Petraru Ancuța, Amariei Sonia, Senila Lăcrimioara
Faculty of Food Engineering, Stefan cel Mare University, 720229 Suceava, Romania.
National Institute for Research and Development of Optoelectronics INOE 2000, Research Institute for Analytical Instrumentation, 67 Donath Street, 400293 Cluj-Napoca, Romania.
Foods. 2025 Mar 21;14(7):1087. doi: 10.3390/foods14071087.
The by-products of the oil cold pressing of flaxseed are deemed to be safe, edible products. They have been shown to possess high nutritional value (compared with the seeds, they are richer in proteins and minerals) and adequate functional parameters (i.e., a high water-holding capacity and emulsion stability). In oilcakes, we found a portion of oil that was richer in unsaturated fatty acids (87.90%) than flax seeds (57.40%). Mg predominates in flax seeds, while Ce is predominant in flaxseed oilcake. Regarding essential amino acids, the seeds (76.71%) were found to be richer than the oilcake (70.46%). The use of methanol, low extraction temperatures, s high ultrasonic amplitude, and longer times resulted in the highest antioxidant capacity and phenolic content for flaxseed oilcake. Our analyses showed that oilcakes can be utilized as a functional ingredient or for the extraction of bioactive compounds, which can be incorporated into food products due to their nutritional, social, and economic benefits.
亚麻籽冷榨的副产品被认为是安全的可食用产品。研究表明，它们具有很高的营养价值（与种子相比，它们富含蛋白质和矿物质）和适当的功能参数（即高持水能力和乳化稳定性）。在油饼中，我们发现一部分油的不饱和脂肪酸含量（87.90%）高于亚麻籽（57.40%）。镁在亚麻籽中占主导地位，而铈在亚麻籽油饼中占主导地位。关于必需氨基酸，发现种子（76.71%）比油饼（70.46%）更丰富。使用甲醇、较低的提取温度、较高的超声振幅和较长的时间，可使亚麻籽油饼的抗氧化能力和酚类含量达到最高。我们的分析表明，油饼可用作功能性成分或用于提取生物活性化合物，由于其营养、社会和经济效益，这些化合物可添加到食品中。
