Unit:
Κατεύθυνση Απομόνωση, Ανάπτυξη, Παραγωγή και Έλεγχος Βιοδραστικών Φυσικών ΠροϊόντωνLibrary of the School of Science
Author:
Tsirivakou Athina-Maria
Supervisors info:
Προκόπιος Μαγιάτης, Αναπληρωτής Καθηγητής, Τμήμα Φαρμακευτικής, ΕΚΠΑ
Ιωάννα Χήνου, Καθηγήτρια, Τμήμα Φαρμακευτικής, ΕΚΠΑ
Ελένη Σκαλτσά, Τμήμα Φαρμακευτικής, ΕΚΠΑ
Original Title:
ΝΕΑ ΜΕΘΟΔΟΣ qNMR ΓΙΑ ΤΗΝ ΠΟΣΟΤΙΚΗ ΜΕΤΡΗΣΗ ΒΙΟΔΡΑΣΤΙΚΩΝ ΑΛΚΥΛΟΡΕZΟΡΚΙΝΟΛΩΝ ΣΤΑ ΠΡΟΪΟΝΤΑ ΣΙΤΟΥ
Translated title:
NEW qNMR METHOD FOR THE QUANTIFICATION OF BIOACTIVE ALKYLRESORCINOLS IN WHEAT PRODUCTS
Summary:
The main target of the current work was to investigate the differences among the flours from traditionally preserved Greek varieties of cereals and especially those of wheat and in parallel to correlate those potential differences with bioactive natural ingredients. In this frame, we developed a new fast and simple method for the measurement of total 5-alkylresorcinols in cereals and related foods by qNMR. Several types of flour (white or whole grain) coming from wheat Triticum dicoccum, T. monococcum, T. aestivum, T. durum, T. turgidum, corn, barley, rye, oat from a certified producer in Greece were used either as raw material or for the production of bread, pasta, flakes and wafers. A small portion of the flour or the corresponding product was extracted with d6-DMSO. The liquid part was directly analyzed by NMR (400 MHz). The simplicity of the NMR spectrum of the total extract and the lack of overlapping peaks permitted the development of a high throughput quantitative method for the measurement of total bioactive alkyresorcinols in less than 15 minutes. Grains, whole grain flours and breads from old varieties of T. dicoccum and T.monococcum showed high content in alkyresorcinols (455-1148 mg/Kg) while the same compounds were completely absent from white flour and the corresponding bread. The term high-phenolic flour is proposed to be used for discrimination among flour types.
Main subject category:
Science
Other subject categories:
Health Sciences
Keywords:
Alkylresorcinols; qNMR; wheat; cereals; flour
Number of references:
147
