Herchi Wahid, Al Hujaili Abdullah D, Sakouhi Faouzi, Sebei Khaled, Trabelsi Hajer, Kallel Habib, Boukhchina Sadok
Laboratoire de Biochimie des Lipides, Département de Biologie, Faculté des Sciences de Tunis.
J Oleo Sci. 2014;63(7):681-9. doi: 10.5650/jos.ess14006. Epub 2014 Jun 11.
Changes in the chemical composition and antioxidant activity of flaxseed hull during maturation were investigated. P129 hull variety was studied at four maturation stages (St1, St2, St3, and St4). Significant variation in proximate composition and flaxseed hull oil characteristics were observed. A significant increase in the carbohydrates content of the hull was observed during development. The main methyl esters were linolenic acid (48.95 - 51.52 %), oleic acid (20.27-23.41%) and linoleic acid (15.62-17.70%). The highest polyunsaturated fatty acids (PUFA) were found to be 67.14 % at the first stage of maturity (St1). 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 (128.3 mg/100 g oil) was reached at 7 DAF. The antioxidant activity of oilseed was assessed by means of 2, 2-diphenyl-1-picrylhydrazyl (DPPH) radical-scavenging assay. Radical scavenging activity for green hull was 52.74% and mature hull was 69.32%.
研究了亚麻籽壳在成熟过程中化学成分和抗氧化活性的变化。对P129壳品种在四个成熟阶段（St1、St2、St3和St4）进行了研究。观察到其近似成分和亚麻籽壳油特性存在显著差异。在发育过程中，壳中碳水化合物含量显著增加。主要甲酯为亚麻酸（48.95 - 51.52%）、油酸（20.27 - 23.41%）和亚油酸（15.62 - 17.70%）。在成熟第一阶段（St1）发现最高的多不饱和脂肪酸（PUFA）为67.14%。亚麻籽壳油质量良好，含有丰富的ω-3必需脂肪酸。在种子发育过程中，碘值增加，而油的皂化值降低。抗坏血酸含量稳定下降。在开花后7天达到总酚酸含量的最高水平（128.3 mg/100 g油）。通过2,2-二苯基-1-苦基肼基（DPPH）自由基清除试验评估油籽的抗氧化活性。绿色壳的自由基清除活性为52.74%，成熟壳为69.32%。
