Defatted Flaxseed Flour as a New Ingredient for Foodstuffs: Comparative Analysis with Whole Flaxseeds and Updated Composition of Cold-Pressed Oil
Year: 2024
Type: article
Abstract: BACKGROUND: Flaxseeds are functional foods popular in current diets. Cold-pressing is a solvent-free method to extract flaxseed oil, resulting in a by-product-defatted flour. OBJECTIVES/METHODS: This study compared whole flaxseeds and defatted flour (proximate composition, fatty acids, vitamin E, total phenolics and flavonoids, antioxidant activity, amino acids, and protein quality) and updated the composition of cold-pressed oil (oxidative stability, peroxide value, UV absorbance, colour, fatty acids, vitamin E, total phenolics and flavonoids, and antioxidant activity) to assess the nutritional relevance and potential for food applications of these samples. RESULTS: < 0.05), so it should be valued as a novel high-fibre food ingredient with high-quality plant-based protein, as it contains all essential amino acids (106 mg/g) and a high essential amino acids index (112%), with L-tryptophan as the limiting amino acid. The oil, while low in oxidative stability (1.3 h), due to its high polyunsaturated fatty acids sum (75%), mostly α-linolenic acid (57%), contains a significant amount of vitamin E (444 mg/kg), making it a specialty oil best consumed raw. CONCLUSIONS: The exploration of the flour as a minimally processed food ingredient highlights its role in supporting food security, circular economy, and sustainability goals, aligning with consumer preferences for natural, low-fat foods. Future research should investigate the bioactivity and shelf-life of the samples, as well as the bioavailability of compounds after digestion.
Source: Nutrients
DOI: 10.3390/nu16203482
Language: English
Topic: Seed and Plant Biochemistry
Subfield: Food Science
Domain: Life Sciences
SDG: Zero hunger
Open Access status: gold
Estimated APC paid: $3,296
Awards: G1240268737, G1323589955, Silverskin valorization: safety assessment vs. health properties of a coffee roasting by-product, G1845817404, G2346795057, Laboratório Associado para a Química Verde - Tecnologias e Processos Limpos, Laboratório Associado para a Química Verde - Tecnologias e Processos Limpos, G2756637201, G2814222956, G332082475, G4411976305, G5060597744, G5325813232, G5454278309, G567200461, Can coffee by-products decrease the risk of metabolic syndrome? A comprehensive approach to reduce waste and valorize health benefits, G6119126181, G6997658380, G7123698595, G824076568, Laboratório Associado para a Química Verde - Tecnologias e Processos Limpos, G8963217260
OpenAlex ID: W4403391608