Quantitation of the lignan secoisolariciresinol diglucoside in baked goods containing flax seed or flax meal.
Samples of commercially prepared white, whole wheat, flax, and multigrain breads were analyzed by a rapid RP-HPLC method for the presence of the lignan secoisolariciresinol diglucoside (SDG). SDG was detected only in products containing flax, with concentrations ranging from 0.06 to 1.98 microM/g of DW (19-602 microM/loaf). Full-fat flax meal, powdered aqueous alcohol extracts of flax seed, and SDG were added to a white bread mix and baked into loaves in a domestic bread maker. Quantitative recovery of SDG from the test breads was observed when SDG was added; however, when flax meal or aqueous alcohol extracts were added, only 73-75% of the theoretical yield of SDG was recovered. SDG was also detected in commercially prepared flax cookies, bagels, and muffins with concentrations ranging from 0.26 to 2.93 microM/g of DW. The extent of grinding of the flax seed was also shown to have a significant effect on the recovery of SDG from both flax meal breads and baked goods, with extraction of SDG from finely ground samples greater than that from course material.
Muir
A D
AD
Crop Utilization, Saskatoon Research Centre, Agriculture and Agri-Food Canada, 107 Science Place, Saskatoon, Saskatchewan, Canada. muira@em.agr.ca
Westcott
N D
ND
D001939:Bread / Q000032:analysis*; D002072:Butylene Glycols / Q000032:analysis*; D002851:Chromatography, High Pressure Liquid / Q000379:methods; D019597:Flax / Q000737:chemistry*; D006027:Glycosides / Q000032:analysis*; D017705:Lignans
D002072:Butylene Glycols; D006027:Glycosides; D017705:Lignans; C060283:secoisolariciresinol