Effect of germination on vitamin C, phenolic compounds and antioxidant activity in flaxseed (Linum usitatissimum L.)

文献类型： 外文期刊

第一作者： Wang, Hong

作者： Wang, Hong;Abbasi, Arshad M.;Chen, Gu;You, Lijun;Fu, Xiong;Guo, Xinbo;Qiu, Caisheng;Wang, Yufu;Li, Tong;Guo, Xinbo;Liu, Rui Hai

作者机构：

关键词： Antioxidant activity;flavonoids;flaxseed;phenolic acid;phenolics;vitamin C

期刊名称：INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY （ 影响因子：3.713； 五年影响因子：3.408 ）

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年卷期：

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收录情况： SCI

摘要： Flaxseed (Linum usitatissimum L.) is well known for its health benefits and chemical composition. This study aimed to evaluate the dynamic changes caused by germination in vitamin C, phenolic compounds and antioxidant activities of flaxseed. It was observed that eight-day germination of flaxseed sprouts caused increases in phytochemical contents, that is 22.1-fold increase in vitamin C, 2.67-fold increase in phenolics and 5.48-fold increase in flavonoid contents as compare to initial concentration in flaxseeds on dry weight basis. The stimulation was also noted in the three identified phenolic acid ingredients including caffeic acid, p-coumaric acid and ferulic acid. Similarly, the total PSC and ORAC values of flax sprouts at day 8 increased by 3- to 4-folds compared to nongerminated flaxseeds. It is revealed that comparatively, 8-day germination of flax sprouts leads to a significant increase in vitamin C, phenolic constituents and total antioxidant activities than those of flaxseeds.

分类号： TS2

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