Effect of Heat Treatment on Antioxidant Activity and Total Phenolic Content of Flaxseeds Grown in Armenia

Abstract

The research aimed to investigate the effect of processing on the antioxidant activity and phenolic content of Armenian flaxseeds. This is crucial for understanding their potential health benefits. For laboratory investigations, six flaxseed samples were germinated with different durations (24 h, 48 h, and 72 h) and three of these samples were also heat treated (100 0 C with a duration of 30-40 min). As part of the experiment, ungerminated samples and unheated samples were also tested to compare outcomes. All samples of flaxseeds were analyzed for antioxidant activity using the FRAP (Ferric-Reduced Antioxidant Power) method. The total phenolic content (TPC) was determined using the “Folin Ciocalteu” reagent, with gallic acid as a standard. The obtained results highlight the significant role of processing techniques in determining flaxseed antioxidative activity. Specifically, longer germination periods, notably 72 hours without heat treatment, exhibited antioxidant activity and phenolic content. This contrasted with decreased levels in heat-treated samples. By incorporating flaxseeds, particularly those germinated for extended durations and without heat treatment, into diets, individuals may enhance antioxidant intake. These findings support the development of innovative functional food products aimed at mitigating chronic diseases. Overall, the study contributes valuable insights into the nutritional significance of flaxseeds and emphasizes their potential as functional food components. This fosters advancements in health-promoting dietary practices and product development.