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

Phenolic glucosides in bread containing flaxseed

C Strandås  1 , A Kamal-Eldin  2 , R Andersson  2 , P Åman  2
Affiliations

Phenolic glucosides in bread containing flaxseed

C Strandås et al. Food Chem. .

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.

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