DOI QR코드

DOI QR Code

Characterization of flaxseed and flaxseed oil as edible oil resources

아마인 및 아마인유의 유지자원으로서의 특성

  • Kwon, O Jun (Gyeongbuk Institute For Regional Program Evaluation)
  • 권오준 ((재)경북지역사업평가단 평가팀)
  • Received : 2016.02.28
  • Accepted : 2016.08.08
  • Published : 2016.08.30

Abstract

The objective of this research was to find out the potential value of flaxseed as a dietary supplement as well as an edible oil resource. The characteristics of yellow flaxseed oil and brown flaxseed oil were compared to check which oil is better in the aspects of cooking purpose and of nutritional value. The quality of flaxseed oil was evaluated based on the composition of fatty acid, the content of phenolic compounds and the anti-oxidant activity. The total phenolics of yellow flaxseed oil and brown flaxseed oil were $10.78{\pm}0.46$ and $29.88{\pm}3.25mg/100g$, respectively. Their ${\gamma}$-tocopherol contents were 20.59 and 17.94 mg/100 g, respectively. Contents of linolenic acid were 56.60 and 31.38% and oleic acid were 18.24 and 39.16 %, respectively. Yellow flaxseed oil showed higher ratio of unsaturated fatty acid than brown flaxseed oil. However, brown flaxseed oil showed higher electron-donating abilities than brown flaxseed oil, which might be due to its higher content of phenolic compounds. In conclusion, flaxseed has a great potential as a good edible oil resource due to its high content of unsaturated fatty acid and anti-oxidant activity.

References

  1. Oates J (1979) Babylon. Thames and Hudson Ltd., London, p 20-23
  2. Muir AD, Westcott ND (2000) Quantitation of the lignan secoisolariciresinol diglucoside in baked goods containing flax seed or flax meal. J Agric Food Chem, 48, 4048-4052 https://doi.org/10.1021/jf990922p
  3. Siegenthaler (1994) The use of flaxseed in Ethiopia. Proceedings of the 55th Flax Institute of the United States of America. Flax Institute of the United States, Fargo, North Dakota, p143-149
  4. Frankel EN (1996) Antioxidants in lipid foods and their impact on food quality. Food Chem, 57, 51-55 https://doi.org/10.1016/0308-8146(96)00067-2
  5. Johnsson P, Kamal-Eldin A, Lundgren LN, Aman P (2000) HPLC method for analysis of secoisolariciresinol diglucoside in flaxseeds. J Agric Food Chem, 48, 5216-5219 https://doi.org/10.1021/jf0005871
  6. Lucas EA, Lightfoot SA, Hammond LJ, Devareddy L, Khalil DA, Daggy BP, Smith BJ, Westcott N, Mocanu V, Soung DY, Arjmandi BH (2004) Flaxseed reduces plasma cholesterol and atherosclerotic lesion formation in ovariectomized Golden Syrian hamsters. Atherosclerosis, 173, 223-229 https://doi.org/10.1016/j.atherosclerosis.2003.12.032
  7. Prasad K (1999) Reduction of serum cholesterol and hypercholesterolemic atherosclerosis in rabbits by secoisolariciresinol diglucoside isolated from flaxseed. Circulation, 99, 1355-1362 https://doi.org/10.1161/01.CIR.99.10.1355
  8. Saarinen NM, Warri A, Airio M, Smeds A, Makela S (2007) Role of dietary lignans in the reduction of breast cancer risk. Mol Nutr Food Res, 51, 857-866 https://doi.org/10.1002/mnfr.200600240
  9. Blenford DE (1996) Use of amino acids and peptides in sports nutrition. International Food Ingredients, 3, 20-23
  10. Pszczola DE (2000) Genes and diet: the specialized role ingredients may play. Food Technol-CHICAGO, 54, 82- 84
  11. Shahidi F, Amarowicz R, Gharbia HA, Shehata AY (1997) Endogenous antioxidants and stability of sesame oil as affected by processing and storage. J Am Oil Chem Soc, 74, 143-148 https://doi.org/10.1007/s11746-997-0159-0
  12. Yoo MA, Kim HW, Kim KH, Kang MH (2004) Antioxidant effect of brown substances separated from defatted roasted sesame dregs. Food Sci Biotechnol, 13, 274-278
  13. Janssen PSL, van Nispen JW, Melgers PATA, van den Bogaart HWM, Hamelinck RLAE, Goverde BC (1986) HPLC analysis of phenylthiocarbamyl (PTC) amino acids. I. evaluation and optimization of the procedure. Chromatographia, 22, 345-350 https://doi.org/10.1007/BF02268788
  14. KFDA (2007) Korean food code (a separate volume). Munyoungsa, Seoul, Korea, p 22-25
  15. Kim BK, Lim JH, Cho YS, Park KJ, Kim JC, Jeong JW, Jeong SW (2008) Study on characteristics of cold-pressed sesame oil and virgin sesame oil. J East Asian Soc Dietary Life, 18, 812-821
  16. Yen GC (1990) Influence of seed roasting process on the changes in composition and quality of sesame (Sesamum indicum) oil. J Sci Food Agric, 50, 563-569 https://doi.org/10.1002/jsfa.2740500413
  17. Budin JT, Breene WM, Putnam DH (1995) Some compositional properties of camelina (Camelina sativa L. Crantz) seeds and oils. J Am Oil Chem Soc, 72, 309-315 https://doi.org/10.1007/BF02541088
  18. Satue MT, Huang SW, Frankel EN (1995) Effect of natural antioxidants in virgin olive oil on oxidative stability of refined, bleached, and deodorized olive oil. J Am Oil Chem Soc, 72, 1131-1137 https://doi.org/10.1007/BF02540978
  19. AOAC (1995) Official Methods of Analysis. 16th ed, Association of Official Analytical Chemists, Arlington, VA, USA, p 16-17
  20. Lee JM, Chung H, Chang PS, Lee JH (2007) Development of a method predicting the oxidative stability of edible oils using 2,2-diphenyl-1-picrylhydrazyl (DPPH). Food Chem, 103, 662-669 https://doi.org/10.1016/j.foodchem.2006.07.052
  21. Oomah BD, Mazza G (2000) Bioactive components of flaxseed: occurrence and health benefits. In Phytochemicals and phytopharmaceuticals, Shahidi F, Ho CT (Editor), p 105-120
  22. Ha JH, Kim DH (1996) Changes in the physico-chemical properties of the meals from the defatted sesame seeds at various roasting temperature and time. Korea J Food Sci Technol, 28, 246-252
  23. Chung MWY (2001) Isolation and characterization of the major fraction of flaxseed proteins. MS Thesis, University of British Columbia, Canada, p 301-307
  24. Czarnecki SK, Kritchevsky D (1992) Dietary protein and atherosclerosis. In Dietary proteins: how they alleviate disease and promote better health, Liepa GU, Bietz DC, Beynen AC, Gorman MA (Editor), Champaign: American Oil Chemists' Society, p 42-56
  25. Park MS, Liepa GU (1982) Effects of dietary protein and amino acids on the metabolism of cholesterolcarrying lipoproteins in rats. J Nutr, 112, 1892-1898 https://doi.org/10.1093/jn/112.10.1892
  26. Mazza G (1998) Functional Foods: Biochemical and Processing Aspects. Volume 1, CRC Press, USA, p 91-108
  27. Waissbluth MD, Guzman L, Plachco FP (1971) Oxidation of lipids in fish meal. J Am Oil Chem Soc, 48, 420-424 https://doi.org/10.1007/BF02637366
  28. Dribnenki JCP, McEachern SF, Chen Y, Green AG, Rashid KY (2003) LinolaTM 2047 low linolenic flax. Can J Plant Sci, 83, 81-83 https://doi.org/10.4141/P02-040
  29. Oomah BD, Kenaschuk EO, Mazza G (1997) Tocopherols in Flaxseed. J Agric Food Chem, 45, 2076-2080 https://doi.org/10.1021/jf960735g
  30. Koizumi Y, Fukuda Y, Namiki M (1996) Effect of roasting conditions on antioxidative activity of roasted sesame seed oil. Part 1. Marked antioxidative activity of seed oils developed by roasting of oil sesame seeds. Nippon Shokuhin Kagaku Kogaku Kaisai, 43, 689-694 https://doi.org/10.3136/nskkk.43.689
  31. Kim HW (2000) Studies on the antioxidative compounds of sesame oils with roasting temperature. Korean J Food Sci Technol, 32, 246-251