Alkylresorcinols in Latvian and Finnish breads

Laila Meija, Adile Samaletdin, Anja Koskela, Aivars Lejnieks, Vilnis Lietuvietis, Herman Adlercreutz

Research output: Contribution to journalArticlepeer-review

2 Citations (Scopus)

Abstract

The alkylresorcinol (AR) content and relative homologue composition were determined in 9 Latvian and 11 Finnish soft breads. ARs were extracted with hot 1-propanol and quantified, using a gas chromatography-mass spectrometry method. The total AR content (μg/g dry matter) varied from 560 to 840 in rye breads, from 500 to 700 in Finnish mixed rye and wheat flour breads, from 200 to 300 in Latvian mixed rye and wheat flour breads and from 25 to 30 in white wheat breads. Rye and white wheat breads in the two countries varied only slightly in AR content, but there were wide variations in AR content in mixed flour breads. The AR contents in soft breads could be indicators of bran or fibre content, but not of whole-grain flour content.

Original languageEnglish
Pages (from-to)117-121
Number of pages5
JournalInternational Journal of Food Sciences and Nutrition
Volume64
Issue number1
DOIs
Publication statusPublished - Feb 2013

Keywords

  • Alkylresorcinols
  • Bread
  • Flour
  • Marker
  • Whole grain

Field of Science

  • 3.3 Health sciences

Publication Type

  • 1.1. Scientific article indexed in Web of Science and/or Scopus database

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