| Article ID | Journal | Published Year | Pages | File Type |
|---|---|---|---|---|
| 10541143 | Food Chemistry | 2012 | 7 Pages |
Abstract
⺠Tocochromanols were extracted through saponification and quantified by NP-HPLC. ⺠A wide variability in content of tocochromanols is found among wheat genotypes. ⺠Organic grown wheat has similar amount of tocochromanols as previously found in conventionally grown wheat. ⺠Organic wheat grain could be a good source of tocochromanols since it is consumed as whole grain. ⺠Primitive wheats were high in tocotrienols content and could therefore be used to develop healthy foods.
Keywords
Related Topics
Physical Sciences and Engineering
Chemistry
Analytical Chemistry
Authors
Abrar Hussain, Hans Larsson, Marie E. Olsson, Ramune Kuktaite, Heinrich Grausgruber, Eva Johansson,