Rapid and Sensitive Analysis of Alkylresorcinols from Cereal Grains and Products Using HPLC−Coularray-Based Electrochemical Detection
Alastair B. Ross, Sunil Kochhar
Journal of Agricultural and Food Chemistry
Abstract
Alkylresorcinols (AR) present in the bran fraction of wheat, rye, and barley grains are of current interest as biomarkers of wholegrain cereal intake. This paper reports the development of a rapid quantitative HPLC method allowing sensitive analysis of AR in cereals in 14 min using coularray (CA) detection. The LOD was 1 ng injected and the LOQ 2.5 ng injected, whereas the intrarun and inter-run CVs were 0.8 and 6.4%, respectively. Analytical recovery determined by spiking ranged from 98 to 107% for AR homologues C15:0-C25:0. The method was used to analyze 79 flour and cereal products, with results in the same range as previous studies using GC analysis. Analysis of wholegrain white wheat were in the same range as other wheat varieties (420-556 microg/g). Use of the CA detector allowed detection of low concentrations of AR in white wheat flour (13-51 microg/g) that had not been reliably detected using previous methods. This method allows rapid throughput analysis of cereal samples, required for validation studies on the use of AR as biomarkers of wholegrain cereal intake.
Extracted Claims
3 claims extracted from this paper into the knowledge graph
HPLC method allows sensitive analysis of AR in cereals in 14 min using coularray (CA) detection
“This paper reports the development of a rapid quantitative HPLC method allowing sensitive analysis of AR in cereals in 14 min using coularray (CA) detection. The LOD was 1 ng injected and the LOQ 2.5 ...”
alkylresorcinols (AR) are present in the bran fraction of wheat, rye, and barley grains
“Alkylresorcinols (AR) present in the bran fraction of wheat, rye, and barley grains are of current interest as biomarkers of wholegrain cereal intake.”
alkylresorcinols (AR) were detected in white wheat flour
“Use of the CA detector allowed detection of low concentrations of AR in white wheat flour (13-51 microg/g) that had not been reliably detected using previous methods.”