Establishment of Alkylresorcinols cut-off point to screen the 100% whole wheat flour

Alkylresorcinols (ARs) are recognized biomarkers of whole grains, exhibiting biological functions such as antioxidant activity and inhibition of cancer cell proliferation, and are correlated with nutrients, including fat, dietary fiber, and carbohydrates. This study aimed to assess the ARs content in Chinese commercial whole wheat flour, establish a nutritional quality cut-off point based on ARs, and distinguish natural whole wheat flour. Using HPLC, the ARs content was determined in 17 wheat grains and 22 commercial whole wheat flours, resulting in a calculated cut-off point of ≥35.0 mg/100 g for whole wheat flour. The average total ARs content in the 22 commercial whole wheat flours was 19.8 mg/100 g, ranging from 2.9 to 77.9 mg/100 g, with 40.9 % of samples exceeding the cut-off point. Consequently, approximately 49 % of commercial whole wheat flour can be classified as natural whole wheat flour. This study establishes a nutritional quality cut-off point for Chinese commercial whole wheat flour. Additionally, it identifies samples that meet the criteria for 100 % whole wheat flour. This study uses ARs as a detection indicator for whole wheat flour. It enables rapid quality checks, promotes the industry's healthy growth, and standardizes processing and production.