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Chemometric fatty acidomics to distinguish between yeast and sourdough breads from Serbia and Turkey

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dc.contributor.author Pastor, Kristian
dc.contributor.author Zorlu, Gulce
dc.contributor.author Osman, Sertac
dc.contributor.author Sevdik, Yeliz Öztürk
dc.contributor.author Kojić, Jovana
dc.contributor.author Nastić, Nataša
dc.contributor.author Senyuva, Hamide
dc.date.accessioned 2023-08-23T12:04:35Z
dc.date.available 2023-08-23T12:04:35Z
dc.date.issued 2022
dc.identifier.issn 1336-8672
dc.identifier.uri http://oa.fins.uns.ac.rs/handle/123456789/393
dc.description.abstract A targeted gas chromatography-flame ionization detection profiling method was used to study the distribution of fatty acids amongst yeast and sourdough breads, as a basis for developing a novel strategy for classification into relevant groups employing chemometric algorithms. Authentic sourdough bread samples were produced by spontaneous sourdough fermentation. Common yeast-leavened breads, made from refined and wholegrain flours, were obtained from commercially sources. Retail samples were collected from Serbian and Turkish markets. Bread crumbs, crusts and whole slices were analysed separately. C18:2n6c, C18:1n9c, C16:0, C18:0, and C18:3n3 were the most abundant fatty acids in all bread samples. Short-chain and odd-chain fatty acids were detected, however, in minor quantities. Principal component analysis was used to explore differences between bread types and gave an insight into the potential of a fatty-acidomic approach for authentication purposes. The similarity percetage (SIMPER) test allowed the selection of fatty acids with a high discrimination potential, which were further employed as matrices for construction of a discriminant analysis classification model. Fatty acids proved to be excellent chemical descriptors for classification of bread crumbs, resulting in 100% correct classification obtained for two groups, namely, spontaneous sourdough versus yeast fermentation and wholegrain versus refined wheat flour content. en_US
dc.language.iso en en_US
dc.relation info:eu-repo/grantAgreement/MESTD/inst-2020/200222/RS// info:eu-repo/grantAgreement/MESTD/inst-2020/200134/RS//
dc.rights openAccess
dc.rights info:eu-repo/semantics/openAccess
dc.subject sourdough bread en_US
dc.subject yeast bread en_US
dc.subject wholegrain flour en_US
dc.subject refined flour en_US
dc.subject gas chromatography en_US
dc.subject fatty acidomics en_US
dc.subject chemometrics en_US
dc.title Chemometric fatty acidomics to distinguish between yeast and sourdough breads from Serbia and Turkey en_US
dc.type Article en_US
dc.type info:eu-repo/semantics/article
dc.identifier.wos 000897993300004


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