Isolation of bioactive compounds from byproducts of flaxseed oil production

Pogaču lana odlikuju visoke koncentracije polifenolnih spojeva, prvenstveno lignana, te ona može poslužiti kao dobra sirovina za njihovu ekstrakciju. Cilj ovog rada bio je izolirati i odrediti bioaktivne spojeve iz pogače lana dobivene nakon hladnog prešanja koristeći standardne metode ekstrakcije te ispitati utjecaj mikrovalova i ultrazvuka na ekstraktibilnost bioaktivnih spojeva. Standardnom metodom iz pogače su izolirani i tekućinskom kromatografijom detektirani lignani: sekoizolarikirezinol (7,76 mg g-1), pinorezinol (2,33 mg g-1) i matarezinol (1,43 mg g-1) te manja količina fenolnih kiselina: pkumarinska (0,57 mg g-1), ferulinska (0,34 mg g-1) siriginska (0,06 mg g-1) i sinapinska kiselina (0,04 mg g-1). Primjenjene metode ultrazvučno-mikrovalno potpomognute ekstrakcije nisu dale zadovoljavajuće rezultate. Potrebna su daljnja istraživanja kako bi se metoda optimirala i jasnije utvrdili utjecaji ultrazvuka i mikrovalova na molekule lignana i fenolnih spojeva.Flaxseed cake is characterised by high concentrations of polyphenolic compounds, particularly lignans and it can serve as sources for their extraction. The aim of this study was to isolate and identify the bioactive compounds from flax cake obtained after cold pressing using standard extraction methods, and examine the effect of microwaves and ultrasound on the extractability of bioactive compounds. Using standard method for extraction following compounds were isolated and determined with HPLC: lignans - Secoisolariciresinol (7,76 mg g-1), pinoresinol (2,33 mg g-1) and mataresinol (1,43 mg g-1) and smaller amounts of phenolic acids - p-coumaric acid (0,57 mg g-1), ferulic (0,34 mg g-1) syringic (0,06 mg g-1) and sinapinic acid (0,04 mg g-1). Applied methods for ultrasound-microwave assisted extraction did not provide clear results. Further research is needed in order to optimize the methods and clearly identify the effects of ultrasound and microwaves on molecules of lignans and phenolic compounds