Читать книгу Whole Grains and Health - Группа авторов - Страница 45

Currently, the content of total dietary fibre has been suggested as a benchmark for determining whether a product is whole grain or not. However, as previously discussed, the total content of dietary fibre varies highly between different cereals, and this marker is therefore very uncertain for foods with mixed cereals and fractions. Alkylresorcinols have been suggested as a marker for whole grain wheat and rye content in cereal products (Chen et al. 2004). A range of Swedish cereal raw materials have been analyzed for total and individual alkylresorcinols. Results have shown that bran and whole grain of wheat and rye are the only main ingredients containing significant amounts of alkylresorcinols (Menzel et.al 2012). It was also shown that by using the alkylresorcinol homologue composition it was possible to determine if the whole grain in a food was from wheat or rye or a mixture of the two. By plotting analyzed alkylresorcinol content against calculated alkylresorcinol content from mean values of ingredients, a good correlation (R² =0.91) can be obtained despite a wide variation within the individual ingredients (Chen et al. 2004). A good correlation between and high compliance between calculated and analyzed alkylresorcinol levels in Norwegian soft wheat and rye breads has also been found (Andersson et al. 2010) as well as findings suggesting that whole grain content and the proportion of rye and wheat may be predicted from alkylresorcinol content and the ratio of specific alkylresorcinol homologues, respectively (Menzel 2012). Alkylresorcinols therefore appear to be good markers of whole grain wheat and rye, and their analysis may be an objective way to identify foods rich in whole grain wheat and/or rye or brans thereof.