Quantification of benzoxazinoids and their metabolites in Nordic breads
Journal article, 2017

Benzoxazinoids (Bx) and their metabolites are molecules with suggested health effects in humans, found in cereal grains and consequently in cereal foods. However, to date little is known about the amount of Bx in our diet. In this study, deuterated standards 2-hydroxy-1,4-benzoxazin-3-one (HBOA-d4) and 2-hydroxy-N-(2-hydroxyphenyl) acetamide (HHPAA-d4) were synthesized, to allow quantification of nine Bx and their metabolites in 30 breads and flours from Nordic countries by UHPLC-MS/MS. Samples containing rye had larger amounts of Bx (143–3560 µg/g DM) than the ones containing wheat (11–449 µg/g DM). More Bx were found in whole grain wheat (57–449 µg/g DM) compared to refined wheat (11–92 µg/g DM) breads. Finnish sourdough rye breads were notably high in their 2-hydroxy-N-(2-hydroxyphenyl) acetamide (HHPAA) concentration (40–48 µg/g DM). This new information on Bx content in flours and breads available in the Nordic countries will be useful for future work on determining dietary exposure to Bx.

Rye

Sourdough

Refined wheat

Benzoxazinoid analysis

Whole grain wheat

Bread

Benzoxazinoids

Wheat

Author

Katharina Dihm

Chalmers, Biology and Biological Engineering, Systems and Synthetic Biology

Mads Vendelbo Lind

Chalmers, Biology and Biological Engineering, Food and Nutrition Science

Henrik Sundén

Chalmers, Chemistry and Chemical Engineering, Chemistry and Biochemistry, Organic Chemistry

Alastair Ross

Chalmers, Biology and Biological Engineering, Food and Nutrition Science

Otto Savolainen

Chalmers, Biology and Biological Engineering, Systems and Synthetic Biology

Food Chemistry

0308-8146 (ISSN)

Vol. 235 7-13

Infrastructure

Chalmers Infrastructure for Mass spectrometry

Areas of Advance

Life Science Engineering

Subject Categories

Chemical Sciences

DOI

10.1016/j.foodchem.2017.05.007

More information

Created

10/7/2017