Effect of flaxseed addition on the omega-3 fatty acid composition of pan bread and Arabic bread

Volume 8, Issue 3, June 2023     |     PP. 88-98      |     PDF (150 K)    |     Pub. Date: August 22, 2023
DOI: 10.54647/biology180309    75 Downloads     195198 Views  

Author(s)

Jameela Al-Ghanim, Biotechnology and Food Department, Kuwait Inst. for Scientific Research, Kuwait
Fatimah Al-Hassawi, Dept of Food Science & Nutrition, College of Life Sciences, Kuwait University, Kuwait
Jiwan S. Sidhu, Dept of Food Science & Nutrition, College of Life Sciences, Kuwait University, Kuwait
Mohammad Al-Foudari, Biotechnology and Food Department, Kuwait Inst. for Scientific Research, Kuwait
Amani Al-Othman, Systems Developmnet Department, Kuwait Inst. for Scientific Research, Kuwait

Abstract
Flaxseed being a useful source of ω-3 fatty acid (alpha linolenic acid, ALA)has been used as whole flaxseed and crushed flaxseed to develop acceptable quality functional food products, namely pan bread and Arabic bread. The addition of whole and crushed flaxseed 0%, 2%, 4%, 6%, 8% in all of these products with white wheat flour and wholegrain wheat flour had significant effect on their nutritional quality when compared with the control sample. In the flaxseed based products, the alpha linolenic acid was the predominant fatty acid followed by oleic acid and linoleic acid. The average of ω-3 alpha linolenic acid content in wholegrain wheat flour pan bread with crushed flaxseed ranged from 11.75 to 17.95% and with whole flaxseed ranged from 13.75 to 23.05%, when compared with wholegrain wheat flour control (3.55%). Average of ω-3 alpha linolenic acid content on wholegrain wheat flour Arabic bread with crushed flaxseed ranged from 20.0 to 26.75% and with the whole flaxseed it ranged from 27.1 to 38.65%, when compared with the wholegrain wheat flour control (4.0%). The research data presented in this report lends staunch support to the view that good-quality bread nutritionally rich in ω-3 and ω-6 fatty acids (e.g., linolenic, oleic, linoleic acid), can be produced successfully to provide health-promoting functional food products to the consumers.

Keywords
ω-3 fatty acids, flat bread, pan bread, crushed flaxseed, whole flaxseed

Cite this paper
Jameela Al-Ghanim, Fatimah Al-Hassawi, Jiwan S. Sidhu, Mohammad Al-Foudari, Amani Al-Othman, Effect of flaxseed addition on the omega-3 fatty acid composition of pan bread and Arabic bread , SCIREA Journal of Biology. Volume 8, Issue 3, June 2023 | PP. 88-98. 10.54647/biology180309

References

[ 1 ] Mikolajczak N, Tanska M: Effect of initial quality and bioactive compounds content in cold-pressed flaxseed oils on oxidative stability and oxidation products formation during one-month storage with light exposure. NFS J 2022, 26:10-21.
[ 2 ] Parikh M, Netticadan T, Pierce GN: Flaxseed: its bioactive components and their cardiovascular benefits. Am J Physiol Heart Circ 2018, 314:146-159.
[ 3 ] Parikh M, Maddaford TG, Austria JA, Aliani M, Netticadan T, Pierce GN: Dietary flaxseed as a strategy for improving human health. Nutrients 2019, 11:1171, https://doi.org/10.3390/nu11051171.
[ 4 ] Kaur A, Kaur R, Bhise S: Baking and sensory quality of germinated and ungerminated flaxseed muffins prepared from wheat flour and wheat atta. J Saudi Soc Agril Sci 2020, 19(1):109-120.
[ 5 ] Gao Y, Liu T, Su C, Li Q, Yu X: Fortification of Chinese steamed bread with flaxseed flour and evaluation of its physicochemical and sensory properties. Food Chem X 2022,13:Article No. 100267. https://doi.org/10.1016/j.fochx.2022.100267.
[ 6 ] Bekhit AEDA, Shavandi A, Jodjaja T, Birch J, The S, Ahmed IAM, Al-Juhaimi FY, Saeedi P, Bekhit A: Flaxseed: Composition, detoxification, utilization, and opportunities. Biocatal Agric Biotechnol 2017, 13:129-152.
[ 7 ] Murugkar DA, Zanwar A, Shrivastava A: Effect of nano-encapsulation of flaxseed oil on the stability, characterization and incorporation on the quality of eggless cake. Appl Food Res 2021, 1(2):Article no. 100025, https://doi.org/10.1016/j.afres.2021.100025.
[ 8 ] Bhatty RS: Nutrient composition of whole flaxseed and flaxseed meal. In “Flaxseed in Human Nutrition” Edited by S.C. Gunnane and L.U. Thompson. Champaign, IL: AOCS Press, 1995; pp. 22-42.
[ 9 ] Herchi W, Bouali I, Bahashwan S, Rochut S, Boukhchina S, Kallel H, Pepe C: Changes in phospholipid composition, protein content and chemical properties of flaxseed oil during development. Plant Physiol Biochem 2012 54: 1-5. https://doi.org/10.1016/j.plaphy.2012.02.008.
[ 10 ] Yang J, Wen C, Duan Y, Deng Q, Peng D, Zhang H, Ma H: The composition, extraction, analysis, bioactivities, bioavailability and applications in food system of flaxseed (Linum usitatissimum L.) oil: A review. Trends Food Sci Technol 2021, 118(Part A):252-260.
[ 11 ] Clarke SD, Jump DB: Lipids. Flaxseed in Human Nutrition. 1996, 31(Suppl): S7-S11.
[ 12 ] Schmidt EB: In: “Proceeding from the Scientific Conference on Omega –3 Fatty Acids in Nutrition, Vascular Biology, and Medicine”. Dallas, TX: American Heart Association, 1994, pp. 208-211.
[ 13 ] Simopoulos AP: Omega-3 fatty acids in health and disease and in growth and development. Am J Clin Nutr 1991, 54:438-463.
[ 14 ] National Research Council. Minerals. In: Recommended Dietary Allowances. 10th ed . National Academy press . Washington, DC. 1989; pp.174-184, 195-205.
[ 15 ] Zhang Z, Liu Y, Che L: Effects of different drying methods on the extraction rate and qualities of oils from demucilaged flaxseed. Drying Technol 2018, 36:1642-1652.
[ 16 ] Yu X, Huang S, Yang F, Qin X, Nie C, Deng Q, Huang F, Xiang Q, Zhu Y, Geng F: Effect of microwave exposure to flaxseed on the composition, structure and techno-functionality of gum polysaccharides. Food Hydrocolloids 2021, 125:Article No. 107447. https://doi.org/10.1016/j.foodhyd.2021.107447.
[ 17 ] Suri K, Singh B, Kaur A, Yadav MP, Singh N: Influence of microwave roasting on chemical composition, oxidative stability and fatty acid composition of flaxseed (Linum usitatissimum L.) oil. Food Chem 2020, 326: Article no. 126974. https://doi.org/10.1016/j.foodchem.2020.126974.
[ 18 ] Rodriguez-Leyva D, Bassett CMC, McCullough R, Pierce GN: The cardiovascular effects of flaxseed and its omega-3 fatty acid, alpha-linolenic acid. Canadian J Cardiol 2010, 26(9):489-496.
[ 19 ] Tannous S, Haykal T, Dhaini J, Hodroj MH, Rizk S: The anti-cancer effect of flaxseed lignan derivatives on different acute myeloid leukemia cancer cells. Biomed Pharmacoptherp 2020, 132:Article No. 110884. https://doi.org/10.1016/j.biopha.2020.110884.
[ 20 ] AACC 2000, Approved Methods. American Association of Cereal Chemists, St. Paul, Minnesota, USA.
[ 21 ] Alkandari S, Bhatti ME, Aldughpassi A, Al-Hassawi F, Al-Foudari M, Sidhu JS: Development of functional foods using psyllium husk and wheat bran fractions: Phytic acid contents. Saudi J Biol Sci 2021, 28:3602-3606.
[ 22 ] AOAC 2000, Official Methods of Analysis, 17th Ed. Association of Official Analytical Chemists, Washington, DC, USA.
[ 23 ] Araujo P, Truzzi C, Belghit I, Antonucci M: The impact of seawater warming on fatty acid composition and nutritional quality indices of Trematomus bernacchii from the Antarctic region. Food Chem 2021, 365:Article No. 130500, https://doi.org/10.1016/j.foodchem.2021.130500.
[ 24 ] Yadav RK, Singh M, Roy S, Ansari MN, Saeedan AS, Kaithwas G: Modulation of oxidative stress response by flaxseed oil: Role of lipid peroxidation and underlying mechanisms. Prostaglandins Other Lipid Mediators 2018, 135:21-26.
[ 25 ] Chen J, Liu H: Nutritional indices for assessing fatty acids: A mini-review. Int J Mol Sci 2020, 21(16):Article No. 5695, https://doi.org/10.3390/ijms21165695.