Effect of different oil extraction methods on bioactive compounds, antioxidant capacity and phytochemical profiles of raw and flaxseeds (Linum usitatissimum) roasted at different temperatures.

While roasting and oil extraction methods do not have a significant effect on free acidity, it was found to affect peroxide value. The predominant phenolic constituents of flaxseed samples were isorhamnetin, resveratrol, quercetin, catechin, apigenin-7-glucoside and campherol, respectively. The major fatty acids of flaxseed oil were determined as linolenic, oleic, linoleic and palmitic. This article is protected by copyright. All rights reserved.