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Tropical Journal of Pharmaceutical Research
Pharmacotherapy Group, Faculty of Pharmacy, University of Benin, Benin City, Nigeria
ISSN: 1596-5996
EISSN: 1596-5996
Vol. 14, No. 1, 2015, pp. 117-123
Bioline Code: pr15017
Full paper language: English
Document type: Research Article
Document available free of charge

Tropical Journal of Pharmaceutical Research, Vol. 14, No. 1, 2015, pp. 117-123

 en Effect of Roasting on Fatty Acid Profile of Brown and Yellow Varieties of Flaxseed ( Linum usitatissimum check for this species in other resources L)
Moknatjou, Reza; Hajimahmoodi, Mannan; Toliyat, Tayebeh; Moghaddam, Ghazaleh; Sadeghpour, Omid; Monsef-Esfahani, Hamidreza & Shams-Ardekani, Mohammad Reza


Purpose: To monitor changes in fatty acid profiles of brown and yellow varieties of flaxseeds in the raw and roasted states using gas chromatography (GC).
Methods: Samples of flaxseeds were extracted with n-hexane in a Soxhlet apparatus for 8 h. Methylesterification of the samples was performed by methanolic boron trifluoride (BF3-MeOH) method according to American Oil Chemists' Society (AOCS). Fatty acid (FA), analyzed using GC equipped with a split/splitless capillary injector and flame ionization detector (FID).
Results: The results indicate that lipid content varied with the type of seed. Seed oil content was 53.31 ± 0.30 and 45.20 ± 0.20 % for roasted and unroasted brown flax, respectively, and 10.25 ± 0.04 % for the yellow type. The yellow and roasted brown type, at 300 °C, showed the lowest and highest oil content, respectively. The highest calculated oxidizability (COX) value was found for the unroasted brown type (13.19 ± 0.01 %) whilst the lowest amount was observed for the roasted brown seed at 350 °C (12.79 ± 0.01 %). COX value for yellow type was 5.62 ± 0.01 %.
Conclusion: This study shows that the fatty acids content of flaxseeds vary with roasting conditions. This is significant because flax seed fatty acid composition influences the applications of the oil.

Oil; Flaxseed; Roasting; Fatty acid; Linum usitatissimum; Calculated oxidizability value

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