Thumbnail
Access Restriction
Subscribed

Author Affes, Marwa ♦ Fakhfakh, Jawhar ♦ Ayadi, Mohamed ♦ Allouche, ureddine
Source SpringerLink
Content type Text
Publisher Springer US
File Format PDF
Copyright Year ©2016
Language English
Subject Domain (in DDC) Natural sciences & mathematics ♦ Chemistry & allied sciences
Subject Keyword Linum usitatissimum L. ♦ Chemical properties ♦ Physicochemical properties ♦ Food Science ♦ Chemistry/Food Science ♦ Engineering
Abstract This paper deals with the analysis of seed and seed oil of Linum usitatissimum of Tunisian origin in terms of physicochemical properties, fatty acid, sterol and triacylglycerol compositions, thermal characteristics UV/Vis, DSC profile, IR and NMR spectroscopic analysis. Some of these properties were compared to those of linseed and linseed oil from other countries. The contents of moisture, ash, protein, and carbohydrates in the seeds were 3.60, 3.17, 14 and 48.16%, respectively. The physicochemical properties of LOT included: acid value (0.9 mg KOH/g of oil), iodine value (142.12 g/100 g of oil), peroxide value (3.5 meqO$_{2}$/kg) and saponification number (200.5). Linolenic acid (58.59%), oleic acid (16.67%), linoleic acid (15.50%) and palmitic acid (5.44%) were the major fatty acids in LOT. The dominant polyunsaturated triacylglycerols found in LOT are LnLnLn, LnLLn, LnOLn, LnLnP (Ln: Linolenic; L: Linoleic; O: Oleic and P: Palmitic acids). The main sterol found in LOT was β-sitosterol (51.31%). The DSC melting curve reveals that the melting point of LOT is −32.96 °C and the melting enthalpy is 22.79 J/g. This study has shown that L. usitatissimum seed and seed oil from Tunisia is useful in different fields such as nutrition, cosmetic by its richness in linoleic acid (ω-3) and paint products due to its rapid drying as well as pharmaceutical area.
ISSN 21934126
Age Range 18 to 22 years ♦ above 22 year
Educational Use Research
Education Level UG and PG
Learning Resource Type Article
Publisher Date 2016-11-28
Publisher Place New York
e-ISSN 21934134
Journal Sensing and Instrumentation for Food Quality and Safety
Volume Number 11
Issue Number 2
Page Count 11
Starting Page 781
Ending Page 791


Open content in new tab

   Open content in new tab
Source: SpringerLink