THE EFFECT OF ROASTING PROCESS ON FATTY ACID COMPOSITION AND PHENOLIC CONTENT OF WHOLE FLAXSEED, FLAXSEED FLOUR AND FLAXSEED MEAL FLOUR

Abstract

In this study, the change in fatty acid composition, secoisolariciresinol diglucoside (SDG) lignan, phenolic and flavonoid contents of whole flaxseed, flaxseed flour and flaxseed meal flour were investigated during the roasting process at 180°C for 5, 10 and 15 min. The level of a-linolenic acid in flaxseed flour and flaxseed meal flour significantly (P <0.05) decreased 1.1 times (from 58.10 to 55.48%) and 1.4 times (from 56.13 to 40.17%) after the roasting process at 180°C for 15 min, respectively. Whole flaxseed had the highest SDG lignan content after the roasting process at 180°C for 5, 10 and 15 min. Besides, free flavonoid and free phenolic content of whole flaxseed significantly (P <0.05) increased 4.5 and 2.4 times after the roasting process at 180°C for 5 min, respectively. (English) [ABSTRACT FROM AUTHOR]