Alkylresorcinol content and homologue composition in durum wheat (Triticum durum) kernels and pasta products

Rikard Landberg, Afaf Kamal-Eldin, Roger Andersson, Per Åman

Research output: Contribution to journalArticlepeer-review

55 Citations (Scopus)

Abstract

The total alkylresorcinol (AR) content and relative homologue composition of 21 durum wheat (Triticum durum) kernel samples, as well as 5 pasta products and the corresponding flour mixtures, were determined. Durum wheat contained on average 455 μg/g ARs, and the average relative homologue composition was C17:0 (0.4%), C19:0 (14%), C21:0 (58%), C23:0 (21%), and C25:0 (6.5%). The homologue composition was found to be relatively consistent among samples, with durum wheat being different from common wheat by having a higher proportion of the longer homologues. No differences in content or homologue composition were observed in pasta products compared to flour ingredients, showing that alkylresorcinols are stable during pasta processing. The ratio of the homologues C17:0 to C21:0 was ≤0.02 for whole grain durum wheat products, which is different from those of common wheat (0.1) and rye (0.9).

Original languageEnglish
Pages (from-to)3012-3014
Number of pages3
JournalJournal of Agricultural and Food Chemistry
Volume54
Issue number8
DOIs
Publication statusPublished - Apr 19 2006
Externally publishedYes

Keywords

  • Alkylresorcinols
  • Biomarker
  • Cereals
  • Durum wheat
  • Pasta
  • Triticum durum
  • Whole grain

ASJC Scopus subject areas

  • Chemistry(all)
  • Agricultural and Biological Sciences(all)

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