The effect of roasting and ultrasound-assisted and conventional extraction systems on bioactive compound properties, fatty acid profile, lipid indices and phenolic constituents of linseed seed and oils

Total phenolic amounts of raw linseeds extracted by conventional and ultrasound-assisted extraction systems were established to be between 95.28 (0.min, initial) and 141.61 (30 min) to 112.42 (0.min (initial time)) and 139.36 mgGAE/100 g (60 min), respectively.Total flavonoid contents of the linseed and oils were assayed to be between 23.79 (control for Conventional extraction) and 37.21 (60 min for Ultrasound-assisted extraction of roasted linseed) to 7.61 (control for Conventional extraction of roasted linseed oil) and 14.75 mg/100 g (control for Ultrasound-assisted extraction of raw linseed oil), respectively. Antioxidant capacities of the sonicated linseeds were assessed between 6.01 (control) and 6.97 mmolTE/kg (60 min). While rutin amounts of the unroasted linseeds extracted by conventional extraction system vary between 3.49 (control) and 5.03 mg/100 g (30 min), rutin contents of the unroasted linseeds extracted by ultrasound-assisted extraction method were characterized to be between 4.70 (60 min) and 6.63 mg/100 g (30 min). Linoleic acid contents of unroasted linseed oils ranged from 47.69 (60 min) and 49.57 (30 min) to 47.82 (60 min) and 49.06 % (control). Linoleic acid amounts of roasted linseed oils extracted by both extraction methods ranged from 46.76 (60 min) and 49.07 (30 min) to 47.04 (60 min) and 48.34 % (30 min). The Oxidizability values of roasted linseed oils extracted by conventional and ultrasound-assisted extraction systems were found between 13.51 (30 min) and 13.08 (60 min) to 13.55 (30 min) and 13.64 (control), respectively. Also, the LDR values of roasted linseed oils extracted by conventional and ultrasound-assisted extraction systems were found to range from 0.44 (30 min) and 0.46 (control and 60 min) to 0.45 (30 min) and 0.46 (control and 60 min), respectively. The fatty acid ratios determined in this study will help in estimating the relative efficiency of desaturation pathways and in designing strategies for future foods. In this study, differences in total phenolic, total flavonoid contents, antioxidant capacities, fatty acid composition, lipid indices and phenolic constituents of linseed and oils obtained by ultrasound-assisted and conventional extraction systems were investigated. • Ultrasound-assisted extraction are used to increase the nutritional value of grains. • Linseeds possess nutritional properties due to phytochemicals. • Linseed and oilhas played an important role in various industrial products • Roasting can affect the amounts of phytochemical of edible seeds