Changes in proximate composition and oil characteristics during flaxseed development

Authors

  • W. Herchi Laboratoire de Biochimie des Lipides, Département de Biologie, Faculté des Sciences de Tunis
  • S. Bahashwan College of Pharmacy, Taibah University
  • H. Trabelsi Laboratoire de Biochimie des Lipides, Département de Biologie, Faculté des Sciences de Tunis
  • S. Boukhchina Laboratoire de Biochimie des Lipides, Département de Biologie, Faculté des Sciences de Tunis
  • H. Kallel Laboratoire de Biochimie des Lipides, Département de Biologie, Faculté des Sciences de Tunis
  • S. Rochut UPMC University Paris
  • C. Pepe UPMC University Paris

DOI:

https://doi.org/10.3989/gya.097713

Keywords:

APPI-MS, Flaxseed, HPLC, Maturity, Protein Fractions, Proximate Composition

Abstract


Atmospheric Pressure Photoionization-Mass Spectrometry (APPI-MS) and High Performance Liquid Chromatography (HPLC) are the two analytical methods that were used to characterize Triacylglycerols (TAGs) during flaxseed development. The HPLC method of the oils showed the presence of 15 TAG species. In contrast to the HPLC chromatograms, the APPI-MS showed 17 peaks of TAG. APPI-MS is more rapid than the HPLC method (11 min). The iodine value of the oils showed a gradual increase, while the oil stability continuously decreased. Proximate composition during flaxseed development revealed that flaxseed is potentially a good source of dietary energy and protein. At full maturity, flaxseed contained 37% oil and 24% protein on a dry-weight basis; albumin was the major storage protein (53% of total storage proteins) followed by globulin (33%) and glutelin fractions (11%). Prolamins had the lowest percentage with 3%. α-amylase activity was higher in the mature seeds than the young ones.

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References

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Published

2014-06-30

How to Cite

1.
Herchi W, Bahashwan S, Trabelsi H, Boukhchina S, Kallel H, Rochut S, Pepe C. Changes in proximate composition and oil characteristics during flaxseed development. grasasaceites [Internet]. 2014Jun.30 [cited 2022Dec.5];65(2):e022. Available from: https://grasasyaceites.revistas.csic.es/index.php/grasasyaceites/article/view/1486

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