Fatty acid composition of lipids in defatted flaxseed flour

Abstract

The article describes the technology of producing defatted flax meal consisting in extrusion and subsequent grinding of flax cake in mills. The extrusion process improves the digestibility and availability of the nutrients of flax cake. The purpose of the study was to study the fattyacid composition of flax cake lipids. The material for the study was flax cake samples obtained by «cold» oil extraction methods of pressing flax seeds of Isilkulsky, Legur and August varieties grown on the experimental field of the State Agrarian University of Northern Trans-Urals, Tyumen. Tyumen (2020). Skimmed flour was obtained by passing it through a grain EC-100 extruder and grinding it on a laboratory mill. Fatty acid composition of lipids was analyzed by gas-liquid chromatography of fatty acid methyl esters according to GOST R ISO 5508:2010. Nineteen fatty acids were identified. Saturated fatty acids comprised 11% of the total mass, 67,5% were polyunsaturated fatty acids (ω-3 and ω-6) and 21,5% were monounsaturated fatty acids (ω-9). Unsaturated fatty acids include a high content of palmitic acid (6,5418–7,105%) and stearic acid (4,1302–4,2686%). Essential polyunsaturated acids were dominated by α-linolenic acid (47,7785 to 49,1669%) and linoleic acid (17,2283 to 17,2410%). Monounsaturated fatty acids have a high content of oleic acid – 20,3278 to 21,8171%. The high content of polyunsaturated fatty acids determines the relevance of introducing linseed nonfat flour in the recipes of bakery and flour confectionery products.