Bioactive small molecules in commercially available cereal food: Benzoxazinoids

Stine K. Steffensen; Khem B. Adhikari; Bente B. Laursen; Claudia Jensen; Per L. Gregersen; Bina Bhattarai; Lovisa Martín Maraís; Heidi Schnorr; Bettina M. Jensen; Lars K. Poulsen; Claus H. Nielsen; Mette Borre; Michael Borre; Søren Høyer; Inge S. Fomsgaard

doi:10.1016/j.jfca.2017.10.001

Bioactive small molecules in commercially available cereal food: Benzoxazinoids

Stine K. Steffensen^*, Khem B. Adhikari, Bente B. Laursen, Claudia Jensen, Per L. Gregersen, Bina Bhattarai, Lovisa Martín Maraís, Heidi Schnorr, Bettina M. Jensen, Lars K. Poulsen, Claus H. Nielsen, Mette Borre, Michael Borre, Søren Høyer, Inge S. Fomsgaard

^*Corresponding author for this work

Research output: Contribution to journal/Conference contribution in journal/Contribution to newspaper › Journal article › Research › peer-review

8 Citations (Scopus)

Abstract

The presence of bioactive benzoxazinoids (BXs) in mature whole grain and experimental bread products was recently shown. The aim of this study was to reveal the level of BXs in a broad range of commercial cereal products and discuss these findings in relation to ingredients and preparation processes. The concentrations of 11 BX compounds were determined by liquid chromatography–triple quadrupole mass spectrometry (LC–MS/MS) in 25 supermarket-available cereal food products. The total BX content varied from below the limit of detection to >500 μg/g dry matter (DM) with some degree of variation among different lots. The products W (Rugsandwich), H (Gulerodsrugbrød), L (Mørke Multikerneboller) and AA (Solsikkeklapper), which were all rich in rye-based ingredients, had a total BX concentration >300 μg/g DM. Double hexose derivatives of 2-hydroxy-1,4-benzoxazin-3-one (HBOA), 2,4-dihydroxy-1,4-benzoxazin-3-one (DIBOA) and 2-β-d-glucopyranosyloxy-4-hydroxy-1,4-benzoxazin-3-one (DIBOA-glc) were the major BXs in most products. Further studies into the health effects of BXs should be conducted, and future exploitation of these compounds seems possible.

Original language	English
Journal	Journal of Food Composition and Analysis
Volume	64
Issue	Part 2
Pages (from-to)	213-222
Number of pages	10
ISSN	0889-1575
DOIs	https://doi.org/10.1016/j.jfca.2017.10.001
Publication status	Published - 1 Dec 2017

Keywords

Benzoxazolinones
Bread
Food analysis
Food composition
Hydroxamic acids
Lactams
Wholegrain rye
Wholegrain wheat

Access to Document

10.1016/j.jfca.2017.10.001

Library access?

Check availability with the Royal Danish Library

Cite this

Steffensen, S. K., Adhikari, K. B., Laursen, B. B., Jensen, C., Gregersen, P. L., Bhattarai, B., Maraís, L. M., Schnorr, H., Jensen, B. M., Poulsen, L. K., Nielsen, C. H., Borre, M., Borre, M., Høyer, S., & Fomsgaard, I. S. (2017). Bioactive small molecules in commercially available cereal food: Benzoxazinoids. Journal of Food Composition and Analysis, 64(Part 2), 213-222. https://doi.org/10.1016/j.jfca.2017.10.001

@article{a91ced26dde14f148f0fd81325160060,

title = "Bioactive small molecules in commercially available cereal food: Benzoxazinoids",

abstract = "The presence of bioactive benzoxazinoids (BXs) in mature whole grain and experimental bread products was recently shown. The aim of this study was to reveal the level of BXs in a broad range of commercial cereal products and discuss these findings in relation to ingredients and preparation processes. The concentrations of 11 BX compounds were determined by liquid chromatography–triple quadrupole mass spectrometry (LC–MS/MS) in 25 supermarket-available cereal food products. The total BX content varied from below the limit of detection to >500 μg/g dry matter (DM) with some degree of variation among different lots. The products W (Rugsandwich), H (Gulerodsrugbr{\o}d), L (M{\o}rke Multikerneboller) and AA (Solsikkeklapper), which were all rich in rye-based ingredients, had a total BX concentration >300 μg/g DM. Double hexose derivatives of 2-hydroxy-1,4-benzoxazin-3-one (HBOA), 2,4-dihydroxy-1,4-benzoxazin-3-one (DIBOA) and 2-β-d-glucopyranosyloxy-4-hydroxy-1,4-benzoxazin-3-one (DIBOA-glc) were the major BXs in most products. Further studies into the health effects of BXs should be conducted, and future exploitation of these compounds seems possible.",

keywords = "Benzoxazolinones, Bread, Food analysis, Food composition, Hydroxamic acids, Lactams, Wholegrain rye, Wholegrain wheat",

author = "Steffensen, \{Stine K.\} and Adhikari, \{Khem B.\} and Laursen, \{Bente B.\} and Claudia Jensen and Gregersen, \{Per L.\} and Bina Bhattarai and Mara{\'i}s, \{Lovisa Mart{\'i}n\} and Heidi Schnorr and Jensen, \{Bettina M.\} and Poulsen, \{Lars K.\} and Nielsen, \{Claus H.\} and Mette Borre and Michael Borre and S{\o}ren H{\o}yer and Fomsgaard, \{Inge S.\}",

year = "2017",

month = dec,

day = "1",

doi = "10.1016/j.jfca.2017.10.001",

language = "English",

volume = "64",

pages = "213--222",

journal = "Journal of Food Composition and Analysis",

issn = "0889-1575",

publisher = "Academic Press Inc.",

number = "Part 2",

}

Steffensen, SK, Adhikari, KB, Laursen, BB, Jensen, C, Gregersen, PL, Bhattarai, B, Maraís, LM, Schnorr, H, Jensen, BM, Poulsen, LK, Nielsen, CH, Borre, M , Borre, M, Høyer, S & Fomsgaard, IS 2017, 'Bioactive small molecules in commercially available cereal food: Benzoxazinoids', Journal of Food Composition and Analysis, vol. 64, no. Part 2, pp. 213-222. https://doi.org/10.1016/j.jfca.2017.10.001

Bioactive small molecules in commercially available cereal food: Benzoxazinoids. / Steffensen, Stine K.; Adhikari, Khem B.; Laursen, Bente B. et al.
In: Journal of Food Composition and Analysis, Vol. 64, No. Part 2, 01.12.2017, p. 213-222.

Research output: Contribution to journal/Conference contribution in journal/Contribution to newspaper › Journal article › Research › peer-review

TY - JOUR

T1 - Bioactive small molecules in commercially available cereal food

T2 - Benzoxazinoids

AU - Steffensen, Stine K.

AU - Adhikari, Khem B.

AU - Laursen, Bente B.

AU - Jensen, Claudia

AU - Gregersen, Per L.

AU - Bhattarai, Bina

AU - Maraís, Lovisa Martín

AU - Schnorr, Heidi

AU - Jensen, Bettina M.

AU - Poulsen, Lars K.

AU - Nielsen, Claus H.

AU - Borre, Mette

AU - Borre, Michael

AU - Høyer, Søren

AU - Fomsgaard, Inge S.

PY - 2017/12/1

Y1 - 2017/12/1

N2 - The presence of bioactive benzoxazinoids (BXs) in mature whole grain and experimental bread products was recently shown. The aim of this study was to reveal the level of BXs in a broad range of commercial cereal products and discuss these findings in relation to ingredients and preparation processes. The concentrations of 11 BX compounds were determined by liquid chromatography–triple quadrupole mass spectrometry (LC–MS/MS) in 25 supermarket-available cereal food products. The total BX content varied from below the limit of detection to >500 μg/g dry matter (DM) with some degree of variation among different lots. The products W (Rugsandwich), H (Gulerodsrugbrød), L (Mørke Multikerneboller) and AA (Solsikkeklapper), which were all rich in rye-based ingredients, had a total BX concentration >300 μg/g DM. Double hexose derivatives of 2-hydroxy-1,4-benzoxazin-3-one (HBOA), 2,4-dihydroxy-1,4-benzoxazin-3-one (DIBOA) and 2-β-d-glucopyranosyloxy-4-hydroxy-1,4-benzoxazin-3-one (DIBOA-glc) were the major BXs in most products. Further studies into the health effects of BXs should be conducted, and future exploitation of these compounds seems possible.

AB - The presence of bioactive benzoxazinoids (BXs) in mature whole grain and experimental bread products was recently shown. The aim of this study was to reveal the level of BXs in a broad range of commercial cereal products and discuss these findings in relation to ingredients and preparation processes. The concentrations of 11 BX compounds were determined by liquid chromatography–triple quadrupole mass spectrometry (LC–MS/MS) in 25 supermarket-available cereal food products. The total BX content varied from below the limit of detection to >500 μg/g dry matter (DM) with some degree of variation among different lots. The products W (Rugsandwich), H (Gulerodsrugbrød), L (Mørke Multikerneboller) and AA (Solsikkeklapper), which were all rich in rye-based ingredients, had a total BX concentration >300 μg/g DM. Double hexose derivatives of 2-hydroxy-1,4-benzoxazin-3-one (HBOA), 2,4-dihydroxy-1,4-benzoxazin-3-one (DIBOA) and 2-β-d-glucopyranosyloxy-4-hydroxy-1,4-benzoxazin-3-one (DIBOA-glc) were the major BXs in most products. Further studies into the health effects of BXs should be conducted, and future exploitation of these compounds seems possible.

KW - Benzoxazolinones

KW - Bread

KW - Food analysis

KW - Food composition

KW - Hydroxamic acids

KW - Lactams

KW - Wholegrain rye

KW - Wholegrain wheat

UR - http://www.scopus.com/inward/record.url?scp=85031322365&partnerID=8YFLogxK

U2 - 10.1016/j.jfca.2017.10.001

DO - 10.1016/j.jfca.2017.10.001

M3 - Journal article

AN - SCOPUS:85031322365

SN - 0889-1575

VL - 64

SP - 213

EP - 222

JO - Journal of Food Composition and Analysis

JF - Journal of Food Composition and Analysis

IS - Part 2

ER -

Bioactive small molecules in commercially available cereal food: Benzoxazinoids

Abstract

Keywords

Access to Document

Library access?

Other files and links

Fingerprint

Cite this