A novel approach to authenticity control of whole grain durum wheat (Triticum durum Desf.) flour and pasta, based on analysis of alkylresorcinol composition

Knödler, Matthias; Most, M.M. van der; Schieber, Andreas; Carle, Reinhold

doi:10.1016/j.foodchem.2009.04.080

Cited by 48 publications

(27 citation statements)

References 15 publications

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“…The ratio between C17:0 and C21:0 has been shown to be specific for different cereals, with a value of $1 for rye, $0.1 for wheat and $0.01 for durum wheat (Ross et al, 2003;Landberg et al, 2006;Andersson et al, 2008b;Knö dler et al, 2010). Therefore, the ratio can be used to estimate which of these cereals a product contains or whether there is a combination.…”

Section: Hard Breadmentioning

confidence: 99%

“…Since ARs are found only in the outer layers of rye and wheat kernels, it has been suggested that they can be used as possible markers of wholegrain content in wheat and rye products (Chen et al, 2004). As the relative composition of AR homologues is consistent for different cereals, with a ratio of C17:0/C21:0 of $1.0 for rye, $0.1 for wheat and $0.01 for durum wheat, this value can be used to distinguish between these three different cereals (Chen et al, 2004;Knö dler et al, 2010). In this way it is possible to estimate the wholegrain wheat and/or rye content as well as the relative proportion between these cereals in a given cereal product on the basis of AR content and C17:0/C21:0 ratio.…”

Section: Introductionmentioning

confidence: 99%

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Alkylresorcinols in wheat and rye flour and bread

Andersson

Åman

Wandel

et al. 2010

Journal of Food Composition and Analysis

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Section: Hard Breadmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

Alkylresorcinols in wheat and rye flour and bread

Andersson

Åman

Wandel

et al. 2010

Journal of Food Composition and Analysis

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“…An analysis of the sterol palmitate content can be used to detect adulteration in wheat and pasta dried at different temperatures [14]. The alkylresorcinol composition of common wheat differs from that of durum wheat, so the C17:C21 ratio can be used to estimate the adulteration of durum wheat; unfortunately, however, alkylresorcinols are present only in the hyaline layer, the inner pericarp, and the testa of cereal grains, limiting the analysis to whole-grain products [15]. Unfortunately, many of the methods based on metabolite analysis are affected by differences between cultivars.…”

Section: Introductionmentioning

confidence: 99%

Common wheat determination in durum wheat samples through LC/MS analysis of gluten peptides

et al. 2012

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A method to detect the presence of common wheat in durum wheat flour samples was developed and tested. Flour samples, or ground wheat samples, were digested by pepsin and chymotrypsin, and the peptide mixture obtained was analyzed by LC/ESI-MS and LC/ESI-MS/MS, which led to the identification of two marker peptides. One peptide was coded only in the DD genome, and thus present only in common wheat; the second was present in all wheat samples (both common and durum), so it was used as marker of the total wheat content. The ratio of the chromatographic areas of these two peptides, as determined by LC/ESI-MS, was related to the proportion of common wheat in the sample using a calibration curve that was constructed with standards of known composition. The proportions of common wheat in samples obtained by mixing different common and durum wheat varieties were accurately determined by this method. Finally, the method was applied in a survey of several durum wheat flour brands present on the Italian market. The results of the survey revealed that contamination of durum wheat flour with common wheat is commonplace.

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“…[16] The results displayed that the molecular ions’ m/z of the main compounds in fraction 13 were in a similar range to ARs, such as m/z 347 [M-H] − (5.52 min), m/z 375 [M-H] − (7.07 min), m/z 403 [M-H] − (9.21 min), m/z 431 [M-H] − (12.49 min), m/z459 [M-H] − (17.18 min), and m/z487 [M-H] − (23.99 min) [Figure 3]. [1718] These bioactive phytochemicals were the focus of this research; the major compounds in active fractions 13 were identified as AR homologs with different lengths of the alkyl-side chain (heptadecylresorcinol 17:0, nonadecaneresorcinol 19:0, heneicosylresorcinol 21:0, tricosylresorcinol 23:0, pentacosylresorcinol 25:0, heptacosylresorcinol 27:0) [Table 1].…”

Section: Resultsmentioning

confidence: 99%

Inhibition of wheat bran and it′s active compoments on α-glucosidase in vitro

Zhu

Zhang

et al. 2013

Phcog Mag

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Background:Wheat bran is a traditional Chinese medicine; however, it is mostly used as feedstuff in China. Wheat bran is widely accepted as an important ingredient in many low-glycemic index foods in modern western societies; however, its glycemic control mechanism is unknown.Objective:To determine potent α-glucosidase inhibitory compounds from wheat bran and to identify the inhibition on α-glucosidase.Materials and Methods:Ethanolic extract of wheat bran was prepared to evaluate the inhibitory activity on α-glucosidase, then fractionation of the extract was guided by in vitro enzyme-inhibition assay, and the potent α-glucosidase inhibitory compounds were identified by high performance liquid chromatography and atmospheric pressure chemical ionization-mass spectrometry; finally the enzyme inhibition process was studied using the Michaelis-Menton and the Lineweaver-Burk equations.Results:Both baker's yeast and rat intestinal enzymes were mostly inhibited (87.9% and 66.8% inhibition, respectively) at concentration 0.6 mg/mL of the ethanolic extract of wheat bran. The petroleum ether fraction in the ethanolic extract of wheat bran showed significant activity against rat intestinal α-glucosidase, and revealed a dose-dependent effect. The inhibition was 76.57% at 0.3 mg/mL and 100% at 0.6 mg/mL. The active fraction 13 of petroleum ether fraction was identified as alkylresorcinols (ARs). ARs showed strong inhibition towards α-glucosidase and its IC50 value was found to be 37.58 μg/mL. The enzyme kinetic studies showed that, in the presence of ARs, the Michaelis-Menton constant (Km) remains constant whereas the maximal velocity (Vmax) decreases, revealing a non-competitive type of inhibition.Conclusion:The therapeutic potentiality of ARs in the management of the postprandial hyperglycemia will proliferate the utilization of wheat bran in controlling type 2 diabetes.

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A novel approach to authenticity control of whole grain durum wheat (Triticum durum Desf.) flour and pasta, based on analysis of alkylresorcinol composition

Cited by 48 publications

References 15 publications

Alkylresorcinols in wheat and rye flour and bread

Alkylresorcinols in wheat and rye flour and bread

Common wheat determination in durum wheat samples through LC/MS analysis of gluten peptides

Inhibition of wheat bran and it′s active compoments on α-glucosidase in vitro

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