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Shela Gorinstein - One of the best experts on this subject based on the ideXlab platform.
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Cytotoxic, antioxidant and binding properties of polyphenols from the selected gluten-free Pseudocereals and their by-products: In vitro model
Journal of Cereal Science, 2019Co-Authors: Paweł Paśko, Jerzy Drzewiecki, Małgorzata Tyszka-czochara, Jacek Namieśnik, Zenon Jastrzebski, Hanna Leontowicz, Alma Leticia Martinez-ayala, Alina Nemirovski, Dinorah Barasch, Shela GorinsteinAbstract:Abstract Methanol extracts of gluten-free Pseudocereals (seeds of some Amaranthus species, Chenopodium quinoa and Fagopyrum esculentum) and their by-products (flour, popping, flakes and roasted seeds) were evaluated by Folin–Ciocalteau method, mass spectrometry and fluorescence analysis in order to determine total phenolic content. The values obtained by ABTS, FRAP and CUPRAC radical scavenging assays were used to determine antioxidant capacities. The binding properties of polyphenols were evaluated by their interactions with human serum albumin (HSA). Additionally, in this study were compared selected Pseudocereal seeds and by-products in terms of their cytotoxic activity against human cervical carcinoma cell lines (C4-I, HTB-35, HTB-34). The obtained results showed high phenolic contents and their antioxidant, cytotoxic and binding activities in buckwheat following by quinoa and amaranth. The investigated Pseudocereals could be used as additives to increase the bioactivity and health properties in foods.
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Total phenolic and total flavonoid content, antioxidant activity and sensory evaluation of Pseudocereal breads
LWT - Food Science and Technology, 2012Co-Authors: Joanna Chłopicka, Shela Gorinstein, Pawel Pasko, Aneta Jedryas, Paweł ZagrodzkiAbstract:The aim of the study was to investigate the effect of adding (in two different doses 15% and 30%) Pseudocereal (buckwheat, amaranth and quinoa) flour on the antioxidant properties and sensory value of breads. Buckwheat flour had the highest phenolic content (7.25 � 0.23 mg/g dw). The content of total flavonoids in flours was about 2e4 fold higher when compared to breads. The addition of buckwheat flour to wheat bread, particularly in higher dose, was more effective in enhancing antioxidant activity, as evaluated by means of FRAP and DPPH, which increased by 2.36 fold, and 3.64 fold respectively, in comparison with other Pseudocereal flours (amaranth, quinoa), which caused, in higher doses, the changes of above parameters within the ranges 1.20e1.79 fold, and 0.60e1.71 fold. Analysis of sensory results of breads showed that addition of buckwheat flour to the dough might improve subjective properties of bread and increase acceptable quality attributes such as taste, colour or odour. All these observations suggest that addition of buckwheat flour into bread can improve antioxidant as well as sensory properties of bread. Bread fortified with Pseudocereal flours, and especially with buckwheat flour, may be placed on the market as a functional food.
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Comparison of composition and antioxidant capacity of some cereals and Pseudocereals
International Journal of Food Science & Technology, 2008Co-Authors: Shela Gorinstein, Elke Pawelzik, Efren Delgado-licon, Antonín Lojek, Milan Číž, Oscar J. Medina, Marlén Moreno, Inés Arnao Salas, Ivan GoshevAbstract:Polyphenols, phenolic acids, fibres and antioxidant capacity were determined in water, acetone and methanol extracts of buckwheat, rice, soybean, quinoa and 3 amaranth cultivars. Their antioxidant activities were comparatively assessed by total radical-trapping antioxidative potential (TRAP), ferric ion-reducing antioxidant power (FRAP), cupric-reducing antioxidant capacity (CUPRAC) and nitric oxide (NO center dot) assays, which comprised of contributions from polyphenols and phenolic acids (especially from the most abundant ferulic acid). The correlation coefficients between polyphenols and antioxidant activities of cereal and Pseudocereal methanol extracts with FRAP, NO center dot, CUPRAC and TRAP were 0.99, 0.97, 0.96 and 0.77, respectively. The weakest correlation was with dietary fibres, an average one exhibited with tannins and marked correlation was shown with the phenolics. All the applied methods have shown that Pseudocereals have higher antioxidant activity than some cereals (rice and buckwheat) and can be successfully replaced by cereals in case of allergy.
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Original article Comparison of composition and antioxidant capacity of some cereals and Pseudocereals
2008Co-Authors: Shela Gorinstein, Elke Pawelzik, Efren Delgado-licon, Antonín Lojek, Oscar J. Medina, Milan C, Ivan GoshevAbstract:Summary Polyphenols, phenolic acids, fibres and antioxidant capacity were determined in water, acetone and methanol extracts of buckwheat, rice, soybean, quinoa and 3 amaranth cultivars. Their antioxidant activities were comparatively assessed by total radical-trapping antioxidative potential (TRAP), ferric ion-reducing antioxidant power (FRAP), cupric-reducing antioxidant capacity (CUPRAC) and nitric oxide (NO • ) assays, which comprised of contributions from polyphenols and phenolic acids (especially from the most abundant ferulic acid). The correlation coefficients between polyphenols and antioxidant activities of cereal and Pseudocereal methanol extracts with FRAP, NO • , CUPRAC and TRAP were 0.99, 0.97, 0.96 and 0.77, respectively. The weakest correlation was with dietary fibres, an average one exhibited with tannins and marked correlation was shown with the phenolics. All the applied methods have shown that Pseudocereals have higher antioxidant activity than some cereals (rice and buckwheat) and can be successfully replaced by cereals in case of allergy.
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The total polyphenols and the antioxidant potentials of some selected cereals and Pseudocereals
European Food Research and Technology, 2007Co-Authors: Shela Gorinstein, Alma Leticia Martinez Ayala, Inés Arnao Salas, Oscar J. Medina Vargas, Nicolas O. Jaramillo, Patricia Arancibia-avila, Fernando Toledo, Elena Katrich, Simon TrakhtenbergAbstract:The objective of the present study was to investigate the effect of phenolic substances and proteins on the antioxidant potentials in some cereals and Pseudocereals and to compare their bioability. The polyphenol dry matter extracts (PDME) from the investigated seeds of buckwheat, rice, soybean, amaranth and quinoa with 1.2 M HCl in 50% methanol/water (PDME50%Met/HCl) exhibited higher inhibition of lipid peroxidation than the ones extracted with 50% methanol/water (PDME50%Met) and were comparable to the antioxidant activity of butylated hydroxyanisole at concentration of 0.2 mg mL^−1. The antioxidant activities of these seed extracts determined by 2,2′-azinobis (3-ethylbenzothiazoline-6-sulfonate)-ABTS^●+/K_2S_2O_8, β-carotene bleaching (β-carotene), and 1,1-diphenyl-2-picrylhydrazyl (DPPH) radical scavenging methods showed high correlation coefficients ( R ^2) such as 0.9515, 0.9058 and 0.8723, respectively, with the presence of total polyphenols estimated by Folin-Ciocalteu assay. These results indicate that the major antioxidant components in these extracts mostly derived from the polyphenols, and proteins showed only minimal values of bioactivity. Based on high contents of polyphenols, anthocyanins, flavonoids and their antioxidant activities Pseudocereals such as buckwheat, quinoa and amaranth can be a substitute for cereals for common and atherosclerotic diets and sometimes in the allergic cases.
Elke K. Arendt - One of the best experts on this subject based on the ideXlab platform.
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Combining high-protein ingredients from Pseudocereals and legumes for the development of fresh high-protein hybrid pasta: maintained technological quality and adequate sensory attributes.
Journal of the science of food and agriculture, 2020Co-Authors: Andrea Hoehnel, Elke K. Arendt, Jürgen Bez, Ryszard Amarowicz, Emanuele ZanniniAbstract:Background The fortification of cereal foods, like pasta, with Pseudocereal and legume ingredients promises a substantial improvement of their nutritional quality. However, partial replacement of wheat by Pseudocereals and legumes in pasta formulations bears challenges regarding the products' technological and sensory quality. This study investigates the partial replacement of wheat semolina by a combination of high-protein ingredients (HPIs) from buckwheat, faba bean and lupin to reach a protein level of 20% of calories provided by protein. This high-protein hybrid pasta (HPHP) formulation was subjected to a thorough evaluation of technological quality characteristics and compared to regular wheat pasta and pasta formulations containing the single HPIs. Additionally, descriptive sensory profiling was performed to compare organoleptic properties of HPHP with regular wheat pasta. Results The quality of pasta formulations containing single HPIs was significantly reduced with regard to at least one of the determined quality characteristics. For the HPHP formulation containing all three HPIs, the technological quality was found to be equal to regular wheat pasta. No significant differences were detected for the most indicative quality characteristics cooking loss, firmness and stickiness. This was attributed primarily to compensating effects of the HPIs with respect to different quality characteristics. Sensory analysis revealed only slightly inferior overall quality of HPHP in comparison to regular wheat pasta, especially promoted by similar textural properties. Conclusion The combination of selected HPIs offers the opportunity to produce high-protein hybrid pasta with technological and sensory quality similar to regular wheat pasta at a level of wheat semolina replacement of 25%. © 2020 Society of Chemical Industry.
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Physical and flow properties of Pseudocereal-based protein-rich ingredient powders
Journal of Food Engineering, 2020Co-Authors: Loreto Alonso-miravalles, Elke K. Arendt, Emanuele Zannini, Juergen Bez, James A. O'mahonyAbstract:Abstract Knowledge of bulk handling properties of food powders is essential in the design of industrial equipment and selection of appropriate powder handling operations. The objectives of this study were to determine the physical and flow properties of plant-based regular and protein-rich flours to establish relationships between powder physical and bulk handling properties as influenced by protein enrichment. A number of physical properties (bulk density, flowability, wall friction and compressibility) were assessed for 11 regular- and protein-rich flours from Pseudocereals (amaranth, buckwheat, quinoa) and cereals (rice and maize). Relevant physicochemical properties such as particle size distribution, microstructure and water sorption behaviour were also studied. The protein-rich Pseudocereal flours had irregular-shaped, rough surfaces with mean particle diameters ranging from 96.5 to 215 μm. The compressibility indices (42.6–51.4%) were higher for the former compared to the regular protein content powders and they displayed lesser tendency to uptake water with increasing relative humidity. Analysis of the flow behaviour showed the protein-rich flours to be more cohesive with higher wall friction angle values than the regular protein content powders. The new information obtained in this study is critical in optimising the processing, stability and applications of these value-added high-protein Pseudocereal ingredient powders.
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Nutritive value of Pseudocereals and their increasing use as functional gluten-free ingredients
Trends in Food Science & Technology, 2010Co-Authors: L. Alvarez-jubete, Elke K. Arendt, Eimear GallagherAbstract:Results from a number of recent studies have highlighted the need for an improvement in the nutritional quality of cereal-based gluten-free products. Several gluten-free grains exist, such as the Pseudocereals amaranth, quinoa and buckwheat; these are characterized by an excellent nutrient profile. Thus, an increasing trend in research is focusing on their use in the formulation of high quality, healthy gluten-free products such as bread and pasta. However, commercialization of these products is still quite limited. The availability of palatable Pseudocereal-containing gluten-free products would represent a significant advance towards ensuring an adequate intake of nutrients in subjects with celiac disease.
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Baking properties and microstructure of Pseudocereal flours in gluten-free bread formulations
European Food Research and Technology, 2009Co-Authors: Laura Alvarez-jubete, Elke K. Arendt, Mark Auty, Eimear GallagherAbstract:In the present study, the baking properties of the Pseudocereals amaranth, quinoa and buckwheat as potential healthy and high-quality ingredients in gluten-free breads were investigated. Scanning electron micrographs were taken of each of the flours. The pasting properties of these flours were assessed using a rapid visco analyser. Standard baking tests and texture profile analysis were performed on the gluten-free control and Pseudocereal-containing gluten-free breads. Confocal laser scanning microscopy (CLSM) images were also obtained from the baked breads and digital image analysis was conducted on the bread slices. Bread volumes were found to significantly increase for the buckwheat and quinoa breads in comparison with the control. In addition, the Pseudocereal-containing breads were characterised by a significantly softer crumb texture effect that was attributed to the presence of natural emulsifiers in the Pseudocereal flours and confirmed by the confocal images. No significant differences were obtained in the acceptability of the Pseudocereal-containing gluten-free breads in comparison with the control.
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Nutritive value and chemical composition of Pseudocereals as gluten-free ingredients.
International Journal of Food Sciences and Nutrition, 2009Co-Authors: L. Alvarez-jubete, Elke K. Arendt, Eimear GallagherAbstract:The only treatment available for patients with coeliac disease is a lifelong elimination of food products containing gluten. The gluten-free products currently available in the market are considered of low quality and poor nutritional value. In the present study, the Pseudocereals amaranth, quinoa and buckwheat were studied as potential healthy ingredients for improving the nutritional quality of gluten-free breads. The Pseudocereal seeds and Pseudocereal-containing gluten-free breads were evaluated in terms of their protein, fat, total starch, dietary fibre, ash and mineral content as well as their fatty acid composition. The Pseudocereal containing gluten-free breads showed significantly higher levels of protein, fat, fibre and minerals than the control bread. The attributes of these breads conform to the expert's nutritional recommendations for the gluten-free diet and gluten-free foods. These results suggest that the Pseudocereals amaranth, quinoa and buckwheat can represent a healthy alternative to frequently used ingredients in gluten-free products.
James A. O'mahony - One of the best experts on this subject based on the ideXlab platform.
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Physical and flow properties of Pseudocereal-based protein-rich ingredient powders
Journal of Food Engineering, 2020Co-Authors: Loreto Alonso-miravalles, Elke K. Arendt, Emanuele Zannini, Juergen Bez, James A. O'mahonyAbstract:Abstract Knowledge of bulk handling properties of food powders is essential in the design of industrial equipment and selection of appropriate powder handling operations. The objectives of this study were to determine the physical and flow properties of plant-based regular and protein-rich flours to establish relationships between powder physical and bulk handling properties as influenced by protein enrichment. A number of physical properties (bulk density, flowability, wall friction and compressibility) were assessed for 11 regular- and protein-rich flours from Pseudocereals (amaranth, buckwheat, quinoa) and cereals (rice and maize). Relevant physicochemical properties such as particle size distribution, microstructure and water sorption behaviour were also studied. The protein-rich Pseudocereal flours had irregular-shaped, rough surfaces with mean particle diameters ranging from 96.5 to 215 μm. The compressibility indices (42.6–51.4%) were higher for the former compared to the regular protein content powders and they displayed lesser tendency to uptake water with increasing relative humidity. Analysis of the flow behaviour showed the protein-rich flours to be more cohesive with higher wall friction angle values than the regular protein content powders. The new information obtained in this study is critical in optimising the processing, stability and applications of these value-added high-protein Pseudocereal ingredient powders.
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Composition, Protein Profile and Rheological Properties of Pseudocereal-Based Protein-Rich Ingredients
Foods (Basel Switzerland), 2018Co-Authors: Loreto Alonso-miravalles, James A. O'mahonyAbstract:The objectives of this study were to investigate the nutrient composition, protein profile, morphology, and pasting properties of protein-rich Pseudocereal ingredients (quinoa, amaranth, and buckwheat) and compare them to the more common rice and maize flours. Literature concerning protein-rich Pseudocereal ingredients is very limited, mainly to protein profiling. The concentrations of macronutrients (i.e., ash, fat, and protein, as well as soluble, insoluble and total dietary fibre) were significantly higher for the protein-rich variants of Pseudocereal-based flours than their regular protein content variants and the rice and maize flours. On profiling the protein component using sodium dodecyl sulfate–polyacrylamide gel electrophoresis (SDS-PAGE), all samples showed common bands at ~50 kDa and low molecular weight bands corresponding to the globulin fraction (~50 kDa) and albumin fraction (~10 kDa), respectively; except rice, in which the main protein was glutelin. The morphology of the starch granules was studied using scanning electron microscopy with quinoa and amaranth showing the smallest sized granules, while buckwheat, rice, and maize had the largest starch granules. The pasting properties of the ingredients were generally similar, except for buckwheat and amaranth, which showed the highest and lowest final viscosity, respectively. The results obtained in this study can be used to better understand the functionality and food applications of protein-rich Pseudocereal ingredients.
Eimear Gallagher - One of the best experts on this subject based on the ideXlab platform.
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Nutritive value of Pseudocereals and their increasing use as functional gluten-free ingredients
Trends in Food Science & Technology, 2010Co-Authors: L. Alvarez-jubete, Elke K. Arendt, Eimear GallagherAbstract:Results from a number of recent studies have highlighted the need for an improvement in the nutritional quality of cereal-based gluten-free products. Several gluten-free grains exist, such as the Pseudocereals amaranth, quinoa and buckwheat; these are characterized by an excellent nutrient profile. Thus, an increasing trend in research is focusing on their use in the formulation of high quality, healthy gluten-free products such as bread and pasta. However, commercialization of these products is still quite limited. The availability of palatable Pseudocereal-containing gluten-free products would represent a significant advance towards ensuring an adequate intake of nutrients in subjects with celiac disease.
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Baking properties and microstructure of Pseudocereal flours in gluten-free bread formulations
European Food Research and Technology, 2009Co-Authors: Laura Alvarez-jubete, Elke K. Arendt, Mark Auty, Eimear GallagherAbstract:In the present study, the baking properties of the Pseudocereals amaranth, quinoa and buckwheat as potential healthy and high-quality ingredients in gluten-free breads were investigated. Scanning electron micrographs were taken of each of the flours. The pasting properties of these flours were assessed using a rapid visco analyser. Standard baking tests and texture profile analysis were performed on the gluten-free control and Pseudocereal-containing gluten-free breads. Confocal laser scanning microscopy (CLSM) images were also obtained from the baked breads and digital image analysis was conducted on the bread slices. Bread volumes were found to significantly increase for the buckwheat and quinoa breads in comparison with the control. In addition, the Pseudocereal-containing breads were characterised by a significantly softer crumb texture effect that was attributed to the presence of natural emulsifiers in the Pseudocereal flours and confirmed by the confocal images. No significant differences were obtained in the acceptability of the Pseudocereal-containing gluten-free breads in comparison with the control.
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Nutritive value and chemical composition of Pseudocereals as gluten-free ingredients.
International Journal of Food Sciences and Nutrition, 2009Co-Authors: L. Alvarez-jubete, Elke K. Arendt, Eimear GallagherAbstract:The only treatment available for patients with coeliac disease is a lifelong elimination of food products containing gluten. The gluten-free products currently available in the market are considered of low quality and poor nutritional value. In the present study, the Pseudocereals amaranth, quinoa and buckwheat were studied as potential healthy ingredients for improving the nutritional quality of gluten-free breads. The Pseudocereal seeds and Pseudocereal-containing gluten-free breads were evaluated in terms of their protein, fat, total starch, dietary fibre, ash and mineral content as well as their fatty acid composition. The Pseudocereal containing gluten-free breads showed significantly higher levels of protein, fat, fibre and minerals than the control bread. The attributes of these breads conform to the expert's nutritional recommendations for the gluten-free diet and gluten-free foods. These results suggest that the Pseudocereals amaranth, quinoa and buckwheat can represent a healthy alternative to frequently used ingredients in gluten-free products.
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Impact of Baking on Vitamin E Content of Pseudocereals Amaranth, Quinoa, and Buckwheat
Cereal Chemistry Journal, 2009Co-Authors: L. Alvarez-jubete, Elke K. Arendt, M. Holse, Åse Hansen, Eimear GallagherAbstract:ABSTRACT The aim of this study was to analyze the vitamin E composition of amaranth, quinoa, and buckwheat Pseudocereals. The method used consisted of a one-step extraction with hexane followed by normal-phase high-performance liquid chromatography (NP-HPLC) coupled with a fluorescence detector. This method afforded complete separation of all vitamin E compounds present. In addition, vitamin E stability following high-temperature processing such as breadmaking was also studied. The vitamin E composition differed significantly from grain type to grain type, and highest vitamin E content (expressed as α-tocopherol equivalents) was found in quinoa grains, followed by amaranth and buckwheat (24.7, 15.4, and 6.3 μg/g respectively). None of the Pseudocereal grains contained tocotrienols, which were only detected in wheat grains in minor quantities. Vitamin E recovery following breadbaking was high (70–93%) and gluten-free breads containing Pseudocereal had significantly higher vitamin E content compared with th...
Marijana Ačanski - One of the best experts on this subject based on the ideXlab platform.
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discriminating cereal and Pseudocereal speciesusing binary system of gc ms data pattern recognition approach
Journal of The Serbian Chemical Society, 2018Co-Authors: Kristian Pastor, Lato Pezo, Djura Vujic, Djordje Jovanovic, Marijana AčanskiAbstract:Various cultivars of different cereal and Pseudocereal species (9 wheat, 8 barley, 1 rye, 3 oat, 2 triticale, 3 spelt, 12 corn, 3 amaranth and 9 buckwheat cultivar samples) were milled into flour, extracted using n -hexane, derivatized with trimethylsulfonium hydroxide solution, and subjected to GC– –MS analysis. Fatty acid methyl esters and non-saponifiable compounds (phytosterols, α -tocopherol and squalene) were identified by comparing mass spectra with the Wiley MS library. A binary system was applied in further data processing: the presence or the absence of a particular lipid component in each sample was coded with either (1) or (0). Major lipid components that were present in all analyzed flour samples were removed from further data analysis, leaving only those that represent a good pattern to differentiate the flour samples according to corresponding cereal/Pseudocereal species. Pattern recognition tools (cluster analysis and principal component analysis) were applied to visualize groupings and separations among the samples. The presented approach enables the rapid differentiation of flour samples made from various cereal/Pseudocereal species according to their botanical origin and gluten content, thereby, successfully avoiding exact quantitative determinations.
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Discriminating cereal and Pseudocereal speciesusing binary system of GC/MS data – Pattern recognition approach
Journal of the Serbian Chemical Society, 2018Co-Authors: Kristian Pastor, Lato Pezo, Djura Vujić, Djordje Jovanović, Marijana AčanskiAbstract:Various cultivars of different cereal and Pseudocereal species (9 wheat, 8 barley, 1 rye, 3 oat, 2 triticale, 3 spelt, 12 corn, 3 amaranth and 9 buckwheat cultivar samples) were milled into flour, extracted using n -hexane, derivatized with trimethylsulfonium hydroxide solution, and subjected to GC– –MS analysis. Fatty acid methyl esters and non-saponifiable compounds (phytosterols, α -tocopherol and squalene) were identified by comparing mass spectra with the Wiley MS library. A binary system was applied in further data processing: the presence or the absence of a particular lipid component in each sample was coded with either (1) or (0). Major lipid components that were present in all analyzed flour samples were removed from further data analysis, leaving only those that represent a good pattern to differentiate the flour samples according to corresponding cereal/Pseudocereal species. Pattern recognition tools (cluster analysis and principal component analysis) were applied to visualize groupings and separations among the samples. The presented approach enables the rapid differentiation of flour samples made from various cereal/Pseudocereal species according to their botanical origin and gluten content, thereby, successfully avoiding exact quantitative determinations.
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Practical method for the confirmation of authentic flours of different types of cereals and Pseudocereals
Food chemistry, 2014Co-Authors: Marijana Ačanski, Djura Vujić, Djordje PsodorovAbstract: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.
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Comparing sugar components of cereal and Pseudocereal flour by GC-MS analysis.
Food chemistry, 2013Co-Authors: Marijana Ačanski, Djura VujićAbstract:Abstract Gas chromatography with mass spectrometry was used for carrying out a qualitative analysis of the ethanol soluble flour extract of different types of cereals bread wheat and spelt and Pseudocereals (amaranth and buckwheat). TMSI (trimethylsilylimidazole) was used as a reagent for the derivatisation of carbohydrates into trimethylsilyl ethers. All samples were first defatted with hexane. (In our earlier investigations, hexane extracts were used for the analysis of fatty acid of lipid components.) Many components of pentoses, hexoses and disaccharides were identified using 73 and 217 Da mass and the Wiley Online Library search. The aim of this paper is not to identify and find new components, but to compare sugar components of tested samples of flour of cereals bread wheat and spelt and Pseudocereals (amarnath and buckwheat). Results were analysed using descriptive statistics (dendrograms and PCA). The results show that this method can be used for making a distinction among different types of flour.
