Phenolic glucosides in bread containing flaxseed

Christina Strandås; Afaf Kamal-Eldin; Roger Andersson; Per Åman

doi:10.1016/j.foodchem.2008.02.088

Phenolic glucosides in bread containing flaxseed

Christina Strandås
, Afaf Kamal-Eldin
, Roger Andersson
, Per Åman

Publication: Contribution to journal › Journal article › peer-review

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. (C) 2008 Elsevier Ltd. All rights reserved.

Original language	English
Pages (from-to)	997-999
Journal	Food Chemistry
Volume	110
Issue number	4
DOIs	https://doi.org/10.1016/j.foodchem.2008.02.088
Publication status	Published - 2008

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This output contributes to the following UN Sustainable Development Goals (SDGs)

SDG 2 Zero Hunger

Keywords

flaxseed
phenolic glucosides
lignan
secoisolariciresinol diglucoside
bread

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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. (C) 2008 Elsevier Ltd. All rights reserved.",

keywords = "flaxseed, phenolic glucosides, lignan, secoisolariciresinol diglucoside, bread, flaxseed, phenolic glucosides, lignan, secoisolariciresinol diglucoside, bread",

author = "Christina Strand{\aa}s and Afaf Kamal-Eldin and Roger Andersson and Per {\AA}man",

year = "2008",

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

language = "English",

volume = "110",

pages = "997--999",

journal = "Food Chemistry",

issn = "0308-8146",

publisher = "ELSEVIER SCI LTD",

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TY - JOUR

T1 - Phenolic glucosides in bread containing flaxseed

AU - Strandås, Christina

AU - Kamal-Eldin, Afaf

AU - Andersson, Roger

AU - Åman, Per

PY - 2008

Y1 - 2008

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. (C) 2008 Elsevier Ltd. All rights reserved.

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. (C) 2008 Elsevier Ltd. All rights reserved.

KW - flaxseed

KW - phenolic glucosides

KW - lignan

KW - secoisolariciresinol diglucoside

KW - bread

KW - flaxseed

KW - phenolic glucosides

KW - lignan

KW - secoisolariciresinol diglucoside

KW - bread

UR - https://res.slu.se/id/publ/20256

U2 - 10.1016/j.foodchem.2008.02.088

DO - 10.1016/j.foodchem.2008.02.088

M3 - Journal article

C2 - 26047292

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

UN SDGs

Keywords

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