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Effect of Ultrasound or Microwave-Assisted Germination on Nutritional Properties in Flaxseed (Linum usitatissimum L.) with Enhanced Antioxidant Activity
ACS Food Science & Technology ( IF 2.6 ) Pub Date : 2021-08-18 , DOI: 10.1021/acsfoodscitech.1c00110 Caihua Jia 1, 2 , Lin Tang 2 , Fenghong Huang 1 , Qianchun Deng 1 , Qingde Huang 1 , Mingming Zheng 1 , Hu Tang 1 , Xiao Yu 3 , Chen Cheng 1
ACS Food Science & Technology ( IF 2.6 ) Pub Date : 2021-08-18 , DOI: 10.1021/acsfoodscitech.1c00110 Caihua Jia 1, 2 , Lin Tang 2 , Fenghong Huang 1 , Qianchun Deng 1 , Qingde Huang 1 , Mingming Zheng 1 , Hu Tang 1 , Xiao Yu 3 , Chen Cheng 1
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Germination and physical field treatments were effective methods to change the content of active substances in flaxseed, but their combined effects have been seldom investigated. The present study characterizes the influence of germination on lignan, tocopherol, phytosterol, fatty acids, and total fat in flaxseed. It was observed that 18–24 h of germination caused increases in γ-tocopherol, campesterol, stigmasterol, and sitosterol contents by 24.47, 12.66, 16.72, and 9.73%, respectively. With the noticeable reduction in total fat content, linolenic acid, oleic acid, and linoleic acid significantly decreased at 24 h germination. The secoisolariciresinol diglucoside peaked at 10.44 ± 1.00 mg g–1 dry weight after 6 h germination, which was an increase of 20.78% compared to nongerminated flaxseed. Furthermore, the combined effects of ultrasound or microwave and germination on the lignan and antioxidant activity were explored. The diphenyl-2-picrylhydrazyl free-radical scavenging rate of the lignan extract was significantly improved by the ultrasonic pretreatment at 60 W for 10 min or microwave at 130 W for 10 s in germinated flaxseed. The results revealed the positive impact of short-term germination on the active substances in flaxseed and indicated that the combined effect of germination and physical field treatments were effective approaches to improve the nutritional quality of flaxseed.
中文翻译：
超声波或微波辅助发芽对具有增强抗氧化活性的亚麻籽 (Linum usitatissimum L.) 营养特性的影响
发芽和物理田间处理是改变亚麻籽活性物质含量的有效方法，但很少研究它们的联合作用。本研究描述了发芽对亚麻籽中木脂素、生育酚、植物甾醇、脂肪酸和总脂肪的影响。据观察，发芽 18-24 小时导致 γ-生育酚、菜油甾醇、豆甾醇和谷甾醇含量分别增加 24.47、12.66、16.72 和 9.73%。随着总脂肪含量的显着降低，亚麻酸、油酸和亚油酸在 24 小时发芽时显着降低。开环异落叶松树脂醇二葡糖苷的峰值为 10.44 ± 1.00 mg g –1发芽6小时后的干重，与未发芽的亚麻籽相比增加了20.78%。此外，还探讨了超声波或微波与发芽对木脂素和抗氧化活性的综合影响。60 W 超声预处理 10 min 或微波 130 W 10 s 在发芽亚麻籽中显着提高了木脂素提取物的二苯基-2-苦基肼自由基清除率。结果揭示了短期发芽对亚麻籽中活性物质的积极影响，表明发芽和物理田间处理的综合作用是提高亚麻籽营养品质的有效途径。
更新日期：2021-09-17
中文翻译：
超声波或微波辅助发芽对具有增强抗氧化活性的亚麻籽 (Linum usitatissimum L.) 营养特性的影响
发芽和物理田间处理是改变亚麻籽活性物质含量的有效方法，但很少研究它们的联合作用。本研究描述了发芽对亚麻籽中木脂素、生育酚、植物甾醇、脂肪酸和总脂肪的影响。据观察，发芽 18-24 小时导致 γ-生育酚、菜油甾醇、豆甾醇和谷甾醇含量分别增加 24.47、12.66、16.72 和 9.73%。随着总脂肪含量的显着降低，亚麻酸、油酸和亚油酸在 24 小时发芽时显着降低。开环异落叶松树脂醇二葡糖苷的峰值为 10.44 ± 1.00 mg g –1发芽6小时后的干重，与未发芽的亚麻籽相比增加了20.78%。此外，还探讨了超声波或微波与发芽对木脂素和抗氧化活性的综合影响。60 W 超声预处理 10 min 或微波 130 W 10 s 在发芽亚麻籽中显着提高了木脂素提取物的二苯基-2-苦基肼自由基清除率。结果揭示了短期发芽对亚麻籽中活性物质的积极影响，表明发芽和物理田间处理的综合作用是提高亚麻籽营养品质的有效途径。
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