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  Kinetics of the incorporation of the main phenolic compounds into the lignan macromolecule during flaxseed development

Ramsay, A., Fliniaux, O., Quéro, A., Molinie, R., Dly, H., Hano, C., et al. (2016). Kinetics of the incorporation of the main phenolic compounds into the lignan macromolecule during flaxseed development. Food Chemistry, 217, 1-8. doi:10.1016/j.foodchem.2016.08.039.

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Item Permalink: https://hdl.handle.net/11858/00-001M-0000-002B-30DA-A Version Permalink: https://hdl.handle.net/21.11116/0000-0009-31E8-A
Genre: Journal Article

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NMR234.pdf (Publisher version), 964KB
 
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 Creators:
Ramsay, Aina, Author
Fliniaux, Ophélie, Author
Quéro, Anthony, Author
Molinie, Roland, Author
Dly, Hervé, Author
Hano, Christophe, Author
Paetz, Christian1, Author           
Roscher, Albrecht, Author
Grand, Eric, Author
Kovensky, José, Author
Schneider, Bernd1, Author           
Mesnard, François, Author
Affiliations:
1Research Group Biosynthesis / NMR, MPI for Chemical Ecology, Max Planck Society, ou_421898              

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 Abstract: The main flax lignan, secoisolariciresinol diglucoside, is stored in a macromolecule containing other
ester-bound phenolic compounds. In this study, NMR and HPLC-UV analyses were performed on flaxseeds
harvested at different developmental stages to identify and quantify the main phenolic compounds
produced during seed development. Extraction was carried out with or without alkaline hydrolysis to
determine if these molecules accumulate in the lignan macromolecule and/or in a free form.
Monolignol glucosides accumulate in a free form up to 9.85 mg/g dry matter at the early developmental
stages. Hydroxycinnamic acid glucosides and flavonoid accumulate (up to 3.18 and 4.07 mg/g dry matter,
respectively) in the later developmental stages and are ester-bound in the lignan macromolecule.
Secosiolariciresinol diglucoside accumulates (up to 28.65 mg/g dry matter) in the later developmental
stages in both forms, mainly ester-bound in the lignan macromolecule and slightly in a free form.

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 Dates: 2016-08-132016-08-162016
 Publication Status: Issued
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 Identifiers: Other: NMR234
DOI: 10.1016/j.foodchem.2016.08.039
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Title: Food Chemistry
Source Genre: Journal
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Publ. Info: Amsterdam und Jena : Elsevier
Pages: - Volume / Issue: 217 Sequence Number: - Start / End Page: 1 - 8 Identifier: ISSN: 0308-8146
CoNE: https://pure.mpg.de/cone/journals/resource/0308-8146