Effect of Different Thermal Techniques on Anti-Nutritional Compunds With Special Refefence to Hydrogen Cyanide in Linum usitatissimum : Hydrogen Cyanide in Linum usitatissimum

Huma  Bader Ul Ain; Farhan  Saeed; Tabussam  Tufail; Aiza  Qamar; Zunaira  Mushtaq; Makia  Nasir

doi:10.54393/pbmj.v5i1.337

Authors

Huma Bader Ul Ain University Institute of Diet and Nutritional Sciences, The University of Lahore, Lahore, Punjab-Pakistan
Farhan Saeed Department of Food Science, Government College University Faisalabad, Punjab-Pakistan
Tabussam Tufail University Institute of Diet and Nutritional Sciences, The University Of Lahore, Lahore, Pakistan
Aiza Qamar Department of Nutrition and Health Promotion, University of Home Economics, Lahore, Pakistan
Zunaira Mushtaq Department of Human Nutrition and Dietetics, Riphah International University Faisalabad, Pakistan
Makia Nasir College of Nutrition, Multan Medical Dental College, Multan, Pakistan

DOI:

https://doi.org/10.54393/pbmj.v5i1.337

Keywords:

Flaxseed, Fatty acids, Hydrogen cyanide, Anti-nutritional compound

Abstract

Flax is one of the world’s primordial crops with proceedings of human cultivation extending back to thousands of years. Objective: To observe the comparative effectiveness of different thermal treatments on hydrogen cyanide (HCN) contents in flaxseed (Linum usitatissimum L.). Methods: For the purpose, flaxseed was procured from local market, Faisalabad-Pakistan. Then, it was characterized for nutritional composition and mineral profiling through respective methods. In addition, dietary fiber, fatty acids, lignans and hydrogen cyanide (HCN) content were assessed through Enzymatic-gravimetric methods, gas chromatography-mass spectrometry (GCMS), high performance liquid chromatography (HPLC) and alkaline titration, respectively. Moreover, different heat treatments i.e. autoclaving, microwave roasting, oven heating and water boiling were applied to mitigate the hydrogen cyanide contents. Results: Results of alkaline titration before heat treatment showed that hydrogen cyanide content was 376.0 mg/kg in flaxseed. The effect of heat treatments on hydrogen cyanide content of flaxseed was found to be highly significant. Hydrogen cyanide content was reduced to 22.33 mg/kg, 62.792 mg/kg, 204.33 mg/kg and 300.048 mg/kg by water boiling, microwave roasting, autoclaving and oven heating, respectively. Conclusion: Water boiling is most effectual technique (98% reduction) while oven heating is the slightest one (20.2% reduction).

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