Análise físico-química da linhaça (Linum usitatissimum L.) cultivada na cidade de Dourados-MS

Abstract

The flax seed is known and studied as a functional food, that is, has in its nutritional composition compounds capable of promoting human health benefits. Flax genotypes are differentiated by the color of their seeds, with brown flaxseed and golden flaxseed. In Brazil, flaxseed is mainly produced in the southern region due to climatic conditions, however the origin of the cultivated seeds is unknown. Based on the above, this work has the objective of evaluating the physicochemical characteristics of linseed seeds with a known genotype, first produced in the city of Dourados-MS (south-central region), as well as to compare differences between brown and golden flax, to relate the chemical composition with the linseeds of other countries, as well as to encourage the consumption and the cultivation of the flax in the south central region of Brazil. Seeds of the golden and brown color produced in the conservation area of the UFGD in the year 2018 were used in this study. Was determined aw, moisture and ash content, acidity index, lipids, proteins, fiber content neutral detergent, carbohydrate content, total phenolic compounds and fatty acid content in the form of methyl esters. Data were submitted to analysis of variance (ANOVA) followed by the Tukey test (p <0.05). Among the golden and brown flaxseed there were significant differences only for fiber, phenolic compounds, stearic acid and oleic acid, showing similar levels in most of the other parameters analyzed. There were also similarities between the chemical composition of the flaxseed studied and those produced in other countries. Thus brown flax, produced on a larger scale in Brazil and with less commercial value, can have its cultivation and consumption encouraged in the center-south region.