Journal
CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION
Volume 57, Issue 8, Pages 1688-1709Publisher
TAYLOR & FRANCIS INC
DOI: 10.1080/10408398.2015.1016477
Keywords
Barley; fragmentation; mass spectra; oats; rye; wheat
Categories
Funding
- Academy of Finland
- Biocenter Finland
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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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