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.
journal_name
Food Chemjournal_title
Food chemistryauthors
Wang H,Wang J,Qiu C,Ye Y,Guo X,Chen G,Li T,Wang Y,Fu X,Liu RHdoi
10.1016/j.foodchem.2016.07.075subject
Has Abstractpub_date
2017-01-01 00:00:00pages
227-233eissn
0308-8146issn
1873-7072pii
S0308-8146(16)31097-4journal_volume
214pub_type
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