# Secoisolariciresinol Diglucoside with Antioxidant Capacity from Flaxseed: A Study on Microwave-Assisted Germination Optimization

## TL;DR

This study explores how microwave treatment and germination can boost lignan content and antioxidant activity in flaxseed, improving its use as a functional food.

## Contribution

The study reveals optimal microwave-assisted germination conditions to enhance lignan levels and antioxidant activity in different flaxseed parts.

## Key findings

- Microwave treatment after germination increases lignan content and antioxidant activity in flaxseed hulls.
- Microwave treatment before germination boosts lignan levels in flaxseed kernels.
- Optimal microwave treatment after 72 h germination improves whole flaxseeds' lignan content.

## Abstract

Germination and physical field treatments are processing techniques that have been successfully used to change the amount of active ingredients in flaxseed. However, it is unknown if they work synergistically. This study investigated the effect of microwave-assisted germination on the lignan concentration and antioxidant activity of several flaxseed tissue components. Lignans were primarily dispersed in the flaxseed seed coat. Microwave treatment and germination significantly affected the levels of lignans in various flaxseed sections. Flaxseed hulls’ lignan content and antioxidant activity could be increased by microwave treatment (130 W for 14 s) after germination of 0, 48, or 96 h. Flaxseed kernels lignan content and antioxidant activity could be increased by microwave treatment (130 W for 10 s) before germination. Whole flaxseeds could be improved by microwave treatment (130 W for 10 s) after germination for 72 h. The findings provided a theoretical basis for reducing the loss of lignan resources in flaxseed, enhancing its use as a functional food ingredient, and clarifying the targeted utilization of various lignan sources.