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Effect of seed maturation stages on physical properties and antioxidant activity in flaxseed ( Linum usitatissimum L.)

Wahid HERCHI, Saleh BAHASHWAN, Hajer TRABELSI, Khaled SEBEI, Sadok BOUKHCHINA
2015 Food Science and Technology  

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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
more » ... ivity 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.
doi:10.1590/1678-457x.6688 fatcat:is7lzstmobfplca4wogkvtfwn4
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Wahid HERCHI, Saleh BAHASHWAN, Hajer TRABELSI, Khaled SEBEI, Sadok BOUKHCHINA. "Effect of seed maturation stages on physical properties and antioxidant activity in flaxseed ( Linum usitatissimum L.)." Food Science and Technology 35.4 (2015) 598-604