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Biosynthesis and profiles of fatty acids, vitamin E and carotenoids during flax ( Linum usitatissimum L.) seed capsule maturation
Author(s) -
Wang Hong,
Qiu Caisheng,
Wang Yufu,
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.15039
Subject(s) - carotenoid , food science , vitamin e , linoleic acid , linum , palmitic acid , linolenic acid , polyunsaturated fatty acid , vitamin , biology , biochemistry , oleic acid , fatty acid , nutraceutical , lutein , biosynthesis , chemistry , botany , antioxidant , gene
Summary This study investigated the profiles of major fatty acids, vitamin E and carotenoids at metabolic and transcription levels in fibre flaxseed capsule at six mature stages. From 5 days after flowering (DAF) to 15 DAF, the percentages of α ‐linolenic acid and oleic acid notably increased, whereas palmitic acid and linoleic acid dramatically decreased, and finally remained stable till S6. The content of γ ‐tocopherol was progressively raised to the maximum at the last stage, while α ‐tocopherol presented a gradually declining trend from 5 DAF to 40 DAF. The total carotenoids in flaxseed capsules decreased continuously, and lutein remained the abundant one throughout the maturation. The varied expression pattern of genes in fatty acid, vitamin E and carotenoid biosynthetic pathway could partly explain the changes of these components during flaxseed capsule maturation. These results suggested fibre flaxseed capsules could be an attractive source of liposoluble compounds for further food and nutraceutical applications.