The Effects of Infrared Roasting on HCN Content, Chemical Composition and Storage Stability of Flaxseed and Flaxseed Oil

Tuncel N. B., Uygur A., Yüceer Y.

JOURNAL OF THE AMERICAN OIL CHEMISTS SOCIETY, vol.94, no.6, pp.877-884, 2017 (SCI-Expanded) identifier identifier

  • Publication Type: Article / Article
  • Volume: 94 Issue: 6
  • Publication Date: 2017
  • Doi Number: 10.1007/s11746-017-2982-2
  • Journal Indexes: Science Citation Index Expanded (SCI-EXPANDED), Scopus
  • Page Numbers: pp.877-884
  • Keywords: Oxidative stability < food and feed science/nutrition and health, Chromatography < lipid chemistry/lipid analysis, Oilseeds, FUNCTIONAL FOOD SOURCE, MILLED FLAXSEED, OXIDATIVE STABILITY, SEED, SAFFLOWER
  • Çanakkale Onsekiz Mart University Affiliated: Yes


Flaxseeds were roasted at 1150 W/m(2) radiation intensity with short and medium wave infrared (IR) emitters for specific durations, which provided good visual and sensory quality. The effects of IR roasting on color properties, hydrogen cyanide (HCN) content, tocopherols and fatty acid composition of the flaxseed and flaxseed oil were investigated. Further, flaxseeds were stored for 6 months and free fatty acid content and peroxide values were followed at 1-month intervals to understand the effect of IR treatment on hydrolytic and oxidative stability. HCN content of the flaxseeds was reduced up to 59% with IR roasting. Tocopherol content of the IR roasted flaxseed oil was higher than that of the control. No notable variation was observed in fatty acid composition with regard to IR treatment. Free fatty acid content of IR roasted flaxseeds did not increase during storage, while peroxide value of the seeds significantly increased up to 95 mEq O-2/kg oil.