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Phenolic glucosides in bread containing flaxseed
C Strandås1, A Kamal-Eldin1, R Andersson1
1Department of Food Science, Swedish University of Agricultural Sciences (SLU), SE-750 07 Uppsala, Sweden.
Food Chemistry
|June 6, 2015
Summary
Flaxseed breads contain three main phenolic glucosides, with secoisolariciresinol diglucoside being the most abundant. Processing and raw materials did not significantly alter the relative proportions of these beneficial compounds.
Area of Science:
- Food Chemistry
- Nutritional Science
- Analytical Chemistry
Background:
- Flaxseed is recognized for its rich content of bioactive compounds, including phenolic glucosides.
- Phenolic glucosides are associated with various health benefits, making their accurate quantification in food products crucial.
- Understanding the stability of these compounds during food processing, such as bread-making, is important for product development.
Purpose of the Study:
- To quantify the levels of three specific phenolic glucosides in commercial flaxseed breads.
- To determine the relative abundance of secoisolariciresinol diglucoside, p-coumaric acid glucoside, and ferulic acid glucoside.
- To investigate the influence of raw materials and bread-making processes on the phenolic glucoside profile.
Main Methods:
- Analysis of commercial bread samples containing flaxseed.
- Quantification of secoisolariciresinol diglucoside, p-coumaric acid glucoside, and ferulic acid glucoside using analytical techniques.
- Statistical analysis to determine correlations and assess the impact of processing variables.
Main Results:
- Total phenolic glucoside content varied from 15 to 157 mg/100g dry bread.
- Secoisolariciresinol diglucoside constituted the majority (average 62%) of the phenolic glucosides.
- P-coumaric acid glucoside (20%) and ferulic acid glucoside (18%) were also identified and quantified.
- Strong positive correlations were observed among the three phenolic glucosides.
Conclusions:
- The phenolic glucoside composition in flaxseed breads is dominated by secoisolariciresinol diglucoside.
- The relative proportions of these phenolic glucosides appear consistent, suggesting resilience to variations in raw materials and bread-making processes.
- These findings support the reliable presence of these beneficial compounds in commercial flaxseed bread products.
