2.4.5. Total alkylresorcinol (AR) content
Alkylresorcinols (AR) were extracted with ethyl acetate from flour and ground bread samples and analysed by means of gas chromatography (GC), according to Ross et al. (2003). Briefly, 200 lL of 0.5 mg/mL methyl behenate solution was added as an internal standard to the samples (0.5 g of flour or 2.5 g of bread), which were extracted with 40 mL of ethyl acetate for 24 h through continuous shaking at 20 C. The samples were then centrifuged at 20,800g for 20 min at 4 C and subsequently filtered through 0.45 mm filters before the derivation step.