This study examined the stability of whole and ground flaxseed, either alone or as an ingredient in a muffin mix, by measuring oxygen consumption and changes in α-linolenic acid under various conditions. When ground flaxseed was heated at 178°C in a sealed tube, headspace oxygen decreased from 21 to 2% within 30 min, while that of whole flaxseed decreased only slightly up to 90 min at 178°C. Under the same conditions, the oxygen consumption of lipids extracted from an equivalent amount of flaxseed was between the whole flaxseed and the ground flaxseed. After heating to 178°C for 1.5 h, α-linolenic acid decreased from 55.1 to 51.3% in ground flaxseed, and to 51.7% in lipid extracts, but it remained unchanged in the whole flaxseed. Ground flaxseed with large (<20 mesh) or small (>35 mesh) particle size absorbed more oxygen than samples with medium particle size when heated at 122°C for 8 h. Long-term storage of whole or ground flaxseed or lipid extracts showed that all three preparations were stable at room temperature for 280 d with 12 h light/dark cycles. A muffin mix, containing 28.5 wt% flaxseed flour, consumed oxygen more rapidly than a control muffin without flaxseed flour at a baking temperature of 178°C for 2 h, but the α-linolenic acid remained unchanged in both muffin mixes. Polymers derived from triglyceride oxidation and new trans isomers of α-linolenic acid were not detected under the present experimental conditions. Under typical baking conditions, there is minimal loss of α-linolenic acid from flaxseed, although the manner of incorporation of flaxseed in food products should be considered to minimize oxidation of α-linolenic acids.
Journal of the American Oil Chemists' Society – Springer Journals
Published: Jun 1, 1994
It’s your single place to instantly
discover and read the research
that matters to you.
Enjoy affordable access to
over 18 million articles from more than
15,000 peer-reviewed journals.
All for just $49/month
Query the DeepDyve database, plus search all of PubMed and Google Scholar seamlessly
Save any article or search result from DeepDyve, PubMed, and Google Scholar... all in one place.
Get unlimited, online access to over 18 million full-text articles from more than 15,000 scientific journals.
Read from thousands of the leading scholarly journals from SpringerNature, Wiley-Blackwell, Oxford University Press and more.
All the latest content is available, no embargo periods.
“Hi guys, I cannot tell you how much I love this resource. Incredible. I really believe you've hit the nail on the head with this site in regards to solving the research-purchase issue.”Daniel C.
“Whoa! It’s like Spotify but for academic articles.”@Phil_Robichaud
“I must say, @deepdyve is a fabulous solution to the independent researcher's problem of #access to #information.”@deepthiw
“My last article couldn't be possible without the platform @deepdyve that makes journal papers cheaper.”@JoseServera