Comparison of lignans and phenolic acids in different varieties of germinated flaxseed (Linum usitatissimumL.)

文献类型： 外文期刊

第一作者： Wu, Yixin

作者： Wu, Yixin;Wang, Hong;Brennan, Charles Stephen;Guo, Xinbo;Wang, Yufu;Qiu, Caisheng;Brennan, Charles Stephen;Brennan, Margaret Anne

作者机构：

关键词： antioxidant activity; biosynthesis; Flaxseeds; germination; lignan

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 ）

ISSN： 0950-5423

年卷期：

页码：

收录情况： SCI

摘要： 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 mu g g(-1)) and phenolic acids (72.55-597.1 mu g g(-1)) among 15 varieties of flax sprouts were observed. The total antioxidant activities ranged from 147.2 to 332.8 mu mol 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.

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