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Food Chem. 2017 Jan 1;214:227-233. doi: 10.1016/j.foodchem.2016.07.075. Epub 2016 Jul 11.

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

Author information

1
School of Food Science and Engineering, South China University of Technology, Guangzhou 510640, China.
2
Institute of Bast Fiber Crops, Chinese Academy of Agricultural Sciences, Changsha 410205, China.
3
School of Food Science and Engineering, South China University of Technology, Guangzhou 510640, China; Department of Food Science, Stocking Hall, Cornell University, Ithaca, NY 14853, USA. Electronic address: xbg720@gmail.com.
4
Department of Food Science, Stocking Hall, Cornell University, Ithaca, NY 14853, USA.
5
Department of Food Science, Stocking Hall, Cornell University, Ithaca, NY 14853, USA. Electronic address: rl23@cornell.edu.

Abstract

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.

KEYWORDS:

Cellular antioxidant activity; Fiber flaxseed; Flavonoids; Oil flaxseed; Phenolics

PMID:
27507470
DOI:
10.1016/j.foodchem.2016.07.075
[Indexed for MEDLINE]

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