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 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.
authors.affiliation: Department of Food Science, Swedish University of Agricultural Sciences (SLU), SE-750 07 Uppsala, Sweden. Electronic address: Christina.Strandas@lmv.slu.se.
authors.forename: C
authors.initials: C
authors.lastname: Strandås
authors.affiliation: Department of Food Science, Swedish University of Agricultural Sciences (SLU), SE-750 07 Uppsala, Sweden.
authors.forename: A
authors.initials: A
authors.lastname: Kamal-Eldin
authors.affiliation: Department of Food Science, Swedish University of Agricultural Sciences (SLU), SE-750 07 Uppsala, Sweden.
authors.forename: R
authors.initials: R
authors.lastname: Andersson
authors.affiliation: Department of Food Science, Swedish University of Agricultural Sciences (SLU), SE-750 07 Uppsala, Sweden.
authors.forename: P
authors.initials: P
authors.lastname: Åman
keywords: Bread; Flaxseed; Lignan; Phenolic glucosides; Secoisolariciresinol diglucoside