Abstract
Ninety-six samples of flaxseed from eight cultivars grown at four locations in western Canada for three years were used to study the effect of cultivar, location, and growing season on the phenolic acid contents of the seed. Flaxseed contained 8-10 g/kg of total phenolic acids, about 5 g/kg of esterified phenolic acids, and 3-5 g/kg of etherified phenolic acids. The esterified phenolic acids represented 48-66% of the total phenolic acids and were not dependent on cultivar. Variation in phenolic acids was mainly due to seasonal effect. While growing location had significant effects on phenolic acid contents of individual cultivars, no overall significant location effect was observed. The yellow-seeded flaxseed cultivar Linola 947 had lower levels of total and esterified phenolic acids compared to the traditional brown-seeded type. Phenolic acid contents of flaxseed were independent of protein and oil contents. A strong positive correlation was found between the constitutive concentrations of total and etherified phenolic acids in flaxseed and resistance to fusarium wilt.
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