Preparation of Flaxseed for Lignan Determination by Gas Chromatography-Mass Spectrometry Method

SARAILIJA H., CUKELJ N., NOVOTNI D., MRSIC G., BRNCIC M., CURIC 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 mu g/g; 5159 +/- 83 mu g/g, respectively), when compared to the direct acid hydrolysis (8566 +/- 169 mu g/g; 8571 +/- 192 mu g/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.