Phenolic glucosides in bread containing flaxseed

Abstract

Three phenolic glucosides, secoisolariciresinol diglucoside, p-coumaric acid glucoside and ferulic acid glucoside, were analyzed in commercial breads containing flaxseed. The total phenolic glucoside content ranged from 15 to 157 mg/100 g dry bread. Secoisolariciresinol diglucoside was the dominating phenolic glucoside with an average relative content of 62%, followed by p-coumaric acid glucoside (20%) and ferulic acid glucoside (18%). Strong positive correlations between the phenolic glucosides were found, indicating no major effect of raw material or bread-making process on the relative content of the phenolic glucosides in flaxseed. (C) 2008 Elsevier Ltd. All rights reserved.

Keywords

flaxseed; phenolic glucosides; lignan; secoisolariciresinol diglucoside; bread

Published in

Food Chemistry
2008, Volume: 110, number: 4, pages: 997-999 Publisher: ELSEVIER SCI LTD

SLU Authors

• Strandås, Christina

  • Department of Molecular Sciences, Swedish University of Agricultural Sciences
    

• Kamal-Eldin, Afaf

  • Department of Molecular Sciences, Swedish University of Agricultural Sciences
    

• Andersson, Roger

  • Department of Molecular Sciences, Swedish University of Agricultural Sciences
    

• Åman, Per

  • Department of Molecular Sciences, Swedish University of Agricultural Sciences
    

Sustainable Development Goals

SDG2 Zero hunger


UKÄ Subject classification

Food Science


Publication identifier

DOI: https://doi.org/10.1016/j.foodchem.2008.02.088

Permanent link to this page (URI)

https://res.slu.se/id/publ/20256