Comparative analysis of selected bioactive components (fatty acids, tocopherols, xanthophyll, lycopene, phenols) and basic nutrients in raw and thermally processed camelina, sunflower, and flax seeds (Camelina sativa L. Crantz, Helianthus L., and Linum L.)
The aim of study was to determine the content of basic nutrients, the level of fatty acids, tocopherols, xanthophyll, and lycopene, and the total phenolic content in camelina ( Camelina sativa L. Crantz) (Cs), sunflower ( Helianthus L.) (Ha), and flax ( Linum L.) (Lu) seeds. The seeds were either ra...
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Veröffentlicht in: | Journal of food science and technology 2019-09, Vol.56 (9), p.4296-4310 |
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Sprache: | eng |
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Zusammenfassung: | The aim of study was to determine the content of basic nutrients, the level of fatty acids, tocopherols, xanthophyll, and lycopene, and the total phenolic content in camelina (
Camelina sativa
L. Crantz) (Cs), sunflower (
Helianthus
L.) (Ha), and flax (
Linum
L.) (Lu) seeds. The seeds were either raw or subjected to processing, i.e. boiling, micronization, or microwave roasting. The basic chemical composition was established and the fatty acid composition as well as the content of tocopherol (α, β, γ, δ, total), β-carotenoids, xanthophyll, lycopene, and total phenolics were determined in the analyzed oil seeds. The analyzed oil seeds are a rich source of protein and PUFAs as well as α-tocopherols (Ha) and γ-tocopherols (Cs, Lu), xanthophyll, and phenolics One portion of seeds covered from 746/513 (Cs) to as much as 1209/813% (Lu) (female/male) of the ALA daily intake. The AI value in the processed seeds increased (
P
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ISSN: | 0022-1155 0975-8402 |
DOI: | 10.1007/s13197-019-03899-z |