Abstract
SummaryThe study aimed to evaluate the biosynthesis and accumulation of lignans, phenolic acids and also the antioxidant activities in 15 varieties of flax sprouts. The differential contents of lignans (13.30–8987 μg g−1) and phenolic acids (72.55–597.1 μg g−1) among 15 varieties of flax sprouts were observed. The total antioxidant activities ranged from 147.2 to 332.8 μmol TE g−1 in the flax sprouts. The expression levels of five genes in the lignin synthetic pathway were analysed using RT‐qPCR, and the results showed dramatical differences among different flax sprouts. Relatively dispersed analysis was showed by principal component analysis (PCA), and 15 flax sprouts were grouped by hierarchical cluster analysis (HCA) based on their phenolic acids, lignan compounds, length, gene expression and antioxidants after germination, primarily in relation to variety specificity. Present results would be instructive guidance for bio‐fortification breeding and functional foods innovation in flaxseeds.
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