Effects Of Germination On Chemicals And Antioxidant Activities Of Flaxseed

In recent years,with the enhancement of people’s health awareness and improvement of living standards,more and more attention has been paid to the discovery of dietary nutrition and functional factors.Flaxseed is an extensively grown oil crop in northern China.It contains abundant nutrients such as unsaturated fatty acids,proteins,flax lignans and dietary fiber,as well as anti-nutritional factors such as cyanogenic glycosides.The high content of cyanogenic glucosides greatly limits the widespread use of flaxseed in the diet.Studies have shown that moderate germination can effectively alter the composition and biological efficacy of some cereal bioactive substances.At present,the effect of germination treatment on the nutritional components of flaxseed and cyanogenic glycosides is not systematically studied.This paper studied the effect of germination treatment on chemical composition and in vitro antioxidant capacity of flaxseed and flaxseed oil in two varieties of brown and golden yellow flaxseed in Inner Mongolia.The research results provide a theoretical basis for the application of moderate germination treatment in oilseeds,expand the application range of germination linseeds,and increase its economic value.In this paper,flaxseed(0-5 days)was germinated and freeze-dried to prepare flaxseed samples.Soxhlet extraction,UV-visible spectrophotometry,gas chromatography,high performance liquid chromatography,HPLC-MS/MS,and in vitro antioxidation were used to investigate the germination of flaxseed and flaxseed oil fatty acids,flax Effects of lignans SDG,4 major cyanogenic glucosides,phenolic compounds,etc.The results showed that:(1)With the extension of the germination period,the grain lengths of the two varieties of flax seeds showed the trend of slow growth first and then rapid growth.The grain moisture content showed the trend of slow growth after rapid growth;(2)The content of flanol lignoside SDG,functional components of flaxseed,reached the highest after 2 days of germination,and decreased with the increase of germination time;(3)The content of Linustatin,Neolinustatin and Lotaustralin of flaxseed had a decreasing trend,While the content of Linamarin showed an upward trend.The total content of 4 cyanogenic glucosides showed a significant decrease trend;(4)The total phenolic content in flaxseeds increased significantly during germination.Compared with the non-germinated samples,the total polyphenols of flaxseeds increased by4.2 and 7.1 times,respectively,after 5 days of germination;(5)The germination treatment promoted the accumulation of flaxseed phenols.The HPLC results showed that the germination significantly increased the content of phenolic substances such as gallic acid,protocatechuic acid and ferulic acid in flaxseed;(6)The ABTS and DPPH free radical scavenging experiments were used to evaluate the antioxidant activity of flaxseed methanol extracts at different stages of germination.The results were consistent with the results of total polyphenols.Germination treatment increased the antioxidant capacity of flaxseeds in vitro.The experiment used flax lignans SDG as an inspection index to determine the moderate germination time of 2 days.Prepare 0 and 2 days of flaxseed oil by hot-pressing method and systematically studied the effects of germination treatment on the chemical composition of linseed oil and antioxidant activity.The results showed that:(1)The crude fat content of two varieties of flaxseed was stable within 2 days of germination,and gradually decreased with the extension of germination period.Flax seed oil mainly contained palmitic acid,stearic acid,oleic acid,linoleic acid and linolenic acid.Fatty acids,of which unsaturated fatty acids accounted for about 92%,linoleic acid content increased significantly with the germination phase;(2)After 2 days of germination,the SDG content of flaxseed oil from two cultivars increased significantly,which was 2.4 and 2.3 times that of non-emerging linseed oil,which provided a theoretical basis for the moderate germination to increase the functional components of flaxseed oil;(3)The content of total phenolic in linseed oil was higher than that of non-emerging linseed oil in 2 days after germination.The results of HPLC showed that the phenolic substances in linseed oil retained very little.Due to the hydrophilicity of phenolic substances,the phenol produced was germinated.Compounds are difficult to migrate into the oil phase;(4)Germination treatment appropriately improves the methanol extracts of two flaxseed oils.The ability to scavenge ABTS and DPPH free radicals increases their in vitro antioxidant capacity.This paper systematically studied the effect of germination treatment on chemical substances and antioxidant activity of flaxseed and linseed oil.Research confirmed that germination treatment can significantly increase the SDG content of flaxseed and linseed oil,reduce cyanogenic glycosides in flax,and improve the antioxidant activity of flaxseed and linseed oil.Germination treatment is an effective and safe food processing method that promotes active components in flaxseed and oil and reduces anti-nutritional factors.