Abstract

Flaxseed (Linum usitatissimum L.) is a multi-purpose crop and its consumption is beneficial for human health. The nutritional components of flaxseed are oil, protein, lignans, fiber and vitamin. The determination of the minor components is of great importance in establishing the flaxseed oil quality and their genuineness. The qualitative and quantitative determination of its constituents has been carried out by using several analytical techniques most of which are based on gas chromatography and some being based on high-performance liquid chromatography. In the present work, the different methods used for the determination of flaxseed components are revised.

Keys words: Methods, chromatography, flaxseed, food, fiber, protein, oil, lignans.