The food industry is interested in the application of roasted flaxseeds because the treatment improves their sensory acceptability. However, it also influences flaxseed oil nutritional quality and stability. The aim of the study was to analyze oxidation changes in situ and in flaxseed oil compounds (fatty acids, phytosterols, tocochromanols) and Maillard reaction products (MRP) after roasting. The effect of the roasting temperature (160–220 °C) and flaxseed cultivars (golden‐ and brown‐seed) was taken into consideration. The results showed that the selection of roasting temperature (<200 °C vs. ≥200 °C) and flaxseed cultivar significantly influenced the nutritional quality and oxidative stability of roasted flaxseed oils. The roasting of flaxseeds did not significantly affect the fatty acid profiles of oil but it influenced the content of the other bioactive compounds. As the roasting temperature increased (≥200 °C), the γ‐tocopherol degradation decreased, whereas the content of plastochromanol‐8 increased. The total content of phytosterols in the roasted seed samples was higher than in the raw seeds but there was no correlation between the phytosterol content and roasting temperature. The temperature ≥200 °C significantly accelerated in situ oil oxidation during roasting. On the other hand, these conditions favored the MRP formation, which may have slowed down the dynamics of oil oxidation during storage. There was lower oil oxidation in the brown‐seed cultivar; in consequence, the tocopherol retention was higher than in the golden‐seed cultivars. The results could be useful for the selection of the best cultivars and treatment conditions to decrease unfavorable changes in flaxseed oil nutritional quality and stability.

中文翻译：

---

焙烧对亚麻籽油品质和稳定性的影响

食品工业对烤亚麻籽的应用很感兴趣，因为这种处理可以提高它们的感官可接受性。但是，它也影响亚麻籽油的营养质量和稳定性。这项研究的目的是分析焙烧后原位和亚麻籽油化合物（脂肪酸，植物固醇，生育酚）和美拉德反应产物（MRP）中的氧化变化。考虑了烘烤温度（160–220°C）和亚麻籽品种（金和棕种子）的影响。结果表明，焙烧温度（<200°C vs.≥200°C）和亚麻籽品种的选择显着影响了焙烤亚麻籽油的营养品质和氧化稳定性。亚麻籽的焙烧不会显着影响油的脂肪酸谱，但会影响其他生物活性化合物的含量。随着焙烧温度的升高（≥200°C），γ-生育酚的降解减少，而质子固醇-8的含量增加。烘焙种子样品中植物甾醇的总含量高于未加工种子中的植物甾醇，但植物甾醇含量与烘焙温度之间没有相关性。≥200°C的温度可显着加速烘烤过程中的原位油氧化。另一方面，这些条件有利于MRP的形成，这可能减慢了存储过程中油氧化的动力学。棕色种子品种的油氧化程度较低。结果，生育酚的保留率高于金种子品种。