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

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

Research output: Contribution to journal › Article › peer-review

23 Citations (Scopus)

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.

Original language	English
Pages (from-to)	997-999
Number of pages	3
Journal	Food Chemistry
Volume	110
Issue number	4
DOIs	https://doi.org/10.1016/j.foodchem.2008.02.088
Publication status	Published - Oct 15 2008
Externally published	Yes

Keywords

Bread
Flaxseed
Lignan
Phenolic glucosides
Secoisolariciresinol diglucoside

ASJC Scopus subject areas

Analytical Chemistry
Food Science

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10.1016/j.foodchem.2008.02.088

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title = "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.",

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T1 - Phenolic glucosides in bread containing flaxseed

AU - Strandås, C.

AU - Kamal-Eldin, A.

AU - Andersson, R.

AU - Åman, P.

N1 - Funding Information: This project was financed by the Swedish Research Council for Environment, Agricultural Sciences and Spatial Planning (Formas).

PY - 2008/10/15

Y1 - 2008/10/15

N2 - 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.

AB - 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.

KW - Bread

KW - Flaxseed

KW - Lignan

KW - Phenolic glucosides

KW - Secoisolariciresinol diglucoside

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Phenolic glucosides in bread containing flaxseed

Abstract

Keywords

ASJC Scopus subject areas

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