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Alkylresorcinols in...
Alkylresorcinols in Swedish cereal food products
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- Menzel, Carolin (författare)
- Swedish University of Agricultural Sciences,Sveriges lantbruksuniversitet,Institutionen för livsmedelsvetenskap,Department of Food Science,Department of Food Science, Swedish University of Argiculture Science (SLU)
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- Kamal-Eldin, Afaf (författare)
- Swedish University of Agricultural Sciences,Sveriges lantbruksuniversitet,Institutionen för livsmedelsvetenskap,Department of Food Science,Department of Food Science, Swedish University of Argiculture Science (SLU)
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- Marklund, Matti (författare)
- Swedish University of Agricultural Sciences,Sveriges lantbruksuniversitet,Institutionen för livsmedelsvetenskap,Department of Food Science,Department of Food Science, Swedish University of Argiculture Science (SLU)
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- Andersson, Agneta (författare)
- Uppsala universitet,Institutionen för kostvetenskap
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- Åman, Per (författare)
- Swedish University of Agricultural Sciences,Sveriges lantbruksuniversitet,Institutionen för livsmedelsvetenskap,Department of Food Science,Department of Food Science, Swedish University of Argiculture Science (SLU)
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- Landberg, Rikard (författare)
- Swedish University of Agricultural Sciences,Sveriges lantbruksuniversitet,Institutionen för livsmedelsvetenskap,Department of Food Science,Department of Food Science, Swedish University of Argiculture Science (SLU)
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(creator_code:org_t)
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- Elsevier BV, 2012
- 2012
- Engelska.
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Ingår i: Journal of Food Composition and Analysis. - : Elsevier BV. - 0889-1575 .- 1096-0481. ; 28:2, s. 119-125
- Relaterad länk:
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https://urn.kb.se/re...
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https://doi.org/10.1...
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https://res.slu.se/i...
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Abstract
Ämnesord
Stäng
- 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.
Ämnesord
- SAMHÄLLSVETENSKAP -- Annan samhällsvetenskap -- Övrig annan samhällsvetenskap (hsv//swe)
- SOCIAL SCIENCES -- Other Social Sciences -- Other Social Sciences not elsewhere specified (hsv//eng)
- MEDICIN OCH HÄLSOVETENSKAP -- Hälsovetenskap -- Näringslära (hsv//swe)
- MEDICAL AND HEALTH SCIENCES -- Health Sciences -- Nutrition and Dietetics (hsv//eng)
- LANTBRUKSVETENSKAPER -- Annan lantbruksvetenskap -- Lantbrukets arbetsmiljö och säkerhet (hsv//swe)
- AGRICULTURAL SCIENCES -- Other Agricultural Sciences -- Agricultural Occupational Health and Safety (hsv//eng)
- LANTBRUKSVETENSKAPER -- Lantbruksvetenskap, skogsbruk och fiske -- Livsmedelsvetenskap (hsv//swe)
- AGRICULTURAL SCIENCES -- Agriculture, Forestry and Fisheries -- Food Science (hsv//eng)
Nyckelord
- cereals
- alkylresorcinols
- whole grain
- fiber
- rye
- food composition databas
- Kostvetenskap
- Food, Nutrition and Dietetics
Publikations- och innehållstyp
- ref (ämneskategori)
- art (ämneskategori)
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