Preparation of flaxseed for lignan determination by gas chromatography–mass spectrometry method
H. Sarajlija, N. Čukelj, G.. Novotni D Mršić, M. Brnčić, D. Ćurićhttps://doi.org/10.17221/107/2010-CJFSCitation:Sarajlija H., Čukelj N., Novotni D Mršić G., Brnčić M., Ćurić D. (2012): Preparation of flaxseed for lignan determination by gas chromatography–mass spectrometry method. Czech J. Food Sci., 30: 45-52.
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