Full
Outline
To compare the effects of roasting pretreatment combined with different oil-extraction methods on the quality, antioxidant activity and volatile aroma of raw and roasted flaxseed oils.
Raw and roasted flaxseeds were used as materials, and oil samples were prepared by supercritical CO2 extraction (SC-CO2) and spiral pressing (SP). Their basic physicochemical properties, fatty acid composition, total phenol and tocopherol content,antioxidant activities [1,1-diphenyl-2-picrylhydrazyl radical (DPPH), 2,2’-azino-bis(3- ethylbenzothiazoline-6-sulfonate acid)diammonium salt cation (ABTS⁺) and ferric reducing antioxidant power (FRAP)] and volatile aroma components were determined, and the effects of different processing methods on oil quality were analyzed.
Both different oil-extraction methods and roasting pretreatment significantly affected the quality of flaxseed oil. The SP roasted group showed the highest iodine value, peroxide value and relative content of polyunsaturated fatty acids and total unsaturated fatty acids, reaching 178.00 g/100 g, 0.13 g/100 g, 69.56% and 89.61%, respectively. The untreated SC-CO2 group e x h i b i t e d t h e h i g h e s t a c i d v a l u e a n d t o c o p h e r o l c o n t e n t, a t 2.0 0 m g/g a n d 3.96 mg α-TE/100 g, respectively. The roasted SP group had the highest total phenolic content (0.62 mg/g), which was not significantly different from that of the untreated SC-CO2 group (0.60 mg/g, P>0.05). In terms of antioxidant activity,the untreated SP group exhibited the strongest ABTS⁺ radical scavenging capacity, whereas the SP roasted group showed the highest FRAP. Volatile aroma analysis indicated that roasting combined with SP promoted the accumulation of volatile compounds such as aldehydes, ketones, alcohols and pyrazines.
Roasting pretreatment and different oil-extraction methods significantly affects the nutritional quality, antioxidant activity and volatile aroma characteristics of flaxseed oil, providing a theoretical basis for optimizing flaxseed oil processing technology and its high-value utilization.
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| 科 Family | 属数 Number of genus | 种数 Number of species | 占总种数比例 Percentage of total species (%) | 属 Genus | 种数 Number of species | 占总种数比例 Percentage of total species (%) |
|---|---|---|---|---|---|---|
| 鹅膏菌科Amanitaceae | 2 | 11 | 5.26 | 鹅膏菌属 Amanita | 10 | 4.78 |
| 小菇科 Mycenaceae | 2 | 12 | 5.74 | 丝盖伞属 Inocybe | 5 | 2.39 |
| 多孔菌科 Polyporaceae | 8 | 14 | 6.70 | 蜡蘑属 Laccaria | 5 | 2.39 |
| 红菇科 Russulaceae | 3 | 23 | 11.00 | 小皮伞属 Marasmius | 6 | 2.87 |
| 小菇属 Mycena | 11 | 5.26 | ||||
| 光柄菇属 Pluteus | 5 | 2.39 | ||||
| 红菇属 Russula | 17 | 8.13 | ||||
| 栓菌属 Trametes | 5 | 2.39 |
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