SciELO - Scientific Electronic Library Online

vol.28 issue3Quality of the juice of yellow passion fruit in different harvest seasonsPhysico-chemical and nutritional characteristics of bell pepper produced in the field and through a hydroponic production system author indexsubject indexarticles search
Home Pagealphabetic serial listing  

Services on Demand




Related links


Food Science and Technology

Print version ISSN 0101-2061On-line version ISSN 1678-457X


GALVAO, Elisângela Lopes et al. Evaluation of the antioxidant potential and sub-critical extraction of linseed oil. Ciênc. Tecnol. Aliment. [online]. 2008, vol.28, n.3, pp.551-557. ISSN 0101-2061.

Linseeds are rich in essential fatty acids, fibers and phenolic compounds, which have antioxidant activity. This work proposed obtaining linseed oil through different extraction methods (organic solvent and sub-critical CO2), observing the presence of compounds with antioxidant potential in the seeds through Thin-Layer Chromatography (TLC) and evaluating the co-oxidation of substrates of the β-carotene/linoleic acid system. For TLC, the detection reagents β-carotene/linoleic acid and ferric chloride/potassium ferricyanide were used. For antioxidant activity, spectrophotometric measurements of solutions containing the oxidant system β-carotene/linoleic acid were made, with readings every 15 minutes/2 hours. The presence of phenolic antioxidant compounds was evidenced in all extracts; however, the aqueous extract presented greater antioxidant activity in the volumes of 100 and 200 µL. The highest extraction yield was obtained through organic solvent extraction, with ethyl ether as solvent (25.89%).

Keywords : linseed; extraction methods; antioxidant activity; β-carotene.

        · abstract in Portuguese     · text in Portuguese     · Portuguese ( pdf )


Creative Commons License All the contents of this journal, except where otherwise noted, is licensed under a Creative Commons Attribution License