中国油料作物学报 ›› 2019, Vol. 41 ›› Issue (4): 643-.doi: 10.7505/j.issn.1007-9084.2019.04.020

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Research progress on antioxidant potential and migration characteristics into oil phase for flaxseed phenolic compounds


  1. 1. College of Food and Biological Engineering, Zhengzhou University of Light Industry, Henan Collaborative Inno?
    vation Center for Food Production and Safety, Zhengzhou 450001, China; 
    2. Oil Crops Research Institute, Chinese Academy of Agricultural Sciences, Hubei Key Laboratory of Lipid Chemistry and Nutrition, Wuhan 430062, China
  • Online:2019-08-28 Published:2019-10-18

Abstract:  Apart from being rich in plant-derived n-3 polyunsaturated fatty acid ɑ-linolenic acid, flaxseed al? so became an important source of bioactive phytochemicals, including lignans, phenolic acids, etc. In this paper, we had reviewed the effects of various factors on flaxseed typical phenolic compounds. The factors included planting re? gions, maturation process, pretreatment (germination, baking/roasting and microwave) and processing technology (pressing and solvent extraction). The typical phenolic compounds traits included content, existing form, antioxidant potential and migration characteristics. The aim was to provide a theoretical basis for the extraction and high-value application of flaxseed oil.

Key words: flaxseed, phenolic compounds, antioxidant potential, pretreatment, oil processing technology