Title of article
Changes in phospholipid composition, protein content and chemical properties of flaxseed oil during development
Author/Authors
Herchi، نويسنده , , Wahid and Bouali، نويسنده , , Intidhar and Bahashwan، نويسنده , , Saleh and Rochut، نويسنده , , Sophie and Boukhchina، نويسنده , , Sadok and Kallel، نويسنده , , Habib and Pepe، نويسنده , , Claude، نويسنده ,
Issue Information
روزنامه با شماره پیاپی سال 2012
Pages
5
From page
1
To page
5
Abstract
The aim of the present research is to investigate the effect of harvest date on the composition of flaxseed. Samples were collected at regular intervals from 7 to 56 days after flowering (DAF) and analyzed for phospholipid composition, storage protein content and chemical properties. Phospholipid (PL) percentage of the total lipid decreased from 32.72% on the 7th DAF to 2.55% on the 56th DAF. The most phospholipids present in flaxseed were phosphatidylinositol (PI), phosphatidylethanolamine (PE) and lysophosphatidylcholine (LPC) which were highly unsaturated and rich in linolenic and linoleic acids, comprising together 60% of the total fatty acids. Chemical investigation of flaxseed oil showed overall a decrease in UV absorbance (K232 and K270), acid value, free fatty acid content and an increase in peroxide value and storage protein content with development. At full maturity, flaxseed contained 29% proteins on a dry weight basis (DW %).
Keywords
Maturity , Phospholipids , Flaxseed oil , storage proteins , fatty acids , Peroxide value , Development
Journal title
Plant Physiology and Biochemistry
Serial Year
2012
Journal title
Plant Physiology and Biochemistry
Record number
2123110
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