Premium
Comparison of lignans and phenolic acids in different varieties of germinated flaxseed ( Linum usitatissimum L.)
Author(s) -
Wu Yixin,
Wang Hong,
Wang Yufu,
Brennan Charles Stephen,
Anne Brennan Margaret,
Qiu Caisheng,
Guo Xinbo
Publication year - 2021
Publication title -
international journal of food science and technology
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.831
H-Index - 96
eISSN - 1365-2621
pISSN - 0950-5423
DOI - 10.1111/ijfs.14619
Subject(s) - linum , lignan , antioxidant , food science , chemistry , germination , composition (language) , botany , biology , biochemistry , linguistics , philosophy
Summary The study aimed to evaluate the biosynthesis and accumulation of lignans, phenolic acids and also the antioxidant activities in 15 varieties of flax sprouts. The differential contents of lignans (13.30–8987 μg g −1 ) and phenolic acids (72.55–597.1 μg g −1 ) among 15 varieties of flax sprouts were observed. The total antioxidant activities ranged from 147.2 to 332.8 μmol TE g −1 in the flax sprouts. The expression levels of five genes in the lignin synthetic pathway were analysed using RT‐qPCR, and the results showed dramatical differences among different flax sprouts. Relatively dispersed analysis was showed by principal component analysis (PCA), and 15 flax sprouts were grouped by hierarchical cluster analysis (HCA) based on their phenolic acids, lignan compounds, length, gene expression and antioxidants after germination, primarily in relation to variety specificity. Present results would be instructive guidance for bio‐fortification breeding and functional foods innovation in flaxseeds.