Alkylresorcinols in Swedish cereal food products

Carolin Menzel, Afaf Kamal-Eldin, Matti Marklund, Agneta Andersson, Per åman, Rikard Landberg

Research output: Contribution to journalArticlepeer-review

24 Citations (Scopus)


In this study alkylresorcinol (AR) content and homologue composition was determined in 159 cereal products commonly consumed in Sweden. Food items were sorted into seven groups including soft bread, crisp bread, breakfast cereals, pasta, flour, cookies and other cereal products with varying content of rye, wheat, oat, corn, rice and maize. The analyzed total AR content ranged from not detectable to 4178. μg/g (fresh weight). Bran and whole grain (WG) items showed highest AR contents and were comparable to previous reports. The AR content was strongly correlated with WG content from rye and wheat cereals (r= 0.80, P<. 0.001), the main source of AR. In addition, the calculated ratio of the homologues C17:0 and C21:0, which was previously reported to distinguish between rye and wheat products, was associated to the proportion of rye content in WG of wheat and rye (r= 0.83, P<. 0.001). The data from the present study can be used to estimate AR intake from WG of rye and wheat in the Swedish population and the results indicated that WG content from rye and wheat may be predicted by using AR content and homologue composition in cereal products.

Original languageEnglish
Pages (from-to)119-125
Number of pages7
JournalJournal of Food Composition and Analysis
Issue number2
Publication statusPublished - Dec 2012
Externally publishedYes


  • Alkylresorcinols
  • Biomarker
  • Cereals
  • Food composition
  • Food database
  • Grains
  • Population nutrient intake
  • Rye
  • Wheat
  • Wholegrain

ASJC Scopus subject areas

  • Food Science


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