FNS> Vol.2 No.4, June 2011

Heat Treatment and Thirty-Day Storage Period Do Not Affect the Stability of Omega-3 Fatty Acid in Brown Flaxseed (Linum Usitatissimum) Whole Flour

DownloadDownload as PDF (Size:235KB)  HTML    PP. 281-286  

ABSTRACT

This study was conducted to verify if the processing and storage of brown flaxseed whole flour result in loss of func-tional properties, such as reduced linolenic acid content, increased lipid peroxidation and sensory changes. The flours were obtained from seeds dried by heat treatment in oven at 150?C, for 15 minutes and subsequent grinding to obtain flour with a particle size of 20 mesh. Meal samples, with and without synthetic antioxidants (BHA and BHT combined, at 100 ppm each), were stored for a thirty-day period, under similar conditions to those used commercially. The linolenic acid content was quantified by gas chromatography. Lipid peroxidation was analyzed by thiobarbituric acid reactive substance assay. Color and flavor were evaluated by sensory tests. The linolenic acid content and lipid peroxidation did not significantly change after processing or during storage. Fluctuations in color and flavor occurred during storage, but at the end of 30 days, only the heat treatment presented negative effect (p < 0.05) on the parameter color. Heat treatment and thirty-day storage period do not change the stability of n-3 fatty acid in brown flaxseed whole flour.

Cite this paper

D. Morais, É. Moraes, M. Dantas, J. Carraro, C. Silva, P. Cecon, H. Martino and S. Ribeiro, "Heat Treatment and Thirty-Day Storage Period Do Not Affect the Stability of Omega-3 Fatty Acid in Brown Flaxseed (Linum Usitatissimum) Whole Flour," Food and Nutrition Sciences, Vol. 2 No. 4, 2011, pp. 281-286. doi: 10.4236/fns.2011.24040.

References

[1] G. Barceló-Coblijn, E. J. Murphy, et al., “Flaxseed Oil and Fish-Oil Capsule Consumption Alters Human Red Blood Cell n-3 Fatty Acid Composition: A Multiple- -Dosing Trial Comparing 2 Sources of n-3 Fatty Acid,” American Journal of Clinical Nutrition, Vol. 88, No. 3, 2008, pp. 801-809.
[2] C. M. Bassett, D. Rodriguez-Leyva and G. N. Pierce, “Experimental and Clinical Research Findings on the Cardiovascular Benefits of Consuming Flaxseed,” Applied Physiology, Nutrition, and Metabolism, Vol. 34, No. 5, 2009, pp. 965-974. doi:10.1139/H09-087
[3] L. T. Bloedon and P. P. O. Szapary, “Flaxseed and Cardiovascular Risk,” Nutrition Review, Vol. 62, No. 1, 2004, pp. 18-27. doi:10.1111/j.1753-4887.2004.tb00002.x
[4] A. Patade, L. Devareddy, E. A. Lucas, K. Korlagunta, B. P. P. Daggy and B. H. Arjmandi, “Flaxseed Reduces Total and LDL Cholesterol Concentrations in Native American Postmenopausal Women,” Journal of Women’s Hea- lth, Vol. 17, No. 3, 2008, pp. 355-366. doi:10.1089/jwh.2007.0359
[5] T. M. Oliveira, M. R. Pirozi and J. T. S. Borges, “Ela- bora??o de p?o de sal Utilizando Farinha Mista de Trigo e Linha?a,” Alimentos e Nutri??o, Vol. 18, No. 2, 2007, pp. 141-150.
[6] A. Simopoulos, “The Importance of the Omega-6/Omega-3 Fatty Acid Ratio in Cardiovascular Disease and Other Chronic Disease,” Experimental Biology and Medicine, Vol. 233, No. 6, 2008, pp. 674-688. doi:10.3181/0711-MR-311
[7] P. P. C. Calder, R. Albers, J. M. Antoine, S. Blum, R. BourdetSicard, G. A. Ferns, et al., “Inflammatory Disease Processes and Interactions with Nutrition,” British Journal of Nutrition, Vol. 101, Supplement 1, 2009, pp. 1-45. doi:10.1017/S0007114509377867
[8] J. F. Carter, “Potential of Flaxseed and Flaseed Oil in Baked Goods and Other Products in Human Nutrition,” Cereal Foods World, Vol. 38, No. 10, 1993, pp. 753-759.
[9] B. Bozan and F. Temmelli, “Chemical Compositon and Oxidative Stability of Flax, Safflower and Poppy Seed and Seed Oils,” Bioresource Technoloy, Vol. 99, No. 14, 2008, pp. 6354-6359. doi:10.1016/j.biortech.2007.12.009
[10] K. Prasad, “Flaxseed: A Source of Hypocholesterolemic and Antiatherogenic Agents,” Drug News Perspective, Vol. 13, No. 2, 2000, pp. 99-104. doi:10.1358/dnp.2000.13.2.662239
[11] B. D. Oomah, “Flaxseed as a Functional Food Source,” Journal of Sciences Food Agriculture, Vol. 81, No. 9, 2001, pp. 889-894.
[12] J. A. Austria, M. N. Richard, M. N. Chaline, A. C. Edel, L. J. Malcolmson, C. M. Dupasquier and G. N. Pierce, “Bioavailability of Alpha-Linolenic Acid in Subjects after Ingest of Three Differents Forms of Flaxseed,” Journal of the American College of Nutrition, Vol. 27, No. 2, 2008, pp. 214-221.
[13] M. R. Haque and J. H. Bradbury, “Total Cyanide De- termination of Plants and Foods Using the Picrate and Acid Hydrolysis Methods,” Food Chemistry, Vol. 77, No. 1, 2002, pp. 107-114. doi:10.1016/S0308-8146(01)00313-2
[14] M. Burenjargal and N. Totani, “Cytotoxic Compounds Generated in Heated Oil and Assimilation of Oil in Wistar Rats,” Journal of Oleo Science, Vol. 58, No. 1, 2009, pp. 1-7. doi:10.5650/jos.58.1
[15] AOAC International, “Official Methods of Analysis of AOAC International,” Association of Analytical Communities, Gaithersburg, 1997.
[16] J. A. Buege and S. D. Aust, “Microsomal Lipid Peroxidation,” In: S. Fleisher and L. Packer, Eds., Methods in Enzymology, Academic Press, San Diego, Vol. 52, 1978, pp. 302-310.
[17] L. Folch, M. Lees and G. N. Stanley, “A Simple Method for the Isolation and Purification of Total Lipids from Animal Tissues,” Journal of Biological Chemistry, Vol. 226, No. 1, 1957, pp. 497-509.
[18] L. Hartmann and B. C. A. Lago, “Rapid Preparation of Fatty Acid Methyl Esters from Lipids,” Laboratory Pra- ctices, Vol. 22, No. 6, 1973, pp. 475-477.
[19] Associa??o Brasileira de Normas Técnicas, “Teste de Compara??o Múltipla em Análise Sensorial dos Alim- entos e Bebidas,” NBR 13526, ABNT, Rio de Janeiro, 1995. p. 9.
[20] M. D. Guillén and A. Ruis, “Study by Means of 1H Nuclear Magnetic Resonance of the Oxidation Process Undergone by Edible Oils of Different Natures Submitted to Microwave Action,” Food Chemistry, Vol. 96, No. 4, 2006, pp. 665-674. doi:10.1016/j.foodchem.2005.04.013
[21] L. J. Malcoulmson, R. Przybylski and J. K. Daun, “Storage Stability of Milled Flaxseed,” Journal of the American Oil Chemists’ Society, Vol. 77, No. 3, 2000, pp. 235-338.
[22] R. Abuzaytoun and F. Shahidi, “Oxidative Stability of Algal Oils as Affected by Their Minor Components,” Journal of Agriculture and Food Chemistry, Vol. 54, No. 21, 2006, pp. 8253-8260. doi:10.1021/jf061047s
[23] R. Amarowicz, U. Wanasundara, J. Wanasundara and F. Shahidi, “Antioxidant Activity of Ethanolic Extracts of Flaxseed in a β-Carotene Linoleate Model System,” Jou- rnal of Food Lipids, Vol. 1, No. 2, 1993, pp. 111-117. doi:10.1111/j.1745-4522.1993.tb00239.x

comments powered by Disqus

Copyright © 2014 by authors and Scientific Research Publishing Inc.

Creative Commons License

This work and the related PDF file are licensed under a Creative Commons Attribution 4.0 International License.