Phenolic glucosides in bread containing flaxseed

C. Strandås, A. Kamal-Eldin, R. Andersson, P. Åman

Research output: Contribution to journalArticlepeer-review

24 Citations (Scopus)


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.

Original languageEnglish
Pages (from-to)997-999
Number of pages3
JournalFood Chemistry
Issue number4
Publication statusPublished - Oct 15 2008
Externally publishedYes


  • Bread
  • Flaxseed
  • Lignan
  • Phenolic glucosides
  • Secoisolariciresinol diglucoside

ASJC Scopus subject areas

  • Analytical Chemistry
  • Food Science


Dive into the research topics of 'Phenolic glucosides in bread containing flaxseed'. Together they form a unique fingerprint.

Cite this