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

25 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

Cite this

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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.",

keywords = "Bread, Flaxseed, Lignan, Phenolic glucosides, Secoisolariciresinol diglucoside",

author = "C. Strand{\aa}s and A. Kamal-Eldin and R. Andersson and P. {\AA}man",

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

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doi = "10.1016/j.foodchem.2008.02.088",

language = "English",

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journal = "Food Chemistry",

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TY - JOUR

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

UR - https://www.scopus.com/pages/publications/43449124977

UR - https://www.scopus.com/pages/publications/43449124977#tab=citedBy

U2 - 10.1016/j.foodchem.2008.02.088

DO - 10.1016/j.foodchem.2008.02.088

M3 - Article

AN - SCOPUS:43449124977

SN - 0308-8146

VL - 110

SP - 997

EP - 999

JO - Food Chemistry

JF - Food Chemistry

IS - 4

ER -

Phenolic glucosides in bread containing flaxseed

Abstract

Keywords

ASJC Scopus subject areas

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