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

Publikation: Bidrag till tidskrift › Artikel i vetenskaplig tidskrift › Peer review

Sammanfattning

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.

Originalspråk	Engelska
Sidor (från-till)	997-999
Tidskrift	Food Chemistry
Volym	110
Nummer	4
DOI	https://doi.org/10.1016/j.foodchem.2008.02.088
Status	Publicerad - 2008

FN:s SDG:er

Detta resultat bidrar till följande hållbara utvecklingsmål:

SDG 2 – Ingen hunger

Nyckelord

flaxseed
phenolic glucosides
lignan
secoisolariciresinol diglucoside
bread

Åtkomst av dokument

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.",

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year = "2008",

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

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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

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SP - 997

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