ArticleNutrients2024
Defatted Flaxseed Flour as a New Ingredient for Foodstuffs: Comparative Analysis with Whole Flaxseeds and Updated Composition of Cold-Pressed Oil.
Article in Nutrients, 2024. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 5 papers.
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Who cites it
5 citing papers in PubMed.
- Process Optimization and Validation of Functional Pasta Reformulated with Lupin and Flaxseed Flours: Impacts on Technological Quality, Bioactive Potential, and Sensory Attributes.Plant foods for human nutrition (Dordrecht, Netherlands) · 2026Article
- Systematic Review and Meta-Analysis of Quality Claims Associated with Fresh Pet Food: Evaluating Scientific Evidence for Additives, Ingredient Quality, and Effects of Processing in Pet Nutrition.Animals : an open access journal from MDPI · 2025Review
- Nutrition and Food Security for All: A Step Towards the Future.Nutrients · 2025Article
- Sustainable Utilization of Coffee Pulp, a By-Product of Coffee Production: Effects on Metabolic Syndrome in Fructose-Fed Rats.Antioxidants (Basel, Switzerland) · 2025Article
- Defatted chia (Current research in food science · 2025Review
Corrections and comments
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Authors and funding
9 authors.
Funding
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Abstract
backgroundFlaxseeds are functional foods popular in current diets. Cold-pressing is a solvent-free method to extract flaxseed oil, resulting in a by-product-defatted flour. OBJECTIVES/
methodsThis study compared whole flaxseeds and defatted flour (proximate composition, fatty acids, vitamin E, total phenolics and flavonoids, antioxidant activity, amino acids, and protein quality) and updated the composition of cold-pressed oil (oxidative stability, peroxide value, UV absorbance, colour, fatty acids, vitamin E, total phenolics and flavonoids, and antioxidant activity) to assess the nutritional relevance and potential for food applications of these samples.
resultsThe flour had higher ash (6% vs. 4%), fibre (36% vs. 34%), protein (28% vs. 16%), phenolics (205 vs. 143 mg gallic acid equivalents/100 g), and antioxidant activity than seeds (
conclusionsThe exploration of the flour as a minimally processed food ingredient highlights its role in supporting food security, circular economy, and sustainability goals, aligning with consumer preferences for natural, low-fat foods. Future research should investigate the bioactivity and shelf-life of the samples, as well as the bioavailability of compounds after digestion.
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