This study presents an analytical method for the quantification of fermentable oligo-, di-, and monosaccharides and polyols (FODMAPs) in cereals and cereal-based products, considering diverse ingredients, such as different cereals in addition to wheat, pulses, or pseudocereals. All carbohydrates have been separated, identified, and quantified with a high-performance anion-exchange chromatographic system coupled with a pulsed amperometric detection (HPAEC-PAD). The total fructan content and the average degree of polymerization (DPav) have been determined after enzymatic hydrolysis to the monomers glucose and fructose, on the basis of the principle of the official method for fructan quantification in food products, AOAC 997.08. The methods for extraction, separation, and detection as well as fructan determination are based on several other studies and were modified in order to minimize interferences in the analysis. The method has been validated with regard to the limits of detection and quantification, the linearity, the repeatability, and the accuracy as well as the DPav of the fructans.

Optimization and validation of an HPAEC-PAD method for the quantification of FODMAPs in cereals and cereal-based products / Ispiryan, Lilit; Heitmann, Mareile; Hoehnel, Andrea; Zannini, Emanuele; Arendt, Elke K.. - In: JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY. - ISSN 0021-8561. - 67:15(2019), pp. 4384-4392. [10.1021/acs.jafc.9b00382]

Optimization and validation of an HPAEC-PAD method for the quantification of FODMAPs in cereals and cereal-based products

Emanuele Zannini;
2019

Abstract

This study presents an analytical method for the quantification of fermentable oligo-, di-, and monosaccharides and polyols (FODMAPs) in cereals and cereal-based products, considering diverse ingredients, such as different cereals in addition to wheat, pulses, or pseudocereals. All carbohydrates have been separated, identified, and quantified with a high-performance anion-exchange chromatographic system coupled with a pulsed amperometric detection (HPAEC-PAD). The total fructan content and the average degree of polymerization (DPav) have been determined after enzymatic hydrolysis to the monomers glucose and fructose, on the basis of the principle of the official method for fructan quantification in food products, AOAC 997.08. The methods for extraction, separation, and detection as well as fructan determination are based on several other studies and were modified in order to minimize interferences in the analysis. The method has been validated with regard to the limits of detection and quantification, the linearity, the repeatability, and the accuracy as well as the DPav of the fructans.
2019
FODMAPs; IBS; cereals; HPAEC-PAD; fructans; enzymatic hydrolysis; quantification; degree of polymerization; galactooligosaccharides
01 Pubblicazione su rivista::01a Articolo in rivista
Optimization and validation of an HPAEC-PAD method for the quantification of FODMAPs in cereals and cereal-based products / Ispiryan, Lilit; Heitmann, Mareile; Hoehnel, Andrea; Zannini, Emanuele; Arendt, Elke K.. - In: JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY. - ISSN 0021-8561. - 67:15(2019), pp. 4384-4392. [10.1021/acs.jafc.9b00382]
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Utilizza questo identificativo per citare o creare un link a questo documento: https://hdl.handle.net/11573/1660975
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