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Forskningsartikel2008Vetenskapligt granskad

Phenolic glucosides in bread containing flaxseed

Strandas, C.; Kamal-Eldin, A.; Andersson, R.; Aman, P.

Sammanfattning

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.

Nyckelord

flaxseed; phenolic glucosides; lignan; secoisolariciresinol diglucoside; bread

Publicerad i

Food Chemistry
2008, volym: 110, nummer: 4, sidor: 997-999
Utgivare: ELSEVIER SCI LTD

SLU författare

Globala målen (SDG)

SDG2 Ingen hunger

UKÄ forskningsämne

Livsmedelsvetenskap

Publikationens identifierare

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

Permanent länk till denna sida (URI)

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