Volume 10, Issue 39 (6-2020)                   NCMBJ 2020, 10(39): 19-28 | Back to browse issues page

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Emadzadeh M, Aarabi A, Aarabi Nazhvani F, Chiani M, Mehrabi M R. Investigating the effect of solvent and extraction method on the amount of phenolic compounds and the antioxidant activity of flax (Linum usitatissimum L.) oil seed. NCMBJ. 2020; 10 (39) :19-28
URL: http://ncmbjpiau.ir/article-1-1292-en.html
Department of Food Science and Technology, Shahreza Branch, Islamic Azad University, Shahreza, Iran , aazam 9531@yahoo.com
Abstract:   (644 Views)
Aim and Background: Flax seed is a nutritive grain which can prevent cancers and cardiovascular diseases, due to compounds such as omega 3 fatty acid, dietary fiber, protein and lignan. The aim of this study was to investigate the effect of oil extraction method on extraction efficiency and the amount of phenolic and antioxidant substances.
Materials and Methods: In this research two kinds of yellow and brown flaxseed were used for extraction of oil by cold press and solvent method (petroleum ether and ethanol) and extraction efficiency and phenolic and antioxidant compounds were compared.
Results: The results showed that oil extraction was not possible with cold pressing method of yellow flax, and only meal was obtained. The yield of oil extraction for yellow and brown flax using ethanol were (6.6 ± 0.55 and 42.3 ± 1.15) and, for petroleum ether was (11.3 ± 0.98 and 63.03 ± 2.5) respectively. The evaluation of total phenolic compounds and the antioxidant effect of extracted solvents and cold press showed that there was a significant difference between the amount of phenolic compounds extracted by cold pressing method compared to the solvent method, as well as ethanol and petroleum ether solvents. The amount of phenolic compounds and antioxidant activity in yellow flax was higher than brown flax. Also, the amount of these compounds in the cold pressing method was higher than that of solvents.
Conclusion: The type of oil extraction method is highly impacts on the yield of extracted oil from flaxseeds. Brown flaxseed has significantly more oil and less phenolic and antioxidants compounds compared to yellow flaxseed.
Full-Text [PDF 3975 kb]   (86 Downloads)    
Type of Study: Research Article | Subject: Cellular and molecular
Received: 2020/06/24 | Accepted: 2020/06/24 | Published: 2020/06/24

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