title: Alkylresorcinols in cereals and cereal products.
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 microgram/g), rye (720-761 microgram/g), triticale (439-647 microgram/g), and barley (42-51 microgram/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 microgram/g) compared to other durum wheat varieties (589-751 microgram/g) and Triticumspecies 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.
authors.affiliation: Department of Food Science, Swedish University of Agricultural Sciences (SLU), Uppsala, Sweden. Alastair.Ross@lmv.slu.se
authors.forename: Alastair B
authors.initials: AB
authors.lastname: Ross
authors.forename: Martin J
authors.initials: MJ
authors.lastname: Shepherd
authors.forename: Meike
authors.initials: M
authors.lastname: Schüpphaus
authors.forename: Vicky
authors.initials: V
authors.lastname: Sinclair
authors.forename: Begoña
authors.initials: B
authors.lastname: Alfaro
authors.forename: Afaf
authors.initials: A
authors.lastname: Kamal-Eldin
authors.forename: Per
authors.initials: P
authors.lastname: Aman
mesh_terms: D000478:Alkylation; D001939:Bread / Q000032:analysis; D002523:Edible Grain / Q000737:chemistry*; D005511:Food Handling; D001467:Hordeum / Q000737:chemistry; D012118:Resorcinols / Q000032:analysis*; D012434:Secale / Q000737:chemistry; D014908:Triticum / Q000737:chemistry
chemical_list: D012118:Resorcinols