Phenolic acid composition of flaxseed cultivars by ultra-performance liquid chromatography (UPLC) and their antioxidant activities: Effect of sand roasting and microwave heating

Kaur, Rajwinder; Kaur, Maninder; Gill, Balmeet Singh

doi:10.1111/jfpp.13181

Cited by 34 publications

(13 citation statements)

References 44 publications

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“…Accumulation of phenolic compounds may be affected by many factors, such as genetic background, pedoclimatic conditions and agronomic practices. Phenolic concentrations ranging from 61.76 to 85.24 μg GA/g were detected in six Indian linseed cultivars [34] while up to 474 mg GA/100 g were reported for Chinese cultivars [35]. These last values are consistent with the phenolic content detected in the present research.…”

Section: Resultssupporting

confidence: 90%

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

et al. 2019

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Linseed (Linum usitatissimum L.) is becoming more and more important in the health food market as a functional food, since its seeds and oil represent a rich source of bioactive compounds. Its chemical composition is strongly correlated with, and dependent on, genetic characteristics. The aim of this study was to evaluate the variation in seed yield, oil content, fatty acid composition and secondary metabolite profiles between a low-linolenic linseed variety, belonging to the Solin-type group (Solal), and a high-linolenic traditional one (Bethune), cultivated, both as spring crops, in open field conditions of Central Italy. The achieved results pointed out the different behavior of the two varieties in terms of growth cycle, oil content, and some important yield components, such as capsule number per plant and thousand seed weight. There were also significant differences in seed composition regarding total phenols, total flavonoids, antioxidant activities as well as in carotenoid, tocopherol, and tocotrienol profiles between the two varieties. In particular, Solal was characterized by the greatest contents of oil, phenols, flavonoids, α- and δ- tocotrienol, together with the highest antioxidant activity. Bethune, on the contrary, showed the highest amounts of carotenoids (lutein and β-carotene). These results indicate a clear effect of the genetic characteristics on the biosynthesis of these secondary metabolites and, consequently, on the related antioxidant activity. Our findings suggest that the mutation process, responsible for the selection of the low-linolenic cultivar, is able to modify the biosynthetic pathways of carotenoids and phenolics.

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Section: Resultssupporting

confidence: 90%

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

et al. 2019

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“…Moreover, dietary flaxseeds, especially their native form, decreased the TBARS content in the kidney, which is a marker of lipid peroxidation. Kaur et al [ 31 ] suggested a high correlation between the antioxidant capacity and the total phenolic content of flaxseeds, which indicates that the latter may have been responsible for the beneficial decrease of kidney TBARS content in the present study. Interestingly, Alu’datt et al [ 32 ] showed that the full-fat meal from flaxseeds has significantly higher antioxidant activity compared to the defatted meal, which was in accordance with the present results.…”

Section: Discussionsupporting

confidence: 54%

Comparative Effects of Native and Defatted Flaxseeds on Intestinal Enzyme Activity and Lipid Metabolism in Rats Fed a High-Fat Diet Containing Cholic Acid

et al. 2018

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We hypothesize that defatting is an important factor that can determine the beneficial effects of flaxseeds on rats with diet-induced disorders. The experiment lasts 8 weeks and is conducted on Wistar rats allocated to four groups as follows: a control group fed with a standard diet; a high-fat (HF) group fed with a diet containing 21% fat and 0.1% cholic acid as a stimulator of lipid absorption; an HF group fed a diet supplemented with 1% native flaxseeds; and an HF group fed a diet supplemented with 1% defatted flaxseeds. In the HF group, several unfavourable changes in the gut and lipid metabolism are observed. Supplementation of the HF diet with native flaxseeds prevent an increase in colonic β-glucuronidase activity, whereas dietary defatted flaxseeds increase mucosal disaccharidase activities in the small intestine (sucrose, maltase and lactase). Regardless of the form of supplementation, dietary flaxseeds increase bacterial glycolytic activity in the distal intestine and decrease hepatic fat, especially triglyceride, accumulation. Both flaxseed forms decrease lipid peroxidation in the kidneys and increase the blood HDL cholesterol concentration with the native form being more efficient in the former and the defatted form being more efficient in the latter. The lipid-modulating effects of defatted flaxseeds are associated with reduced hepatic expression of peroxisome proliferator-activated receptor α, which is not the case in terms of native flaxseeds. Dietary supplementation with a relatively small amount of flaxseeds can exert beneficial effects on gut functions and lipid metabolism in rats, and these effects are affected by defatting to some extent.

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“…Antioxidant activities in vitro were determined by DPPH radical, hydroxyl radical (OH·), superoxide anion radical (

O_{2}^{\cdot -}

) scavenging, and the total reducing power (TRP) assays. Double distilled water was used to dilute wine samples by 20‐fold for DPPH radical scavenging analysis (Loizzo et al, ) and 10‐fold for hydroxyl radical scavenging and TRP analyses (Kaur, Kaur, & Gill, ; Lin, ). Samples were directly subjected to superoxide anion radical scavenging assay (Rodríguez‐Bencomo et al, ).…”

Section: Methodsmentioning

confidence: 99%

Effect of glutathione‐enriched inactive dry yeast on color, phenolic compounds, and antioxidant activity of kiwi wine

Liú

Cao

et al. 2019

J Food Process Preserv

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Fresh “Xuxiang” kiwifruit juice with or without pomace was used for fermentation with different levels of glutathione‐enriched inactive dry yeast (g‐IDY). After alcohol fermentation, the glutathione (GSH) content, color parameters, phenolic composition, and antioxidant activities of kiwi wine were determined. The results suggested that the addition of g‐IDY to kiwi juice increased GSH, glutathione disulfide, total GSH concentrations, and the total phenolic content of kiwi wine. No obvious effect on individual phenolic content was found in wine with g‐IDY. The color parameters of wines fermented with pomace were remarkably improved with addition of 100 mg/L and 300 mg/L g‐IDY. The supply of g‐IDY improved the antioxidant activities of kiwi wine fermented with pomace. Principal component analysis suggested that with the same supplies of g‐IDY, wine fermented with pomace was better than wine fermented through pure juice in all measurements. Practical applications The improvements in color and antioxidant capacity of kiwi wine have always been the focus of kiwi wine brewing. Constant improvement in methods which contribute to high quality of kiwi wine provides crucial support for wine industry and even agriculture development. The aim of this study is to investigate the impacts of glutathione‐enriched inactive dry yeast (g‐IDY) on quality of kiwi wine. These results could provide feasible advices about g‐IDY application to kiwi wine for improving the sensory and nutritional properties.

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Phenolic acid composition of flaxseed cultivars by ultra-performance liquid chromatography (UPLC) and their antioxidant activities: Effect of sand roasting and microwave heating

Cited by 34 publications

References 44 publications

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

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

Comparative Effects of Native and Defatted Flaxseeds on Intestinal Enzyme Activity and Lipid Metabolism in Rats Fed a High-Fat Diet Containing Cholic Acid

Effect of glutathione‐enriched inactive dry yeast on color, phenolic compounds, and antioxidant activity of kiwi wine

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