Phenolic glucosides in bread containing flaxseed.

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.