Changes in the Content of Phenolic Compounds in Flaxseed Oil During Development

• DOI: 10.1007/s11746-011-1783-2
• Publication Date: 2011-02-23T23:33:53Z
• Authors: Wahid Herchi; Faouzi Sakouhi; David Arráez‐Román; Antonio Segura‐Ca...; Sadok Boukhchina; Habib Kallel; Alberto Fernández...
• Keywords: Vanillic acid; Pinoresinol; Phenolic acid; Fraction (chemistry); Solid phase extraction

Abstract The phenolic fraction of flaxseed oil was quantified during the development three varieties (H52, O116 and P129). Seed samples were collected at regular intervals from 7 to 56 days after flowering (DAF). During oilseed processing, less polar compounds are co‐extracted with oil. methanolic extracts obtained by solid phase extraction. Separation conducted high‐performance liquid chromatography‐mass spectrometry. main detected maturation were: diphyllin, pinoresinol, matairesinol, secoisolariciresinol, vanillic acid, ferulic acid vanillin. highest amount lignans (6.74 mg analyte/kg oil) DAF in P129 variety. maximum level acids (2.57 reached which had also content simple phenols (1.37 same date flowering. At full maturity, ranged 0.26 0.36 total using Folin–Ciocalteu method variety (196.42 CAEs/kg DAF. Results this study indicate that oils contain different amounts methods.