No 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.

Ramie (Boehmeria nivea L.) is usually cultivated as a fiber crop, but it is also well known for its potential use in animal feeding with viable commercial applications. In this study, the phenolics profile as well as cellular antioxidant and antiproliferative activities were investigated in free and bound fractions of six different vegetative parts from Boehmeria nivea L. The highest total phenolic content was observed in bud (4585 ± 320 mg GAE/100 g DW), whereas root and petiole had the lowest total phenolic contents, 442.8 ± 9.8 and 630.9 ± 27.0 mg GAE/100 g DW, respectively. Likewise, phloem had the most abundant total flavonoids (2755 ± 184 mg CE/100 g DW), whereas the lowest flavonoid contents was found in root and petiole, 636.9 ± 44.2 and 797.4 ± 87.6 mg CE/100 g DW, respectively. Xylem and bud depicted remarkable antioxidant and antiproliferative activities, which could be explained by their diverse phenolic composition, especially chlorogenic acid and epicatechin. The Boehmeria nivea L. plant might be a valuable resource for high value-added phenolic compounds used in food and non-food industries.