Caracterização físico-química e microbiológica da linhaça dourada e marrom (Linum Usitatissimum L.)

Diana Novello; Marise Aparecida Rodrigues Pollonio

doi:10.53393/rial.2012.v71.32427

Vol. 71 No. 2 (2012), ORIGINAL ARTICLE

Vol. 71 No. 2 (2012)

Golden and brown flaxseed (Linum Usitatissimum L.) physicochemical and microbiological characterization

ORIGINAL ARTICLE

https://doi.org/10.53393/rial.2012.v71.32427

Published 2012-02-01

Diana Novello⁺⁻
Marise Aparecida Rodrigues Pollonio⁺⁻

Diana Novello

Universidade Estadual do Centro-Oeste, Guarapuava, PR

Marise Aparecida Rodrigues Pollonio

Universidade Estadual de Campinas, Faculdade de Engenharia de Alimentos, Campinas, SP

PDF (Português (Brasil))

Keywords

flaxseed
fatty acids
functional ingredient

How to Cite

1.

Novello D, Pollonio MAR. Golden and brown flaxseed (Linum Usitatissimum L.) physicochemical and microbiological characterization. Rev Inst Adolfo Lutz [Internet]. 2012 Feb. 1 [cited 2024 May 13];71(2):291-300. Available from: https://periodicos.saude.sp.gov.br/RIAL/article/view/32427

Abstract

This study evaluated the physicochemical and microbiological characteristics of oil and seed from golden and brown flaxseed, marketed in Brazil. The physicochemical composition, fatty acid profile, microbiological quality and stability to lipid oxidation in oils samples from golden and brown flaxseed were determined. No difference in the physicochemical composition was found in oil samples from golden and brown flaxseed. The total saturated fatty acids (SFA) contents were higher in oil from brown flaxseed. As for the total monounsaturated fatty acids (MUFAs) contents in both samples, no significant difference was detected. The total polyunsaturated fatty acids (PUFAs) contents and the PUFAs/SFA ratio were higher in golden flaxseed oil. The moisture, lipids, proteins and calories amounts in brown flaxseed seed were higher than those found in the golden variety. The total SFA was higher in seed from brown flaxseed, and no statistical differences were found between MUFAs and PUFAs contents. The lower PUFAs/SFA ratio was observed in seed from brown flaxseed. The microbiological quality was satisfactory, and being in accordance with the security parameters. The analyzed oils showed low concentrations of malonaldehyde. The golden flaxseed showed a better nutritional profile, mainly due to its fatty acid composition.

https://doi.org/10.53393/rial.2012.v71.32427

PDF (Português (Brasil))

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