Journal
LWT-FOOD SCIENCE AND TECHNOLOGY
Volume 104, Issue -, Pages 84-90Publisher
ELSEVIER SCIENCE BV
DOI: 10.1016/j.lwt.2019.01.035
Keywords
Flaxseed oil cake; Storage; Nutraceutical characterization; Fatty acids; Tocopherols
Categories
Funding
- Regione Toscana [124 PSR 2007-2013]
- University of Pisa [PRA_2018_25]
Ask authors/readers for more resources
Flaxseed is well known for its nutritional/nutraceutical value and it is commonly cultivated for oil production. This process generates considerable amounts of by-products, such as oil cake. This study aimed at quantifying the nutrients and nutraceuticals content of cake and at checking their maintenance during storage in paper or polypropylene bags, at room temperature. Freshly-prepared cake was enriched in phenols (+250%), leading to increased antioxidant activity (+148%), while carotenoids and tocopherols underwent a remarkable reduction, as compared to seeds. During storage, the content of phenols, carotenoids, chlorophylls and tocopherols decreased, though alpha-tocopherol markedly increased (+86% and +99% after 3 months in paper and plastic, respectively), due to a possible conversion of gamma-tocopherol to the alpha-form. Cake maintained an excellent fatty acid composition, also during storage, with optimal omega-6/omega-3 ratios. After 3 months, a peak of conjugated dienes was observed, while peroxides and MDA decreased with storage. Thanks to the presence of antioxidant molecules, polyunsaturated fatty acids and proteins, this by-product could represent an interesting feed supplement, also in the form of stored product. Interestingly, no differences between paper- or plastic-stored cakes occurred, suggesting the preferential use of the eco-friendly material.
Authors
I am an author on this paper
Click your name to claim this paper and add it to your profile.
Reviews
Recommended
No Data Available