TY - JOUR
T1 - Alkylresorcinols in Swedish cereal food products
AU - Menzel, Carolin
AU - Kamal-Eldin, Afaf
AU - Marklund, Matti
AU - Andersson, Agneta
AU - åman, Per
AU - Landberg, Rikard
N1 - Funding Information:
The authors thank Outi Korvenoja for her laboratory assistance. This work was supported by KSLA, Swedish Nutrition Foundation , Nordic Centre of Excellence HELGA : Nordic Health – Wholegrain Food, Nordforsk .
PY - 2012/12
Y1 - 2012/12
N2 - 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.
AB - 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.
KW - Alkylresorcinols
KW - Biomarker
KW - Cereals
KW - Food composition
KW - Food database
KW - Grains
KW - Population nutrient intake
KW - Rye
KW - Wheat
KW - Wholegrain
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U2 - 10.1016/j.jfca.2012.08.006
DO - 10.1016/j.jfca.2012.08.006
M3 - Article
AN - SCOPUS:84869039402
SN - 0889-1575
VL - 28
SP - 119
EP - 125
JO - Journal of Food Composition and Analysis
JF - Journal of Food Composition and Analysis
IS - 2
ER -