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

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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.

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Abbreviations

GC–MS:

Gas chromatography–mass spectrometry

W:

Wheat

B:

Barley

O:

Oat

R:

Rye

T:

Triticale

C:

Corn

EI:

Electron impact

TMSH:

Trimethylsulfonium-hydroxide

TIC:

Total ion current

SIM:

Selected ion monitoring

PCO:

Principal coordinate analysis

CA:

Cluster analysis

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Acknowledgments

The authors gratefully acknowledge the financial support from the Ministry of Education, Science and Technological Development of the Republic of Serbia and Provincial Secretariat for Science and Technological Development of Vojvodina (Project No. 114-451-1361/2014-03) and COST Action FA1306. The quest for tolerant varieties - Phenotyping at plant and cellular level.

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Authors and Affiliations

  1. Department of Applied and Engineering Chemistry, Faculty of Technology, University of Novi Sad, Bulevar Cara Lazara 1, 21000, Novi Sad, Serbia

    Kristian Pastor & Marijana Ačanski

  2. University of Novi Sad, Dr Zorana Đinđića, 21000, Novi Sad, Serbia

    Đura Vujić

  3. University Business Academy in Novi Sad, Cvećarska 2, 21000, Novi Sad, Serbia

    Đorđe Jovanović

  4. Department for Molecular Systems Biology, University of Vienna, Althanstrasse 14, 1090, Vienna, Austria

    Stefanie Wienkoop

Authors
  1. Kristian Pastor
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  2. Marijana Ačanski
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  3. Đura Vujić
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  4. Đorđe Jovanović
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  5. Stefanie Wienkoop
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Correspondence to Kristian Pastor.

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Pastor, K., Ačanski, M., Vujić, Đ. et al. Authentication of Cereal Flours by Multivariate Analysis of GC–MS Data. Chromatographia 79, 1387–1393 (2016). https://doi.org/10.1007/s10337-016-3142-9

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  • DOI: https://doi.org/10.1007/s10337-016-3142-9

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