Quantification of benzoxazinoids and their metabolites in Nordic breads
Artikel i vetenskaplig tidskrift, 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

Författare

Katharina Dihm

Chalmers, Biologi och bioteknik, Systembiologi

Mads Vendelbo Lind

Chalmers, Biologi och bioteknik, Livsmedelsvetenskap

Henrik Sundén

Chalmers, Kemi och kemiteknik, Kemi och biokemi, Organisk kemi

Alastair Ross

Chalmers, Biologi och bioteknik, Livsmedelsvetenskap

Otto Savolainen

Chalmers, Biologi och bioteknik, Systembiologi

Food Chemistry

0308-8146 (ISSN)

Vol. 235 7-13

Infrastruktur

Chalmers infrastruktur för masspektrometri

Styrkeområden

Livsvetenskaper och teknik

Ämneskategorier

Kemi

DOI

10.1016/j.foodchem.2017.05.007