FLAXSEED AND FLAXSEED CAKE AS A SOURCE OF COMPOUNDS FOR FOOD INDUSTRY

Flax (Linum usitatissimum) has been used for centuries as a source for oil extraction. In recent years it has attracted considerable interest as a result of studies which attribute potential health benefits to its components, including the prevention of chronic non-communicable diseases. Among these...

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Autores principales:	Gutiérrez,C, Rubilar,M, Jara,C, Verdugo,M, Sineiro,J, Shene,C
Lenguaje:	English
Publicado:	Chilean Society of Soil Science / Sociedad Chilena de la Ciencia del Suelo 2010
Materias:	flaxseed flaxseed oil protein food industry
Acceso en línea:	http://www.scielo.cl/scielo.php?script=sci_arttext&pid=S0718-95162010000200006
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spelling	oai:scielo:S0718-951620100002000062011-01-24FLAXSEED AND FLAXSEED CAKE AS A SOURCE OF COMPOUNDS FOR FOOD INDUSTRYGutiérrez,CRubilar,MJara,CVerdugo,MSineiro,JShene,C flaxseed flaxseed oil protein food industry Flax (Linum usitatissimum) has been used for centuries as a source for oil extraction. In recent years it has attracted considerable interest as a result of studies which attribute potential health benefits to its components, including the prevention of chronic non-communicable diseases. Among these compounds presenting biological activity, alpha-linolenic acid, lignans and soluble fibre are of special interest. Southern Chile has comparative advantages for the cultivation of this crop. Together with its full processing, this crop could strengthen regional industry. The purpose of the present work is to learn how the best use can be made of these compounds, by studying flaxseed and flaxseed cake as sources of compounds of interest for food industry. Oil extracted from flaxseed contained 51.86% of linolenic, 16.34% of linoleic and 20.98% of oleic acid. Fractioning of defatted flaxseed cake produced a polyphenol content of 0.73 mg GAEg-1 extract and a protein isolate of considerable purity, 53.15% yield with 0.78 gof albumin equivalent g-1 protein isolate. Additionally, a polysaccharide was isolated with low protein content as impurity, 10.71% yield with 1.37 mg of glucose equivalent per gram of polysaccharide. This information will form the basis for assessing the extraction of products of interest for the food industry from flaxseed cake.info:eu-repo/semantics/openAccessChilean Society of Soil Science / Sociedad Chilena de la Ciencia del SueloJournal of soil science and plant nutrition v.10 n.4 20102010-01-01text/htmlhttp://www.scielo.cl/scielo.php?script=sci_arttext&pid=S0718-95162010000200006en10.4067/S0718-95162010000200006
institution	Scielo Chile
collection	Scielo Chile
language	English
topic	flaxseed flaxseed oil protein food industry
spellingShingle	flaxseed flaxseed oil protein food industry Gutiérrez,C Rubilar,M Jara,C Verdugo,M Sineiro,J Shene,C FLAXSEED AND FLAXSEED CAKE AS A SOURCE OF COMPOUNDS FOR FOOD INDUSTRY
description	Flax (Linum usitatissimum) has been used for centuries as a source for oil extraction. In recent years it has attracted considerable interest as a result of studies which attribute potential health benefits to its components, including the prevention of chronic non-communicable diseases. Among these compounds presenting biological activity, alpha-linolenic acid, lignans and soluble fibre are of special interest. Southern Chile has comparative advantages for the cultivation of this crop. Together with its full processing, this crop could strengthen regional industry. The purpose of the present work is to learn how the best use can be made of these compounds, by studying flaxseed and flaxseed cake as sources of compounds of interest for food industry. Oil extracted from flaxseed contained 51.86% of linolenic, 16.34% of linoleic and 20.98% of oleic acid. Fractioning of defatted flaxseed cake produced a polyphenol content of 0.73 mg GAEg-1 extract and a protein isolate of considerable purity, 53.15% yield with 0.78 gof albumin equivalent g-1 protein isolate. Additionally, a polysaccharide was isolated with low protein content as impurity, 10.71% yield with 1.37 mg of glucose equivalent per gram of polysaccharide. This information will form the basis for assessing the extraction of products of interest for the food industry from flaxseed cake.
author	Gutiérrez,C Rubilar,M Jara,C Verdugo,M Sineiro,J Shene,C
author_facet	Gutiérrez,C Rubilar,M Jara,C Verdugo,M Sineiro,J Shene,C
author_sort	Gutiérrez,C
title	FLAXSEED AND FLAXSEED CAKE AS A SOURCE OF COMPOUNDS FOR FOOD INDUSTRY
title_short	FLAXSEED AND FLAXSEED CAKE AS A SOURCE OF COMPOUNDS FOR FOOD INDUSTRY
title_full	FLAXSEED AND FLAXSEED CAKE AS A SOURCE OF COMPOUNDS FOR FOOD INDUSTRY
title_fullStr	FLAXSEED AND FLAXSEED CAKE AS A SOURCE OF COMPOUNDS FOR FOOD INDUSTRY
title_full_unstemmed	FLAXSEED AND FLAXSEED CAKE AS A SOURCE OF COMPOUNDS FOR FOOD INDUSTRY
title_sort	flaxseed and flaxseed cake as a source of compounds for food industry
publisher	Chilean Society of Soil Science / Sociedad Chilena de la Ciencia del Suelo
publishDate	2010
url	http://www.scielo.cl/scielo.php?script=sci_arttext&pid=S0718-95162010000200006
work_keys_str_mv	AT gutierrezc flaxseedandflaxseedcakeasasourceofcompoundsforfoodindustry AT rubilarm flaxseedandflaxseedcakeasasourceofcompoundsforfoodindustry AT jarac flaxseedandflaxseedcakeasasourceofcompoundsforfoodindustry AT verdugom flaxseedandflaxseedcakeasasourceofcompoundsforfoodindustry AT sineiroj flaxseedandflaxseedcakeasasourceofcompoundsforfoodindustry AT shenec flaxseedandflaxseedcakeasasourceofcompoundsforfoodindustry
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FLAXSEED AND FLAXSEED CAKE AS A SOURCE OF COMPOUNDS FOR FOOD INDUSTRY

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