Effect of germination on vitamin C, phenolic compounds and antioxidant activity in flaxseed (Linum usitatissimum L.). (13th August 2015)

• Record Type: Journal Article
• Authors: Wang, Hong; Qiu, Caisheng; Abbasi, Arshad M.; Chen, Gu; You, Lijun; Li, Tong; Fu, Xiong; Wang, Yufu; Guo, Xinbo; Liu, Rui Hai
• Is Part Of: International journal of food science & technology. Volume 50:Number 12(2015:Dec.)
• Page Start: 2545
• Page End: 2553
• Publication Date: 2015-08-13
• Subjects: Antioxidant activity -- flavonoids -- flaxseed -- phenolic acid -- phenolics -- vitamin C; Food industry and trade -- Periodicals; 664
• DOI: 10.1111/ijfs.12922
• Languages: English
• ISSNs: 0950-5423

Abstract

Summary: 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. Abstract : Germination effected on phytochemical profiles, and led to the accumulation of vitamin C, phenolics and flavonoids in flaxseed sprouts. Antioxidant activity was dramatically increased in flaxseed sprouts following with changed phytochemical profiles.