Reza Moknatjou1,
Mannan Hajimahmoodi1,2,3,
Tayebeh Toliyat4,
Ghazaleh Moghaddam2,
Omid Sadeghpour5,
Hamidreza Monsef-Esfahani6,
Mohammad Reza Shams-Ardekani1.3.6 
For correspondence:- Mohammad Shams-Ardekani Email: ghazaleh.moghaddamm@gmail.com Tel:+98-21- 64121219
Received: 28 January 2014 Revised: 20 October 2014 Published: 30 January 2015
Citation: Moknatjou R, Hajimahmoodi M, Toliyat T, Moghaddam G, Sadeghpour O, Monsef-Esfahani H, et al. Effect of roasting on fatty acid profile of brown and yellow varieties of Flaxseed (Linum usitatissimum L). Trop J Pharm Res 2015; 14(1):117-123 doi: 10.4314/tjpr.v14i1.17
© 2015 The authors.
This is an Open Access article that uses a funding model which does not charge readers or their institutions for access and distributed under the terms of the Creative Commons Attribution License (http://creativecommons.org/licenses/by/4.0) and the Budapest Open Access Initiative (http://www.budapestopenaccessinitiative.org/read), which permit unrestricted use, distribution, and reproduction in any medium, provided the original work is properly credited..
Purpose:To monitor changes in fatty acid profiles of brown and yellow varieties of flaxseeds in the raw and roasted states using gas chromatography (GC).
Methods:Samples of flaxseeds were extracted with n-hexane in a Soxhlet apparatus for 8 h. Methyl-esterification of the samples was performed by methanolic boron trifluoride (BF3-MeOH) method according to American Oil Chemists' Society (AOCS). Fatty acid (FA), analyzed using GC equipped with a split/splitless capillary injector and flame ionization detector (FID).
Results:The results indicate that lipid content varied with the type of seed. Seed oil content was 53.31 ± 0.30 and 45.20 ± 0.20 % for roasted and unroasted brown flax, respectively, and 10.25 ± 0.04 % for the yellow type. The yellow and roasted brown type, at 300 oC, showed the lowest and highest oil content, respectively. The highest calculated oxidizability (COX) value was found for the unroasted brown type (13.19 ± 0.01 %) whilst the lowest amount was observed for the roasted brown seed at 350 oC (12.79 ± 0.01 %). COX value for yellow type was 5.62 ± 0.01 %.
Conclusion:This study shows that the fatty acids content of flaxseeds vary with roasting conditions. This is significant because flax seed fatty acid composition influences the applications of the oil.
Fulltext in PDF