TANE KETEN TOHUMU, KETEN TOHUMU UNU VE KETEN TOHUMU KÜSPESİ UNUNUNUN YAĞ ASİDİ KOMPOZİSYONU VE FENOLİK BİLEŞİK İÇERİĞİNE KAVURMA İŞLEMİNİN ETKİSİ

Bu çal›flmada, tane keten tohumu, keten tohumu unu ve keten tohumu küspesi ununun ya¤ asidi

Anahtar Kelimeler:

Keten tohumu, kavurma, α-linolenik asit, SDG lignan, fenolikler, flavonoitler

THE EFFECT OF ROASTING PROCESS ON FATTY ACID COMPOSITION AND PHENOLIC CONTENT OF WHOLE FLAXSEED, FLAXSEED FLOUR AND FLAXSEED MEAL FLOUR

In this study, the change in fatty acid composition, secoisolariciresinol diglucoside (SDG) lignan, phenolicand flavonoid contents of whole flaxseed, flaxseed flour and flaxseed meal flour were investigatedduring the roasting process at 180°C for 5, 10 and 15 min. The level of α-linolenic acid in flaxseed flourand flaxseed meal flour significantly (P <0.05) decreased 1.1 times (from 58.10 to 55.48%) and 1.4 times(from 56.13 to 40.17%) after the roasting process at 180°C for 15 min, respectively. Whole flaxseed hadthe highest SDG lignan content after the roasting process at 180°C for 5, 10 and 15 min. Besides, freeflavonoid and free phenolic content of whole flaxseed significantly (P <0.05) increased 4.5 and 2.4times after the roasting process at 180°C for 5 min, respectively.

Keywords:

Flaxseed, roasting, α-linolenic acid, SDG lignan, phenolics, flavonoids,

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