Deterioration of flaxseed (Linum usiatissimum L)

Flaxseed has long been recognized in Asia, North Africa and Europe as a food source and its cultivation is very ancient. Flaxseed is rich in fat, dietary fiber and protein, but poor in starch. This oilseed contains essential fatty acids, dietary fiber and antioxidants that provide benefits to human health, so its consumption has generated increased interest in recent years in Mexico. However, like all seeds and grains, flaxseed is stored after harvesting and then distributed, but if this storage is not adequate, the seed can undergo various physical, chemical and biological changes, which can cause its deterioration and consequently decrease its nutritional and functional contribution.Therefore, the objective of this study was to evaluate the effect of accelerated deterioration in flaxseed(Linum usitatissimum L.) caused by inadequate storage conditions (high relative humidity and temperature) on its chemical composition, nutritional and functional quality, and the generation of oxidative stress.

Autorentext
Enrique Martínez-Manrique, PhD in Science, Faculty of Chemistry, Universidad Nacional Autónoma de México, Full Professor at FES-Cuautitlán, UNAM. He is in charge of the Laboratory of Biochemistry and Physiology of Grains, and has presented his work in International Congresses and in Refereed Journals, Conferences and Interviews.