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Alkylresorcinols in selected Polish rye and wheat cereals and whole-grain cereal products.
J Agric Food Chem. 2008 Aug 27; 56(16):7236-42.JA

Abstract

The alkylresorcinol content and homologue composition in selected Polish rye and wheat cultivars and selected whole-grain cereal products were determined in this study. Cereal grains and whole-grain cereal products were extracted with acetone, whereas bread types were extracted with hot 1-propanol. The average alkylresorcinol content in tested rye (approximately 1100 mg/kg DM) and wheat (approximately 800 mg/kg DM) grains harvested in Poland was within the range previously reported in Swedish and Finnish samples. The total alkylresorcinol content in tested cereal products available on the Polish market varied from very low levels in barley grain-based foods up to 3000 mg/kg DM in wheat bran. The total alkylresorcinol content in 14 bread samples extracted with hot 1-propanol varied from approximately 100 mg/kg DM in whole bread made with honey up to approximately 650 mg/kg DM in whole-rye bread. Calculated ratios of C17:0 to C21:0 homologues, a useful parameter previously used to distinguish between rye and wheat cereals and their derived products, was about 1.2-1.4 in rye products, about 0.2 in wheat products, and varied between 0.2 and 0.6 in cereal-derived products containing a mixture of whole rye and/or wheat. The data set obtained were subsequently compared using cluster and principal component analysis, which allowed the tested cereal products to be classified into two major groups consisting of whole-rye or whole-wheat products, respectively. On the basis of that approach, mixed cereal products containing rye and wheat bran or whole rye and wheat flour were grouped between those two well-defined clusters. Our work not only provides a detailed examination of alkylresorcinols in selected Polish rye and wheat cultivars and selected whole-grain cereal products, but also demonstrates that this type of analysis accompanied by the use of proper statistical algorithms offers an objective way to evaluate the quality of whole-grain rye and/or wheat and their derived products.

Authors+Show Affiliations

Department of Lipids and Liposomes, Faculty of Biotechnology, University of Wrocław, Przybyszewskiego 63/77, 51-148 Wrocław, Poland. mariolak@ibmb.uni.wroc.plNo affiliation info availableNo affiliation info availableNo affiliation info available

Pub Type(s)

Journal Article
Research Support, Non-U.S. Gov't

Language

eng

PubMed ID

18666777

Citation

Kulawinek, Mariola, et al. "Alkylresorcinols in Selected Polish Rye and Wheat Cereals and Whole-grain Cereal Products." Journal of Agricultural and Food Chemistry, vol. 56, no. 16, 2008, pp. 7236-42.
Kulawinek M, Jaromin A, Kozubek A, et al. Alkylresorcinols in selected Polish rye and wheat cereals and whole-grain cereal products. J Agric Food Chem. 2008;56(16):7236-42.
Kulawinek, M., Jaromin, A., Kozubek, A., & Zarnowski, R. (2008). Alkylresorcinols in selected Polish rye and wheat cereals and whole-grain cereal products. Journal of Agricultural and Food Chemistry, 56(16), 7236-42. https://doi.org/10.1021/jf801707g
Kulawinek M, et al. Alkylresorcinols in Selected Polish Rye and Wheat Cereals and Whole-grain Cereal Products. J Agric Food Chem. 2008 Aug 27;56(16):7236-42. PubMed PMID: 18666777.
* Article titles in AMA citation format should be in sentence-case
TY - JOUR T1 - Alkylresorcinols in selected Polish rye and wheat cereals and whole-grain cereal products. AU - Kulawinek,Mariola, AU - Jaromin,Anna, AU - Kozubek,Arkadiusz, AU - Zarnowski,Robert, Y1 - 2008/07/31/ PY - 2008/8/1/pubmed PY - 2008/10/7/medline PY - 2008/8/1/entrez SP - 7236 EP - 42 JF - Journal of agricultural and food chemistry JO - J Agric Food Chem VL - 56 IS - 16 N2 - The alkylresorcinol content and homologue composition in selected Polish rye and wheat cultivars and selected whole-grain cereal products were determined in this study. Cereal grains and whole-grain cereal products were extracted with acetone, whereas bread types were extracted with hot 1-propanol. The average alkylresorcinol content in tested rye (approximately 1100 mg/kg DM) and wheat (approximately 800 mg/kg DM) grains harvested in Poland was within the range previously reported in Swedish and Finnish samples. The total alkylresorcinol content in tested cereal products available on the Polish market varied from very low levels in barley grain-based foods up to 3000 mg/kg DM in wheat bran. The total alkylresorcinol content in 14 bread samples extracted with hot 1-propanol varied from approximately 100 mg/kg DM in whole bread made with honey up to approximately 650 mg/kg DM in whole-rye bread. Calculated ratios of C17:0 to C21:0 homologues, a useful parameter previously used to distinguish between rye and wheat cereals and their derived products, was about 1.2-1.4 in rye products, about 0.2 in wheat products, and varied between 0.2 and 0.6 in cereal-derived products containing a mixture of whole rye and/or wheat. The data set obtained were subsequently compared using cluster and principal component analysis, which allowed the tested cereal products to be classified into two major groups consisting of whole-rye or whole-wheat products, respectively. On the basis of that approach, mixed cereal products containing rye and wheat bran or whole rye and wheat flour were grouped between those two well-defined clusters. Our work not only provides a detailed examination of alkylresorcinols in selected Polish rye and wheat cultivars and selected whole-grain cereal products, but also demonstrates that this type of analysis accompanied by the use of proper statistical algorithms offers an objective way to evaluate the quality of whole-grain rye and/or wheat and their derived products. SN - 1520-5118 UR - https://www.unboundmedicine.com/medline/citation/18666777/Alkylresorcinols_in_selected_Polish_rye_and_wheat_cereals_and_whole_grain_cereal_products_ L2 - https://doi.org/10.1021/jf801707g DB - PRIME DP - Unbound Medicine ER -