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 End hunger, achieve food security and improved nutrition and promote sustainable agriculture


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