Abstract

Alkylresorcinols (AR) are phenolic lipids present in high amounts in the bran fraction of wheat and rye. AR are of scientific interest as bioactive compounds, as markers for the presence of wholegrain or bran fractions of wheat and rye in food products, and as possible biomarkers of intake for wholegrain wheat and rye. This review discusses their extraction from cereal grains, food and biological fluids, and the various chromatographic methods used in their analysis. (C) 2004 Elsevier B.V. All rights reserved

Published in

Journal of Chromatography A
2004, Volume: 1054, number: 1-2, pages: 157-164
Publisher: ELSEVIER SCIENCE BV

SLU Authors

• Åman, Per

  • Department of Molecular Sciences, Swedish University of Agricultural Sciences
    

• Kamal-Eldin, Afaf

  • Department of Molecular Sciences, Swedish University of Agricultural Sciences
    

• Andersson, Annica

  • Department of Molecular Sciences, Swedish University of Agricultural Sciences
    

• Andersson, Roger

  • Department of Molecular Sciences, Swedish University of Agricultural Sciences
    

UKÄ Subject classification

Food Science


Publication identifier

DOI: https://doi.org/10.1016/j.chroma.2004.04.020

Permanent link to this page (URI)

https://res.slu.se/id/publ/4181