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Flaxseed hull: Chemical composition and antioxidant activity during development
Wahid Herchi1, Abdullah D Al Hujaili, Faouzi Sakouhi
1Laboratoire de Biochimie des Lipides, Département de Biologie, Faculté des Sciences de Tunis.
Journal of Oleo Science
|June 13, 2014
Summary
Flaxseed hull
Area of Science:
- Agricultural Science
- Food Science
- Biochemistry
Background:
- Flaxseed hulls are a byproduct of flaxseed processing.
- Understanding their chemical composition and antioxidant properties is crucial for valorization.
- Nutritional content and bioactivity can change significantly during plant development.
Purpose of the Study:
- To investigate the changes in chemical composition and antioxidant activity of flaxseed hull during maturation.
- To analyze proximate composition, fatty acid profiles, and antioxidant compounds.
- To evaluate the impact of maturation on flaxseed hull oil quality.
Main Methods:
- Studied flaxseed hull (P129 variety) at four maturation stages (St1-St4).
- Analyzed proximate composition, fatty acid methyl esters (FAMEs), and oil characteristics (iodine and saponification values).
- Quantified total phenolic acid content and assessed antioxidant activity using DPPH radical-scavenging assay.
Main Results:
- Carbohydrate content increased during maturation.
- Polyunsaturated fatty acids (PUFA), primarily linolenic acid, were abundant, especially at the earliest stage (St1).
- Total phenolic acid content peaked at 7 days after flowering (DAF), and antioxidant activity increased from green to mature hulls.
Conclusions:
- Flaxseed hull oil is rich in omega-3 fatty acids and possesses good quality.
- Maturation significantly influences the chemical composition and antioxidant potential of flaxseed hulls.
- Flaxseed hulls represent a valuable source of bioactive compounds with potential applications.
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