title: Alkylresorcinol content and homologue composition in durum wheat (Triticum durum) kernels and pasta products.
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 microg/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 < or =0.02 for whole grain durum wheat products, which is different from those of common wheat (0.1) and rye (0.9).
authors.affiliation: Department of Food Science, Swedish University of Agriculture Science (SLU), Box 7051, S-75007 Uppsala, Sweden. rikard.landberg@lmv.slu.se
authors.forename: Rikard
authors.initials: R
authors.lastname: Landberg
authors.forename: Afaf
authors.initials: A
authors.lastname: Kamal-Eldin
authors.forename: Roger
authors.initials: R
authors.lastname: Andersson
authors.forename: Per
authors.initials: P
authors.lastname: Aman
mesh_terms: D000478:Alkylation; D005433:Flour / Q000032:analysis; D005504:Food Analysis; D012118:Resorcinols / Q000032:analysis*; D012639:Seeds / Q000737:chemistry*; D014908:Triticum / Q000737:chemistry*
chemical_list: D012118:Resorcinols