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| Natura: | Artículo científico |
| Lingua: | en |
| Pubblicazione: |
Sociedade Brasileira de Ciência e Tecnologia de Alimentos
2016
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| Soggetti: | |
| Accesso online: | https://www.redalyc.org/articulo.oa?id=395945199014 |
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Sommario:
- Heating effects on physicochemical characteristics and antioxidant activity of flaxseed hull oil ( Linum usitatissimum L ) Wahid HERCHI Kamel BEN AMMAR Intidhar BOUALI Ikram BOU ABDALLAH Arbi GUETET Sadok BOUKHCHINA Agrociencias oil hull heating flaxseed Antioxidant activity 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 (D V) 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. 2016 artículo científico 0101-2061 https://www.redalyc.org/articulo.oa?id=395945199014 en http://www.redalyc.org/revista.oa?id=3959 Ciência e Tecnologia de Alimentos application/pdf Sociedade Brasileira de Ciência e Tecnologia de Alimentos Ciência e Tecnologia de Alimentos (Brasil) Num.1 Vol.36