Title of article
Phenolic glucosides in bread containing flaxseed
Author/Authors
Strandهs، نويسنده , , C. and Kamal-Eldin، نويسنده , , A. and Andersson، نويسنده , , R. and إman، نويسنده , , P.، نويسنده ,
Issue Information
روزنامه با شماره پیاپی سال 2008
Pages
3
From page
997
To page
999
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
Phenolic glucosides , Lignan , Secoisolariciresinol diglucoside , flaxseed , Bread
Journal title
Food Chemistry
Serial Year
2008
Journal title
Food Chemistry
Record number
1957159
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