Quantitation of the lignan secoisolariciresinol diglucoside in baked goodscontaining flax seed or flax meal

Samples of commercially prepared white, whole wheat, flax, and multigrain b reads were analyzed by a rapid RP-HPLC method for the presence of the ligna n secoisolariciresinol diglucoside (SDG). SDG was detected only in products containing flax, with concentrations ranging from 0.06 to 1.98 mu m/g of D W (19-602 mu M/loaf). Full-fat flax meal, powdered aqueous alcohol extracts of flax seed, and SDG were added to a white bread mix and baked into leave s in a domestic bread maker. Quantitative recovery of SDG from the test bre ads was observed when SDG was added; however, when flax meal or aqueous alc ohol extracts were added, only 73-75% of the theoretical yield of SDG was r ecovered. SDG was also detected in commercially prepared flax cookies, bage ls, and muffins with concentrations ranging from 0.26 to 2.93 mu M/g of DW. The extent of grinding of the flax seed was also shown to have a significa nt effect on the recovery of SDG from both flax meal breads and baked goods , with extraction of SDG from finely ground samples greater than that from course material.