The possibilities of increasing lignan content in food

Result code in IS VaVaI

<a href="https://www.isvavai.cz/riv?ss=detail&h=RIV%2F00027022%3A_____%2F16%3A00000618" target="_blank" >RIV/00027022:_____/16:00000618 - isvavai.cz</a>

Alternative codes found

RIV/62156489:43510/16:43910579

Result on the web

<a href="http://www.potravinarstvo.com/journal1/index.php/potravinarstvo/article/view/675/pdf" target="_blank" >http://www.potravinarstvo.com/journal1/index.php/potravinarstvo/article/view/675/pdf</a>

DOI - Digital Object Identifier

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Result language

angličtina

Original language name

The possibilities of increasing lignan content in food

Original language description

Lignans are bioactive substances which belong to polyphenols. This compounds can be found in plants including coniferous trees. Lignans are secondary plant metabolites with wide range of biological effects, such as antimicrobial, antivirus or anticancer. They also serve as antioxidants and are naturally occurring compounds which are found in food rich in fibre. There are more than 200 lignans that originate from more than 70 plant families. They can be found in all parts of the plant, mainly in seeds. Almost 37 % of total lignan intake in human diet comes from drinking tea and coffee. Fruit and vegetable contain only about 1 % of lignans, but they are also significant source of lignans because they are consumed in higher amounts than seeds. 7-hydroxymatairesinol is the main representative of lignans. It is white powder with great health benefits and it is present in the knots of coniferous trees, especially in knots of spruce. Lignans were extracted from the knots and used for fortifying fruit and vegetable spreads. Subsequently, the fortified products became subject to sensory analysis, their antioxidant capacity was measured by the FRAP method, total polyphenols content was found and lignan content determined using the HPLC method. The aim was enriching commonly consumed foods by healthy lignans to avoid negative effects on the sensory quality of these products by the bitter taste of the lignan extract. Of the tested foods, plum jam and red pepper paste are the best options as they best block the bitter taste of lignans. There was a positive increase in antioxidant capacity in food products fortified by the lignan extract.

Czech name

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Czech description

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Type

J_x - Unclassified - Peer-reviewed scientific article (Jimp, Jsc and Jost)

CEP classification

GM - Food industry

OECD FORD branch

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Project

<a href="/en/project/QJ1210258" target="_blank" >QJ1210258: Extraction of lignans from wood and their use in food supplements with significant biological effects.</a><br>

Continuities

P - Projekt vyzkumu a vyvoje financovany z verejnych zdroju (s odkazem do CEP)

Publication year

2016

Confidentiality

S - Úplné a pravdivé údaje o projektu nepodléhají ochraně podle zvláštních právních předpisů

Name of the periodical

Potravinarstvo

ISSN

1337-0960

e-ISSN

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Volume of the periodical

10

Issue of the periodical within the volume

1

Country of publishing house

SK - SLOVAKIA

Number of pages

7

Pages from-to

649-655

UT code for WoS article

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EID of the result in the Scopus database

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