Chromatographic determination of some phenolic compounds in flaxseed and investigation of antioxidant properties

In recent years, consumers have begun to look at food not only for basic nutrition, but also for health benefits. Flaxseed, has been gaining popularity,due to the repots on its health benefits and disease preventive properties. It is known that flaxseed contains a variety of constituents. Flaxseed is an important plant source containing beneficial compounds for health besides being rich in α-linolenic acid and good quality protein, flaxseed has potential as a natural source of phytochemicals such as flavonoids, lignans and phenolic acids. Flaxseed is the richest source of phenolic compounds. Owing to high content of phenolics, defatted flaxseed meal exhibites broad spectrum of bioactivities. Antioxidant activity of isolated n-bütanol fractions from different types of flaxseed were evaluated by various methods such as DPPH free radical, reducing power, total phenolic contents and consuming of hydrogen peroxide. Phenolic acids which defatted flaxseed meal extracts and oils were analyzed by Lc-Ms/Ms. Butylated hydroxyanisole (BHA) and butylated hydroxytoluene (BHT) were used as the reference antioxidant compounds. In this study, antioxidant activity of different varieties of flaxseed have been investigated and it has been tried to shed some light on the subject in terms of usability. According to analysis results it has founded that oil removed flaxseeds are richer than oil extracts in terms of phenolic acids.. In oil free flaxseeds, Sarı-85 flaxseed varieties are rich in phenolic acids compared to McGregor flaxseed extracts. Oil extracts are not rich in phenolic acids.