Preparation of flaxseed for lignan determination by gas chromatography-mass spectrometry method
2012
Hrvoje Sarajlija | Nikolina Čukelj | Dubravka Novotni | Gordan Mršić | Mladen Brnčić | Duška Ćurić
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.
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