Essential phytochemicals determination and their antioxidant activities and oil properties of coat variety Linseed extract oilsAbstract views: 45 / PDF downloads: 211
Keywords:antioxidant, phytochemicals, linseed extract, oils, reducing power
Linseed (Linumusitatissimum L.) oils consumption exhibits potential health benefits that include reducing coronary heart disease, cancer, neurological disease, diabetes, and hormonal disorders. Phytochemical screening revealed the presence or absences of secondary metabolites such as phenolics, flavonoids, lignin, fatty acids, saponins, Coumarins, tannis and alkaloids in the extract of linseeds. The quality of extracted oils of white and brown linseed were evaluated by analyzing the physico-chemical properties (acid, peroxide, free fatty acids, and saponification values) using titration methods. The oil extracted from brown revealed high quality than white linseed extracts. The total phenolic contents (TPC) and total flavonoids content (TFC) of linseed extract oils were analyzed by UV-visible spectrophotometer. Total content of flavonoids found in white and brown linseed extract were 33.407±3.63 and 34.889 ± 23.782 mg QEQ/100 g of samples, respectively. The total phenolics content for the brown and white linseed extracts were 53.681±3.362 and 52.984 ±8.685 mg TAEQ/100 g of sample, respectively. The brown linseed extract oil revealed high content of phenolic and flavonoid compounds as compared relative to the white linseed extracts, indicating brown linseed oil extract was responsible for the higher antioxidant activity. The total antioxidant capabilities of linseed extract oils were studied by using Phosphomolybdenum assay and ferric reducing assay power (FRAP). From Phosphomolybdenum method, total antioxidant capacity of Brown and white linseed extract oils were 196.138±0.656 and 188.825±2.031 %, respectively. From ferric reducing assays, power (FRAP), the total antioxidant capacity or reducing power of brown and white linseed extract oils exhibited were 69.104 and 63.57 % respectively. The commercial development of plants as sources of antioxidants to enhance health and food preservation is of current interest.