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The current research is focused on the evaluation of ω-unsaturated fats on dry basis in flaxseed to enhance the implementation of Polyunsaturated fatty acids (PUFA) in the prepared nourishment to get the total eating regimen for customers. These have significant result on infection anticipation like cardiovascular disorder, coronary ailment, sickness possibility, (for instance, prostate lung, and colon, chest, etc.), immune disarray, menopause, and diabetics. The extraction of flaxseed performed with (solvent ratio1:5v/v) utilizing hexane, methanol, dichloromethane, and acetonitrile. The portrayal and evaluation of ω-unsaturated fats was by the GC-MS interpretation with utilizing the popularity of standard fatty acid methyl ester (FAME) solution. The Linolenic acid (ω-3), Linoleic acid (ω-6), and Oleic acid (ω-9) unsaturated fats amount in flaxseed concentrate was found to be 21.36 µg/g, 5.6 µg/g and 2.9 µg/g (dry matter basis) respectively. This would be beneficial to the improvement of practical and nutraceutical nourishment for destitute buyers and investigate the usage of PUFA acids in food products.

Quantification of ω-fatty acids through GC-MS analysis in flaxseed (Linum Usitatisium L.)