Quantification of benzoxazinoids and their metabolites in Nordic breads

Katharina Dihm; Mads Vendelbo Lind; Henrik Sundén; Alastair B Ross; Otto I Savolainen

doi:10.1016/j.foodchem.2017.05.007

Quantification of benzoxazinoids and their metabolites in Nordic breads

Katharina Dihm, Mads Vendelbo Lind, Henrik Sundén, Alastair B Ross, Otto I Savolainen

Ernæring og Sundhed hos børn og voksne

6 Citationer (Scopus)

Abstract

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.

Originalsprog	Engelsk
Tidsskrift	Food Chemistry
Vol/bind	235
Sider (fra-til)	7-13
Antal sider	7
ISSN	0308-8146
DOI	https://doi.org/10.1016/j.foodchem.2017.05.007
Status	Udgivet - 2017

Adgang til dokumentet

10.1016/j.foodchem.2017.05.007

Citationsformater

@article{485fd46ca3f3481993ac0e9cbedd311a,

title = "Quantification of benzoxazinoids and their metabolites in Nordic breads",

abstract = "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.",

keywords = "Benzoxazinoid analysis, Benzoxazinoids, Bread, Refined wheat, Rye, Sourdough, Wheat, Whole grain wheat",

author = "Katharina Dihm and {Vendelbo Lind}, Mads and Henrik Sund{\'e}n and Ross, {Alastair B} and Savolainen, {Otto I}",

note = "CURIS 2017 NEXS 144",

year = "2017",

doi = "10.1016/j.foodchem.2017.05.007",

language = "English",

volume = "235",

pages = "7--13",

journal = "Food Chemistry",

issn = "0308-8146",

publisher = "Elsevier",

}

TY - JOUR

T1 - Quantification of benzoxazinoids and their metabolites in Nordic breads

AU - Dihm, Katharina

AU - Vendelbo Lind, Mads

AU - Sundén, Henrik

AU - Ross, Alastair B

AU - Savolainen, Otto I

N1 - CURIS 2017 NEXS 144

PY - 2017

Y1 - 2017

N2 - 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.

AB - 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.

KW - Benzoxazinoid analysis

KW - Benzoxazinoids

KW - Bread

KW - Refined wheat

KW - Rye

KW - Sourdough

KW - Wheat

KW - Whole grain wheat

U2 - 10.1016/j.foodchem.2017.05.007

DO - 10.1016/j.foodchem.2017.05.007

M3 - Journal article

C2 - 28554649

AN - SCOPUS:85018905198

SN - 0308-8146

VL - 235

SP - 7

EP - 13

JO - Food Chemistry

JF - Food Chemistry

ER -

Quantification of benzoxazinoids and their metabolites in Nordic breads

Abstract

Adgang til dokumentet

Fingeraftryk

Citationsformater