Vol. 8, Issue 4 (2020)
Comparative analysis of various processing on total phenolic content and antioxidant activity of flaxseed
Author(s): Monika Yadav, Aneeta Khatak, Nisha Singhania and Sunil Bishnoi
Abstract: Flaxseed, a minor oilseed possesses various biologically important components which makes it a potential food source. Along with its high nutritional quality, it has high antioxidant properties which protect human from various diseases. This study focused on analyzing and comparing the effect of different processes viz. soaking, roasting, mating, two-phase solvent extraction method, dehulling on the nutritional composition and biochemical properties (total phenolic content and antioxidant activity). Positive Pearson correlation was observed between crude protein & crude fiber (0.472) and negative correlation of crude fat with crude protein (0.56) & crude fiber (0.91). The TPC ranged from 354.82 to 748.3 GAE mg/100g while antioxidant activity ranged from 19.61% to 49.51%. Salt soaking methods slightly affected the TPC and AA while T4 significantly increased the both TPC and AA due to germination step. However, dehulling process exposed the flaxseed to damages from light and heat, thus significant reduction was observed.
DOI: 10.22271/chemi.2020.v8.i4au.10228
Pages: 3738-3744 | 462 Views 71 Downloads
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How to cite this article:
Monika Yadav, Aneeta Khatak, Nisha Singhania, Sunil Bishnoi. Comparative analysis of various processing on total phenolic content and antioxidant activity of flaxseed. Int J Chem Stud 2020;8(4):3738-3744. DOI: 10.22271/chemi.2020.v8.i4au.10228
