The quality and antioxidant elucidation of germinated flaxseed treated with acidic electrolyzed water

Abstract The endogenous fortification of antioxidant lipid concomitants in flaxseed was imperative to improve the oxidative stability of α‐linolenic acid (ALA) in flaxseed and flaxseed oil upon processing, storage and gastrointestinal digestion. The comparative effects of acidic electrolyzed water (...

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Autores principales:	Shasha Huang, Haicheng Zhang, Xiaopeng Qin, Chengzhen Nie, Xiao Yu, Qianchun Deng
Formato:	article
Lenguaje:	EN
Publicado:	Wiley 2021
Materias:	acidic electrolyzed water antioxidant properties flaxseed germination lipid concomitants Nutrition. Foods and food supply TX341-641
Acceso en línea:	https://doaj.org/article/89e3d44196c047418a1a242fb4134a99
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spelling	oai:doaj.org-article:89e3d44196c047418a1a242fb4134a992021-11-04T13:06:43ZThe quality and antioxidant elucidation of germinated flaxseed treated with acidic electrolyzed water2048-717710.1002/fsn3.2538https://doaj.org/article/89e3d44196c047418a1a242fb4134a992021-11-01T00:00:00Zhttps://doi.org/10.1002/fsn3.2538https://doaj.org/toc/2048-7177Abstract The endogenous fortification of antioxidant lipid concomitants in flaxseed was imperative to improve the oxidative stability of α‐linolenic acid (ALA) in flaxseed and flaxseed oil upon processing, storage and gastrointestinal digestion. The comparative effects of acidic electrolyzed water (ACEW) and tap water (TW) on the triglyceride configuration, typical lipid concomitants, and antioxidant properties of flaxseed were conducted during 0–5 days of germination. The results showed that ACEW enhanced the germination rate of flaxseed by 18.25% and simultaneously suppressed the dynamic depletion of ALA by 5.32% when compared with TW (p < .05). The total phenolic acids, lignans, and flavonoids were effectively accumulated in flaxseed following ACEW‐mediated germination with the further increase by 4.82%, 15.48%, and 8.22% in comparison with those induced by TW (p < .05). The total contents of cyclolinopeptides in flaxseed progressively dropped following either ACEW or TW treatment, a slighter decrease by 5.59% for flaxseed treated by ACEW than that by TW. Notably, the maximum accumulation of tocopherols and phytosterols had been early obtained for flaxseed treated with ACEW for 2–3 days due to the de novo synthesis or intermolecular conformational transition (p < .05). Most importantly, ACEW‐mediated germination led to higher increment of the thermal oxidative stability and antioxidant properties of flaxseed and flaxseed oil in comparison to TW. In brief, the initial oxidation temperature increased by 7.09% and 3.06% (p < .05), and the antioxidant activities as evaluated by DPPH, ABTS, and FRAP values raised by 3.86%–28.07% and 4.21%–9.18% (p < .05), respectively. These findings clarify that the germination especailly mediated by ACEW could be an effective method to further optimize the nutritional and functional properties of flaxseed through reconstructing the endogenous antioxidant system.Shasha HuangHaicheng ZhangXiaopeng QinChengzhen NieXiao YuQianchun DengWileyarticleacidic electrolyzed waterantioxidant propertiesflaxseedgerminationlipid concomitantsNutrition. Foods and food supplyTX341-641ENFood Science & Nutrition, Vol 9, Iss 11, Pp 6031-6046 (2021)
institution	DOAJ
collection	DOAJ
language	EN
topic	acidic electrolyzed water antioxidant properties flaxseed germination lipid concomitants Nutrition. Foods and food supply TX341-641
spellingShingle	acidic electrolyzed water antioxidant properties flaxseed germination lipid concomitants Nutrition. Foods and food supply TX341-641 Shasha Huang Haicheng Zhang Xiaopeng Qin Chengzhen Nie Xiao Yu Qianchun Deng The quality and antioxidant elucidation of germinated flaxseed treated with acidic electrolyzed water
description	Abstract The endogenous fortification of antioxidant lipid concomitants in flaxseed was imperative to improve the oxidative stability of α‐linolenic acid (ALA) in flaxseed and flaxseed oil upon processing, storage and gastrointestinal digestion. The comparative effects of acidic electrolyzed water (ACEW) and tap water (TW) on the triglyceride configuration, typical lipid concomitants, and antioxidant properties of flaxseed were conducted during 0–5 days of germination. The results showed that ACEW enhanced the germination rate of flaxseed by 18.25% and simultaneously suppressed the dynamic depletion of ALA by 5.32% when compared with TW (p < .05). The total phenolic acids, lignans, and flavonoids were effectively accumulated in flaxseed following ACEW‐mediated germination with the further increase by 4.82%, 15.48%, and 8.22% in comparison with those induced by TW (p < .05). The total contents of cyclolinopeptides in flaxseed progressively dropped following either ACEW or TW treatment, a slighter decrease by 5.59% for flaxseed treated by ACEW than that by TW. Notably, the maximum accumulation of tocopherols and phytosterols had been early obtained for flaxseed treated with ACEW for 2–3 days due to the de novo synthesis or intermolecular conformational transition (p < .05). Most importantly, ACEW‐mediated germination led to higher increment of the thermal oxidative stability and antioxidant properties of flaxseed and flaxseed oil in comparison to TW. In brief, the initial oxidation temperature increased by 7.09% and 3.06% (p < .05), and the antioxidant activities as evaluated by DPPH, ABTS, and FRAP values raised by 3.86%–28.07% and 4.21%–9.18% (p < .05), respectively. These findings clarify that the germination especailly mediated by ACEW could be an effective method to further optimize the nutritional and functional properties of flaxseed through reconstructing the endogenous antioxidant system.
format	article
author	Shasha Huang Haicheng Zhang Xiaopeng Qin Chengzhen Nie Xiao Yu Qianchun Deng
author_facet	Shasha Huang Haicheng Zhang Xiaopeng Qin Chengzhen Nie Xiao Yu Qianchun Deng
author_sort	Shasha Huang
title	The quality and antioxidant elucidation of germinated flaxseed treated with acidic electrolyzed water
title_short	The quality and antioxidant elucidation of germinated flaxseed treated with acidic electrolyzed water
title_full	The quality and antioxidant elucidation of germinated flaxseed treated with acidic electrolyzed water
title_fullStr	The quality and antioxidant elucidation of germinated flaxseed treated with acidic electrolyzed water
title_full_unstemmed	The quality and antioxidant elucidation of germinated flaxseed treated with acidic electrolyzed water
title_sort	quality and antioxidant elucidation of germinated flaxseed treated with acidic electrolyzed water
publisher	Wiley
publishDate	2021
url	https://doaj.org/article/89e3d44196c047418a1a242fb4134a99
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The quality and antioxidant elucidation of germinated flaxseed treated with acidic electrolyzed water

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