Effect of Sprouting on Chemical, Fatty Acid Composition, Antioxidants and Antinutrients of Flaxseeds
M. A. M. Abd-El- hady, M. E. I. Elsorady
Asian Food Science Journal · pp. 40–51 · Published 20 Nov 2020
10.9734/afsj/2020/v19i130231Abstract
The objective research investigated the effect of flaxseed sprouting on chemical composition, fatty acid composition, antioxidants and flaxseed antinutrients during the four-day sprouting period. For attempts to reduce flaxseed levels of some antinutritional factors, such as cyanogenic glucosides, and improve nutrient palatability and availability, the sprouting technique has been used. After 4 days of sprouting, the dry matter content of the seeds was decreased by 5.54%. Significant decreases in oil content were observed during the sprouting period, but there were increases in protein, fibre, P, Ca, Fe and Zn content. During sprouting, the content of cyanogenic glucosides as antinutrients has decreased, thus increasing the nutritional quality and the economic demand for flaxseed sprouts. Increases were also found in the value of free fatty acids, peroxide and saponification. In addition, unsaponifiable matter has been reduced. Among fatty acids, while linoleic and oleic were increased during the sprouting period, linolenic was decreased. The results revealed that in extracted oils, total phenols and antioxidant activity decreased during and at the end of sprouting, whereas flavonoids, carotenoids and chlorophylls increased.
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