A2 Refereed review article in a scientific journal
Mass spectrometry-based analysis of whole-grain phytochemicals
Authors: Koistinen VM, Hanhineva K
Publication year: 2017
Journal: Critical Reviews in Food Science and Nutrition
Journal name in source: Critical reviews in food science and nutrition
Journal acronym: Crit Rev Food Sci Nutr
Volume: 57
Issue: 8
First page : 1688
Last page: 1709
Number of pages: 22
ISSN: 1040-8398
eISSN: 1549-7852
DOI: https://doi.org/10.1080/10408398.2015.1016477
Abstract
Whole grains are a rich source of several classes of phytochemicals, such as alkylresorcinols, benzoxazinoids, flavonoids, lignans, and phytosterols. A high intake of whole grains has been linked to a reduced risk of some major noncommunicable diseases, and it has been postulated that a complex mixture of phytochemicals works in synergy to generate beneficial health effects. Mass spectrometry, especially when coupled with liquid chromatography, is a widely used method for the analysis of phytochemicals owing to its high sensitivity and dynamic range. In this review, the current knowledge of the mass spectral properties of the most important classes of phytochemicals found in cereals of common wheat, barley, oats, and rye is discussed.
Whole grains are a rich source of several classes of phytochemicals, such as alkylresorcinols, benzoxazinoids, flavonoids, lignans, and phytosterols. A high intake of whole grains has been linked to a reduced risk of some major noncommunicable diseases, and it has been postulated that a complex mixture of phytochemicals works in synergy to generate beneficial health effects. Mass spectrometry, especially when coupled with liquid chromatography, is a widely used method for the analysis of phytochemicals owing to its high sensitivity and dynamic range. In this review, the current knowledge of the mass spectral properties of the most important classes of phytochemicals found in cereals of common wheat, barley, oats, and rye is discussed.
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