DSpace Repository

Practical method for the confirmation of authentic flours of different types of cereals and pseudocereals

Show simple item record

dc.contributor.advisor
dc.contributor.author Ačanski, Marijana
dc.contributor.author Vujić, Đura N.
dc.contributor.author Psodorov, Đorđe
dc.date.accessioned 2017-04-28T09:41:03Z
dc.date.available 2017-04-28T09:41:03Z
dc.date.issued 2015-04-01
dc.identifier.citation M.M. Ačanski, Đ.N. Vujić, Đ.B. Psodorov. Practical method for the confirmation of authentic flours of different types of cereals and pseudocereals. Food Chemistry 172 (2015) 314–317. DOI: 10.1016/j.foodchem.2014.09.068 en_US
dc.identifier.issn 0308-8146
dc.identifier.uri http://oa.fins.uns.ac.rs/handle/123456789/23
dc.description peer-reviewed en_US
dc.description.abstract Gas chromatography with mass spectrometry was used to perform a qualitative analysis of the liposoluble flour extract of different types of cereals (bread wheat and spelt) and pseudocereals (amaranth and buckwheat). In addition to major fatty acids, the liposoluble extract also contained minor fatty acids with more than 20 carbon atoms, higher hydrocarbons and phytosterols. TMSH (trimethylsulfonium hydroxide, 0.2 mol/l in methanol) was used as a trans-esterification reagent. In a trans-esterification reaction, triglycerides esterified from acilglycerols to methyl-esters. SIM (selected ion monitoring) was applied to isolate fatty acid methyl esters on TIC (total ion current) chromatograms, using the 74 Da fragment ion, which originated from McLafferty rearrangement, and is typical for methyl-esters. GC–MS system was used for the trans-esterification of triglycerides to fatty acid methyl esters in the gas chromatographic injector. This eliminated laboratory preparation for fatty acid methyl esters. Cluster analysis was applied to compare the liposoluble flour extract from different types of cereals and pseudocereals. Statistical data showed the liposoluble extract analysis enabled determination of flour origin and, because the results were unambiguous, this approach could be used for quality control. en_US
dc.description.sponsorship The authors gratefully acknowledge the financial support from the Ministry of Education and Science of the Republic of Serbia (Project TR 31066 and Project III 46005) and the Provincial Secretariat for Science and Technological Development of Vojvodina (Project No. 114-451-2373/2011). en_US
dc.language.iso en en_US
dc.publisher Elsevier en_US
dc.relation info:eu-repo/grantAgreement/MESTD/Technological Development (TD or TR)/31066/RS//
dc.relation info:eu-repo/grantAgreement/MESTD/Integrated and Interdisciplinary Research (IIR or III)/46005/RS//
dc.relation.ispartofseries 1;0019
dc.rights info:eu-repo/semantics/openAccess
dc.subject cereals and pseudocereals en_US
dc.subject GC-MS en_US
dc.subject correlations of liposoluble composition en_US
dc.title Practical method for the confirmation of authentic flours of different types of cereals and pseudocereals en_US
dc.title.alternative - en_US
dc.type info:eu-repo/semantics/article en_US


Files in this item

This item appears in the following Collection(s)

Show simple item record

Search DSpace


Advanced Search

Browse

My Account