Preparation of flaxseed for lignan determination by gas chromatography-mass spectrometry method

Hrvoje Sarajlija, Nikolina Čukelj, Dubravka Novotni, Gordan Mršić, Mladen Brnčić and Duška Ćurić
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Hrvoje Sarajlija: Forensic Science Centre "Ivan Vučetić", Croatian Ministry of the Interior, Zagreb, Croatia
Nikolina Čukelj: Faculty of Food Technology and Biotechnology, University of Zagreb, Zagreb, Croatia
Dubravka Novotni: Faculty of Food Technology and Biotechnology, University of Zagreb, Zagreb, Croatia
Gordan Mršić: Forensic Science Centre "Ivan Vučetić", Croatian Ministry of the Interior, Zagreb, Croatia
Mladen Brnčić: Faculty of Food Technology and Biotechnology, University of Zagreb, Zagreb, Croatia
Duška Ćurić: Faculty of Food Technology and Biotechnology, University of Zagreb, Zagreb, Croatia

Czech Journal of Food Sciences, 2012, vol. 30, issue 1, 45-52

Abstract: Since 1980s, several methods for the determination of lignans in food samples have been developed depending on the types of lignans and foods analysed, but mostly on flaxseed as a reference food. In this work, specific steps in flaxseed preparation for lignan secoisolariciresinol analysis by gas chromatography-mass spectrometry method were examined. Ethanol extraction of lignan from defatted and non-defatted flaxseed before acid hydrolysis yielded significantly lower concentrations (5172 ± 49 μg/g; 5159 ± 83 μg/g, respectively), when compared to the direct acid hydrolysis (8566 ± 169 μg/g; 8571 ± 192 μg/g, respectively). In the analysed samples of defatted and dried flaxseed, no significant difference in lignan content was observed when compared to non-defatted flaxseed samples.

Keywords: defatting; extraction; GC/MS; hydrolysis; lignans (search for similar items in EconPapers)
Date: 2012
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Citations: View citations in EconPapers (1)

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Persistent link: https://EconPapers.repec.org/RePEc:caa:jnlcjf:v:30:y:2012:i:1:id:107-2010-cjfs

DOI: 10.17221/107/2010-CJFS

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