Key Findings
This study describes the separation and analysis of flaxseed hull and cotyledon fractions. The hull represented 41.4 per cent of the seed on a full fat basis; 60 percent on an oil and moisture free basis; and 60 per cent of defatted flaxseed meal. Oil content of flaxseed hulls ranged from 26 per cent to 30 per cent and about 18 per cent of the total seed oil. Using the DPPH test, flaxseed hull were able to scavenge the DPPH free radical as a result of several antioxidants inducing polyphenols. Lower total phenolic acid and flavonoids, but higher of DPPH value, were noted as the hull matured.
ABSTRACT
Changes in the chemical composition and antioxidant activity of flaxseed hull during maturation were investigated. P129 hull variety was studied at four maturation stages. Significant variation in proximate composition of the hull was observed during development. The main methyl esters were linolenic acid, oleic acid and linoleic acid. The highest polyunsaturated fatty acids were found to be 67.14 per cent at the first stage of maturity. Flaxseed hull oil was of good quality, containing an abundance of omega 3 essential fatty acids. The iodine value increased, while the saponification value of oil decreased during seed development. The decrease in ascorbic acid content was steady. The maximum level of total phenolic acid content was reached at 7 DAF. The antioxidant activity of oilseed was assessed by means of 2.2 diphenyl 1 picrylhydrazyl radical scavening assay. Radical scavenging activity for green hull was 52.74 per cent and mature hull was 69.32 per cent. (Authors abstract)
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