DYNAMICS OF ANTIOXIDANT CHARACTER OF EXTRACTS FROM FLAX SEEDS UNDER VARIABLE CONDITIONS

The antioxidant character of natural extracts is an important indicator of quality. In extracts from flaxseeds, this character is due to a series of biologically active natural compounds. Our experimental design studies the dynamics of antioxidant character due to the variation of three independent variables at two and three levels: solvent composition (ethanol/water 60:40, 80:20, and 100:0 v/v) extraction time (2, 3, and 4 h), and hydrolysis temperature (60 and 80oC). The antioxidant character (dependent variable) of extracts was expressed in the percentage of DPPH inhibition. The polynomial equation obtained by multiple regression analysis indicates that the influence of the three factors on the studied intervals decreases in order: solvent ratio ethanol > extraction time > hydrolysis temperature. In the studied intervals of the variables, the antioxidant character varies between 40.8 - 75.9 % DPPH inhibition. Response surface graphics and calculated nomograms show how much temperature and time can be reduced in the process withoutthe antioxidant character being substantially affected. The experimental design and data processing described herein may constitute a management model of an optimal industrial extraction process from flax seeds.