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Provedor de dados:  116
País:  Brazil
Título:  Effect of seed maturation stages on physical properties and antioxidant activity in flaxseed ( Linum usitatissimum L.)
Autores:  HERCHI,Wahid
BAHASHWAN,Saleh
TRABELSI,Hajer
SEBEI,Khaled
BOUKHCHINA,Sadok
Data:  2015-12-01
Ano:  2015
Palavras-chave:  Physical properties
Antioxidant activity
Total polyphenol content
Flaxseed oil
HPLC-MS
Maturation
Resumo:  Abstract The changes in flaxseed constituents at different stages of maturity are reported. The physical properties and antioxidant activity of flaxseed oil during flaxseed development have been evaluated. Continuous decrease in total polyphenol content during flaxseed development. All the results showed no significant differences between HPLC-MS and TLC for quantitative determination of phospholipids classes. The fatty acid compositions of individual phospholipids were also reported. The antioxidant activity of oilseed was assessed by means of 2, 2-diphenyl-1-picryl-hydrazyl (DPPH) radical scavenging assay. The test demonstrated that the antioxidant activity of the flaxseed oil was found to be harvesting time-dependant.
Tipo:  Info:eu-repo/semantics/article
Idioma:  Inglês
Identificador:  http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612015000400598
Editor:  Sociedade Brasileira de Ciência e Tecnologia de Alimentos
Relação:  10.1590/1678-457X.6688
Formato:  text/html
Fonte:  Food Science and Technology v.35 n.4 2015
Direitos:  info:eu-repo/semantics/openAccess
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