Mass spectrometry-based analysis of whole-grain phytochemicals

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.

KEYWORDS:

• Barley
• fragmentation
• mass spectra
• oats
• rye
• wheat

Acknowledgments

We thank Dr. Rikard Landberg for providing the alkylresorcinol standards used in this paper.

Funding

We acknowledge the Academy of Finland and Biocenter Finland for financial support.