Content of nutrients and lignans in roller milled fractions of rye

Mathias Nilsson (Corresponding Author), Per Åman, Helena Härkönen, Göran Hallmans, Knud Knudsen, Witold Mazur, Herman Adlercreutz

Research output: Contribution to journalArticleScientificpeer-review

91 Citations (Scopus)

Abstract

Rye grain was roller milled into six flour fractions (607 g kg‐1), a short (341 g kg‐1) and a bran (52 g kg‐1) in a Bühler laboratory mill. In the different flours (F1–F6) a progressive increase in ash (4–13 g kg‐1), crude protein (39–87 g kg‐1) and crude fat (5–17 g kg‐1) concentration was found and a corresponding decrease in starch (853–699 g kg‐1) concentration. Total dietary fibre (55–109 g kg‐1) constituents and the lignans, matairesinol (0·05–0·22 mg kg‐1) and secoisolariciresinol (0·21–0·38 mg kg‐1), showed a different distribution with a maximal concentration in F5. The short and bran had higher concentrations of ash, crude protein, crude fat, dietary fibre components and lignans but a lower concentration of starch than the flours. Compared to the short, the bran contained more of all constituents analysed except mixed‐linked β‐glucan and starch. A very high proportion of total dietary fibre components of the rye, such as arabinoxylan (72%), cellulose (76%) and Klason lignin (79%) as well as of matairesinol (87%) and secoisolariciresinol (73%), was found in the short and bran together.

Original languageEnglish
Pages (from-to)143 - 148
Number of pages6
JournalJournal of the Science of Food and Agriculture
Volume73
Issue number2
DOIs
Publication statusPublished - 1997
MoE publication typeA1 Journal article-refereed

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Lignans
Dietary Fiber
bran
lignans
Flour
Starch
rye
nutrient content
matairesinol
flour
Food
dietary fiber
starch
Fats
Glucans
crude protein
Lignin
Cellulose
arabinoxylan
Proteins

Cite this

Nilsson, Mathias ; Åman, Per ; Härkönen, Helena ; Hallmans, Göran ; Knudsen, Knud ; Mazur, Witold ; Adlercreutz, Herman. / Content of nutrients and lignans in roller milled fractions of rye. In: Journal of the Science of Food and Agriculture. 1997 ; Vol. 73, No. 2. pp. 143 - 148.
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title = "Content of nutrients and lignans in roller milled fractions of rye",
abstract = "Rye grain was roller milled into six flour fractions (607 g kg‐1), a short (341 g kg‐1) and a bran (52 g kg‐1) in a B{\"u}hler laboratory mill. In the different flours (F1–F6) a progressive increase in ash (4–13 g kg‐1), crude protein (39–87 g kg‐1) and crude fat (5–17 g kg‐1) concentration was found and a corresponding decrease in starch (853–699 g kg‐1) concentration. Total dietary fibre (55–109 g kg‐1) constituents and the lignans, matairesinol (0·05–0·22 mg kg‐1) and secoisolariciresinol (0·21–0·38 mg kg‐1), showed a different distribution with a maximal concentration in F5. The short and bran had higher concentrations of ash, crude protein, crude fat, dietary fibre components and lignans but a lower concentration of starch than the flours. Compared to the short, the bran contained more of all constituents analysed except mixed‐linked β‐glucan and starch. A very high proportion of total dietary fibre components of the rye, such as arabinoxylan (72{\%}), cellulose (76{\%}) and Klason lignin (79{\%}) as well as of matairesinol (87{\%}) and secoisolariciresinol (73{\%}), was found in the short and bran together.",
author = "Mathias Nilsson and Per {\AA}man and Helena H{\"a}rk{\"o}nen and G{\"o}ran Hallmans and Knud Knudsen and Witold Mazur and Herman Adlercreutz",
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Nilsson, M, Åman, P, Härkönen, H, Hallmans, G, Knudsen, K, Mazur, W & Adlercreutz, H 1997, 'Content of nutrients and lignans in roller milled fractions of rye', Journal of the Science of Food and Agriculture, vol. 73, no. 2, pp. 143 - 148. https://doi.org/10.1002/(SICI)1097-0010(199702)73:2<143::AID-JSFA698>3.0.CO;2-H

Content of nutrients and lignans in roller milled fractions of rye. / Nilsson, Mathias (Corresponding Author); Åman, Per; Härkönen, Helena; Hallmans, Göran; Knudsen, Knud; Mazur, Witold; Adlercreutz, Herman.

In: Journal of the Science of Food and Agriculture, Vol. 73, No. 2, 1997, p. 143 - 148.

Research output: Contribution to journalArticleScientificpeer-review

TY - JOUR

T1 - Content of nutrients and lignans in roller milled fractions of rye

AU - Nilsson, Mathias

AU - Åman, Per

AU - Härkönen, Helena

AU - Hallmans, Göran

AU - Knudsen, Knud

AU - Mazur, Witold

AU - Adlercreutz, Herman

PY - 1997

Y1 - 1997

N2 - Rye grain was roller milled into six flour fractions (607 g kg‐1), a short (341 g kg‐1) and a bran (52 g kg‐1) in a Bühler laboratory mill. In the different flours (F1–F6) a progressive increase in ash (4–13 g kg‐1), crude protein (39–87 g kg‐1) and crude fat (5–17 g kg‐1) concentration was found and a corresponding decrease in starch (853–699 g kg‐1) concentration. Total dietary fibre (55–109 g kg‐1) constituents and the lignans, matairesinol (0·05–0·22 mg kg‐1) and secoisolariciresinol (0·21–0·38 mg kg‐1), showed a different distribution with a maximal concentration in F5. The short and bran had higher concentrations of ash, crude protein, crude fat, dietary fibre components and lignans but a lower concentration of starch than the flours. Compared to the short, the bran contained more of all constituents analysed except mixed‐linked β‐glucan and starch. A very high proportion of total dietary fibre components of the rye, such as arabinoxylan (72%), cellulose (76%) and Klason lignin (79%) as well as of matairesinol (87%) and secoisolariciresinol (73%), was found in the short and bran together.

AB - Rye grain was roller milled into six flour fractions (607 g kg‐1), a short (341 g kg‐1) and a bran (52 g kg‐1) in a Bühler laboratory mill. In the different flours (F1–F6) a progressive increase in ash (4–13 g kg‐1), crude protein (39–87 g kg‐1) and crude fat (5–17 g kg‐1) concentration was found and a corresponding decrease in starch (853–699 g kg‐1) concentration. Total dietary fibre (55–109 g kg‐1) constituents and the lignans, matairesinol (0·05–0·22 mg kg‐1) and secoisolariciresinol (0·21–0·38 mg kg‐1), showed a different distribution with a maximal concentration in F5. The short and bran had higher concentrations of ash, crude protein, crude fat, dietary fibre components and lignans but a lower concentration of starch than the flours. Compared to the short, the bran contained more of all constituents analysed except mixed‐linked β‐glucan and starch. A very high proportion of total dietary fibre components of the rye, such as arabinoxylan (72%), cellulose (76%) and Klason lignin (79%) as well as of matairesinol (87%) and secoisolariciresinol (73%), was found in the short and bran together.

U2 - 10.1002/(SICI)1097-0010(199702)73:2<143::AID-JSFA698>3.0.CO;2-H

DO - 10.1002/(SICI)1097-0010(199702)73:2<143::AID-JSFA698>3.0.CO;2-H

M3 - Article

VL - 73

SP - 143

EP - 148

JO - Journal of the Science of Food and Agriculture

JF - Journal of the Science of Food and Agriculture

SN - 0022-5142

IS - 2

ER -