| Registro completo |
| Provedor de dados: |
116
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| País: |
Brazil
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| Título: |
Effect of seed maturation stages on physical properties and antioxidant activity in flaxseed ( Linum usitatissimum L.)
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| Autores: |
HERCHI,Wahid
BAHASHWAN,Saleh
TRABELSI,Hajer
SEBEI,Khaled
BOUKHCHINA,Sadok
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| Data: |
2015-12-01
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| Ano: |
2015
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| Palavras-chave: |
Physical properties
Antioxidant activity
Total polyphenol content
Flaxseed oil
HPLC-MS
Maturation
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| 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.
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| Tipo: |
Info:eu-repo/semantics/article
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| Idioma: |
Inglês
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| Identificador: |
http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612015000400598
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| Editor: |
Sociedade Brasileira de Ciência e Tecnologia de Alimentos
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| Relação: |
10.1590/1678-457X.6688
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| Formato: |
text/html
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| Fonte: |
Food Science and Technology v.35 n.4 2015
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| Direitos: |
info:eu-repo/semantics/openAccess
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