Abstract

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

Keywords

alkylresorcinols; cereals; cereal products; rye; wheat; bran; biomarker; baking; ETIOLATED RICE SEEDLINGS; DURUM-WHEAT; RYE GRAIN; IDENTIFICATION; RESISTANCE; TRITICALE; AMYLOSE; BARLEY; INVOLVEMENT; DISTICHON

Published in

Journal of Agricultural and Food Chemistry
2003, Volume: 51, number: 14, pages: 4111-4118
Publisher: AMER CHEMICAL SOC

SLU Authors

• Alastair, Ross

  • Department of Molecular Sciences, Swedish University of Agricultural Sciences
    

• Åman, Per

  • Department of Molecular Sciences, Swedish University of Agricultural Sciences
    

• Kamal-Eldin, Afaf

  • Department of Molecular Sciences, Swedish University of Agricultural Sciences
    

UKÄ Subject classification

Food Science


Publication identifier

DOI: https://doi.org/10.1021/jf0340456

Permanent link to this page (URI)

https://res.slu.se/id/publ/635