Alastair, Ross
- Institutionen för molekylära vetenskaper, Sveriges lantbruksuniversitet
Sammanfattning
The alkylresorcinol (AR) content of 8 commonly consumed cereals, 125 Triticum cultivars, milling fractions of wheat and rye, bread, and other cereal products was analyzed. ARs were found in wheat (489-1429 mug/g), rye (720-761 mug/g), triticale (439-647 mug/g), and barley (42-51 mug/g), but not in rice, oats, maize, sorghum, or millet. One durum wheat variety was found to have an exceptionally low level of ARs (54 mug/g) compared to other durum wheat varieties (589-751 mug/g) and Triticum species analyzed. The AR content of milling fractions closely followed the ash content and could be used as a marker of the presence of bran in flour. Using hot 1-propanol extraction, all ARs could be extracted from bread, contrary to previous studies which suggested that ARs were destroyed during baking. Cereal products varied greatly in AR content, with those containing wheat bran or whole rye having the highest content
Nyckelord
alkylresorcinols; cereals; cereal products; rye; wheat; bran; biomarker; baking; ETIOLATED RICE SEEDLINGS; DURUM-WHEAT; RYE GRAIN; IDENTIFICATION; RESISTANCE; TRITICALE; AMYLOSE; BARLEY; INVOLVEMENT; DISTICHON
Publicerad i
Journal of Agricultural and Food Chemistry
2003, volym: 51, nummer: 14, sidor: 4111-4118
Utgivare: AMER CHEMICAL SOC
SLU författare
Åman, Per
- Institutionen för molekylära vetenskaper, Sveriges lantbruksuniversitet
- Institutionen för molekylära vetenskaper, Sveriges lantbruksuniversitet
Kamal-Eldin, Afaf
- Institutionen för molekylära vetenskaper, Sveriges lantbruksuniversitet
- Institutionen för molekylära vetenskaper, Sveriges lantbruksuniversitet
UKÄ forskningsämne
Livsmedelsvetenskap
Publikationens identifierare
- DOI: https://doi.org/10.1021/jf0340456
Permanent länk till denna sida (URI)
https://res.slu.se/id/publ/635