Physical, microscopic and chemical characterisation of industrial rye and wheat brans from the Nordic countries

Afaf Kamal-Eldin (Corresponding Author), Helle Nygaard Laerke, Knud-Erik Bach Knudsen, Anna-Maija Lampi, Vieno Piironen, Herman Adlercreutz, Kati Katina, Kaisa Poutanen, Per Åman

Research output: Contribution to journalArticleScientificpeer-review

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Abstract

Background: Epidemiological studies show inverse relationship between intake of wholegrain cereals and several chronic diseases. Components and mechanisms behind possible protective effects of wholegrain cereals are poorly understood. Objective: To characterise commercial rye bran preparations, compared to wheat bran, regarding structure and content of nutrients as well as a number of presumably bioactive compounds. Design: Six different rye brans from Sweden, Denmark and Finland were analysed and compared with two wheat brans regarding colour, particle size distribution, microscopic structures and chemical composition including proximal components, vitamins, minerals and bioactive compounds. Results: Rye brans were generally greener in colour and smaller in particle size than wheat brans. The rye brans varied considerably in their starch content (13.2-28.3%), which reflected variable inclusion of the starchy endosperm. Although rye and wheat brans contained comparable levels of total dietary fibre, they differed in the relative proportions of fibre components (i.e. arabinoxylan, ß-glucan, cellulose, fructan and Klason lignin). Generally, rye brans contained less cellulose and more ß-glucan and fructan than wheat brans. Within small variations, the rye and wheat brans were comparable regarding the contents of tocopherols/tocotrienols, total folate, sterols/stanols, phenolic acids and lignans. Rye bran had less glycine betaine and more alkylresorcinols than wheat brans. Conclusions: The observed variation in the chemical composition of industrially produced rye brans calls for the need of standardisation of this commodity, especially when used as a functional ingredient in foods.
Original languageEnglish
Number of pages11
JournalFood and Nutrition Research
Volume53
DOIs
Publication statusPublished - 2009
MoE publication typeA1 Journal article-refereed

Fingerprint

rye bran
Scandinavian and Nordic Countries
Dietary Fiber
Scandinavia
wheat bran
Fructans
fructans
Glucans
glucans
Particle Size
Cellulose
cellulose
dietary fiber
Color
chemical composition
alkylresorcinols
Tocotrienols
Secale
Food
Betaine

Keywords

  • rye bran
  • microscopy
  • physical properties
  • proximate composition
  • vitamins
  • bioactive components

Cite this

Kamal-Eldin, A., Nygaard Laerke, H., Bach Knudsen, K-E., Lampi, A-M., Piironen, V., Adlercreutz, H., ... Åman, P. (2009). Physical, microscopic and chemical characterisation of industrial rye and wheat brans from the Nordic countries. Food and Nutrition Research, 53. https://doi.org/10.3402/fnr.v53i0.1912
Kamal-Eldin, Afaf ; Nygaard Laerke, Helle ; Bach Knudsen, Knud-Erik ; Lampi, Anna-Maija ; Piironen, Vieno ; Adlercreutz, Herman ; Katina, Kati ; Poutanen, Kaisa ; Åman, Per. / Physical, microscopic and chemical characterisation of industrial rye and wheat brans from the Nordic countries. In: Food and Nutrition Research. 2009 ; Vol. 53.
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abstract = "Background: Epidemiological studies show inverse relationship between intake of wholegrain cereals and several chronic diseases. Components and mechanisms behind possible protective effects of wholegrain cereals are poorly understood. Objective: To characterise commercial rye bran preparations, compared to wheat bran, regarding structure and content of nutrients as well as a number of presumably bioactive compounds. Design: Six different rye brans from Sweden, Denmark and Finland were analysed and compared with two wheat brans regarding colour, particle size distribution, microscopic structures and chemical composition including proximal components, vitamins, minerals and bioactive compounds. Results: Rye brans were generally greener in colour and smaller in particle size than wheat brans. The rye brans varied considerably in their starch content (13.2-28.3{\%}), which reflected variable inclusion of the starchy endosperm. Although rye and wheat brans contained comparable levels of total dietary fibre, they differed in the relative proportions of fibre components (i.e. arabinoxylan, {\ss}-glucan, cellulose, fructan and Klason lignin). Generally, rye brans contained less cellulose and more {\ss}-glucan and fructan than wheat brans. Within small variations, the rye and wheat brans were comparable regarding the contents of tocopherols/tocotrienols, total folate, sterols/stanols, phenolic acids and lignans. Rye bran had less glycine betaine and more alkylresorcinols than wheat brans. Conclusions: The observed variation in the chemical composition of industrially produced rye brans calls for the need of standardisation of this commodity, especially when used as a functional ingredient in foods.",
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Kamal-Eldin, A, Nygaard Laerke, H, Bach Knudsen, K-E, Lampi, A-M, Piironen, V, Adlercreutz, H, Katina, K, Poutanen, K & Åman, P 2009, 'Physical, microscopic and chemical characterisation of industrial rye and wheat brans from the Nordic countries', Food and Nutrition Research, vol. 53. https://doi.org/10.3402/fnr.v53i0.1912

Physical, microscopic and chemical characterisation of industrial rye and wheat brans from the Nordic countries. / Kamal-Eldin, Afaf (Corresponding Author); Nygaard Laerke, Helle; Bach Knudsen, Knud-Erik; Lampi, Anna-Maija; Piironen, Vieno; Adlercreutz, Herman; Katina, Kati; Poutanen, Kaisa; Åman, Per.

In: Food and Nutrition Research, Vol. 53, 2009.

Research output: Contribution to journalArticleScientificpeer-review

TY - JOUR

T1 - Physical, microscopic and chemical characterisation of industrial rye and wheat brans from the Nordic countries

AU - Kamal-Eldin, Afaf

AU - Nygaard Laerke, Helle

AU - Bach Knudsen, Knud-Erik

AU - Lampi, Anna-Maija

AU - Piironen, Vieno

AU - Adlercreutz, Herman

AU - Katina, Kati

AU - Poutanen, Kaisa

AU - Åman, Per

PY - 2009

Y1 - 2009

N2 - Background: Epidemiological studies show inverse relationship between intake of wholegrain cereals and several chronic diseases. Components and mechanisms behind possible protective effects of wholegrain cereals are poorly understood. Objective: To characterise commercial rye bran preparations, compared to wheat bran, regarding structure and content of nutrients as well as a number of presumably bioactive compounds. Design: Six different rye brans from Sweden, Denmark and Finland were analysed and compared with two wheat brans regarding colour, particle size distribution, microscopic structures and chemical composition including proximal components, vitamins, minerals and bioactive compounds. Results: Rye brans were generally greener in colour and smaller in particle size than wheat brans. The rye brans varied considerably in their starch content (13.2-28.3%), which reflected variable inclusion of the starchy endosperm. Although rye and wheat brans contained comparable levels of total dietary fibre, they differed in the relative proportions of fibre components (i.e. arabinoxylan, ß-glucan, cellulose, fructan and Klason lignin). Generally, rye brans contained less cellulose and more ß-glucan and fructan than wheat brans. Within small variations, the rye and wheat brans were comparable regarding the contents of tocopherols/tocotrienols, total folate, sterols/stanols, phenolic acids and lignans. Rye bran had less glycine betaine and more alkylresorcinols than wheat brans. Conclusions: The observed variation in the chemical composition of industrially produced rye brans calls for the need of standardisation of this commodity, especially when used as a functional ingredient in foods.

AB - Background: Epidemiological studies show inverse relationship between intake of wholegrain cereals and several chronic diseases. Components and mechanisms behind possible protective effects of wholegrain cereals are poorly understood. Objective: To characterise commercial rye bran preparations, compared to wheat bran, regarding structure and content of nutrients as well as a number of presumably bioactive compounds. Design: Six different rye brans from Sweden, Denmark and Finland were analysed and compared with two wheat brans regarding colour, particle size distribution, microscopic structures and chemical composition including proximal components, vitamins, minerals and bioactive compounds. Results: Rye brans were generally greener in colour and smaller in particle size than wheat brans. The rye brans varied considerably in their starch content (13.2-28.3%), which reflected variable inclusion of the starchy endosperm. Although rye and wheat brans contained comparable levels of total dietary fibre, they differed in the relative proportions of fibre components (i.e. arabinoxylan, ß-glucan, cellulose, fructan and Klason lignin). Generally, rye brans contained less cellulose and more ß-glucan and fructan than wheat brans. Within small variations, the rye and wheat brans were comparable regarding the contents of tocopherols/tocotrienols, total folate, sterols/stanols, phenolic acids and lignans. Rye bran had less glycine betaine and more alkylresorcinols than wheat brans. Conclusions: The observed variation in the chemical composition of industrially produced rye brans calls for the need of standardisation of this commodity, especially when used as a functional ingredient in foods.

KW - rye bran

KW - microscopy

KW - physical properties

KW - proximate composition

KW - vitamins

KW - bioactive components

U2 - 10.3402/fnr.v53i0.1912

DO - 10.3402/fnr.v53i0.1912

M3 - Article

VL - 53

JO - Food and Nutrition Research

JF - Food and Nutrition Research

SN - 1654-6628

ER -