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Alkylresorcinols in Swedish cereal food products
Department of Food Science, Swedish University of Argiculture Science (SLU).
Department of Food Science, Swedish University of Argiculture Science (SLU).
Department of Food Science, Swedish University of Argiculture Science (SLU).
Uppsala University, Disciplinary Domain of Humanities and Social Sciences, Faculty of Social Sciences, Department of Food, Nutrition and Dietetics.
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2012 (English)In: Journal of Food Composition and Analysis, ISSN 0889-1575, E-ISSN 1096-0481, Vol. 28, no 2, 119-125 p.Article in journal (Refereed) Published
Abstract [en]

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.

Place, publisher, year, edition, pages
2012. Vol. 28, no 2, 119-125 p.
Keyword [en]
cereals, alkylresorcinols, whole grain, fiber, rye, food composition databas
National Category
Other Social Sciences not elsewhere specified Nutrition and Dietetics
Research subject
Food, Nutrition and Dietetics
Identifiers
URN: urn:nbn:se:uu:diva-184782DOI: 10.1016/j.jfca.2012.08.006ISI: 000313772300007OAI: oai:DiVA.org:uu-184782DiVA: diva2:567685
Available from: 2012-11-13 Created: 2012-11-13 Last updated: 2017-12-07Bibliographically approved

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