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Kinetics of the incorporation of the main phenolic compounds into the lignan macromolecule during flaxseed development.
Food Chem. 2017 Feb 15; 217:1-8.FC

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 9.85mg/g dry matter at the early developmental stages. Hydroxycinnamic acid glucosides and flavonoid accumulate (up to 3.18 and 4.07mg/g dry matter, respectively) in the later developmental stages and are ester-bound in the lignan macromolecule. Secosiolariciresinol diglucoside accumulates (up to 28.65mg/g dry matter) in the later developmental stages in both forms, mainly ester-bound in the lignan macromolecule and slightly in a free form.

Authors+Show Affiliations

BIOPI EA3900, UPJV, UFR Pharmacie, 1 rue des Louvels, 80000 Amiens, France; GEC FRE3580 CNRS, UPJV, UFR Sciences, 33 rue St Leu, 80000 Amiens, France; LG2A FRE3517 CNRS, UPJV, UFR Sciences, 33 rue St Leu, 80000 Amiens, France.BIOPI EA3900, UPJV, UFR Pharmacie, 1 rue des Louvels, 80000 Amiens, France.BIOPI EA3900, UPJV, UFR Pharmacie, 1 rue des Louvels, 80000 Amiens, France.BIOPI EA3900, UPJV, UFR Pharmacie, 1 rue des Louvels, 80000 Amiens, France.CRRBM, UPJV, UFR Sciences, 33 rue St Leu, 80000 Amiens, France.LBLGC, Antenne scientifique universitaire de Chartres, 21 Rue de Loigny la Bataille, 28000 Chartres, France; GDR 3711 Cosmactifs, Bioactifs et Cosmétiques, CNRS, Université d'Orléans, 45000 Orleans, France.Max Planck Institute for Chemical Ecology, Hans-Knöll-Straβe 8, D-07745 Jena, Germany.GEC FRE3580 CNRS, UPJV, UFR Sciences, 33 rue St Leu, 80000 Amiens, France.LG2A FRE3517 CNRS, UPJV, UFR Sciences, 33 rue St Leu, 80000 Amiens, France.LG2A FRE3517 CNRS, UPJV, UFR Sciences, 33 rue St Leu, 80000 Amiens, France.Max Planck Institute for Chemical Ecology, Hans-Knöll-Straβe 8, D-07745 Jena, Germany.BIOPI EA3900, UPJV, UFR Pharmacie, 1 rue des Louvels, 80000 Amiens, France. Electronic address: francois.mesnard@u-picardie.fr.

Pub Type(s)

Journal Article

Language

eng

PubMed ID

27664601

Citation

Ramsay, Aina, et al. "Kinetics of the Incorporation of the Main Phenolic Compounds Into the Lignan Macromolecule During Flaxseed Development." Food Chemistry, vol. 217, 2017, pp. 1-8.
Ramsay A, Fliniaux O, Quéro A, et al. Kinetics of the incorporation of the main phenolic compounds into the lignan macromolecule during flaxseed development. Food Chem. 2017;217:1-8.
Ramsay, A., Fliniaux, O., Quéro, A., Molinié, R., Demailly, H., Hano, C., Paetz, C., Roscher, A., Grand, E., Kovensky, J., Schneider, B., & Mesnard, F. (2017). Kinetics of the incorporation of the main phenolic compounds into the lignan macromolecule during flaxseed development. Food Chemistry, 217, 1-8. https://doi.org/10.1016/j.foodchem.2016.08.039
Ramsay A, et al. Kinetics of the Incorporation of the Main Phenolic Compounds Into the Lignan Macromolecule During Flaxseed Development. Food Chem. 2017 Feb 15;217:1-8. PubMed PMID: 27664601.
* Article titles in AMA citation format should be in sentence-case
TY - JOUR T1 - Kinetics of the incorporation of the main phenolic compounds into the lignan macromolecule during flaxseed development. AU - Ramsay,Aina, AU - Fliniaux,Ophélie, AU - Quéro,Anthony, AU - Molinié,Roland, AU - Demailly,Hervé, AU - Hano,Christophe, AU - Paetz,Christian, AU - Roscher,Albrecht, AU - Grand,Eric, AU - Kovensky,José, AU - Schneider,Bernd, AU - Mesnard,François, Y1 - 2016/08/16/ PY - 2016/01/22/received PY - 2016/08/10/revised PY - 2016/08/13/accepted PY - 2016/9/25/entrez PY - 2016/9/25/pubmed PY - 2017/1/10/medline KW - Flaxseed KW - HPLC-UV KW - Lignan macromolecule KW - NMR KW - Phenolics KW - Seed development SP - 1 EP - 8 JF - Food chemistry JO - Food Chem VL - 217 N2 - 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 9.85mg/g dry matter at the early developmental stages. Hydroxycinnamic acid glucosides and flavonoid accumulate (up to 3.18 and 4.07mg/g dry matter, respectively) in the later developmental stages and are ester-bound in the lignan macromolecule. Secosiolariciresinol diglucoside accumulates (up to 28.65mg/g dry matter) in the later developmental stages in both forms, mainly ester-bound in the lignan macromolecule and slightly in a free form. SN - 1873-7072 UR - https://www.unboundmedicine.com/medline/citation/27664601/Kinetics_of_the_incorporation_of_the_main_phenolic_compounds_into_the_lignan_macromolecule_during_flaxseed_development_ L2 - https://linkinghub.elsevier.com/retrieve/pii/S0308-8146(16)31279-1 DB - PRIME DP - Unbound Medicine ER -