Alkylresorcinols in cereals and cereal products

Alastair B. Ross, Martin J. Shepherd, Meike Schüpphaus, Vicky Sinclair, Begoña Alfaro, Afaf Kamal-Eldin, Per Åman

Research output: Contribution to journalArticlepeer-review

266 Citations (Scopus)

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 μg/g), rye (720-761 μg/g), triticale (439-647 μg/g), and barley (42-51 μg/g), but not in rice, oats, maize, sorghum, of millet. One durum wheat variety was found to have an exceptionally low level of ARs (54 μg/g) compared to other durum wheat varieties (589-751 μg/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.

Original languageEnglish
Pages (from-to)4111-4118
Number of pages8
JournalJournal of Agricultural and Food Chemistry
Volume51
Issue number14
DOIs
Publication statusPublished - Jul 2 2003
Externally publishedYes

Keywords

  • Alkylresorcinols
  • Baking
  • Biomarker
  • Bran
  • Cereal products
  • Cereals
  • Rye
  • Wheat

ASJC Scopus subject areas

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

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