Authentication of Cereal Flours by Multivariate Analysis of GC-MS Data

Author(s)
Kristian Pastor, Marijana Acanski, Dura Vujic, Dorde Jovanovic, Stefanie Wienkoop
Abstract

In this work flour samples of various cereal species, a group of different cultivars of small grain species (wheat, Triticum spp.; barley, Hordeum vulgare; oat, Avena sativa; rye, Secale cereale; triticale, Triticosecale) and cultivars of corn species, Zea Mays, growing in the same period and in the same geographical area, were selected to establish differences between each other, using a new rapid method: a comparison of derivatized hexane extracts by GC-MS and multivariate analysis, using the characteristic fragmentation ion m/z 74, without performing qualitative and quantitative analysis of eluting components. Obtained results were compared with the results obtained using a common electron microscopy method. Flour samples made of every corn and oat cultivar showed complete differences compared to flour samples of each wheat, barley, rye and triticale cultivar investigated in this study. The GC-MS approach combined with multivariate analysis outperforms the standard electron microscopy method in a faster and easier way, and may be used to verify flour types in the market.

Organisation(s)
Department of Ecogenomics and Systems Biology
External organisation(s)
University of Novi Sad (UNS), University Business Academy in Novi Sad
Journal
Chromatographia
Volume
79
Pages
1387-1393
No. of pages
7
ISSN
0009-5893
DOI
https://doi.org/10.1007/s10337-016-3142-9
Publication date
10-2016
Peer reviewed
Yes
Austrian Fields of Science 2012
Phytochemistry
Keywords
Portal url
https://ucris.univie.ac.at/portal/en/publications/authentication-of-cereal-flours-by-multivariate-analysis-of-gcms-data(160685f0-604d-45b9-b50b-e3fdd2b59976).html