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Titolo:
OXIDATIVE STABILITY OF FLAXSEED LIPIDS DURING BAKING
Autore:
CHEN ZY; RATNAYAKE WMN; CUNNANE SC;
Indirizzi:
CHINESE UNIV,DEPT BIOCHEM SHA TIN HONG KONG HLTH & WELF CANADA,HLTH PROTECT BRANCH,FOOD DIRECTORATE,DIV NUTR RES OTTAWA K1A 0L2 ON CANADA UNIV TORONTO,FAC MED,DEPT NUTR SCI TORONTO M5S 1A8 ON CANADA
Titolo Testata:
Journal of the American Oil Chemists' Society
fascicolo: 6, volume: 71, anno: 1994,
pagine: 629 - 632
SICI:
0003-021X(1994)71:6<629:OSOFLD>2.0.ZU;2-G
Fonte:
ISI
Lingua:
ENG
Soggetto:
ALPHA-LINOLENIC ACID; HEATED LINSEED OIL; GEOMETRICAL-ISOMERS; ARACHIDONIC-ACID; DEFICIENCY; BIOSYNTHESIS; RATS;
Keywords:
ALPHA-LINOLENIC ACID; FLAXSEED; FLAXSEED MUFFIN; OXIDATION; OXYGEN ABSORPTION;
Tipo documento:
Article
Natura:
Periodico
Settore Disciplinare:
Science Citation Index Expanded
Science Citation Index Expanded
Citazioni:
23
Recensione:
Indirizzi per estratti:
Citazione:
Z.Y. Chen et al., "OXIDATIVE STABILITY OF FLAXSEED LIPIDS DURING BAKING", Journal of the American Oil Chemists' Society, 71(6), 1994, pp. 629-632

Abstract

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 alpha-linolenic acid under various conditions. When ground flaxseed was heated at 178 degrees C in a sealed tube, headspace oxygen deceased from 21 to 2% within 30 min, while that of wholeflaxseed decreased only slightly up to 90 min at 178 degrees C. Underthe 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 degrees C for 1.5 h, alpha-linolenic add 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 degrees 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 degrees C for 2 h, but the alpha-linolenic acid remained unchanged in both muffin mixes. Polymers derived from triglyceride oxidation and new trans isomers of alpha-linolenic acid were not detected under the present experimental conditions. Under typical baking conditions, there is minimal loss of alpha-linolenic acid from flaxseed, although the manner of incorporation of flaxseed in food products should be considered to minimize oxidation of alpha-linolenic acids.

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Documento generato il 22/12/14 alle ore 16:31:33