Heating effects on physicochemical characteristics and antioxidant activity of flaxseed hull oil (Linum usitatissimum L)

AUTOR(ES)

HERCHI, Wahid, AMMAR, Kamel BEN, BOUALI, Intidhar, ABDALLAH, Ikram BOU, GUETET, Arbi, BOUKHCHINA, Sadok

FONTE

Food Sci. Technol

DATA DE PUBLICAÇÃO

05/02/2016

RESUMO

The aim of this study was to analyze the effects of heating on some quality characteristics and antioxidant activity of flaxseed hull oil. Polyunsaturated fatty acids (PUFA) and Cox value decreased during heating. Heating process led to considerable increase in saponification value (SV), peroxide value (PV), p-anisidine value (p-AnV), oxidative value (OV) and specific extinction at 232 and 270 nm. There was a significant decrease in oil stability during heating process (1.4-1.0 h). Fuel properties of flaxseed hull oil were also changed after heating treatment. Heating process caused loss of total phenolic acids, total flavanoids, carotenoids and chlorophyll pigments. Phospholipids (PL) content were less changed compared to other bioactive compounds. Antioxidant activity of flaxseed hull oil decreased during heating process.

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