Czech J. Food Sci., 2023, 41(1):21-28 | DOI: 10.17221/159/2022-CJFS


The effects of heat treatment on the quality of fat in flaxseeds and chia seedsOriginal Paper

Matej Brestenský1, Soňa Nitrayová1, Peter Patráš2
1 Department of Research and Development, TEKMAR SLOVENSKO, s.r.o., Lužianky, Slovakia
2 Institute for Nutrition, Research Institute for Animal Production Nitra, National Agricultural and Food Centre, Lužianky, Slovakia

Flaxseeds (Linum usitatissimum L.) (FS) and chia seeds (Salvia hispanica L.) (ChS) contain fatty acids (FA) with beneficial health effect for the human body. Some people often use them as part of boiled or baked dishes. Therefore, the aim of this study was to observe the effect of FS and ChS heat treatments at 40 °C and 150 °C for 20 min on the content of fat, FA, atherogenicity index (AI) and thrombogenicity index (TI), and total antioxidant activity (TAA) in comparison with heat treatments at 20 °C. The content of fat in FS was higher in comparison with ChS (P < 0.05). Similarly, the content of alpha-linolenic acid, oleic acid, polyunsaturated FA, and monounsaturated FA was greater (P < 0.05) in FS when compared with ChS. However, n6 : n3 ratio [n6 – omega 6 polyunsaturated FA (PUFA), with first double bound on 6th carbon; n3 – omega 3 PUFA, with first double bound on 3rd carbon], AI and TI were lower (P < 0.05) in FS in comparison with ChS. The TAA in FS was 37% lower (P < 0.05) compared to ChS, moreover TAA in FS decreased (P < 0.05) at 150 °C in comparison with 20 °C and 40 °C. No effect of different heat treatments was observed on the content of FA or AI and TI in FS and ChS.

Keywords: α-linolenic acid; antioxidant activity; fatty acids; linoleic acid, temperature

Prepublished online: January 24, 2023; Published: February 27, 2023  Show citation

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Brestenský M, Nitrayová S, Patráš P.
The effects of heat treatment on the quality of fat in flaxseeds and chia seeds. Czech J. Food Sci. 2023;41(1):21-28. doi: 10.17221/159/2022-CJFS.
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