Changes in the Content of Phenolic Compounds in Flaxseed Oil During Development |
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Authors: | Wahid Herchi Faouzi Sakouhi David Arráez-Román Antonio Segura-Carretero Sadok Boukhchina Habib Kallel Alberto Fernández-Gutierrez |
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Affiliation: | 1.Laboratoire de Biochimie des Lipides, Département de Biologie, Faculté des Sciences de Tunis,Université de Tunis El Manar,Tunis,Tunisia;2.Department of Analytical Chemistry, Faculty of Sciences,University of Granada,Granada,Spain |
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Abstract: | The phenolic fraction of flaxseed oil was quantified during the development of three varieties (H52, O116 and P129). Seed
samples were collected at regular intervals from 7 to 56 days after flowering (DAF). During oilseed processing, less polar
compounds are co-extracted with oil. The methanolic extracts were obtained by solid phase extraction. Separation of phenolic
compounds was conducted by high-performance liquid chromatography-mass spectrometry. The main phenolic compounds detected
during maturation were: diphyllin, pinoresinol, matairesinol, secoisolariciresinol, vanillic acid, ferulic acid and vanillin.
The highest amount of lignans (6.74 mg of analyte/kg of flaxseed oil) was detected at 7 DAF in P129 variety. The maximum level
of phenolic acids (2.57 mg of analyte/kg of flaxseed oil) was reached at 7 DAF in P129 which had also the highest content
of simple phenols (1.37 mg of analyte/kg of flaxseed oil) at the same date after flowering. At full maturity, the content
of phenolic compounds in three varieties ranged from 0.26 to 0.36 mg of analyte/kg of flaxseed oil. The highest content of
total phenolic compounds using the Folin–Ciocalteu method was detected in P129 variety (196.42 mg CAEs/kg of flaxseed oil)
at 7 DAF. Results of this study indicate that flaxseed oils contain different amounts of phenolic compounds using different
methods. |
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