Comparison of phytochemical profiles and health benefits in fiber and oil flaxseeds (Linum usitatissimum L.)

被引：77

作者：

Wang, Hong ^{[1
]}

Wang, Junhong ^{[1
]}

Qiu, Caisheng ^{[2
]}

Ye, Yutong ^{[1
]}

Guo, Xinbo ^{[1
,3
]}

Chen, Gu ^{[1
]}

Li, Tong ^{[3
]}

Wang, Yufu ^{[2
]}

Fu, Xiong ^{[1
]}

Liu, Rui Hai ^{[1
,3
]}

机构：

[1] South China Univ Technol, Sch Food Sci & Engn, Guangzhou 510640, Guangdong, Peoples R China

[2] Chinese Acad Agr Sci, Inst Bast Fiber Crops, Changsha 410205, Hunan, Peoples R China

[3] Cornell Univ, Dept Food Sci, Stocking Hall, Ithaca, NY 14853 USA

来源：

FOOD CHEMISTRY | 2017年 / 214卷

基金：

中国国家自然科学基金;

关键词：

Fiber flaxseed; Oil flaxseed; Phenolics; Flavonoids; Cellular antioxidant activity; CELLULAR ANTIOXIDANT ACTIVITY; PHENOLIC-COMPOUNDS; ANTIPROLIFERATIVE ACTIVITIES; FOOD; GERMINATION; CAPACITY; ASSAY; SEED;

D O I：

10.1016/j.foodchem.2016.07.075

中图分类号：

O69 [应用化学];

学科分类号：

081704 ;

摘要：

Flaxseed (Linum usitatissimum L.) is a rich source of nutritive and bioactive compounds. The research evaluated the disparity in phytochemical profiles along with total and cellular antioxidant activities between oil and fiber flaxseeds. There were significant differences in total phenolics, total flavonoids and antioxidant activities among the six cultivars of fiber and oil flaxseed, respectively. Four phytochemical compounds including caffeic acid, p-coumaric acid and ferulic acid, and secoisolariciresinol diglucoside (SDG) were identified and quantified in the cultivars of oil and fiber flaxseed by HPLC analysis. Notably, the average of total phenolic and flavonoid contents, along with total antioxidant activities between fiber and oil flaxseeds were not different significantly; even the cellular antioxidant activity of fiber flaxseed was superior to oil flaxseed. These results suggest that fiber flaxseeds would be valuable candidates as functional products and dietary supplements production owing to the higher bioactive values as well as oil flaxseeds. (C) 2016 Elsevier Ltd. All rights reserved.

引用

页码：227 / 233

页数：7

共 37 条

[1] Antioxidant activity of grains [J].

Adom, KK ;

Liu, RH .

JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY, 2002, 50 (21) :6182-6187

[2] Distribution, antioxidant and characterisation of phenolic compounds in soybeans, flaxseed and olives [J].

Alu'datt, Muhammad H. ;

Rababah, Taha ;

Ereifej, Khalil ;

Alli, Inteaz .

FOOD CHEMISTRY, 2013, 139 (1-4) :93-99

[3] Cooking and texture properties of gluten-free fettuccine processed from defatted flaxseed flour and rice flour [J].

de Moura, Camila M. A. ;

Soares Junior, Manoel S. ;

Fiorda, Fernanda A. ;

Caliari, Marcio ;

Vera, Rosangela ;

Grossmann, Maria V. E. .

INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY, 2016, 51 (06) :1495-1501

[4] Microencapsulation of flaxseed oil by soya proteins-gum arabic complex coacervation [J].

Dong, Die ;

Qi, Zhengliang ;

Hua, Yufei ;

Chen, Yeming ;

Kong, Xiangzhen ;

Zhang, Caimeng .

INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY, 2015, 50 (08) :1785-1791

[5] Biosynthetic pathway to the cancer chemopreventive secoisolariciresinol diglucoside-hydroxymethyl glutaryl ester-linked lignan oligomers in flax (Linum usitatissimum) seed [J].

Ford, JD ;

Huang, KS ;

Wang, HB ;

Davin, LB ;

Lewis, NG .

JOURNAL OF NATURAL PRODUCTS, 2001, 64 (11) :1388-1397

[6] Effect of Germination on Phytochemical Profiles and Antioxidant Activity of Mung Bean Sprouts (Vigna radiata) [J].

Guo, Xinbo ;

Li, Tong ;

Tang, Kexuan ;

Liu, Rui Hai .

JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY, 2012, 60 (44) :11050-11055

[7] Qualitative and quantitative analysis of the major phenolic compounds as antioxidants in barley and flaxseed hulls using HPLC/MS/MS [J].

Hao, Meili ;

Beta, Trust .

JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE, 2012, 92 (10) :2062-2068

[8] Sodium Borohydride/Chloranil-Based Assay for Quantifying Total Flavonoids [J].

He, Xiangjiu ;

Liu, Dong ;

Liu, Rui Hai .

JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY, 2008, 56 (20) :9337-9344

[9] Flavonoids, flavonoid-rich foods, and cardiovascular risk: a meta-analysis of randomized controlled trials [J].

Hooper, Lee ;

Kroon, Paul A. ;

Rimm, Eric B. ;

Cohn, Jeffrey S. ;

Harvey, Ian ;

Le Cornu, Kathryn A. ;

Ryder, Jonathan J. ;

Hall, Wendy L. ;

Cassidy, Aedin .

AMERICAN JOURNAL OF CLINICAL NUTRITION, 2008, 88 (01) :38-50

[10] Antioxidant and antibacterial activities of peptide fractions from flaxseed protein hydrolysed by protease from Bacillus altitudinis HK02 [J].

Hwang, Chin-Fa ;

Chen, Yi-An ;

Luo, Chen ;

Chiang, Wen-Dee .

INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY, 2016, 51 (03) :681-689

← 1 2 3 4 →