Fig. 4.

Influence of extrusion temperature on total phenolic (A1–3), SDG (B1–3), flavonoids (C1–3) and phenolic acids (D1–3) of flaxseed meal. CK means unprocessed flaxseed meal; T1, T2, T3, T4 and T5 mean flaxseed meal treated with 15 % water content and 17 hz extrusion speed at 120 °C, 130 °C, 140 °C, 150 °C and 160 °C extrusion temperature, respectively. The bars represent the standard deviation of the mean (n ≥ 3), and the mean values of different letters are significantly different (p < 0.05).