Secoisolariciresinol Diglucoside with Antioxidant Capacity from Flaxseed: A Study on Microwave-Assisted Germination Optimization

文献类型： 外文期刊

第一作者： Hu, Jinling

作者： Hu, Jinling;Zhang, Qingyi;Li, Yaning;Zhang, Qiqi;Jia, Caihua;Tang, Cuie;Jia, Caihua;Huang, Fenghong;Deng, Qianchun

作者机构：

关键词： lignan; flaxseed; microwave; germination; antioxidant activity

期刊名称：FOODS （ 影响因子：5.1； 五年影响因子：5.6 ）

ISSN：

年卷期： 2025 年 14 卷 15 期

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收录情况： SCI

摘要： Germination and physical field treatments are processing techniques that have been successfully used to change the amount of active ingredients in flaxseed. However, it is unknown if they work synergistically. This study investigated the effect of microwave-assisted germination on the lignan concentration and antioxidant activity of several flaxseed tissue components. Lignans were primarily dispersed in the flaxseed seed coat. Microwave treatment and germination significantly affected the levels of lignans in various flaxseed sections. Flaxseed hulls' lignan content and antioxidant activity could be increased by microwave treatment (130 W for 14 s) after germination of 0, 48, or 96 h. Flaxseed kernels lignan content and antioxidant activity could be increased by microwave treatment (130 W for 10 s) before germination. Whole flaxseeds could be improved by microwave treatment (130 W for 10 s) after germination for 72 h. The findings provided a theoretical basis for reducing the loss of lignan resources in flaxseed, enhancing its use as a functional food ingredient, and clarifying the targeted utilization of various lignan sources.

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