of fatty acids from vegetable oils shows that the linolenic acid in deodorized oils is accompanied by two major artifactsExpand