Effect of Processing and Storage on the Stability of Flaxseed Lignan Added to Bakery Products

• Published in: Journal of agricultural and food chemistry 2006-01, Vol.54 (1), p.48-53
• Main Authors: Hyvärinen, Helena K, Pihlava, Juha-Matti, Hiidenhovi, Jaakko A, Hietaniemi, Veli, Korhonen, Hannu J. T, Ryhänen, Eeva-Liisa
• Format: Article
• Language: English
• Subjects: baked goods; baking; Biological and medical sciences; breads; buns; Butylene Glycols - analysis; Cereal and baking product industries; dietary supplements; dough; Drug Stability; Flax - chemistry; Food Analysis; food chemistry; Food Handling - methods; Food industries; food nutrient losses; Food Preservation - methods; food processing; food storage; Food, Fortified - analysis; fortified foods; Fundamental and applied biological sciences. Psychology; Glucosides - analysis; lignans; Lignans - administration & dosage; Lignans - chemistry; linseed; muffins; secoisolariciresinol diglucoside
• ISSN: 0021-8561; 1520-5118
• DOI: 10.1021/jf0507590

The study focused on the effects of processing and storage on the stability of flaxseed-derived secoisolariciresinol diglucoside (SDG) added to various bakery products. The SDG concentration of doughs, baked rye breads, graham buns, and muffins was analyzed by high-performance liquid chromatography−diode array detection; the baked products were analyzed immediately after baking and upon storage at room temperature for 1 week and at −25 °C for 1 and 2 months, respectively. Added SDG was found to withstand normal baking temperatures in all bakery products. SDG also was a relatively stable compound during storage. Similarly, the content of SDG in flax buns containing fat-free flaxseed meal was unaffected by storage. We conclude that cereal-based bakery products can be supplemented with flaxseed-derived SDG. Keywords: Flaxseed; lignan; secoisolariciresinol diglucoside; SDG; processing; bread; muffin; bun; storage