Simple item page
 

Characterization of New Egyptian Linseed Varieties and the Effects of Roasting on Their Pigments, Tocochromanols, Phytosterols, Omega-3 Fatty Acids, and Stability

cris.virtual.author-orcid#PLACEHOLDER_PARENT_METADATA_VALUE#
cris.virtual.author-orcid#PLACEHOLDER_PARENT_METADATA_VALUE#
cris.virtual.author-orcid#PLACEHOLDER_PARENT_METADATA_VALUE#
cris.virtual.author-orcid#PLACEHOLDER_PARENT_METADATA_VALUE#
cris.virtual.author-orcid0000-0002-9279-2572
cris.virtual.author-orcid0000-0002-3681-153X
cris.virtual.author-orcid0000-0001-6343-332X
cris.virtual.author-orcid#PLACEHOLDER_PARENT_METADATA_VALUE#
cris.virtual.author-orcid0000-0002-0529-3725
cris.virtualsource.author-orcid#PLACEHOLDER_PARENT_METADATA_VALUE#
cris.virtualsource.author-orcid#PLACEHOLDER_PARENT_METADATA_VALUE#
cris.virtualsource.author-orcid#PLACEHOLDER_PARENT_METADATA_VALUE#
cris.virtualsource.author-orcid#PLACEHOLDER_PARENT_METADATA_VALUE#
cris.virtualsource.author-orcidc17a2ff0-a029-4abe-988a-802db4d700a2
cris.virtualsource.author-orcid5d8013d7-489f-4858-b60d-ae1f299fa0a1
cris.virtualsource.author-orcid307551d0-aa67-4ae6-b57b-fb099d8300e7
cris.virtualsource.author-orcid#PLACEHOLDER_PARENT_METADATA_VALUE#
cris.virtualsource.author-orcida4043375-ad34-47db-b06a-c0b221cf8d5b
dc.abstract.enThe purpose of this study was to explore the effects of roasting linseeds on the pigment, lipid profile, bioactive components, and oxidative stability of the extracted oils. The linseed varieties Giza 11, Giza 12, Sakha 3, and Sakha 6 were roasted at 180 °C for 10 min, and the oils were extracted by cold pressing. The results showed that, after roasting, there was an increase in oil percentage and peroxide value, as well as small increases in p-anisidine and acid values. Roasting also caused an increase in chlorophyll content, while lutein and β-carotene tend to slightly decrease, except in the Giza 11 variety. The total phenolics content was markedly enhanced after roasting. Omega-3 fatty acids were not affected by the roasting process. The total amounts of tocochromanol were found to decrease in the Giza 12 and Sakha 6 varieties after roasting. Plastochromanol-8 increased in all varieties after roasting. The phytosterol composition was minimally affected by roasting. Roasting enhanced the stability of the extracted oils, increasing the induction period and decreasing EC50 values. These results may thus help to discriminate between the different linseed varieties and serve to recommend the use of roasting to enhance the oxidative stability of extracted oil.
dc.affiliationWydział Nauk o Żywności i Żywieniu
dc.affiliation.instituteKatedra Technologii Żywności Pochodzenia Roślinnego
dc.contributor.authorHassanein, Minar
dc.contributor.authorAbdel-Razek, Adel
dc.contributor.authorAfifi, Sherine
dc.contributor.authorQian, Ying
dc.contributor.authorRadziejewska-Kubzdela, Elżbieta
dc.contributor.authorSiger, Aleksander
dc.contributor.authorRudzińska, Magdalena
dc.contributor.authorAbo-Elwafa, Ghada
dc.contributor.authorGrygier, Anna
dc.date.access2026-03-11
dc.date.accessioned2026-03-19T10:59:11Z
dc.date.available2026-03-19T10:59:11Z
dc.date.copyright2022-12-03
dc.date.issued2022
dc.description.abstract<jats:p>The purpose of this study was to explore the effects of roasting linseeds on the pigment, lipid profile, bioactive components, and oxidative stability of the extracted oils. The linseed varieties Giza 11, Giza 12, Sakha 3, and Sakha 6 were roasted at 180 °C for 10 min, and the oils were extracted by cold pressing. The results showed that, after roasting, there was an increase in oil percentage and peroxide value, as well as small increases in p-anisidine and acid values. Roasting also caused an increase in chlorophyll content, while lutein and β-carotene tend to slightly decrease, except in the Giza 11 variety. The total phenolics content was markedly enhanced after roasting. Omega-3 fatty acids were not affected by the roasting process. The total amounts of tocochromanol were found to decrease in the Giza 12 and Sakha 6 varieties after roasting. Plastochromanol-8 increased in all varieties after roasting. The phytosterol composition was minimally affected by roasting. Roasting enhanced the stability of the extracted oils, increasing the induction period and decreasing EC50 values. These results may thus help to discriminate between the different linseed varieties and serve to recommend the use of roasting to enhance the oxidative stability of extracted oil.</jats:p>
dc.description.accesstimeat_publication
dc.description.bibliographyil., bibliogr.
dc.description.financepublication_nocost
dc.description.financecost0,00
dc.description.if4,6
dc.description.number23
dc.description.points140
dc.description.versionfinal_published
dc.description.volume27
dc.identifier.doi10.3390/molecules27238526
dc.identifier.issn1420-3049
dc.identifier.urihttps://sciencerep.up.poznan.pl/handle/item/7814
dc.identifier.weblinkhttp://www.mdpi.com/1420-3049/27/23/8526
dc.languageen
dc.relation.ispartofMolecules
dc.relation.pagesart. 8526
dc.rightsCC-BY
dc.sciencecloudnosend
dc.share.typeOPEN_JOURNAL
dc.subject.enlinseed oil
dc.subject.enroasting
dc.subject.enpigments
dc.subject.entocochromanols
dc.subject.enphytosterols
dc.subject.enomega-3 fatty acids
dc.subject.enstability
dc.titleCharacterization of New Egyptian Linseed Varieties and the Effects of Roasting on Their Pigments, Tocochromanols, Phytosterols, Omega-3 Fatty Acids, and Stability
dc.title.volumeSpecial Issue Analysis of Bioactive Compounds in Food
dc.typeJournalArticle
dspace.entity.typePublication
oaire.citation.issue23
oaire.citation.volume27