Antioxidant activity of flaxseed meal components (original) (raw)

2014, Canadian Journal of Plant Science

Barthet, V. J., Klensporf-Pawlik, D. and Przybylski, R. 2014. Antioxidant activity of flaxseed meal components. Can. J. Plant Sci. 94: 593–602. The meals of borage, hemp, Solin, golden, and brown flaxseed, including the meals of dehulled flaxseed and their corresponding hulls, were reconstituted with 40% of standard flaxseed oil and stored for 2 wk to assess if these meals had any antioxidant activity to protect in situ oil from oxidation. Weekly measured peroxide and aldehyde values showed that Solin, golden and brown flaxseed meals had more effective antioxidant activity than hemp and borage meals. Flaxseed hull showed very weak antioxidant potential, whereas dehulled meals maintained their antioxidant activity. This suggested that secoisolariciresinol diglucoside was not acting as the primary antioxidant of flaxseed meal. The seed antioxidant activity was greatly affected by water extraction, suggesting that the system contains water-soluble components. When flaxseed oil was reco...

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