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Analysis of betaine levels in cereals, pseudocereals and their products

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dc.contributor.author Kojić, Jovana
dc.contributor.author Krulj, Jelena
dc.contributor.author Ilić, Nebojša
dc.contributor.author Lončar, Eva
dc.contributor.author Pezo, Lato
dc.contributor.author Mandić, Anamarija
dc.contributor.author Bodroža Solarov, Marija
dc.date.accessioned 2018-06-21T14:32:10Z
dc.date.available 2018-06-21T14:32:10Z
dc.date.issued 2017-10
dc.identifier.citation Kojić, J., Krulj, J., Ilić, N., Lončar, E., Pezo, L., Mandić, A., Bodroža Solarov, M. (2017) Analysis of betaine levels in cereals, pseudocereals and their products. Journal of Functional Foods, 37, 157–163. DOI: 10.1016/j.jff.2017.07.052 en_US
dc.identifier.issn 1756-4646
dc.identifier.uri http://oa.fins.uns.ac.rs/handle/123456789/80
dc.description peer-reviewed en_US
dc.description.abstract Betaine has a range of health benefits and therefore has been recommended as a functional ingredient in dietary supplements. The main dietary sources of betaine are processed grains such as bread, biscuits, cereals, pasta and similar products. This study describes analysis of 54 samples of cereals and pseudocereals for betaine content by using HPLC – ELSD method. By using this approach betaine levels were identified, quantified and compared. Analysis of variance showed significant differences between analyzed samples (from <LOQ mostly in gluten free products to 328.5 mg/100 g DM in enriched plain biscuit with molasses). PCA analysis gave two large clusters, one for gluten-free samples and the second cluster containing all of the remaining samples. As a final result the average betaine levels in analyzed food samples were in the following order: buckwheat < millet < wheat < oats < rye < barley < amaranth < spelt. en_US
dc.description.sponsorship This paper is a result of the research within the project ‘‘New products based on cereals and pseudocereals from organic production” (III46005) financed by the Ministry of Education, Science and Technological Development of the Republic of Serbia. Additionally, authors would like to thank Stojanka Vidović from Cluster, Serbia for helpful advices. en_US
dc.language.iso en en_US
dc.publisher ELSEVIER en_US
dc.relation info:eu-repo/grantAgreement/MESTD/Integrated and Interdisciplinary Research (IIR or III)/46005/RS//
dc.relation.ispartofseries 001;0075
dc.rights info:eu-repo/semantics/openAccess
dc.subject Betaine en_US
dc.subject HPLC-ELSD en_US
dc.subject cereals en_US
dc.subject pseudocereals en_US
dc.title Analysis of betaine levels in cereals, pseudocereals and their products en_US
dc.title.alternative - en_US
dc.type info:eu-repo/semantics/article en_US


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