Food Processing: Techniques and Technology Food Processing: Techniques and Technology Техника и технология пищевых производств 2074-9414 2313-1748 89171 10.21603/2074-9414-2023-3-2526 ОРИГИНАЛЬНАЯ СТАТЬЯ ORIGINAL ARTICLE ОРИГИНАЛЬНАЯ СТАТЬЯ Biochemical, Mineral, and Vitamin Composition of Belarusian Linseed Cultivars Биохимический, минеральный и витаминный состав семян льна масличного белорусской селекции https://orcid.org/0000-0003-2838-3253 Лобанов Владимир Григорьевич Lobanov Vladimir G. https://orcid.org/0000-0003-1431-4804 Росляков Юрий Федорович Roslyakov Yuri F. izaveta_ros@mail.ru https://orcid.org/0000-0001-8960-6460 Маслинская Маргарита Евгеньевна Maslinskaya Margarita E. https://orcid.org/0000-0001-5347-6676 Почицкая Ирина Михайловна Pochitskaya Irina M. https://orcid.org/0000-0002-8281-7975 Комарова Наталья Викторовна Komarova Natalia V. Кубанский государственный технологический университет Краснодар Россия Kuban State Technological University Krasnodar Russian Federation Кубанский государственный технологический университет Краснодар Россия Kuban State Technological University Krasnodar Russian Federation Республиканское научное дочернее унитарное предприятие «Институт льна» Устье Беларусь Institute of Flax Ustye Belarus Научно-практический центр Национальной академии наук Беларуси по продовольствию Минск Беларусь Applied Research Center, Belarus National Academy of Food Sciences Minsk Belarus Научно-практический центр Национальной академии наук Беларуси по продовольствию Минск Беларусь Applied Research Center, Belarus National Academy of Food Sciences Minsk Belarus 02 10 2024 02 10 2024 54 3 532 545 20 02 2024 07 05 2024 https://fptt.ru/en/issues/22856/22831/

Семена льна масличного являются перспективными источниками биологически ценных веществ, незаменимых аминокислот, пищевых волокон, витаминов, антиоксидантов, эссенциальных полиненасыщенных жирных кислот. Целью исследования является изучение биохимического, минерального и витаминного состава семян льна масличного сортов белорусской селекции для выявления наиболее пригодных в качестве компонентов при создании продуктов питания функционального назначения. Объекты исследования – семена 10 сортов льна масличного (Илим, Опус, Брестский, Салют, Фокус, Альянс, Дар, Визирь, Славянин, Бонус). В 2020–2021 гг. авторами были заложены полевые опыты в РУП «Институт льна» (аг. Устье, Республика Беларусь) согласно общепринятой методике на делянках площадью 1 м2 в трехкратной повторности. Для определения содержания микронутриентов в семенах применяли стандартные и общепринятые методы. Установлено, что семена льна масличного могут служить источником растительного жира (до 44,8 %), белка (до 25,1 %) и клетчатки (до 26,0 %). Максимальное содержание α-линоленовой кислоты отмечено у сортов Салют (63,0 %), Визирь (61,4 %) и Бонус (61,8 %). Анализ минерального состава семян льна показал, что среднее содержание в них калия составило 7500,0–10625,0 мг/кг, фосфора 5700,0–7522,5 мг/кг, магния 2300,0–2605,0 мг/кг, кальция 1200,0–1922,5 мг/кг, железа 45,0–56,0 мг/кг, натрия 124,5–190,0 мг/кг соответственно. По максимальному содержанию витамина В1 выделены сорта Салют (0,91 мг/100г) и Брестский (1,08 мг/100 г), витамина В2 – Дар (0,058 мг/100 г), Илим (0,057 мг/100 г), Брестский (0,056 мг/100 г), витамина Е (токоферола) Салют (12,6 мг/100 г), Дар (12,07 мг/100 г) и Опус (12,35 мг/100 г). Хранение молотых семян при комнатных условиях для получения качественной пищевой муки из семян льна не допустимо из-за увеличения кислотного числа на 64–73 %. Проведённые исследования подтверждают высокую биологическую ценность льна масличного и возможность его использования в качестве высокоактивного функционального ингредиента при создании новых видов продуктов питания.

Linseeds are a promising source of biologically valuable substances, essential amino acids, dietary fiber, vitamins, antioxidants, and essential polyunsaturated fatty acids. The article describes the biochemical, mineral, and vitamin composition of Belarusian flax varieties. The research objective was to select cultivars for functional food production. The study featured ten linseed cultivars, i.e., Ilim, Opus, Brestskiy, Salut, Fokus, Allyans, Dar, Vizir, Slavyanin, and Bonus. In 2020–2021, the authors planted plots of 1 m2 in triplicate for each cultivar. The experimental field belonged to the Institute of Flax, Ustye, Republic of Belarus. The study followed standar d methods to determine the content of micronutrients. All flax varieties proved to be a reliable source of vegetable fat (≤44.8%), protein (≤25.1%), and fiber (≤26.0%). The maximal content of α-linolenic acid belonged to Salut (63.0%), Vizir (61.4%), and Bonus (61.8%). The average mineral content was as follows: 7,500.0–10,625.0 mg/kg potassium, 5,700.0–7,522.5 mg/kg phosphorus, 2,300.0–2,605.0 mg/kg magnesium, 1,200.0–1,922.5 mg/kg calcium, 45.0–56.0 mg/kg iron, and 124.5–190.0 mg/kg sodium. The maximal content of vitamin B1 was registered in the samples of Salut (0.91 mg/100 g) and Brestskiy (1.08 mg/100 g); the maximal content of vitamin B2 belonged to the samples of Dar (0.058 mg/100 g), Ilim (0.057 mg/100 g), and Brestskiy (0.056 mg/100 g); the maximal content of vitamin E (tocopherol) was found in the samples of Salut (12.6 mg/100 g), Dar (12.07 mg/100 g), and Opus (12.35 mg/100 g). The linseeds were not suitable for high-quality food flour production after room temperature storage because the acid number increased by 64–73%. The excellent biological value of Belarusian flax cultivars demonstrated good prospects as highly active functional ingredients in new functional foods.

 Лён масличный вегетационный период биохимический состав микронутриенты витамины микроэлементы антиоксиданты клетчатка белок вариабельность Linseed cultivars growing season biochemical composition micronutrients vitamins microelements antioxidants fiber protein variability Работа выполнена в рамках НИР 4 «Обоснование использования семян сортов льна масличного белорусской селекции для создания продуктов функционального назначения» задания 5.4 «Исследование и установление механизмов повышения качества, потребительской ценности и конкурентоспособности пищевых продуктов для различных категорий потребителей, разработка стратегии, направленной на совершенствование конкурентоустойчивости перерабатывающих отраслей пищевой промышленности» Государственной программы научных исследований «Сельскохозяйственные технологии и продовольственная безопасность» на 2021–2025 годы» за счет средств республиканского бюджета. The study was part of the state-funded Scientific Research Program of Agricultural Technologies and Food Security for 2021-2025, Project 4: Linseeds of Belarusian selection in functional products; Task 5.4: Improving the quality, consumer value, and competitiveness of food products for various categories of consumers to raise the competitiveness of the food industry.

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