Alkylresorcinol Content and Homologue Composition in Durum Wheat (<i>Triticum durum</i>) Kernels and Pasta Products
Rikard Landberg, Afaf Kamal‐Eldin, Roger Andersson, Per Åman
Journal of Agricultural and Food Chemistry
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).
Extracted Claims
4 claims extracted from this paper into the knowledge graph
alkylresorcinol (AR) contained 455 microg/g
“Durum wheat contained on average 455 microg/g ARs”
alkylresorcinol (AR) homologue composition was C17:0 (0.4%), C19:0 (14%), C21:0 (58%), C23:0 (21%), and C25:0 (6.5%)
“the average relative homologue composition was C17:0 (0.4%), C19:0 (14%), C21:0 (58%), C23:0 (21%), and C25:0 (6.5%)”
alkylresorcinol (AR) content was stable during pasta processing
“No differences in content or homologue composition were observed in pasta products compared to flour ingredients, showing that alkylresorcinols are stable during pasta processing”