期刊
MOLECULES
卷 27, 期 23, 页码 -出版社
MDPI
DOI: 10.3390/molecules27238526
关键词
linseed oil; roasting; pigments; tocochromanols; phytosterols; omega-3 fatty acids; stability
This study investigated the effects of roasting linseeds on the pigment, lipid profile, bioactive components, and oxidative stability of extracted oils. The results showed that roasting increased the oil percentage and peroxide value, as well as chlorophyll and total phenolics content. However, it had minimal impact on omega-3 fatty acids and phytosterol composition. Roasting also enhanced the stability of the extracted oils.
The purpose of this study was to explore the effects of roasting linseeds on the pigment, lipid profile, bioactive components, and oxidative stability of the extracted oils. The linseed varieties Giza 11, Giza 12, Sakha 3, and Sakha 6 were roasted at 180 degrees C for 10 min, and the oils were extracted by cold pressing. The results showed that, after roasting, there was an increase in oil percentage and peroxide value, as well as small increases in p-anisidine and acid values. Roasting also caused an increase in chlorophyll content, while lutein and beta-carotene tend to slightly decrease, except in the Giza 11 variety. The total phenolics content was markedly enhanced after roasting. Omega-3 fatty acids were not affected by the roasting process. The total amounts of tocochromanol were found to decrease in the Giza 12 and Sakha 6 varieties after roasting. Plastochromanol-8 increased in all varieties after roasting. The phytosterol composition was minimally affected by roasting. Roasting enhanced the stability of the extracted oils, increasing the induction period and decreasing EC50 values. These results may thus help to discriminate between the different linseed varieties and serve to recommend the use of roasting to enhance the oxidative stability of extracted oil.
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