Table of Contents
ISRN Biotechnology
Volume 2013 (2013), Article ID 521067, 6 pages
Research Article

Enzyme-Enhanced Extraction of Phenolic Compounds and Proteins from Flaxseed Meal

School of Chemistry, Federal University of Rio de Janeiro, Ilha do Fundão, 21945-970, Rio de Janeiro, RJ, Brazil

Received 21 August 2012; Accepted 11 September 2012

Academic Editors: B. Castiglioni, K. R. Davis, C. Scheckhuber, and A. Tiessen

Copyright © 2013 Bernardo Dias Ribeiro et al. This is an open access article distributed under the Creative Commons Attribution License, which permits unrestricted use, distribution, and reproduction in any medium, provided the original work is properly cited.


Flaxseed (Linum usitatissimum) meal, the main byproduct of the flaxseed oil extraction process, is composed mainly of proteins, mucilage, and phenolic compounds. The extraction methods of phenolics either commonly employed the use of mixed solvents (dioxane/ethanol, water/acetone, water/methanol, and water/ethanol) or are done with the aid of alkaline, acid, or enzymatic hydrolysis. This work aimed at the study of optimal conditions for a clean process, using renewable solvents and enzymes, for the extraction of phenolics and proteins from flaxseed meal. After a screening of the most promising commercial preparations based on different carbohydrases and proteases, a central composite rotatable design and a mixture design were applied, achieving as optimal results a solution containing 6.6 and 152 g of phenolics and proteins, respectively. The statistical approach used in the present study for the enzyme-enhanced extraction of phenolics and proteins from the major flaxseed byproduct was effective. By means of the sequential experimental design methodology, the extraction of such compounds was increased 10-fold and 14-fold, when compared to a conventional nonenzymatic extraction.