The effects of heat treatment on the quality of fat in flaxseeds and chia seeds

Matej Brestenský, Soňa Nitrayová and Peter Patráš
Additional contact information
Matej Brestenský: Department of Research and Development, TEKMAR SLOVENSKO, s.r.o., Lužianky, Slovakia
Soňa Nitrayová: Department of Research and Development, TEKMAR SLOVENSKO, s.r.o., Lužianky, Slovakia
Peter Patráš: Institute for Nutrition, Research Institute for Animal Production Nitra, National Agricultural and Food Centre, Lužianky, Slovakia

Czech Journal of Food Sciences, 2023, vol. 41, issue 1, 21-28

Abstract: Flaxseeds (Linum usitatissimum L.) (FS) and chia seeds (Salvia hispanica L.) (ChS) contain fatty acids (FA) with beneficial health effect for the human body. Some people often use them as part of boiled or baked dishes. Therefore, the aim of this study was to observe the effect of FS and ChS heat treatments at 40 °C and 150 °C for 20 min on the content of fat, FA, atherogenicity index (AI) and thrombogenicity index (TI), and total antioxidant activity (TAA) in comparison with heat treatments at 20 °C. The content of fat in FS was higher in comparison with ChS (P < 0.05). Similarly, the content of alpha-linolenic acid, oleic acid, polyunsaturated FA, and monounsaturated FA was greater (P < 0.05) in FS when compared with ChS. However, n6 : n3 ratio [n6 - omega 6 polyunsaturated FA (PUFA), with first double bound on 6th carbon; n3 - omega 3 PUFA, with first double bound on 3rd carbon], AI and TI were lower (P < 0.05) in FS in comparison with ChS. The TAA in FS was 37% lower (P < 0.05) compared to ChS, moreover TAA in FS decreased (P < 0.05) at 150 °C in comparison with 20 °C and 40 °C. No effect of different heat treatments was observed on the content of FA or AI and TI in FS and ChS.

Keywords: α; -linolenic acid; antioxidant activity; fatty acids; linoleic acid; temperature (search for similar items in EconPapers)
Date: 2023
References: View complete reference list from CitEc
Citations:

Downloads: (external link)
http://cjfs.agriculturejournals.cz/doi/10.17221/159/2022-CJFS.html (text/html)
http://cjfs.agriculturejournals.cz/doi/10.17221/159/2022-CJFS.pdf (application/pdf)
free of charge

Related works:
This item may be available elsewhere in EconPapers: Search for items with the same title.

Export reference: BibTeX RIS (EndNote, ProCite, RefMan) HTML/Text

Persistent link: https://EconPapers.repec.org/RePEc:caa:jnlcjf:v:41:y:2023:i:1:id:159-2022-cjfs

DOI: 10.17221/159/2022-CJFS

Access Statistics for this article

Czech Journal of Food Sciences is currently edited by Ing. Zdeňka Náglová, Ph.D.

More articles in Czech Journal of Food Sciences from Czech Academy of Agricultural Sciences
Bibliographic data for series maintained by Ivo Andrle ().