Defatted Flaxseed Flour as a New Ingredient for Foodstuffs: Comparative Analysis with Whole Flaxseeds and Updated Composition of Cold-Pressed Oil.
Flax
/ chemistry
Antioxidants
/ analysis
Flour
/ analysis
Nutritive Value
Linseed Oil
/ chemistry
Seeds
/ chemistry
Fatty Acids
/ analysis
Phenols
/ analysis
Food Handling
/ methods
Dietary Fiber
/ analysis
Amino Acids
/ analysis
Vitamin E
/ analysis
Flavonoids
/ analysis
Functional Food
/ analysis
Food Ingredients
/ analysis
Linum usitatissimum L.
amino acids
antioxidants
cold pressing
fatty acids
food security
functional foods
minimal processing
nutritional security
sustainability
Journal
Nutrients
ISSN: 2072-6643
Titre abrégé: Nutrients
Pays: Switzerland
ID NLM: 101521595
Informations de publication
Date de publication:
14 Oct 2024
14 Oct 2024
Historique:
received:
14
09
2024
revised:
04
10
2024
accepted:
08
10
2024
medline:
26
10
2024
pubmed:
26
10
2024
entrez:
26
10
2024
Statut:
epublish
Résumé
Flaxseeds are functional foods popular in current diets. Cold-pressing is a solvent-free method to extract flaxseed oil, resulting in a by-product-defatted flour. This study compared whole flaxseeds and defatted flour (proximate composition, fatty acids, vitamin E, total phenolics and flavonoids, antioxidant activity, amino acids, and protein quality) and updated the composition of cold-pressed oil (oxidative stability, peroxide value, UV absorbance, colour, fatty acids, vitamin E, total phenolics and flavonoids, and antioxidant activity) to assess the nutritional relevance and potential for food applications of these samples. The flour had higher ash (6% vs. 4%), fibre (36% vs. 34%), protein (28% vs. 16%), phenolics (205 vs. 143 mg gallic acid equivalents/100 g), and antioxidant activity than seeds ( The exploration of the flour as a minimally processed food ingredient highlights its role in supporting food security, circular economy, and sustainability goals, aligning with consumer preferences for natural, low-fat foods. Future research should investigate the bioactivity and shelf-life of the samples, as well as the bioavailability of compounds after digestion.
Sections du résumé
BACKGROUND
BACKGROUND
Flaxseeds are functional foods popular in current diets. Cold-pressing is a solvent-free method to extract flaxseed oil, resulting in a by-product-defatted flour.
OBJECTIVES/METHODS
OBJECTIVE
This study compared whole flaxseeds and defatted flour (proximate composition, fatty acids, vitamin E, total phenolics and flavonoids, antioxidant activity, amino acids, and protein quality) and updated the composition of cold-pressed oil (oxidative stability, peroxide value, UV absorbance, colour, fatty acids, vitamin E, total phenolics and flavonoids, and antioxidant activity) to assess the nutritional relevance and potential for food applications of these samples.
RESULTS
RESULTS
The flour had higher ash (6% vs. 4%), fibre (36% vs. 34%), protein (28% vs. 16%), phenolics (205 vs. 143 mg gallic acid equivalents/100 g), and antioxidant activity than seeds (
CONCLUSIONS
CONCLUSIONS
The exploration of the flour as a minimally processed food ingredient highlights its role in supporting food security, circular economy, and sustainability goals, aligning with consumer preferences for natural, low-fat foods. Future research should investigate the bioactivity and shelf-life of the samples, as well as the bioavailability of compounds after digestion.
Identifiants
pubmed: 39458477
pii: nu16203482
doi: 10.3390/nu16203482
pii:
doi:
Substances chimiques
Antioxidants
0
Linseed Oil
8001-26-1
Fatty Acids
0
Phenols
0
Dietary Fiber
0
Amino Acids
0
Vitamin E
1406-18-4
Flavonoids
0
Food Ingredients
0
Types de publication
Journal Article
Comparative Study
Langues
eng
Sous-ensembles de citation
IM