Tropical Journal of Pharmaceutical Research

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Original Research Article

Effect of Roasting on Fatty Acid Profile of Brown and Yellow Varieties of Flaxseed (Linum usitatissimum L)

Reza Moknatjou¹, Mannan Hajimahmoodi^1,2,3, Tayebeh Toliyat⁴, Ghazaleh Moghaddam², Omid Sadeghpour⁵, Hamidreza Monsef-Esfahani⁶ and Mohammad Reza Shams-Ardekani^1,3,6*

¹Department of Traditional Pharmacy, Faculty of Traditional Medicine, ²Department of Drug and Food Control, Faculty of Pharmacy, ³Persian Medicine and Pharmacy Research Center, ⁴Department of Pharmaceutics, Faculty of Pharmacy and Pharmaceutical Sciences Research Center, ⁵Herbal Medicine Department, Research Institute for Islamic and Complementary Medicine, ⁶Department of Pharmacognosy, Faculty of Pharmacy and Medicinal Plants Research Center, Tehran University of Medical Sciences, Tehran, Iran

*For correspondence: Email: ghazaleh.moghaddamm@gmail.com; Tel/Fax: +98-21- 64121219

Received: 28 January 2014 Revised accepted: 20 October 2014

Tropical Journal of Pharmaceutical Research, January 2015; 14(1): 117-123

http://dx.doi.org/10.4314/tjpr.v14i1.17

Abstract

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.

Keywords: Oil, Flaxseed, Roasting, Fatty acid, Linum usitatissimum, Calculated oxidizability value