Changes in phospholipid composition, protein content and chemical properties of flaxseed oil during development

The aim of the present research is to investigate the effect of harvest date on the composition of flaxseed. Samples were collected at regular intervals from 7 to 56 days after flowering (DAF) and analyzed for phospholipid composition, storage protein content and chemical properties. Phospholipid (PL) percentage of the total lipid decreased from 32.72% on the 7th DAF to 2.55% on the 56th DAF. The most phospholipids present in flaxseed were phosphatidylinositol (PI), phosphatidylethanolamine (PE) and lysophosphatidylcholine (LPC) which were highly unsaturated and rich in linolenic and linoleic acids, comprising together 60% of the total fatty acids. Chemical investigation of flaxseed oil showed overall a decrease in UV absorbance (K232 and K270), acid value, free fatty acid content and an increase in peroxide value and storage protein content with development. At full maturity, flaxseed contained 29% proteins on a dry weight basis (DW %).

► A LC-MS was used to characterize the natural phospholipid (PL) classes.
► Flaxseed (Linum usitatissimum L) is important source of protein.
► Phospholipid and storage protein contents change during flaxseed development.
► Chemical properties of flaxseed oil are used as an indicator for oil edibility.