Comparison of fatty acid composition, phytochemical profile and antioxidant activity in four flax (Linum usitatissimum L.) varieties

The present study was intendant to evaluate variations among flaxseed varities in terms of fatty acid composition, phytochemical profiles, and antioxidant activities determined by oxygen radical absorbance capacity (ORAC), 2,2-Diphenyl-1-picrylhydrazyl (DPPH) and ferrous ion reducing antioxidant power (FRAP) assays. Significant variations in the fatty acid composition, phenolic acids and lignan were observed in flaxseed varieties from different countries. Among these flaxseed verities, the unsaturated fatty acids accounted over four fifths of total fatty acid contents. The highest ratio of linolenic acid of total fatty acid was observed in USPEA, whereas the lowest one was found in Yexiao. USPEA showed the most contents of total phenolics, as well as flaxseed lignans. In general, total phenolics appeared to be the main contributors in the antioxidant capacity of flaxseed, which presented significant positive correlation. Our study revealed that both cultivar and origin of seeds significantly affect fatty acid composition, phenolic acids, lignans and subsequent antioxidant activities in flaxseed. The results provide new aspects of breeding resources of flaxseed cultivars by presenting their quality specification and possible commercial value.