Effects of germination on tocopherol, secoisolarlciresinol diglucoside, cyanogenic glycosides and antioxidant activities in flaxseed (Linum usitatissimum L.)

Abstract

Summary The changes in chemical composition and antioxidant activities of brown and golden flaxseeds (Linum usitatissimum L.) during 5‐day germination were investigated. Flaxseeds germinated in a dark and closed incubator at the temperature of 25 °C. With noticeable reduction in fat content, germinated flaxseeds were determined higher percentage of linolenic acid. The total phenolic content and antioxidant activities increased with germination time. The highest amount of secoisolarlciresinol diglucoside (SDG) was found in 2‐day germinated brown and golden flaxseeds, which increased 1.04‐fold and 1.09‐fold, respectively, and germinated flaxseed oil was found rich in SDG. Intriguingly, germination increased the α‐tocopherol content from 0 to 4.58 mg per 100 g and 0 to 7.83 mg per 100 g in brown and golden flaxseeds while γ‐tocopherol decreased. Germination process also reduced the total content of cyanogenic glucosides, the content of linustatin, neolinustatin and lotaustralin decreased significantly, but caused an increase in the content of linamarin. Therefore, germination can be utilised as an effective method to improve the nutritional value of flaxseed.

Evaluation of Chemical Composition of Two Linseed Varieties as Sources of Health-Beneficial Substances

“…Both linseed varieties contained α, γ and δ tocopherols and, in accordance with previous studies [42,43,44] the most abundant vitamer was the γ- form, that accounted for about 63% and 69% of total content in Bethune and Solal, respectively. Tocopherols are well known antioxidant compounds, able to prevent oxidation of unsaturated fatty acids present in the seeds and to provide protection against the damaging effects of free radicals in human cells.…”

Comparative evaluation of linseed varieties under environmental conditions of Tandojam Pakistan

“…Due to the occurrence of mucilage fibres, it is also ingested for emetic properties. Linseed has also high linolenic acid content that made it an important ingredient for manufacture of paints, varnish, oil-cloth, printing ink, stains and polymer linoleum [5]. Because of the quick drying property that it imparts.…”

Cold‐pressed flaxseed oil by‐product as a new source of fat replacers in low‐fat salad dressing formulation: Steady, dynamic and 3‐ITT rheological properties

“…Therefore, the cold‐pressed by‐products could also be utilized as fat mimetics (Akcicek & Karasu, 2018). Flaxseed has a potential functional food due to having a high amount of dietary fiber (two‐third is insoluble, and one third is soluble fiber) and high‐quality protein and a good source of unsaturated fatty acid (Li et al., 2019; Waszkowiak, Mikołajczak, Gliszczyńska‐Świgło, & Niedźwiedzińska, 2019). The high amount of polysaccharide and proteins in flaxseed provide some important properties such as the good emulsifying property, the stabilization of emulsions, water‐holding capacity, surface or interfacial properties, the suspension of particles, control of crystallization, encapsulation, the formation of a film, and thickening and gelling agent for o/w emulsions (Drozłowska, Łopusiewicz, Mężyńska, & Bartkowiak, 2020; Feng, Yang, Sun, Xu, & Zhou, 2018).…”

“…The rheological analysis of salad dressings has been investigated in literature because an adequate formulation, the process conditions, and quality properties, sensory attributes, shelf life, and microstructure are important for the choice of salad dressing (Maani, Alimi, Shokoohi, & Fazeli, 2016). Several researches have been conducted on steady and dynamic rheological properties of the salad dressing type emulsions (Li et al., 2019; Ma et al., 2013; Ma, Boye, & Simpson, 2016; Mandala, Savvas, & Kostaropoulos, 2004). Limited research has been found in literature 3‐ITT rheological properties of the salad dressing (Akcicek & Karasu, 2018), and no research has been carried out to characterize 3‐ITT and other rheological behavior of salad dressings stabilized by cold‐press flaxseed oil by‐products.…”