liquid chromatography with a diode array detection (SE-HPLC-DAD) in analysis of lignan macromolecule (LM) and phenolic compounds liberated from LM after chemical and enzymatic hydrolysis.
MATERIAL AND METHODS
MaterialGround, partially defatted flaxseeds were purchased from the "Ekoprodukt" company (Częstochowa, Poland).
Preparation of crude extractThe material was defatted with hexane and then phenolic compounds were extracted using a dioxane:ethanol (1:1; v:v) mixture [Johnsson et al., 2000]. The extraction was carried out for 16 h, at 60°C with continuous shaking in a water bath. Then, solvent was evaporated using Büchi Rotavapor R-200 at 40°C.
Amberlite column chromatographyThe flaxseed phenolic compounds extract was purified using column chromatography on Amberlite XAD-16 (34 mm i.d.; 170 mm length) [Srivastava et al., 2010]. A 5-g portion of the extract was suspended in 5 mL of distilled water and loaded on the column. Firstly, water soluble compounds, mainly sugars, were eluted using distilled water and discarded, then solvent was changed over to methanol which eluted phenolic compounds. The solvent was removed using Büchi Rotavapor R-200.
Base hydrolysisThe purified extract was subjected to base hydrolysis. Briefly, the purified extract was suspended in 0.3 mol/L NaOH,
SE-HPLC-DAD Analysis of Flaxseed Lignan Macromolecule and its HydrolysatesAgnieszka Kosińska, Anna Urbalewicz, Kamila Penkacik, Magdalena Karamać, Ryszard Amarowicz* Sciences, Olsztyn, ul. Tuwima 10, Poland Key words: flaxseed, phenolics, lignans, SE-HPLC-DAD, hydrolysis A lignan macromolecule (LM) was extracted from defatted flaxseeds using an ethanol-dioxan system (1:1, v/v) and purified using Amberlite column chromatography with water and methanol as mobile phases. The LM was subjected to chemical hydrolysis (base, acid, base & acid), as well as to enzymatic processing using pepsin, pancreatin, cellulase, and β-glucuronidase.
Division of Food Sciences, Institute of Animal Reproduction and Food Research of the Polish Academy ofThe study revealed that lignan macromolecule in flaxseed was not homogenous. The chemical hydrolysis as well as enzymatic treatment using β-glucuronidase and cellulase released low molecular phenolic compounds from the lignan macromolecule. The liberation of secoisolariciresinol (SECO) and free phenolic acids (p-coumaric and ferulic acids) from flaxseed lignan macromolecule as a result of the base and acid hydrolyses was noted. The application of pepsin and pancreatin did not change the composition of the lignan macromolecule.