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

Simple item page
dc.contributor.advisor
dc.contributor.authorAčanski, Marijana
dc.contributor.authorVujić, Đura N.
dc.contributor.authorPsodorov, Đorđe
dc.date.accessioned2017-04-28T09:41:03Z
dc.date.available2017-04-28T09:41:03Z
dc.date.issued2015-04-01
dc.descriptionpeer-revieweden_US
dc.description.abstractGas 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.sponsorshipThe 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.identifier.citationM.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.2014.09.068en_US
dc.identifier.issn0308-8146
dc.identifier.urihttp://oa.fins.uns.ac.rs/handle/123456789/23
dc.language.isoenen_US
dc.publisherElsevieren_US
dc.relationinfo:eu-repo/grantAgreement/MESTD/Technological Development (TD or TR)/31066/RS//
dc.relationinfo:eu-repo/grantAgreement/MESTD/Integrated and Interdisciplinary Research (IIR or III)/46005/RS//
dc.relation.ispartofseries1;0019
dc.rightsinfo:eu-repo/semantics/openAccess
dc.subjectcereals and pseudocerealsen_US
dc.subjectGC-MSen_US
dc.subjectcorrelations of liposoluble compositionen_US
dc.titlePractical method for the confirmation of authentic flours of different types of cereals and pseudocerealsen_US
dc.title.alternative-en_US
dc.typeinfo:eu-repo/semantics/articleen_US

Files

Original bundle
Now showing 1 - 1 of 1
No Thumbnail Available
Name:
Acanski et al. 2015.pdf
Size:
519.27 KB
Format:
Adobe Portable Document Format
Description:
Article
Download
License bundle
Now showing 1 - 1 of 1
No Thumbnail Available
Name:
license.txt
Size:
19.5 KB
Format:
Item-specific license agreed upon to submission
Description:
Download

Collections

Scientific papers