Effects of germination on chemical composition and antioxidant activity of flaxseed (Linum usitatissimum L) oil
Effects of germination on chemical composition and antioxidant activity of flaxseed (Linum usitatissimum L) oil
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DOI：
10.3989/gya.0463141
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发表时间：
2015-01-01
期刊：
影响因子：
1.4
通讯作者：
Boukhchina, S.
中科院分区：
文献类型：
--
作者：
Herchi, W.;Bahashwan, S.;Boukhchina, S.
研究了亚麻种子萌发过程中的物质组成和理化特性的变化。使亚麻籽发芽4天，并且在整个研究期间每天进行观察。在种子储备和抗氧化活性的变化进行了测定发芽过程中。油分含量从35.10%下降到27.22%。在种子萌发期间，总蛋白质含量增加到23.84%。发芽亚麻籽表现出显着更高的不饱和饱和脂肪酸比和更高的计算氧化性（考克斯）值。发芽过程中的皂化值为182 ~ 192 mg KOH·g ~（-1）油。在萌发结束时观察到最高的过氧化值（2.4 mequiv O-2.kg（-1）油）。不皂化物含量为1.62 ~ 1.18%。油样的氧化值在统计学上在相同范围内（4.1-6.4%）。发芽4天后，油稳定性降至1.0 h。抗坏血酸含量的增加是稳定的。总酚酸含量差异显著。在未发芽的亚麻籽油中检测到最大浓度。发芽亚麻油对DPPH自由基具有较强的清除活性。
The present study was carried out to determine the changes in proximate composition and physicochemical characteristics of flaxseed during germination. Flaxseed was germinated for 4 days and observations were taken every day throughout the study. Changes in the seed reserve and antioxidant activity were determined during germination. The oil content of the cultivar decreased from 35.10 to 27.22%. During the germination period, the total protein content increased to 23.84%. Germinated flaxseed showed significantly higher unsaturated as compared to saturated fatty acid ratios and higher calculated oxidizability (Cox) values. The Saponification value ranged from 182 to 192 mg KOH.g(-1) oil during germination. The highest peroxide value (2.4 mequiv O-2.kg(-1) oil) was observed at the end of germination. The unsaponifiable contents ranged from 1.62 to 1.18%. The oxidation value of the oil samples were statistically in the same range (4.1-6.4%). After 4 days of germination, oil stability was reduced to 1.0 h. The increase in ascorbic acid content was steady. Total phenolic acid contents differed significantly. The greatest concentration was detected in non germinated flaxseed oil. Germinated Flaxssed oil showed an important free radical scavenging activity towards 1-1-diphenyl-2-picrylhydrazyl (DPPH) free radicals.