Literature DB >> 26047292

Phenolic glucosides in bread containing flaxseed.

C Strandås1, A Kamal-Eldin2, R Andersson2, P Åman2.   

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.
Copyright © 2008 Elsevier Ltd. All rights reserved.

Entities:  

Keywords:  Bread; Flaxseed; Lignan; Phenolic glucosides; Secoisolariciresinol diglucoside

Year:  2008        PMID： 26047292     DOI： 10.1016/j.foodchem.2008.02.088

Source DB:  PubMed          Journal:  Food Chem        ISSN： 0308-8146            Impact factor:   7.514


  6 in total

1.  Effect of coated and uncoated ground flaxseed addition on rheological, physical and sensory properties of Taftoon bread.

Authors:  M H Roozegar; M Shahedi; J Keramet; N Hamdami; S Roshanak
Journal:  J Food Sci Technol       Date:  2014-10-10       Impact factor: 2.701

Review 2.  Dietary lignans: physiology and potential for cardiovascular disease risk reduction.

Authors:  Julia Peterson; Johanna Dwyer; Herman Adlercreutz; Augustin Scalbert; Paul Jacques; Marjorie L McCullough
Journal:  Nutr Rev       Date:  2010-10       Impact factor: 7.110

3.  Preparation and storage stability of flaxseed chutney powder, a functional food adjunct.

Authors:  Pamidighantam Prabhakara Rao; Galla Narsing Rao; Kripanand Sathiya Mala; Karakala Balaswamy; Akula Satyanarayana
Journal:  J Food Sci Technol       Date:  2011-01-20       Impact factor: 2.701

Review 4.  Flax and flaxseed oil: an ancient medicine & modern functional food.

Authors:  Ankit Goyal; Vivek Sharma; Neelam Upadhyay; Sandeep Gill; Manvesh Sihag
Journal:  J Food Sci Technol       Date:  2014-01-10       Impact factor: 2.701

5.  Discovery of food identity markers by metabolomics and machine learning technology.

Authors:  Alexander Erban; Ines Fehrle; Federico Martinez-Seidel; Federico Brigante; Agustín Lucini Más; Veronica Baroni; Daniel Wunderlin; Joachim Kopka
Journal:  Sci Rep       Date:  2019-07-04       Impact factor: 4.379

6.  In situ Creation of the Natural Phenolic Aromas of Beer: A Pulsed Electric Field Applied to Wort-Enriched Flax Seeds.

Authors:  Evangelia A Tsapou; George Ntourtoglou; Fotini Drosou; Panagiotis Tataridis; Thalia Dourtoglou; Stavros Lalas; Vassilis Dourtoglou
Journal:  Front Bioeng Biotechnol       Date:  2020-10-19
  6 in total

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