Table 1.
Protein, oil, and phenolic acid composition of flaxseed.
| Composition of protein [16,17] | ||
| Amino acids | Flaxseed protein meal (g/100 g) |
Flaxseed protein
hydrolysate (mg/g) |
| Alanine | 4.59 | n.a * |
| Arginine | 10.63 | 33.12 |
| Asparagine | 9.76 | 496.51 |
| Cysteine | 3.80 | n.a * |
| Glutamic acid | 26.92 | 911.05 |
| Glycine | 6.14 | 288.43 |
| Histidine | 2.45 | 118.63 |
| Isoleucine | 5.21 | 207.49 |
| Leucine | 6.82 | 261.79 |
| Lysine | 4.18 | 191.41 |
| Methionine | 2.20 | 104.09 |
| Phenylalanine | 5.33 | 284.49 |
| Proline | 5.24 | n.a * |
| Serine | 5.88 | n.a * |
| Threonine | 4.19 | 169.94 |
| Tryptophan | 1.38 | n.a * |
| Tyrosine | 2.94 | 500.33 |
| Valine | 5.17 | 131.43 |
| Composition of oil (%) [15] | ||
| Fatty acids | Flaxseed oil | Soybean oil |
| Myristic (C14:0) | 0.03–0.05 | n.a *–0.12 |
| Pentadecanoic acid (C15:0) | n.a *–0.01 | n.a * |
| Palmitic (C16:0) | 4.58–6.42 | 10.80–11.50 |
| Palmitoleic (C16:1) | 0.04–0.20 | n.a *–0.16 |
| Margaric (C17:0) | n.a *–0.04 | n.a *–0.04 |
| Margaroleic (C17:1) | n.a *–0.03 | n.a * |
| Stearic (C18:0) | 3.65–5.96 | 3.62–4.11 |
| Oleic (C18:1n-9) | 16.33–22.56 | 20.80–23.50 |
| Linoleic (C18:2n-6) | 9.18–15.88 | 50.23–53.33 |
| Linolenic (C18:3n-3) | 42.97–61.06 | 6.76–7.65 |
| Arachidic (C20:0) | 0.01–0.20 | n.a *–0.32 |
| Gadoleic (C20:1) | n.a *–0.21 | n.a *–0.22 |
| Eicosanoic (C20:2) | n.a *–0.09 | n.a * |
| Behenic (C22:0) | 0.11–0.14 | n.a *–0.27 |
| Lignoceric (C24:0) | 0.04–0.13 | n.a *–0.13 |
| Saturated | 8.42–12.90 | 14.42–16.18 |
| Total Monounsaturated | 16.37–23.00 | 20.8–23.88 |
| Total Polyunsaturated | 52.15–76.94 | 56.99–60.98 |
| Composition of phenolic acids and lignans (mg/100 g) [16,18] | ||
| Non-defatted extracts | Defatted extracts | |
| p-Hydroxybenzoic acid | 1719 | 6454 |
| Chlorogenic acid | 720 | 1435 |
| Ferulic acid | 161 | 313 |
| Coumaric acid | 87 | 130 |
| Gallic acid | 29 | 17 |
| Vanillic acid | 22 | 42 |
| Sinapic acid | 18 | 27 |
| Protocatechuic acid | 7 | 7 |
| Caffeic acid | 4 | 15 |
| Diphyllin | 4.2 | n.a * |
| Secoisolariciresinol diglucoside | 1300 | n.a * |
| Secoisolariciresinol | 156 | n.a * |
| Laricinesol | 1.7 | n.a * |
| Matairesinol | 3.1 | n.a * |
| Pinoresinol | 0.8 | n.a * |
| Composition of vitamins and pigments (µg/g) [19,20] | ||
| Raw flaxseed | Boiled flaxseed | |
| α-Tocopherol | 6.26 | 4.56 |
| β-Tocopherol | 1.07 | 0.89 |
| γ-Tocopherol | 302.0 | 256.2 |
| δ-Tocopherol | 2.26 | 2.09 |
| β-Carotenoid | 0.52 | 0.48 |
| Xanthophyll | 27.1 | 20.2 |
| Sprouted | LT001 a | Zhongya 4 a |
| Lutein | 56.03 | 8.14 |
| Zeaxanthin | 2.38 | 2.76 |
| β-Cryptoxanthin | 1.64 | 1.86 |
| ε-Carotene | 1.44 | 1.61 |
| β-Carotene | 5.18 | 5.87 |
* n.a = data not available, a = variety.