DETERMINATION OF ALKYLRESORCINOLS IN CEREAL-BASED FOODS

Ready-to-eat breakfast cereals and raw, baked, and cooked cereal products were analyzed for alkylresorcinols. The finely ground, dried samples were extracted with acetone; the alkylresorcinols from each extract were separated by HPLC. A photodiode array detector was set at 280 nm to monitor the eluted compounds; subsequently, the spectrum of each compound was plotted from 240 to 340 nm to confirm the identity of the separated alkylresorcinols. The results indicate that, on a moisture-free basis wheat bran, wheat bran enriched, or whole wheat breakfast cereals contained much higher levels (343-1455 mug/g) than breads or bran muffins (61-217 mug/g). Total alkylresorcinols in a typical serving of cereal-based foods varied from 40 (wheat bran breakfast cereal) to 1 mg (1 slice of "7-grain bread" or rye bread).