Impact of extrusion processing conditions on lipid peroxidation and storage stability of full-fat flaxseed meal.
BACKGROUND
The full-fat flaxseed (Linum usitatissimum L.) meal has obtained relatively new flourished concept as food or feedstuff for the development of healthier products. It provides favorable balance of polyunsaturated, monounsaturated and saturated fatty acids. However, flaxseed meal may be susceptible to oxidation by exposure to various storage conditions which is extremely undesirable and produces toxic compounds to human health. Another consideration in the application of flaxseed meal relates to the presence of anti-nutritional compounds that need to be minimized using appropriate processing method. The present research work was conducted to evaluate the impact of extrusion processing conditions and storage of full-fat flaxseed meal on functional characteristics such as α-linolenic acid content, lipid peroxidation and sensory attributes.


METHODS
The raw flaxseed meal was analyzed for cyanogenic glycosides, tannin and mucilage anti-nutritional compounds. Fatty acids composition was quantified by gas chromatography. The meal was extruded at barrel exit temperature (100-140 °C), screw speed (50-150 rpm), feed rate (30-90 kg/h) and feed moisture (10-30 %) for reduction of anti-nutritional compounds. The raw and extruded meals were stored for a ninety-day period under room conditions (20-25 °C). Lipid peroxidation was analyzed by peroxide, free fatty acids, conjugated dienes, total volatiles and malondialdehyde assay. Color, aroma and overall acceptability attributes were evaluated by sensory multiple comparison tests.


RESULTS
The raw flaxseed meal possessed significant amount of anti-nutritional compounds, lipid and α-linolenic acid contents. The extrusion processing at high barrel exit temperature (140 °C) significantly reduced the cyanogenic compounds (84 %), tannin (73 %) and mucilage (27 %) in the flaxseed meal. The α-linolenic acid content and lipid peroxidation did not significantly change after extrusion processing or during storage at the end of 60 days. Fluctuations in sensory attributes occurred during storage, but at the end of 90 days, only the extruded samples presented negative effect and showed lowest consumer acceptability.


CONCLUSIONS
The present study suggested that extrusion of flaxseed meal at optimum conditions and stored for 60 days did not change the stability of full-fat flaxseed meal and can be used as supplement or ingredient for the production of various healthier products.
Institute of Home and Food Sciences, Faculty of Science and Technology, Government College University, Faisalabad, 38000, Pakistan. imran@gcuf.edu.pk.
Muhammad
M
Imran
Institute of Home and Food Sciences, Faculty of Science and Technology, Government College University, Faisalabad, 38000, Pakistan. faqir_65@yahoo.com.
Faqir Muhammad
FM
Anjum
Institute of Home and Food Sciences, Faculty of Science and Technology, Government College University, Faisalabad, 38000, Pakistan. nazirahmad83@gmail.com.
Nazir
N
Ahmad
Institute of Home and Food Sciences, Faculty of Science and Technology, Government College University, Faisalabad, 38000, Pakistan. mk.khan@gcuf.edu.pk.
Muhammad Kamran
MK
Khan
Institute of Home and Food Sciences, Faculty of Science and Technology, Government College University, Faisalabad, 38000, Pakistan. zee_ft@hotmail.com.
Zarina
Z
Mushtaq
Department of Dairy Technology, University of Veterinary and Animal Sciences, Lahore, Pakistan. nadeem1220@gmail.com.
Muhammad
M
Nadeem
Department of Food Science and Nutrition, College of Food and Agricultural Sciences, King Saud University, Riyadh, Saudi Arabia. shhussain@ksu.edu.sa.
Shahzad
S
Hussain
D019587:Dietary Supplements / Q000032:analysis*; D005230:Fatty Acids, Nonesterified / Q000032:analysis*; D019597:Flax / Q000737:chemistry*; D005511:Food Handling / Q000295:instrumentation*; D006027:Glycosides / Q000302:isolation & purification; D006801:Humans; D015227:Lipid Peroxidation; D008315:Malondialdehyde / Q000032:analysis; D062087:Plant Mucilage / Q000302:isolation & purification; D011312:Pressure; D013634:Tannins / Q000302:isolation & purification; D013696:Temperature; D017962:alpha-Linolenic Acid / Q000032:analysis*
D005230:Fatty Acids, Nonesterified; D006027:Glycosides; D062087:Plant Mucilage; D013634:Tannins; C007173:cyanogenic glycosides; D017962:alpha-Linolenic Acid; D008315:Malondialdehyde