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Smeds, A.I. et al.

Annika I. Smeds, Lauri Jauhiainen, Elina Tuomola, Pirjo Peltonen-Sainio,

Characterization of variation in the lignan content and composition of winter rye, spring wheat, and spring oat.

To characterize the range of variation in lignan content and composition caused by genotype and environment, seven dietary lignans, i.e., 7-hydroxymatairesinol, secoisolariciresinol, matairesinol, lariciresinol, pinoresinol, medioresinol, and syringaresinol, were analyzed by high-performance liquid chromatography-tandem mass spectrometry in whole-grain extracts of cereal samples collected at eight locations in Finland. In all, 28 winter rye, 73 spring wheat, and 55 spring oat samples were analyzed, representing 6, 9, and 5 cultivars, respectively. The total lignan content showed huge variations within the same cereal species: the range was 2500-6700 microg/100 g in the rye samples, 340-2270 microg/100 g in the wheat samples, and 820-2550 microg/100 g in the oat samples. The variations seemed to depend largely upon genetic differences. In rye, also environmental conditions affected the lignan content through grain size; smaller grains had significantly lower total lignan, syringaresinol, and lariciresinol content than larger grains. This study shows that varying cereal lignan concentrations reported in different studies may be, besides differences in analytical methods, largely dependent upon natural variations.[1]

References

Characterization of variation in the lignan content and composition of winter rye, spring wheat, and spring oat. Smeds, A.I., Jauhiainen, L., Tuomola, E., Peltonen-Sainio, P. J. Agric. Food Chem. (2009) [Pubmed]

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