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The phenolic complex in flaxseed

analysis, structural features and bioactivity

Strandås, Christina (2008). The phenolic complex in flaxseed. Diss. (sammanfattning/summary) Uppsala : Sveriges lantbruksuniv., Acta Universitatis agriculturae Sueciae, 1652-6880 ; 2008:10
ISBN 978-91-85913-43-5
[Doctoral thesis]

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Abstract

Flaxseed is the richest plant source of the lignan secoisolariciresinol diglucoside (SDG). In flaxseed, SDG exists in an oligomeric structure with 3-hydroxy-3-methyl glutaric acid (HMGA) forming a phenolic complex together with p-coumaric acid and ferulic acid glucosides and herbacetin diglucoside (HDG). Epidemiological and animal studies indicate protective effects of flaxseed and SDG towards hormone-dependent cancers and cardiovascular diseases, and reducing effect toward cholesterol levels in blood. Knowledge about the structural features and properties of the phenolic complex are required to further understand bioavailability, bioconversion and bioactivity of flaxseed lignans in humans and animals, the biosynthesis in flaxseed, as well as if it may affect technology and quality of food products containing flaxseed or the phenolic complex. A new fast and simple high-performance liquid chromatographic (HPLC) method was developed for analysing secoisolariciresinol diglucoside (SDG), p-coumaric acid glucoside and ferulic acid glucoside, based on direct hydrolysis of defatted flaxseed flour using alkali. Variations in SDG, p-coumaric acid glucoside and ferulic acid glucoside content were reported in flaxseed samples and bread products containing flaxseed. The composition and properties of flaxseed phenolic complex were studied by reversed-phase liquid chromatography and gel filtration fractionation. Results indicate that the phenolic glucosides exist in oligomers with variable molecular sizes. A complicated linkage pattern and/or possibly interactions with other components may contribute to the observed complexity. SDG and the phenolic complex showed similar hydrogen-donating abilities to ferulic acid but higher than α-tocopherol in the DPPH inhibition metod, suggesting that SDG was the only active antioxidant in the phenolic complex. Contradicting results were obtained on the effect of SDG on levels of Vitamin E and cholesterol in two rat studies.

Authors/Creators:Strandås, Christina
Title:The phenolic complex in flaxseed
Subtitle:analysis, structural features and bioactivity
Year of publishing :2008
Volume:2008:10
Number of Pages:53
Papers/manuscripts:
NumberReferences
ALLI. Eliasson, C., Kamal-Eldin, A., Andersson, R. & Åman, P. 2003. High-performance liquid chromatographic analysis of secoisolariciresinol diglucoside and hydroxycinnamic acid glucosides in flaxseed by alkaline extraction. Journal of Chromatography A 1012(2), 151-159. II. Strandås, C., Kamal-Eldin, A., Andersson, R. & Åman, P. 2008. Phenolic glucosides in bread with flaxseed. Food Chemistry, Accepted III. Strandås, C., Kamal-Eldin, A., Andersson, R. & Åman, P. 2008. Composition and properties of flaxseed phenolic oligomers. Food Chemistry,doi:10.1016/j.foodchem.2008.01.064 IV. Frank, J., Eliasson, C., Leroy-Nivard, D., Budek, A., Lundh, T., Vessby, B., Åman, P. & Kamal-Eldin, A. 2004. Dietary secoisolariciresinol diglucoside and its oligomers with 3-hydroxy-3-methyl glutaric acid decrease vitamin E levels in rats. British Journal of Nutrition 92, 169-176. V. Strandås, C., Åman, P., Lundh, T. & Kamal-Eldin, A. 2008. No effect of increased intake of secoisolariciresinol diglucoside on tocopherol and cholesterol levels in rat plasma and liver. Manuscript
Place of Publication:Uppsala
ISBN for printed version:978-91-85913-43-5
ISSN:1652-6880
Language:English
Publication Type:Doctoral thesis
Full Text Status:Public
Agrovoc terms:linseed, lignans, glucosides, phytooestrogens, proximate composition, hplc, bread, vitamin e, health
Keywords:Phenolic complex, secoisolariciresinol, p-coumaric acid glucoside, ferulic acid glucoside, flaxseed, bread
URN:NBN:urn:nbn:se:slu:epsilon-2118
Permanent URL:
http://urn.kb.se/resolve?urn=urn:nbn:se:slu:epsilon-2118
ID Code:1699
Department:(NL, NJ) > Dept. of Food Science (until 161231)
Deposited By: Christina Strandås
Deposited On:04 Mar 2008 00:00
Metadata Last Modified:02 Dec 2014 10:13

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