IMPACT OF FLAXSEED CAKE HYDROLYSIS ON ANTIOXIDANT CAPACITY Article Swipe
<p>Cold pressing of flaxseed produces high-quality oil along with a nutritionally rich by-product—flaxseed cake. While the cold-pressing process is valued for its minimal processing and preservation of oil quality, it is also characterized by low resource utilization efficiency and significant by-product generation. Specifically, the production of 1 kg of flaxseed oil results in approximately 2 kg of residual cake. Given its high protein content (approximately 35–40%), flaxseed cake holds considerable potential as a source of bioactive peptides and other value-added compounds</p> <p>In this study, flaxseed cake obtained from cold pressing was milled and sieved to a particle size below 0.6 mm. Its chemical composition (protein, oil, fiber) was analyzed. Controlled enzymatic hydrolysis was performed with Trypsin for 2 h. An E/S ratio was 5 %, and the temperature used for hydrolysis was 37 °C. The antioxidant capacity of the non-hydrolyzed sample and hydrolysate was determined.</p> <p>Protein content was 37 %, oil was about 21 %, and fiber was approximately 28 %. The results showed a degree of hydrolysis of about 5 % and a significant increase in antioxidant activity. By determining the concentration of flaxseed powder required to inhibit 50 % of the DPPH free radicals, it was observed that this concentration was significantly (p < 0.05) higher in the non-hydrolyzed sample (11.0 mg/mL) compared to the hydrolysate (9.1 mg/mL).</p>
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Metadata
- Type
- article
- Language
- en
- Landing Page
- https://doi.org/10.63395/stedjournal0702085e20
- https://stedjournal.com/article/175/pdf/download
- OA Status
- gold
- References
- 6
- OpenAlex ID
- https://openalex.org/W7105922008
All OpenAlex metadata
Raw OpenAlex JSON
- OpenAlex ID
-
https://openalex.org/W7105922008Canonical identifier for this work in OpenAlex
- DOI
-
https://doi.org/10.63395/stedjournal0702085e20Digital Object Identifier
- Title
-
IMPACT OF FLAXSEED CAKE HYDROLYSIS ON ANTIOXIDANT CAPACITYWork title
- Type
-
articleOpenAlex work type
- Language
-
enPrimary language
- Publication year
-
2025Year of publication
- Publication date
-
2025-11-17Full publication date if available
- Authors
-
Tanja KrunićList of authors in order
- Landing page
-
https://doi.org/10.63395/stedjournal0702085e20Publisher landing page
- PDF URL
-
https://stedjournal.com/article/175/pdf/downloadDirect link to full text PDF
- Open access
-
YesWhether a free full text is available
- OA status
-
goldOpen access status per OpenAlex
- OA URL
-
https://stedjournal.com/article/175/pdf/downloadDirect OA link when available
- Concepts
-
Chemistry, Hydrolysate, Hydrolysis, DPPH, Food science, Enzymatic hydrolysis, Antioxidant, Antioxidant capacity, Chromatography, Particle size, Pressing, Composition (language), Trypsin, Chemical composition, Response surface methodology, Fermentation, Fiber, Yield (engineering)Top concepts (fields/topics) attached by OpenAlex
- Cited by
-
0Total citation count in OpenAlex
- References (count)
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6Number of works referenced by this work
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| institutions_distinct_count | 1 |
| citation_normalized_percentile.value | 0.82434808 |
| citation_normalized_percentile.is_in_top_1_percent | False |
| citation_normalized_percentile.is_in_top_10_percent | False |