Phenolic compounds in wholegrain rye and its fractions

J-M. Pihlava, Emilia Nordlund, Raija-Liisa Heiniö, V. Hietaniemi, Pekka Lehtinen, Kaisa Poutanen

Research output: Contribution to journalArticleScientificpeer-review

14 Citations (Scopus)

Abstract

Rye (Secale cereale L.) has traditionally had an important role in the daily diet especially in Northern and Eastern Europe, and in addition to dietary fibre, rye grain is a good source of various phytochemicals in our diet. The focus of the present work was to find out how various phenolic compounds are distributed in rye grain fractions prepared by air-classification, and compare rye brans produced by different separation techniques (sieving or air classification). Of the phenolic compounds, phenolic acids were analyzed as organic solvent soluble (OSS) free, esterified and glycosylated residues, organic solvent in-soluble (OSI) esterified and etherified residues and OSI ferulic acid esterified to water extractable fibre. In addition alkylresorcinols, flavonoids, hydroxamic acid DIBOA (2,4-dihydroxy-1,4-benzoxazin-3-one), flavonoids and lignans were analyzed. Based on the determined concentrations, alkylresorcinols formed the most dominant group of OSS phenolic compounds in rye and its fractions, followed by smaller amounts of OSS esterified phenolic acids and hydroxamic acid DIBOA. In wholegrain rye and rye fractions, the major part (86-92%) of the total amount of phenolic acids was present as OSI-form bound to the fibre complex either via ester or ß-aryl ether bonds. All of the analyzed phenolic compound groups were enriched in the bran fraction, which encourages usage of this part of rye grain in foods. The content and profile of phenolic compounds did not differ much between the two differently produced rye brans.
Original languageEnglish
Pages (from-to)89 - 97
JournalJournal of Food Composition and Analysis
Volume38
DOIs
Publication statusPublished - 2015
MoE publication typeA1 Journal article-refereed

Fingerprint

rye
phenolic compounds
rye bran
phenolic acids
alkylresorcinols
hydroxamic acids
dietary fiber
Hydroxamic Acids
ferulic acid
flavonoids
Flavonoids
grain foods
air
sieving
Eastern European region
Secale cereale
bran
Northern European region
lignans
Air

Keywords

  • rye
  • wholegrain
  • flour
  • endosperm
  • bran
  • phenolic acids
  • alkylresorcinols
  • DIBOA (2,4-dihydroxy-1,4-benzoxazin-3-one)
  • flavonoids
  • lignans
  • food analysis
  • food composition

Cite this

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title = "Phenolic compounds in wholegrain rye and its fractions",
abstract = "Rye (Secale cereale L.) has traditionally had an important role in the daily diet especially in Northern and Eastern Europe, and in addition to dietary fibre, rye grain is a good source of various phytochemicals in our diet. The focus of the present work was to find out how various phenolic compounds are distributed in rye grain fractions prepared by air-classification, and compare rye brans produced by different separation techniques (sieving or air classification). Of the phenolic compounds, phenolic acids were analyzed as organic solvent soluble (OSS) free, esterified and glycosylated residues, organic solvent in-soluble (OSI) esterified and etherified residues and OSI ferulic acid esterified to water extractable fibre. In addition alkylresorcinols, flavonoids, hydroxamic acid DIBOA (2,4-dihydroxy-1,4-benzoxazin-3-one), flavonoids and lignans were analyzed. Based on the determined concentrations, alkylresorcinols formed the most dominant group of OSS phenolic compounds in rye and its fractions, followed by smaller amounts of OSS esterified phenolic acids and hydroxamic acid DIBOA. In wholegrain rye and rye fractions, the major part (86-92{\%}) of the total amount of phenolic acids was present as OSI-form bound to the fibre complex either via ester or {\ss}-aryl ether bonds. All of the analyzed phenolic compound groups were enriched in the bran fraction, which encourages usage of this part of rye grain in foods. The content and profile of phenolic compounds did not differ much between the two differently produced rye brans.",
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author = "J-M. Pihlava and Emilia Nordlund and Raija-Liisa Heini{\"o} and V. Hietaniemi and Pekka Lehtinen and Kaisa Poutanen",
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Phenolic compounds in wholegrain rye and its fractions. / Pihlava, J-M.; Nordlund, Emilia; Heiniö, Raija-Liisa; Hietaniemi, V.; Lehtinen, Pekka; Poutanen, Kaisa.

In: Journal of Food Composition and Analysis, Vol. 38, 2015, p. 89 - 97.

Research output: Contribution to journalArticleScientificpeer-review

TY - JOUR

T1 - Phenolic compounds in wholegrain rye and its fractions

AU - Pihlava, J-M.

AU - Nordlund, Emilia

AU - Heiniö, Raija-Liisa

AU - Hietaniemi, V.

AU - Lehtinen, Pekka

AU - Poutanen, Kaisa

PY - 2015

Y1 - 2015

N2 - Rye (Secale cereale L.) has traditionally had an important role in the daily diet especially in Northern and Eastern Europe, and in addition to dietary fibre, rye grain is a good source of various phytochemicals in our diet. The focus of the present work was to find out how various phenolic compounds are distributed in rye grain fractions prepared by air-classification, and compare rye brans produced by different separation techniques (sieving or air classification). Of the phenolic compounds, phenolic acids were analyzed as organic solvent soluble (OSS) free, esterified and glycosylated residues, organic solvent in-soluble (OSI) esterified and etherified residues and OSI ferulic acid esterified to water extractable fibre. In addition alkylresorcinols, flavonoids, hydroxamic acid DIBOA (2,4-dihydroxy-1,4-benzoxazin-3-one), flavonoids and lignans were analyzed. Based on the determined concentrations, alkylresorcinols formed the most dominant group of OSS phenolic compounds in rye and its fractions, followed by smaller amounts of OSS esterified phenolic acids and hydroxamic acid DIBOA. In wholegrain rye and rye fractions, the major part (86-92%) of the total amount of phenolic acids was present as OSI-form bound to the fibre complex either via ester or ß-aryl ether bonds. All of the analyzed phenolic compound groups were enriched in the bran fraction, which encourages usage of this part of rye grain in foods. The content and profile of phenolic compounds did not differ much between the two differently produced rye brans.

AB - Rye (Secale cereale L.) has traditionally had an important role in the daily diet especially in Northern and Eastern Europe, and in addition to dietary fibre, rye grain is a good source of various phytochemicals in our diet. The focus of the present work was to find out how various phenolic compounds are distributed in rye grain fractions prepared by air-classification, and compare rye brans produced by different separation techniques (sieving or air classification). Of the phenolic compounds, phenolic acids were analyzed as organic solvent soluble (OSS) free, esterified and glycosylated residues, organic solvent in-soluble (OSI) esterified and etherified residues and OSI ferulic acid esterified to water extractable fibre. In addition alkylresorcinols, flavonoids, hydroxamic acid DIBOA (2,4-dihydroxy-1,4-benzoxazin-3-one), flavonoids and lignans were analyzed. Based on the determined concentrations, alkylresorcinols formed the most dominant group of OSS phenolic compounds in rye and its fractions, followed by smaller amounts of OSS esterified phenolic acids and hydroxamic acid DIBOA. In wholegrain rye and rye fractions, the major part (86-92%) of the total amount of phenolic acids was present as OSI-form bound to the fibre complex either via ester or ß-aryl ether bonds. All of the analyzed phenolic compound groups were enriched in the bran fraction, which encourages usage of this part of rye grain in foods. The content and profile of phenolic compounds did not differ much between the two differently produced rye brans.

KW - rye

KW - wholegrain

KW - flour

KW - endosperm

KW - bran

KW - phenolic acids

KW - alkylresorcinols

KW - DIBOA (2,4-dihydroxy-1,4-benzoxazin-3-one)

KW - flavonoids

KW - lignans

KW - food analysis

KW - food composition

U2 - 10.1016/j.jfca.2014.10.004

DO - 10.1016/j.jfca.2014.10.004

M3 - Article

VL - 38

SP - 89

EP - 97

JO - Journal of Food Composition and Analysis

JF - Journal of Food Composition and Analysis

SN - 0889-1575

ER -