Phenolic glucosides in bread containing flaxseed

C Strandås; A Kamal-Eldin; R Andersson; P Åman

doi:10.1016/j.foodchem.2008.02.088

Phenolic glucosides in bread containing flaxseed

Food Chem. 2008 Oct 15;110(4):997-9. doi: 10.1016/j.foodchem.2008.02.088. Epub 2008 Mar 18.

Authors

C Strandås¹, A Kamal-Eldin², R Andersson², P Åman²

Affiliations

¹ Department of Food Science, Swedish University of Agricultural Sciences (SLU), SE-750 07 Uppsala, Sweden. Electronic address: [email protected].
² Department of Food Science, Swedish University of Agricultural Sciences (SLU), SE-750 07 Uppsala, Sweden.

PMID: 26047292
DOI: 10.1016/j.foodchem.2008.02.088

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 157mg/100g 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.

Keywords: Bread; Flaxseed; Lignan; Phenolic glucosides; Secoisolariciresinol diglucoside.