NUTRIENT STUDY OF BROWN AND WHITE FLAX SEEDS

doi: 10.25712/ASTU.2072-8921.2021.03.002

Abstract

Nutritional interest in plant-based foods is growing, especially in flaxseed and flaxseed oil. Flaxseeds have health benefits from ingredients such as alpha-linoleic acid, lignins, etc. The presence of these ingredients helps to reduce the number of various kinds of diseases. Research on the chemical and vitamin composition of flaxseed is interesting when viewed in the context of preventive and healthy nutrition. Studies of various flax seeds were carried out in accordance with the requirements of regulatory documents, while determining the amino acid profile, chemical composition, as well as the content of vitamins and tocopherols. It has been found that flax seeds are rich in proteins such as arginine, aspartic acid and glutamic acid. The amino acid content of brown seed is higher than that of white seed. Analysis of the chemical composition of flax seeds of different colors showed that the raw material is characterized by the presence of protein (up to 25.4 mg/100 g), carbohydrates (up to 32 mg/100 g), and calcium. As the trace elements, iron is slightly present, and there are also available minerals up to 3.2 mg/100 g. The amount of B vitamins is small, and vitamin E appears in the form of γ-tocopherol and contributes to the protection of polyunsaturated fatty acids in the phospholipids of the cell membrane. Due to the relatively high concentration of biologically active substances, flaxseed is an attractive component in terms of creating functional food products.