Comparison of GC and colorimetry for the determination of alkylresorcinol homologues in cereal grains and products
Cereal alkylresorcinols (ARs), a group of phenolic lipids mainly found in the outer parts of wheat and rye kernels, are currently being studied for possible use as biomarkers of intake of whole grain wheat and rye foods. Several different techniques have been used for quantitative AR analysis over t...
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Veröffentlicht in: | Food chemistry 2009, Vol.113 (4), p.1363-1369 |
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creator | Landberg, Rikard Andersson, Annica A.M. Åman, Per Kamal-Eldin, Afaf |
description | Cereal alkylresorcinols (ARs), a group of phenolic lipids mainly found in the outer parts of wheat and rye kernels, are currently being studied for possible use as biomarkers of intake of whole grain wheat and rye foods. Several different techniques have been used for quantitative AR analysis over the years, but with limited attempts to compare them. In this present study, two commonly used methods, gas chromatography and colorimetry, were evaluated and compared. Gas chromatographic and the colorimetric methods showed good agreement. The GC-method provides the total amount of AR and relative homologue composition, whereas the colorimetric method, which is based on azo-coupling of a Fast Blue salt to the hydroxyl group(s) in the alkylresorcinol molecule, only provides the total amount, but is much faster and does only requires a UV-spectrophotometer. |
doi_str_mv | 10.1016/j.foodchem.2008.08.072 |
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Several different techniques have been used for quantitative AR analysis over the years, but with limited attempts to compare them. In this present study, two commonly used methods, gas chromatography and colorimetry, were evaluated and compared. Gas chromatographic and the colorimetric methods showed good agreement. The GC-method provides the total amount of AR and relative homologue composition, whereas the colorimetric method, which is based on azo-coupling of a Fast Blue salt to the hydroxyl group(s) in the alkylresorcinol molecule, only provides the total amount, but is much faster and does only requires a UV-spectrophotometer.</description><identifier>ISSN: 0308-8146</identifier><identifier>ISSN: 1873-7072</identifier><identifier>EISSN: 1873-7072</identifier><identifier>DOI: 10.1016/j.foodchem.2008.08.072</identifier><language>eng</language><publisher>Elsevier Ltd</publisher><subject>Alkylresorcinols ; Analysis ; Barley ; biomarkers ; Cereals ; Colorimetry ; food analysis ; food composition ; Food Science ; Gas chromatography ; grain products ; lipid content ; Livsmedelsvetenskap ; Nutrition and Dietetics ; Näringslära ; product evaluation ; Rye ; small grains ; Wheat</subject><ispartof>Food chemistry, 2009, Vol.113 (4), p.1363-1369</ispartof><rights>2008 Elsevier Ltd</rights><lds50>peer_reviewed</lds50><woscitedreferencessubscribed>false</woscitedreferencessubscribed><citedby>FETCH-LOGICAL-c374t-b2d65876ac38c7538c12af93059400ee6f5dd78af8073eecad99637d09f3e4593</citedby><cites>FETCH-LOGICAL-c374t-b2d65876ac38c7538c12af93059400ee6f5dd78af8073eecad99637d09f3e4593</cites></display><links><openurl>$$Topenurl_article</openurl><openurlfulltext>$$Topenurlfull_article</openurlfulltext><thumbnail>$$Tsyndetics_thumb_exl</thumbnail><linktohtml>$$Uhttps://www.sciencedirect.com/science/article/pii/S0308814608010522$$EHTML$$P50$$Gelsevier$$H</linktohtml><link.rule.ids>230,314,776,780,881,3537,4010,27900,27901,27902,65534</link.rule.ids><backlink>$$Uhttps://res.slu.se/id/publ/44560$$DView record from Swedish Publication Index$$Hfree_for_read</backlink></links><search><creatorcontrib>Landberg, Rikard</creatorcontrib><creatorcontrib>Andersson, Annica A.M.</creatorcontrib><creatorcontrib>Åman, Per</creatorcontrib><creatorcontrib>Kamal-Eldin, Afaf</creatorcontrib><creatorcontrib>Sveriges lantbruksuniversitet</creatorcontrib><title>Comparison of GC and colorimetry for the determination of alkylresorcinol homologues in cereal grains and products</title><title>Food chemistry</title><description>Cereal alkylresorcinols (ARs), a group of phenolic lipids mainly found in the outer parts of wheat and rye kernels, are currently being studied for possible use as biomarkers of intake of whole grain wheat and rye foods. Several different techniques have been used for quantitative AR analysis over the years, but with limited attempts to compare them. In this present study, two commonly used methods, gas chromatography and colorimetry, were evaluated and compared. Gas chromatographic and the colorimetric methods showed good agreement. The GC-method provides the total amount of AR and relative homologue composition, whereas the colorimetric method, which is based on azo-coupling of a Fast Blue salt to the hydroxyl group(s) in the alkylresorcinol molecule, only provides the total amount, but is much faster and does only requires a UV-spectrophotometer.</description><subject>Alkylresorcinols</subject><subject>Analysis</subject><subject>Barley</subject><subject>biomarkers</subject><subject>Cereals</subject><subject>Colorimetry</subject><subject>food analysis</subject><subject>food composition</subject><subject>Food Science</subject><subject>Gas chromatography</subject><subject>grain products</subject><subject>lipid content</subject><subject>Livsmedelsvetenskap</subject><subject>Nutrition and Dietetics</subject><subject>Näringslära</subject><subject>product evaluation</subject><subject>Rye</subject><subject>small grains</subject><subject>Wheat</subject><issn>0308-8146</issn><issn>1873-7072</issn><issn>1873-7072</issn><fulltext>true</fulltext><rsrctype>article</rsrctype><creationdate>2009</creationdate><recordtype>article</recordtype><recordid>eNqFkMFu3CAQhlGUStmmfYWUF_B2MDbgW6JVm1aKlEOaM2Jh2GVjmxV4U-3bF9dpr5FGDIfvn9F8hNwwWDNg4uth7WN0do_DugZQ67lkfUFWTEleyfK_JCvgoCrFGnFFPuZ8AIAamFqRtInD0aSQ40ijp_cbakZHbexjCgNO6Ux9THTaI3U4YRrCaKawsKZ_OfcJc0w2jLGn-ziU2O6EmYaRWkxoerpLJoz579Bjiu5kp_yJfPCmz_j5rV-T5-_ffm1-VA-P9z83dw-V5bKZqm3tRKukMJYrK9vysNr4jkPbNQCIwrfOSWW8AskRrXFdJ7h00HmOTdvxa1Itc_NvPJ62-lguMumsowk696etSXPTGXXTtAIKLxbepphzQv8_wUDPpvVB_zOtZ9N6LlmX4Jcl6E3UZldk6uenopcDa0XTKFaI24XAcu9rwLLZBhwtupDQTtrF8N6SP2pwl2o</recordid><startdate>2009</startdate><enddate>2009</enddate><creator>Landberg, Rikard</creator><creator>Andersson, Annica A.M.</creator><creator>Åman, Per</creator><creator>Kamal-Eldin, Afaf</creator><general>Elsevier Ltd</general><general>[Amsterdam]: Elsevier Science</general><scope>FBQ</scope><scope>AAYXX</scope><scope>CITATION</scope><scope>ADTPV</scope><scope>AOWAS</scope></search><sort><creationdate>2009</creationdate><title>Comparison of GC and colorimetry for the determination of alkylresorcinol homologues in cereal grains and products</title><author>Landberg, Rikard ; Andersson, Annica A.M. ; Åman, Per ; Kamal-Eldin, Afaf</author></sort><facets><frbrtype>5</frbrtype><frbrgroupid>cdi_FETCH-LOGICAL-c374t-b2d65876ac38c7538c12af93059400ee6f5dd78af8073eecad99637d09f3e4593</frbrgroupid><rsrctype>articles</rsrctype><prefilter>articles</prefilter><language>eng</language><creationdate>2009</creationdate><topic>Alkylresorcinols</topic><topic>Analysis</topic><topic>Barley</topic><topic>biomarkers</topic><topic>Cereals</topic><topic>Colorimetry</topic><topic>food analysis</topic><topic>food composition</topic><topic>Food Science</topic><topic>Gas chromatography</topic><topic>grain products</topic><topic>lipid content</topic><topic>Livsmedelsvetenskap</topic><topic>Nutrition and Dietetics</topic><topic>Näringslära</topic><topic>product evaluation</topic><topic>Rye</topic><topic>small grains</topic><topic>Wheat</topic><toplevel>peer_reviewed</toplevel><toplevel>online_resources</toplevel><creatorcontrib>Landberg, Rikard</creatorcontrib><creatorcontrib>Andersson, Annica A.M.</creatorcontrib><creatorcontrib>Åman, Per</creatorcontrib><creatorcontrib>Kamal-Eldin, Afaf</creatorcontrib><creatorcontrib>Sveriges lantbruksuniversitet</creatorcontrib><collection>AGRIS</collection><collection>CrossRef</collection><collection>SwePub</collection><collection>SwePub Articles</collection><jtitle>Food chemistry</jtitle></facets><delivery><delcategory>Remote Search Resource</delcategory><fulltext>fulltext</fulltext></delivery><addata><au>Landberg, Rikard</au><au>Andersson, Annica A.M.</au><au>Åman, Per</au><au>Kamal-Eldin, Afaf</au><aucorp>Sveriges lantbruksuniversitet</aucorp><format>journal</format><genre>article</genre><ristype>JOUR</ristype><atitle>Comparison of GC and colorimetry for the determination of alkylresorcinol homologues in cereal grains and products</atitle><jtitle>Food chemistry</jtitle><date>2009</date><risdate>2009</risdate><volume>113</volume><issue>4</issue><spage>1363</spage><epage>1369</epage><pages>1363-1369</pages><issn>0308-8146</issn><issn>1873-7072</issn><eissn>1873-7072</eissn><abstract>Cereal alkylresorcinols (ARs), a group of phenolic lipids mainly found in the outer parts of wheat and rye kernels, are currently being studied for possible use as biomarkers of intake of whole grain wheat and rye foods. Several different techniques have been used for quantitative AR analysis over the years, but with limited attempts to compare them. In this present study, two commonly used methods, gas chromatography and colorimetry, were evaluated and compared. Gas chromatographic and the colorimetric methods showed good agreement. The GC-method provides the total amount of AR and relative homologue composition, whereas the colorimetric method, which is based on azo-coupling of a Fast Blue salt to the hydroxyl group(s) in the alkylresorcinol molecule, only provides the total amount, but is much faster and does only requires a UV-spectrophotometer.</abstract><pub>Elsevier Ltd</pub><doi>10.1016/j.foodchem.2008.08.072</doi><tpages>7</tpages></addata></record> |
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subjects | Alkylresorcinols Analysis Barley biomarkers Cereals Colorimetry food analysis food composition Food Science Gas chromatography grain products lipid content Livsmedelsvetenskap Nutrition and Dietetics Näringslära product evaluation Rye small grains Wheat |
title | Comparison of GC and colorimetry for the determination of alkylresorcinol homologues in cereal grains and products |
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