Effects of Different Processing Methods on Phenolic Compounds in Flaxseed Meal

Overview

Journal Food Chem X

Date 2024 Nov 25

PMID 39582661

Authors

Lin Cheng

Xiaoyong Liu

Yan Ma

Xianqing Huang

Xinru Zhang

Jinrui Liu

Lianjun Song

Mingwu Qiao

Tiange Li

Tianlin Wang

Affiliations

Soon will be listed here.

Abstract

This study examined effects of different processing methods on phenolic compounds in flaxseed meal. The optimal SE treatment was 1.0 MPa for 3 min, and the contents of total flavonoids and phenolic acid were 2.26 times and 1.63 times of the control group, respectively. Notably, erucic acid increased 85.76 %. Optimal extrusion conditions (15 % moisture content, 140 °C, 29 hz) led to the presence of rutin and a 2.81 times increase in protocatechuic acid content over the control. Fermenting with 3 % for 4 days yielded gallic acid in bound form and vanillic acid in free form, with protocatechuic acid increasing 40.65 % compared to the control. Among all the treatments, extrusion produced the highest levels of phenolic compounds in flaxseed meal. Each treatment significantly increased the open ring isomer ester phenol (SDG) compared to the control. Overall, various processing methods impacted the phenolic content and composition in flaxseed meal differently.

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