Skip to main content
SpringerLink
Log in

Mineral and amino acid contents of different flaxseed cultivars in relation to its selected functional properties

  • Original Paper
  • Published:
Journal of Food Measurement and Characterization Aims and scope Submit manuscript

Abstract

This study was conducted to determine selected functional properties of six flaxseed cultivars in relation to its nutritional value to aim at selection of a cultivar that would be more nutritive and contribute to desirable functional properties. The determination of macro-elements and trace elements was carried out by atomic absorption spectrophotometry whereas amino acid analyzer was used to determine the amino acid contents. Various flaxseed cultivars showed significant (P < 0.05) differences in their protein, fat and fibre contents. Flaxseed flours exhibited good gelling, water binding, foaming and emulsifying properties. The tendency of value of macrominerals was: Mg > K > Na whereas for micro elements the trend was: Zn > Mn > Cu > Fe. Flaxseed proteins were of high nutritional value on account of their essential amino acid (EAA) content. Six EAA were present with tryphtophan, valine and lysine being the predominant amino acids. The EAA and non-EAA represented 21.06–50.65 and 49.35–78.94 %, respectively of total amino acids. Most of samples had high acidic to basic amino acid ratio. Pearson correlations showed significant dependence of functional properties on nutrient composition. “LC-2023” cv. was the most potential cultivar as it varied significantly from other cultivars in its mineral and amino acid contents.

This is a preview of subscription content, log in via an institution to check access.

Access this article

Log in via an institution

Price excludes VAT (USA)
Tax calculation will be finalised during checkout.

Instant access to the full article PDF.

Institutional subscriptions

Fig. 1
Fig. 2
Fig. 3

Similar content being viewed by others

References

  1. A.A. Adebowale, Effect of texture modifiers on the physicochemical and sensory properties of dried fufu, M. Sc Thesis University of Agriculture Abeokuta Nigeria, 28–49 (2002)

  2. K.O. Adebowale, O.S. Lawal, Comparative study of the functional properties of bambara groundnut (Voandzeia subterranean), jack bean (Canavalia ensiformis) and mucuna bean (Mucuna pruriens) flours. Food Res. Int. 37, 355–365 (2004)

    Article  CAS  Google Scholar 

  3. A.F. Aiyesanmi, M.O. Oguntokun, Nutrient composition of Dioclea reflexa seeds an underutilized edible legume. Rivista Italiana delle Sostanze Grasse 73, 521–523 (1996)

    CAS  Google Scholar 

  4. E.N.T. Akobundu,, J.P. Cherry, J.G. Simmons, Chemical, functional and nutritional properties of egusi seed protein products. J. Food Sci. 47, 829–835 (1982)

    Article  CAS  Google Scholar 

  5. P.I. Akubor, Chemical, functional and cookie baking properties of soybean/maize flour blends. J. Food Sci. Technol. 44(6), 619–622 (2007)

    CAS  Google Scholar 

  6. AOAC, in Official methods of analysis, 14th edn. (Association of Official Analytical Chemists, Arlington, 1984)

    Google Scholar 

  7. J. Aschner, M. Aschner, Nutritional aspects of manganese homeostasis. Mol. Aspects Med. 26, 353–362 (2005)

    Article  CAS  Google Scholar 

  8. Canadian Grain Commission, Quality of Western Canadian flaxseed 2009, export quality data, July, 2009 (2009), http://www.grainscanada.gc.ca/flaxlin/harvest-recolte/2009/hqf09-qrl09-eng.htm. Accessed Feb 2016

  9. J.F. Carter, Potential of flaxseeds and flaxseed oil in baked goods and other products in human nutrition. Cereal Foods World 38, 754–759 (1993)

    Google Scholar 

  10. R. Chekri, L. Noel, S. Millour, C. Vastel, A. Kadar, V. Sirot, J.-C. Leblanc, T. Guerin, Calcium, magnesium, sodium and potassium levels in foodstuffs from the second french total diet study. J. Food Compos. Anal. 25(2), 97–107 (2012)

    Article  CAS  Google Scholar 

  11. M.W.Y. Chung,, B. Lei, E.C.Y. Li-Chan,, Isolation and structural characterization of the major protein fraction from NorMan flaxseed (Linum usitatissimum L.). Food. Chem. 90, 271–279 (2005)

    Article  CAS  Google Scholar 

  12. J.Y. Culbertson, R.B. Kreider, M. Greenwood, M. Cooke, Effects of beta-alanine on muscle carnosine and exercise performance: a review of the current literature. Nutrients 2, 75–98 (2010)

    Article  CAS  Google Scholar 

  13. H. Dabbaghmanesh, N.M. Salehi, J. Siadatan, G.R. Omrani, Copper concentration in a healthy urban adult population of Southern Iran Mohammad. Biol. Trace Elem. Res. 144, 217–224 (2011)

    Article  CAS  Google Scholar 

  14. J.K. Daun, V.J. Barthet, T.L. Chornick, S. Duguid, in Structure, composition, and variety development of flaxseed, ed. by L.U. Thompson, S.C. Cunnane. Flaxseed in human nutrition, 2nd edn. (AOCS Press, Champaign, 2003), p. 1–40

    Google Scholar 

  15. D.K. Dev, E. Quensel, Functional properties and microstructural characteristics of linseed flour and protein isolate. LWT Food Sci. Technol. 19, 331–337 (1986)

    CAS  Google Scholar 

  16. K. Eggie, in Development of an extruded flax-based feed ingredient. Department of Bioresource Engineering Macdonald Campus. (McGrill University, Montreal, 2010)

    Google Scholar 

  17. N.J. Enwere, P.O. Ngoddy, Effect of heat treatment on selected functional of cowpea flour. J.Trop. Sci. 26, 223–232 (1986)

    Google Scholar 

  18. S. Jitnagarmkusol, J. Hongsuwankul, K. Tananuwong, Chemical composition, functional properties, and microstructure of defatted macadamia flours. Food. Chem. 110, 23–30 (2008)

    Article  Google Scholar 

  19. R. Juan, J. Pastor, F. Millan, M. Alaiz, J. Vioque, Amino acids composition of teucrium nutlet proteins and their systematic significance. Ann. Bot-London 94(4), 615–621 (2004)

    Article  CAS  Google Scholar 

  20. P. Kajla, A. Sharma, D.R. Sood, Flaxseed- a potential functional food source. J. Food Sci. Technol. 52(4), 1857–1871 (2014)

    Article  Google Scholar 

  21. M. Kaur, K.S. Sandhu, Functional, thermal and pasting characteristics of flours from different lentil (Lens culinaris) cultivars. J. Food Sci. Technol. 47, 273–278 (2010)

    Article  CAS  Google Scholar 

  22. M. Kaur, K.S. Sandhu, N. Singh, Comparative study of the functional, thermal and pasting properties of flours from different field pea and pigeon pea cultivars. Food. Chem. 104, 259–267 (2007)

    Article  Google Scholar 

  23. V. Khader, S. Rama, Effect of maturity on macromineral content of selected leafy vegetables. Asia Pac J Clin Nutr 12(1), 45–49 (2003)

    CAS  Google Scholar 

  24. R.Y. Khattab, S.D. Arntfield, Functional properties of raw and processed canola meal. LWT Food Sci.Technol. 42, 1119–1124 (2009)

    Article  CAS  Google Scholar 

  25. B. Koletzko, O. Goulet, J. Hunt, K. Krohn, R. Shamir, Guidelines on paediatric parenteral nutrition. J. Pediatr. Gastroenterol. Nutr. 41, S39–S46 (2005)

    Article  Google Scholar 

  26. M.J.Y. Lin,, E.S. Humbert, F.W. Sosulski, Functional properties of sunflower meal product. J. Food Sci. 39, 368–370 (1974)

    Article  Google Scholar 

  27. A. Łozak, K. Sołtyk, P. Ostapczuk, Z. Fijałek, Determination of selected trace elements in herbs and their infusions. Sci. Total Environ. 289, 33–40 (2002)

    Article  Google Scholar 

  28. O. Moses, I. Olawuni, J.O. Iwouno, The Proximate composition and functional properties of full-fat flour, and protein isolate of lima bean (Phaseolus Lunatus). Open Access Sci. Rep. 1(7), 1–5 (2012)

    Google Scholar 

  29. M. Naczk, L.L. Diosady, L.J. Rubin, Functional properties of canola meals produced by a two-phase solvent extraction system. J. Food Sci. 50(6), 1685–1688 (1985)

    Article  CAS  Google Scholar 

  30. S. Nithiyanantham, P. Siddhuraju, G. Francis, Proximate composition and functional properties of raw and processed Jatropha curcas L. Kernel meal. Int. J. Res. Pharm. Biomed. Sci. 4, 183–195 (2013)

    CAS  Google Scholar 

  31. S.A. Odoemelam, Functional properties of raw and heat processed jackfruit (Artocarpus heterophyllus) flour. Pak. J. Nutr. 4(6), 366–370 (2005)

  32. B.D. Oomah, Flaxseed as a functional food source. J. Sci. Food Agric. 81(9), 889–894 (2001)

    Article  CAS  Google Scholar 

  33. B.D. Oomah, G. Mazza, Flaxseed proteins: a review. Food. Chem. 48, 109–114 (1993)

    Article  CAS  Google Scholar 

  34. B.D. Oomah, G. Mazza, in Flaxseed products for disease prevention, ed. by G. Mazza. Functional foods: biochemical and processing aspects. (Technomic Publication Company Inc, Lancaster, 1998), p. 91–138

    Google Scholar 

  35. B.D. Oomah, G. Mazza, in Bioactive components of flaxseed: occurrence and health benefits, ed. by F. Shahidi, H. Chi-Tang. Phytochemicals and phytopharmaceuticals. (AOCS Press, Champaign, IL, 2000), p. 105

  36. V.A. Oyenuga in Nigeria’s foods and feeding-stuffs; their chemistry and nutritive value. (Ibadan University Press, Ibadan, 2013).

    Google Scholar 

  37. M. Pandurang, K.S. Sachin, S.A. Shalini, Effect of flaxseed flour addition on physicochemical and sensory properties of functional bread. LWT Food Sci. Technol. 58, 614–619 (2014)

    Article  Google Scholar 

  38. N.S. Reddy, G. Bhatt, Contents of minerals in green leafy vegetables cultivated in soil fortified with different chemical fertilizers. Plant Foods Human Nutr. (Formerly Qualitas Plantarum), 56(1), 1–6 (2001)

    Article  CAS  Google Scholar 

  39. S.K. Sathe, S.S. Deshpande, D.K. Salunkhe, Functional Properties of winged bean protein. J. Food Sci. 47, 503–506 (1982)

    Article  CAS  Google Scholar 

  40. H. Scherz, E. Kirchhoff, Trace elements in foods: Zinc contents of raw foods-a comparison of data originating from different geographical regions of the world. J. Food Compos. Anal. 19, 420–433 (2006)

    Article  CAS  Google Scholar 

  41. A. Singh, Y. Hung, M. Corredig, R.D. Phillips, M.S. Chinnan, K.H. McWatters, “Effect of milling method on selected physical and functional properties of cowpea (Vigna unguiculata) paste”. Int. J. Food Sci. Technol. 40, 525–536 (2005)

    Article  CAS  Google Scholar 

  42. K.K. Singh, S.A. Jhamb, R. Kumar, Effect of pretreatments on performance of screw pressing for flaxseed. J. Food Process Eng. (2011). doi:10.1111/j.1745-4530.2010.00606

    Google Scholar 

  43. F.W. Sosulski, The centrifuge method for determining flour absorption in hard red spring wheats. Cereal Chem. 39, 344–350 (1962)

    Google Scholar 

  44. T.N. Sreerama, V.B. Sasikala, V.M. Pratape, Nutritional implications and flour functionality of popped/expanded horse gram. Food. Chem. 108, 891–899 (2008)

    Article  CAS  Google Scholar 

  45. C. Tang, L. Chen, C. Ma, Thermal aggregation, amino acid composition and in vitro digestibility of vicilin-rich protein isolates from three Phaseolus legumes: a comparative study. Food. Chem. 113, 957–963 (2009)

    Article  CAS  Google Scholar 

  46. N. Tongpun, in “Formulation of soy protein-enriched instant noodles”, Master Thesis of Science [Nutrition], Faculty of Graduate Studies. (Mahidol University, Bangkok, 2006)

    Google Scholar 

  47. G.M. Wardlaw, in Perspectivas sobre nutricion. (Paidotribo, Badalona, (2008)

    Google Scholar 

Download references

Acknowledgments

The author R. Kaur would like to acknowledge the UGC-BSR (Basic Scientific Research) fellowship scheme for their financial support. The authors would also like to thank Mr. Hardip Singh (Emerging Life Sciences, GNDU, Amritsar) for his technical assistance.

Author information

Authors and Affiliations

  1. Department of Food Science and Technology, Guru Nanak Dev University, Amritsar, 143005, India

    Maninder Kaur, Rajwinder Kaur & Balmeet Singh Gill

Authors
  1. Maninder Kaur
    View author publications

    You can also search for this author in PubMed Google Scholar

  2. Rajwinder Kaur
    View author publications

    You can also search for this author in PubMed Google Scholar

  3. Balmeet Singh Gill
    View author publications

    You can also search for this author in PubMed Google Scholar

Corresponding author

Correspondence to Maninder Kaur.

Ethics declarations

Conflict of interest

The authors have declared no conflict of interest.

Rights and permissions

Reprints and permissions

About this article

Check for updates. Verify currency and authenticity via CrossMark

Cite this article

Kaur, M., Kaur, R. & Gill, B.S. Mineral and amino acid contents of different flaxseed cultivars in relation to its selected functional properties. Food Measure 11, 500–511 (2017). https://doi.org/10.1007/s11694-016-9417-x

Download citation

  • Received:

  • Accepted:

  • Published:

  • Issue Date:

  • DOI: https://doi.org/10.1007/s11694-016-9417-x

Keywords

Search

Navigation