Characterization of flax genetic resources in Türkiye through variance analysis of antioxidant, phenolic compound and fatty acid contents
Abstract
This study was conducted in 2021 using seeds from 10 different flax cultivars (Sarı 85, Cill 1351, Cill 1370, Cill 1400, Cill 1412, Larnaka, Milas, Newtürk, and Dilman) in the Ankara ecology. The study investigated the oil content, protein content, fatty acid composition, antioxidant capacities, and specific phenolic compound contents of these seeds. Correlations among the bioactive compound contents of flax seeds were elucidated using Principal Component Analysis (PCA) and Heatmap analysis. As a result of the research, statistically significant differences were found among the seed properties of the varieties. According to the PCA method, the correlation among fatty acids was determined as 71.2% (PC1+PC2), while the correlation between phenolic compounds and antioxidants was determined as 60.4% (PC1+PC2). In the study, the highest oil content was obtained in the Newtürk variety with 35.3%, while the lowest oil content was obtained in the Larnaka variety with 32.2%. The highest α-linolenic acid (C18:3) ratio of 53.9% was detected in the Newtürk variety, while the lowest α-linolenic acid (C18:3) ratio of 46.8% was obtained from the Cill1423 variety. Ferulic (Cill 1351: 18.51 µg/g) and protocatechuic (Cill 1423: 20.83 µg/g) acids were found to be the most abundant compounds in flax seeds. In the research, it was determined that the Cill 1351 (4.08 mg trolox/g) and Dilman (4.16 mg trolox/g) varieties had higher antioxidant capacities than the other varieties.
Keywords
References
- Adolphe, J. L., Whiting, S. J., Juurlink, B. H., Thorpe, L. U., and Alcorn, J. (2010). Health effects with consumption of the flax lignan secoisolariciresinoldiglucoside. British Journal of Nutrition, 103(7), 929-938.
- Balkan, M. (1978). Ham MaddelerdeHızlı Protein Tayini. Retrieved from https://dergipark.org.tr/en/pub/gida/issue/6809/91526
- Balter, M. (2009). Clothes make the (Hu) Man. Science. 325 (5946): 1329. doi:10.1126/science.325_1329a. PMID 19745126.
- Beejmohun, V., Fliniaux, O., Grand, É., Lamblin, F., Bensaddek, L., Christen, P., and Mesnard, F. (2007). Microwave‐assisted extraction of the main phenolic compounds in flaxseed. Phytochemical Analysis: An International Journal of Plant Chemical and Biochemical Techniques, 18(4), 275-282.
- Caligiuri, S. P., Aukema, H. M., Ravandi, A., Guzman, R., Dibrov, E., and Pierce, G. N. (2014). Flaxseed consumption reduces blood pressure in patients with hypertension by altering circulating oxylipins via an α-linolenic acid–induced inhibition of soluble epoxide hydrolase. Hypertension, 64(1), 53-59.
- Cemeroglu, B (2007) Food analysis. Food Technology Society Publication. No. 34,Ankara, Turkey, pp. 168–171.
- Choudhary, S. B., Sharma, H. K., Kumar, A. A., Maruthi, R. T., Mitra, J., Chowdhury, I., and Karmakar, P. G. (2017). SSR and morphological trait based population structure analysis of 130 diverse flax (Linumusitatissimum L.) accessions. ComptesRendusBiologies, 340(2), 65-75.
- Chung, M.W.Y., Lei B., and Li-Chan E.C.Y. (2005). Isolation and structural characterization of the major protein fraction from NorMar flaxseed (Linumusitatissimum L.). Food Chem. 90: 271-279.
- Clark, W. F., and Ogborn, M. (2003). Flaxseed and flaxseed lignans: Effects on the progression and severity of renal failure. In Flax (pp. 226-241). CRC Press.
- Čolovic, D., Berenji, J., Levart, A., Levic, J., Salobir, J., Pezo, L., and Čolovic, R. (2016). Nutritional characteristics of seeds of eighteen linseed (Linumhumille Mill.) cultivars from Serbia. Zemdirbyste-Agriculture, 103(2).
