The antioxidant activities and total phenolics of 28 plant products, including sunflower seeds, flaxseeds, wheat germ, buckwheat, and several fruits, vegetables, and medicinal plants were determined. The total phenolic content, determined according to the Folin−Ciocalteu method, varied from 169 to 10548 mg/100 g of dry product. Antioxidant activity of methanolic extract evaluated according to the β-carotene bleaching method expressed as AOX (Δ log A470/min), AA (percent inhibition relative to control), ORR (oxidation rate ratio), and AAC (antioxidant activity coefficient) ranged from 0.05, 53.7, 0.009, and 51.7 to 0.26, 99.1, 0.46, and 969.3, respectively. The correlation coefficient between total phenolics and antioxidative activities was statistically significant. Keywords: Antioxidant activity; phenolics; medicinal plants; oilseeds; buckwheat; vegetables; fruits; wheat products

Antioxidant Activity and Total Phenolics in Selected Fruits, Vegetables, and Grain Products

Flaxseed is one of the most important oilseed crops for industrial as well as food, feed, and fiber purposes. Almost every part of the flaxseed plant is utilized commercially, either directly or after processing. The stem yields good quality fiber having high strength and durability. The seed provides oil rich in omega-3, digestible proteins, and lignans. In addition to being one of the richest sources of α-linolenic acid oil and lignans, flaxseed is an essential source of high quality protein and soluble fiber and has considerable potential as a source of phenolic compounds. Flaxseed is emerging as an important functional food ingredient because of its rich contents of α-linolenic acid (ALA), lignans, and fiber. Lignans appear to be anti-carcinogenic compounds. The omega-3s and lignan phytoestrogens of flaxseed are in focus for their benefits for a wide range of health conditions and may possess chemo-protective properties in animals and humans. This paper presents a review of literature on the nutritional composition of flaxseed, its health benefits, and disease-prevention qualities, utilization of flaxseed for food, feed, and fiber, and processing of flaxseed.

Flaxseed: a potential source of food, feed and fiber.

Extraction of anthocyanins from black currants using aqueous ethanol was optimized for yield and antioxidant activity. The process variable having the most effect on the extraction was the solvent to solid ratio, which increased phenolic extraction in the whole range from 0 to 19 L/kg. Total phenolics increased with ethanol concentration up to a maximum at about 60% and then decreased with further increase in solvent concentration irrespective of the solvent to solid ratio. Temperature only affected the extraction of anthocyanins. Increasing the temperature beyond 30 to 35 °C resulted in degradation of anthocyanins and reduction of yields. Variation in extract composition was not sufficiently large to affect antioxidant activity.

Optimization of Extraction of Anthocyanins from Black Currants with Aqueous Ethanol

A review of processing of feed ingredients to enhance diet digestibility in finfish

Flaxseed (Linum usitatissimum L.) is an oilseed used in industrial and natural health products. Flaxseed accumulates many biologically active compounds and elements including linolenic acid, linoleic acid, lignans, cyclic peptides, polysaccharides, alkaloids, cyanogenic glycosides, and cadmium. Most biological and clinical studies of flaxseed have focused on extracts containing α-linolenic acid or lignan. Other flaxseed compounds have received less attention and their activity is not well described. The benefits of consumption of whole flaxseed fractions such as oil, mucilage and protein indicate that consideration of the entire portfolio of bioactives present is required to associate biological activity with specific compounds.

Flaxseed ( Linum usitatissimum L.) bioactive compounds and peptide nomenclature: A review

Flaxseed gum extracted under optimum conditions of temperature (85-90 degrees C), pH (6.5-7.0), and a water:seed ratio (13.0) was subjected to dialysis and fractionation by ion exchange chromatography on a high-capacity DEAE-cellulose column. The two fractions obtained [an acidic fraction (AFG) and a neutral fraction (NFG)] were characterized on the basis of molecular size distributions, chemical structure, and rheological properties. The neutral fraction was composed of arabinoxylans and was free of uronic acids. The acidic fraction consisted mainly of pectic-like polysaccharides containing L-rhamnose, D-galactose, and D-galacturonic acid. The higher viscosity of solutions of the neutral fraction can be explained by the presence of a beta-D-(1,4)-xylan backbone of the arabinoxylan component, exhibiting a higher hydrodynamic volume than the acidic fraction. In contrast, the weak solution rheological properties of the acidic fraction could be attributed to the smaller molecular size of its constituent polysaccharides.

Chemical structure, molecular size distributions, and rheological properties of flaxseed gum.

Aqueous extraction of hydrocolloidal gum from flaxseed was optimized using response surface methodology. Extraction temperature (25-100°C), pH (2.0-7.0) and water:seed ratio (6.0-20.0) were the factors investigated with respect to yield, apparent viscosity and protein content of the final gum extracts. Temperature and pH were found to have a significant influence on both yield and quality of the extracted crude gum while the water:seed ratio had only minor effects. Optimum conditions for the extraction were a temperature of 85-90°C, a pH 6.5-7.0 and a water:seed ratio of 13. In addition, steady shear and small strain oscillatory tests on aqueous dispersions of gums, extracted under various conditions, were conducted to assess the impact of extraction conditions on the rheological properties of the flaxseed gum preparations.

Optimization of an Aqueous Extraction Process for Flaxseed Gum by Response Surface Methodology

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Chemical structure, molecular size distributions, and rheological properties of flaxseed gum.

Optimization of an Aqueous Extraction Process for Flaxseed Gum by Response Surface Methodology