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Flaxseed (Linum usitatissimum L.) protein and peptide identification of raw and roasted seeds: application of the UHPLC-Q-TOF-MS/MS method
AbstractBACKGROUNDFlax (Linum usitatissimum L.) seeds are in the spotlight due to their enormous potential as a functional food ingredient, and proteins and peptides play a crucial role in their functional food properties. Flax seeds can be added to foods during production either before or after heat pre‐treatment (roasting), creating the need for thermally stable peptides as markers for flax seed identification. In this study, the proteins of untreated and roasted seeds of three flax cultivars (Jantarol, Oliwin and Szafir) were analyzed by high‐resolution tandem mass spectrometry coupled to high‐performance liquid chromatography (UHPLC‐Q‐TOF‐MS/MS) to search for species‐specific peptides as potential markers of flax seeds.RESULTSTwenty‐three proteins found in untreated seeds of each cultivar were selected using UHPLC‐Q‐TOF‐MS/MS. After roasting, six of them were identified based on 13 unique and species‐specific peptides, and they have been suggested as potential thermally stable species‐specific markers for the identification of flax seed proteins. Among them, one new unique and thermally stable peptide, DPVLAWR, was found that had not been identified in previous studies.CONCLUSIONOur research has provided novel information on the protein and peptide identification of flax seeds taking into account possible cultivar diversity. In the study, the proteomics UHPLC‐Q‐TOF‐MS/MS method was applied. In addition, heat‐stable peptides were determined as a potential indicator for the identification of flax seeds after roasting, a process often used for oilseed pre‐treatment. © 2025 Society of Chemical Industry.
Application of Chia and Flaxseed Meal as an Ingredient of Fermented Vegetable-Based Spreads to Design Their Nutritional Composition and Sensory Quality
Fermented vegetable spreads could offer an opportunity to diversify the range of plant-based foods. The challenge in developing the spreads is to achieve high quality, including stable consistency, consumer desirability and high nutritional value. The aim was to evaluate the application of chia and flaxseed meal for fermented zucchini-cucumber spread production. The effect on the chemical composition, phenolic compound content, antioxidant activity, and sensory quality of the vegetable spread was evaluated. Its color, viscosity, and microstructure were also analyzed using instrumental methods. The meal addition varied from 4.0 to 14.0%. The spread with meal addition had higher fat, protein, ash, and dietary fiber content than the control. Total free phenolic compound content and antioxidant activity also increased, and chia seed meal impacted the parameters more. On the contrary, flaxseed meal improved more the product’s consumer desirability than chia. Both were effective gelling agents that increased viscosity and enhanced product spreadability, and only flaxseed meal showed a masking ability. Its addition reduced the perception and intensity of the bitter, tart, and sour taste. The spread formula consisting of fermented zucchini and cucumber with 9 to 11.5% flaxseed meal addition was the most recommended to achieve the product with high consumer desirability.