Compared Use of HPLC and FZCE for Cluster Analysis of Triticum spp and for the Identification of T. durum Adulteration
Wheat quality criteria continually evolve in response to market pressure and consumer preference. Characterization of cereal cultivars for quality and agronomic properties, have widely shown the importance of the protein content to ensure good quality products. The aim of this work is a comparison o...
Gespeichert in:
| Veröffentlicht in: | Journal of agricultural and food chemistry 2004-06, Vol.52 (13), p.4080-4089 |
|---|---|
| Hauptverfasser: | , , , , , , |
| Format: | Artikel |
| Sprache: | eng |
| Schlagworte: | |
| Online-Zugang: | Volltext |
| Tags: |
Tag hinzufügen
Keine Tags, Fügen Sie den ersten Tag hinzu!
|
| container_end_page | 4089 |
|---|---|
| container_issue | 13 |
| container_start_page | 4080 |
| container_title | Journal of agricultural and food chemistry |
| container_volume | 52 |
| creator | Bonetti, Alessandra Marotti, Ilaria Catizone, Pietro Dinelli, Giovanni Maietti, Annalisa Tedeschi, Paola Brandolini, Vincenzo |
| description | Wheat quality criteria continually evolve in response to market pressure and consumer preference. Characterization of cereal cultivars for quality and agronomic properties, have widely shown the importance of the protein content to ensure good quality products. The aim of this work is a comparison of reversed-phase high performance liquid chromatography (RP-HPLC) and free zone capillary electrophoresis (FZCE) in the identification of Italian wheat cultivars and detection of durum wheat flour adulteration. Mainly alcohol soluble (gliadins) and water soluble (albumins) proteins were extracted from 14 common wheat cultivars and from 9 durum wheat cultivars. In RP-HPLC chromatograms, wheat albumins and gliadins eluted between 3 and 9 min and between 10 and 42 min, respectively. Even if the chosen chromatographic conditions (reversed phase) did not permit a complete resolution of hydrophilic proteins such as albumins, a good reproducibility was observed for both albumins and gliadins. In FZCE electropherograms, wheat albumins and gliadins migrated between 8 and 14 min and 16−25 min, respectively. A good reproducibility was found for wheat albumins, while the relatively poor reproducibility of gliadin fractions was a consequence of the selected separation conditions aimed to separate in the same run either hydrophilic (albumins) and alcohol-soluble (gliadins) proteins. The principal component analysis (PCA) of HPLC and FZCE data evidenced that both techniques allowed the univocal identification of the great proportion of investigated wheat cultivars. Three peaks were exclusively detected in RP-HPLC chromatograms of common wheat cultivars, while three unique peaks were found in FZCE electropherograms of common wheat cultivars. These peaks were investigated as a basis for detecting and estimating the adulteration of durum wheat flour with flour from common wheat. The direct relationship between the area of the peaks and adulteration level enabled standard curves to be constructed. The standard curves showed that adulteration may be quantified by either RP-HPLC or FZCE. Keywords: RP-HPLC; capillary electrophoresis; durum wheat adulteration; cultivar identification; principal component analysis |
| doi_str_mv | 10.1021/jf034881f |
| format | Article |
| fullrecord | <record><control><sourceid>acs_cross</sourceid><recordid>TN_cdi_crossref_primary_10_1021_jf034881f</recordid><sourceformat>XML</sourceformat><sourcesystem>PC</sourcesystem><sourcerecordid>c519871159</sourcerecordid><originalsourceid>FETCH-LOGICAL-a403t-eff3f11c0644a2148acedc00ebe5a1365b0af2085b4b98a48d11e710178479043</originalsourceid><addsrcrecordid>eNpt0U1v1DAQBmALgdql9MAfAF84cEiZSex8HFdRvyASFd2VEBdrktjgJZtEdoLaf4_3Qy0HTj7Mo9eadxh7i3CBEOOnjYFE5DmaF2yBMoZIIuYv2QLCMMpliqfstfcbAMhlBifsNCCMhcQF-1MO25Gcbvnaaz4YfnNXlZz6ll_9KC-5GRwvu9lP2vFlT92jt36nVs5Otpm33I_jXu_g9Evz21b3kzW2ockO_Z5e8HZ2gS7buQs5-8Eb9spQ5_X58T1j66vLVXkTVV-vb8tlFZGAZIq0MYlBbCAVgmIUOTW6bQB0rSVhksoayMRhq1rURU4ibxF1hoBZLrICRHLGPh5yGzd477RRo7Nbco8KQe26U0_dBfvuYMe53ur2WR7LCuDDEZBvqDOO-sb6f1wBSRHvXHRwNvT28DQn91ulWZJJtbq7V9X3z9_SVfVFyeDfH7yhQdFPFzLX9zFgAlAkhRTF88_UeLUZZhdO4f-zwl8yHZmo</addsrcrecordid><sourcetype>Aggregation Database</sourcetype><iscdi>true</iscdi><recordtype>article</recordtype></control><display><type>article</type><title>Compared Use of HPLC and FZCE for Cluster Analysis of Triticum spp and for the Identification of T. durum Adulteration</title><source>MEDLINE</source><source>American Chemical Society Journals</source><creator>Bonetti, Alessandra ; Marotti, Ilaria ; Catizone, Pietro ; Dinelli, Giovanni ; Maietti, Annalisa ; Tedeschi, Paola ; Brandolini, Vincenzo</creator><creatorcontrib>Bonetti, Alessandra ; Marotti, Ilaria ; Catizone, Pietro ; Dinelli, Giovanni ; Maietti, Annalisa ; Tedeschi, Paola ; Brandolini, Vincenzo</creatorcontrib><description>Wheat quality criteria continually evolve in response to market pressure and consumer preference. Characterization of cereal cultivars for quality and agronomic properties, have widely shown the importance of the protein content to ensure good quality products. The aim of this work is a comparison of reversed-phase high performance liquid chromatography (RP-HPLC) and free zone capillary electrophoresis (FZCE) in the identification of Italian wheat cultivars and detection of durum wheat flour adulteration. Mainly alcohol soluble (gliadins) and water soluble (albumins) proteins were extracted from 14 common wheat cultivars and from 9 durum wheat cultivars. In RP-HPLC chromatograms, wheat albumins and gliadins eluted between 3 and 9 min and between 10 and 42 min, respectively. Even if the chosen chromatographic conditions (reversed phase) did not permit a complete resolution of hydrophilic proteins such as albumins, a good reproducibility was observed for both albumins and gliadins. In FZCE electropherograms, wheat albumins and gliadins migrated between 8 and 14 min and 16−25 min, respectively. A good reproducibility was found for wheat albumins, while the relatively poor reproducibility of gliadin fractions was a consequence of the selected separation conditions aimed to separate in the same run either hydrophilic (albumins) and alcohol-soluble (gliadins) proteins. The principal component analysis (PCA) of HPLC and FZCE data evidenced that both techniques allowed the univocal identification of the great proportion of investigated wheat cultivars. Three peaks were exclusively detected in RP-HPLC chromatograms of common wheat cultivars, while three unique peaks were found in FZCE electropherograms of common wheat cultivars. These peaks were investigated as a basis for detecting and estimating the adulteration of durum wheat flour with flour from common wheat. The direct relationship between the area of the peaks and adulteration level enabled standard curves to be constructed. The standard curves showed that adulteration may be quantified by either RP-HPLC or FZCE. Keywords: RP-HPLC; capillary electrophoresis; durum wheat adulteration; cultivar identification; principal component analysis</description><identifier>ISSN: 0021-8561</identifier><identifier>EISSN: 1520-5118</identifier><identifier>DOI: 10.1021/jf034881f</identifier><identifier>PMID: 15212451</identifier><identifier>CODEN: JAFCAU</identifier><language>eng</language><publisher>Washington, DC: American Chemical Society</publisher><subject>adulterated products ; albumins ; Albumins - analysis ; Biological and medical sciences ; capillary electrophoresis ; Cereal and baking product industries ; Chromatography, High Pressure Liquid ; cultivar identification ; cultivars ; durum wheat ; Electrophoresis, Capillary ; Flour - analysis ; food analysis ; Food Contamination - analysis ; Food industries ; free zone capillary electrophoresis ; Fundamental and applied biological sciences. Psychology ; gliadin ; Gliadin - analysis ; Plant Proteins - analysis ; Reproducibility of Results ; reversed-phase high performance liquid chromatography ; Triticum - chemistry ; Triticum - classification ; Triticum aestivum ; Triticum turgidum subsp. durum ; wheat ; wheat flour</subject><ispartof>Journal of agricultural and food chemistry, 2004-06, Vol.52 (13), p.4080-4089</ispartof><rights>Copyright © 2004 American Chemical Society</rights><rights>2005 INIST-CNRS</rights><lds50>peer_reviewed</lds50><woscitedreferencessubscribed>false</woscitedreferencessubscribed><citedby>FETCH-LOGICAL-a403t-eff3f11c0644a2148acedc00ebe5a1365b0af2085b4b98a48d11e710178479043</citedby><cites>FETCH-LOGICAL-a403t-eff3f11c0644a2148acedc00ebe5a1365b0af2085b4b98a48d11e710178479043</cites></display><links><openurl>$$Topenurl_article</openurl><openurlfulltext>$$Topenurlfull_article</openurlfulltext><thumbnail>$$Tsyndetics_thumb_exl</thumbnail><linktopdf>$$Uhttps://pubs.acs.org/doi/pdf/10.1021/jf034881f$$EPDF$$P50$$Gacs$$H</linktopdf><linktohtml>$$Uhttps://pubs.acs.org/doi/10.1021/jf034881f$$EHTML$$P50$$Gacs$$H</linktohtml><link.rule.ids>314,776,780,2751,27055,27903,27904,56717,56767</link.rule.ids><backlink>$$Uhttp://pascal-francis.inist.fr/vibad/index.php?action=getRecordDetail&idt=15903921$$DView record in Pascal Francis$$Hfree_for_read</backlink><backlink>$$Uhttps://www.ncbi.nlm.nih.gov/pubmed/15212451$$D View this record in MEDLINE/PubMed$$Hfree_for_read</backlink></links><search><creatorcontrib>Bonetti, Alessandra</creatorcontrib><creatorcontrib>Marotti, Ilaria</creatorcontrib><creatorcontrib>Catizone, Pietro</creatorcontrib><creatorcontrib>Dinelli, Giovanni</creatorcontrib><creatorcontrib>Maietti, Annalisa</creatorcontrib><creatorcontrib>Tedeschi, Paola</creatorcontrib><creatorcontrib>Brandolini, Vincenzo</creatorcontrib><title>Compared Use of HPLC and FZCE for Cluster Analysis of Triticum spp and for the Identification of T. durum Adulteration</title><title>Journal of agricultural and food chemistry</title><addtitle>J. Agric. Food Chem</addtitle><description>Wheat quality criteria continually evolve in response to market pressure and consumer preference. Characterization of cereal cultivars for quality and agronomic properties, have widely shown the importance of the protein content to ensure good quality products. The aim of this work is a comparison of reversed-phase high performance liquid chromatography (RP-HPLC) and free zone capillary electrophoresis (FZCE) in the identification of Italian wheat cultivars and detection of durum wheat flour adulteration. Mainly alcohol soluble (gliadins) and water soluble (albumins) proteins were extracted from 14 common wheat cultivars and from 9 durum wheat cultivars. In RP-HPLC chromatograms, wheat albumins and gliadins eluted between 3 and 9 min and between 10 and 42 min, respectively. Even if the chosen chromatographic conditions (reversed phase) did not permit a complete resolution of hydrophilic proteins such as albumins, a good reproducibility was observed for both albumins and gliadins. In FZCE electropherograms, wheat albumins and gliadins migrated between 8 and 14 min and 16−25 min, respectively. A good reproducibility was found for wheat albumins, while the relatively poor reproducibility of gliadin fractions was a consequence of the selected separation conditions aimed to separate in the same run either hydrophilic (albumins) and alcohol-soluble (gliadins) proteins. The principal component analysis (PCA) of HPLC and FZCE data evidenced that both techniques allowed the univocal identification of the great proportion of investigated wheat cultivars. Three peaks were exclusively detected in RP-HPLC chromatograms of common wheat cultivars, while three unique peaks were found in FZCE electropherograms of common wheat cultivars. These peaks were investigated as a basis for detecting and estimating the adulteration of durum wheat flour with flour from common wheat. The direct relationship between the area of the peaks and adulteration level enabled standard curves to be constructed. The standard curves showed that adulteration may be quantified by either RP-HPLC or FZCE. Keywords: RP-HPLC; capillary electrophoresis; durum wheat adulteration; cultivar identification; principal component analysis</description><subject>adulterated products</subject><subject>albumins</subject><subject>Albumins - analysis</subject><subject>Biological and medical sciences</subject><subject>capillary electrophoresis</subject><subject>Cereal and baking product industries</subject><subject>Chromatography, High Pressure Liquid</subject><subject>cultivar identification</subject><subject>cultivars</subject><subject>durum wheat</subject><subject>Electrophoresis, Capillary</subject><subject>Flour - analysis</subject><subject>food analysis</subject><subject>Food Contamination - analysis</subject><subject>Food industries</subject><subject>free zone capillary electrophoresis</subject><subject>Fundamental and applied biological sciences. Psychology</subject><subject>gliadin</subject><subject>Gliadin - analysis</subject><subject>Plant Proteins - analysis</subject><subject>Reproducibility of Results</subject><subject>reversed-phase high performance liquid chromatography</subject><subject>Triticum - chemistry</subject><subject>Triticum - classification</subject><subject>Triticum aestivum</subject><subject>Triticum turgidum subsp. durum</subject><subject>wheat</subject><subject>wheat flour</subject><issn>0021-8561</issn><issn>1520-5118</issn><fulltext>true</fulltext><rsrctype>article</rsrctype><creationdate>2004</creationdate><recordtype>article</recordtype><sourceid>EIF</sourceid><recordid>eNpt0U1v1DAQBmALgdql9MAfAF84cEiZSex8HFdRvyASFd2VEBdrktjgJZtEdoLaf4_3Qy0HTj7Mo9eadxh7i3CBEOOnjYFE5DmaF2yBMoZIIuYv2QLCMMpliqfstfcbAMhlBifsNCCMhcQF-1MO25Gcbvnaaz4YfnNXlZz6ll_9KC-5GRwvu9lP2vFlT92jt36nVs5Otpm33I_jXu_g9Evz21b3kzW2ockO_Z5e8HZ2gS7buQs5-8Eb9spQ5_X58T1j66vLVXkTVV-vb8tlFZGAZIq0MYlBbCAVgmIUOTW6bQB0rSVhksoayMRhq1rURU4ibxF1hoBZLrICRHLGPh5yGzd477RRo7Nbco8KQe26U0_dBfvuYMe53ur2WR7LCuDDEZBvqDOO-sb6f1wBSRHvXHRwNvT28DQn91ulWZJJtbq7V9X3z9_SVfVFyeDfH7yhQdFPFzLX9zFgAlAkhRTF88_UeLUZZhdO4f-zwl8yHZmo</recordid><startdate>20040630</startdate><enddate>20040630</enddate><creator>Bonetti, Alessandra</creator><creator>Marotti, Ilaria</creator><creator>Catizone, Pietro</creator><creator>Dinelli, Giovanni</creator><creator>Maietti, Annalisa</creator><creator>Tedeschi, Paola</creator><creator>Brandolini, Vincenzo</creator><general>American Chemical Society</general><scope>FBQ</scope><scope>BSCLL</scope><scope>IQODW</scope><scope>CGR</scope><scope>CUY</scope><scope>CVF</scope><scope>ECM</scope><scope>EIF</scope><scope>NPM</scope><scope>AAYXX</scope><scope>CITATION</scope></search><sort><creationdate>20040630</creationdate><title>Compared Use of HPLC and FZCE for Cluster Analysis of Triticum spp and for the Identification of T. durum Adulteration</title><author>Bonetti, Alessandra ; Marotti, Ilaria ; Catizone, Pietro ; Dinelli, Giovanni ; Maietti, Annalisa ; Tedeschi, Paola ; Brandolini, Vincenzo</author></sort><facets><frbrtype>5</frbrtype><frbrgroupid>cdi_FETCH-LOGICAL-a403t-eff3f11c0644a2148acedc00ebe5a1365b0af2085b4b98a48d11e710178479043</frbrgroupid><rsrctype>articles</rsrctype><prefilter>articles</prefilter><language>eng</language><creationdate>2004</creationdate><topic>adulterated products</topic><topic>albumins</topic><topic>Albumins - analysis</topic><topic>Biological and medical sciences</topic><topic>capillary electrophoresis</topic><topic>Cereal and baking product industries</topic><topic>Chromatography, High Pressure Liquid</topic><topic>cultivar identification</topic><topic>cultivars</topic><topic>durum wheat</topic><topic>Electrophoresis, Capillary</topic><topic>Flour - analysis</topic><topic>food analysis</topic><topic>Food Contamination - analysis</topic><topic>Food industries</topic><topic>free zone capillary electrophoresis</topic><topic>Fundamental and applied biological sciences. Psychology</topic><topic>gliadin</topic><topic>Gliadin - analysis</topic><topic>Plant Proteins - analysis</topic><topic>Reproducibility of Results</topic><topic>reversed-phase high performance liquid chromatography</topic><topic>Triticum - chemistry</topic><topic>Triticum - classification</topic><topic>Triticum aestivum</topic><topic>Triticum turgidum subsp. durum</topic><topic>wheat</topic><topic>wheat flour</topic><toplevel>peer_reviewed</toplevel><toplevel>online_resources</toplevel><creatorcontrib>Bonetti, Alessandra</creatorcontrib><creatorcontrib>Marotti, Ilaria</creatorcontrib><creatorcontrib>Catizone, Pietro</creatorcontrib><creatorcontrib>Dinelli, Giovanni</creatorcontrib><creatorcontrib>Maietti, Annalisa</creatorcontrib><creatorcontrib>Tedeschi, Paola</creatorcontrib><creatorcontrib>Brandolini, Vincenzo</creatorcontrib><collection>AGRIS</collection><collection>Istex</collection><collection>Pascal-Francis</collection><collection>Medline</collection><collection>MEDLINE</collection><collection>MEDLINE (Ovid)</collection><collection>MEDLINE</collection><collection>MEDLINE</collection><collection>PubMed</collection><collection>CrossRef</collection><jtitle>Journal of agricultural and food chemistry</jtitle></facets><delivery><delcategory>Remote Search Resource</delcategory><fulltext>fulltext</fulltext></delivery><addata><au>Bonetti, Alessandra</au><au>Marotti, Ilaria</au><au>Catizone, Pietro</au><au>Dinelli, Giovanni</au><au>Maietti, Annalisa</au><au>Tedeschi, Paola</au><au>Brandolini, Vincenzo</au><format>journal</format><genre>article</genre><ristype>JOUR</ristype><atitle>Compared Use of HPLC and FZCE for Cluster Analysis of Triticum spp and for the Identification of T. durum Adulteration</atitle><jtitle>Journal of agricultural and food chemistry</jtitle><addtitle>J. Agric. Food Chem</addtitle><date>2004-06-30</date><risdate>2004</risdate><volume>52</volume><issue>13</issue><spage>4080</spage><epage>4089</epage><pages>4080-4089</pages><issn>0021-8561</issn><eissn>1520-5118</eissn><coden>JAFCAU</coden><abstract>Wheat quality criteria continually evolve in response to market pressure and consumer preference. Characterization of cereal cultivars for quality and agronomic properties, have widely shown the importance of the protein content to ensure good quality products. The aim of this work is a comparison of reversed-phase high performance liquid chromatography (RP-HPLC) and free zone capillary electrophoresis (FZCE) in the identification of Italian wheat cultivars and detection of durum wheat flour adulteration. Mainly alcohol soluble (gliadins) and water soluble (albumins) proteins were extracted from 14 common wheat cultivars and from 9 durum wheat cultivars. In RP-HPLC chromatograms, wheat albumins and gliadins eluted between 3 and 9 min and between 10 and 42 min, respectively. Even if the chosen chromatographic conditions (reversed phase) did not permit a complete resolution of hydrophilic proteins such as albumins, a good reproducibility was observed for both albumins and gliadins. In FZCE electropherograms, wheat albumins and gliadins migrated between 8 and 14 min and 16−25 min, respectively. A good reproducibility was found for wheat albumins, while the relatively poor reproducibility of gliadin fractions was a consequence of the selected separation conditions aimed to separate in the same run either hydrophilic (albumins) and alcohol-soluble (gliadins) proteins. The principal component analysis (PCA) of HPLC and FZCE data evidenced that both techniques allowed the univocal identification of the great proportion of investigated wheat cultivars. Three peaks were exclusively detected in RP-HPLC chromatograms of common wheat cultivars, while three unique peaks were found in FZCE electropherograms of common wheat cultivars. These peaks were investigated as a basis for detecting and estimating the adulteration of durum wheat flour with flour from common wheat. The direct relationship between the area of the peaks and adulteration level enabled standard curves to be constructed. The standard curves showed that adulteration may be quantified by either RP-HPLC or FZCE. Keywords: RP-HPLC; capillary electrophoresis; durum wheat adulteration; cultivar identification; principal component analysis</abstract><cop>Washington, DC</cop><pub>American Chemical Society</pub><pmid>15212451</pmid><doi>10.1021/jf034881f</doi><tpages>10</tpages></addata></record> |
| fulltext | fulltext |
| identifier | ISSN: 0021-8561 |
| ispartof | Journal of agricultural and food chemistry, 2004-06, Vol.52 (13), p.4080-4089 |
| issn | 0021-8561 1520-5118 |
| language | eng |
| recordid | cdi_crossref_primary_10_1021_jf034881f |
| source | MEDLINE; American Chemical Society Journals |
| subjects | adulterated products albumins Albumins - analysis Biological and medical sciences capillary electrophoresis Cereal and baking product industries Chromatography, High Pressure Liquid cultivar identification cultivars durum wheat Electrophoresis, Capillary Flour - analysis food analysis Food Contamination - analysis Food industries free zone capillary electrophoresis Fundamental and applied biological sciences. Psychology gliadin Gliadin - analysis Plant Proteins - analysis Reproducibility of Results reversed-phase high performance liquid chromatography Triticum - chemistry Triticum - classification Triticum aestivum Triticum turgidum subsp. durum wheat wheat flour |
| title | Compared Use of HPLC and FZCE for Cluster Analysis of Triticum spp and for the Identification of T. durum Adulteration |
| url | https://sfx.bib-bvb.de/sfx_tum?ctx_ver=Z39.88-2004&ctx_enc=info:ofi/enc:UTF-8&ctx_tim=2025-01-22T14%3A45%3A03IST&url_ver=Z39.88-2004&url_ctx_fmt=infofi/fmt:kev:mtx:ctx&rfr_id=info:sid/primo.exlibrisgroup.com:primo3-Article-acs_cross&rft_val_fmt=info:ofi/fmt:kev:mtx:journal&rft.genre=article&rft.atitle=Compared%20Use%20of%20HPLC%20and%20FZCE%20for%20Cluster%20Analysis%20of%20Triticum%20spp%20and%20for%20the%20Identification%20of%20T.%20durum%20Adulteration&rft.jtitle=Journal%20of%20agricultural%20and%20food%20chemistry&rft.au=Bonetti,%20Alessandra&rft.date=2004-06-30&rft.volume=52&rft.issue=13&rft.spage=4080&rft.epage=4089&rft.pages=4080-4089&rft.issn=0021-8561&rft.eissn=1520-5118&rft.coden=JAFCAU&rft_id=info:doi/10.1021/jf034881f&rft_dat=%3Cacs_cross%3Ec519871159%3C/acs_cross%3E%3Curl%3E%3C/url%3E&disable_directlink=true&sfx.directlink=off&sfx.report_link=0&rft_id=info:oai/&rft_id=info:pmid/15212451&rfr_iscdi=true |