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Summary Flaxseed (Linum usitatissimum L.) is well known for its health benefits and chemical composition. This study aimed to evaluate the dynamic changes caused by germination in vitamin C, phenolic compounds and antioxidant activities of flaxseed. It was observed that eight‐day germination of flaxseed sprouts caused increases in phytochemical contents, that is 22.1‐fold increase in vitamin C, 2.67‐fold increase in phenolics and 5.48‐fold increase in flavonoid contents as compare to initial concentration in flaxseeds on dry weight basis. The stimulation was also noted in the three identified phenolic acid ingredients including caffeic acid, p‐coumaric acid and ferulic acid. Similarly, the total PSC and ORAC values of flax sprouts at day 8 increased by 3‐ to 4‐folds compared to nongerminated flaxseeds. It is revealed that comparatively, 8‐day germination of flax sprouts leads to a significant increase in vitamin C, phenolic constituents and total antioxidant activities than those of flaxseeds.

Ramie (Boehmeria nivea L.) is usually cultivated as a fiber crop, but it is also well known for its potential use in animal feeding with viable commercial applications. In this study, the phenolics profile as well as cellular antioxidant and antiproliferative activities were investigated in free and bound fractions of six different vegetative parts from Boehmeria nivea L. The highest total phenolic content was observed in bud (4585 ± 320 mg GAE/100 g DW), whereas root and petiole had the lowest total phenolic contents, 442.8 ± 9.8 and 630.9 ± 27.0 mg GAE/100 g DW, respectively. Likewise, phloem had the most abundant total flavonoids (2755 ± 184 mg CE/100 g DW), whereas the lowest flavonoid contents was found in root and petiole, 636.9 ± 44.2 and 797.4 ± 87.6 mg CE/100 g DW, respectively. Xylem and bud depicted remarkable antioxidant and antiproliferative activities, which could be explained by their diverse phenolic composition, especially chlorogenic acid and epicatechin. The Boehmeria nivea L. plant might be a valuable resource for high value-added phenolic compounds used in food and non-food industries.

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The 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 lg g À1) and phenolic acids (72.55-597.1 lg g À1) among 15 varieties of flax sprouts were observed. The total antioxidant activities ranged from 147.2 to 332.8 lmol TE g À1 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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BACKGROUDIn this work, graphene oxide (GO) was synthesized followed by a modified Hummers method and several characterization techniques were provided. Its adsorptive activity was evaluated based on the removal of Cu(II) from an aqueous solution. External influences were taken into account to further study the adsorption mechanism.RESULTCharacterization results revealed that GO was well prepared and a large amount of oxygen‐containing functional groups were introduced. The Cu(II) adsorption increased with increasing solution pH and precipitate at alkaline conditions. NaCl concentration improved copper adsorption at low pH. Formate reduced copper adsorption while benzoate improved the adsorption under low pH conditions.CONCLUSIONSHere, GO performed Cu(II) adsorption well. The external conditions have different influences on the adsorption process. Experimental results demonstrate that GO is a promising alternative material for pollutants removal. © 2018 Society of Chemical Industry

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