Analysis of betaine levels in cereals, pseudocereals and their products. (October 2017)

• Record Type: Journal Article
• Authors: Kojić, Jovana; Krulj, Jelena; Ilić, Nebojša; Lončar, Eva; Pezo, Lato; Mandić, Anamarija; Bodroža Solarov, Marija
• Is Part Of: Journal of functional foods. Volume 37(2017)
• Page Start: 157
• Page End: 163
• Publication Date: 2017-10
• Subjects: HPLC-ELSD high performance liquid chromatography-with evaporative light scattering detector -- HPLC-UV high-performance liquid chromatography with ultraviolet spectrometric detection -- HILIC Hydrophilic Interaction Chromatography -- NP normal-phase -- RP-LC reversed-phase liquid chromatography -- ANOVA analysis of variance -- PCA principal component analysis -- SS standard score -- LOQ the limit of quantitation -- LOD the limit of detection; Betaine (PubChem CID: 247); Betaine -- HPLC-ELSD -- Cereals -- Pseudocereals; Functional foods -- Analysis -- Periodicals; Food -- Biotechnology -- Periodicals; Nutrition -- Periodicals; 613.2
• DOI: 10.1016/j.jff.2017.07.052
• Languages: English
• ISSNs: 1756-4646

Abstract

Highlights: Analysis of 54 samples of cereals and pseudocereals for betaine content. A change from gradient to isocratic mode and shortened sample elution time. PCA was performed to classify the observed cereal and pseudocereal samples. Two groups of samples: gluten-free without betaine and remaining with betaine. Abstract: Betaine has a range of health benefits and therefore has been recommended as a functional ingredient in dietary supplements. The main dietary sources of betaine are processed grains such as bread, biscuits, cereals, pasta and similar products. This study describes analysis of 54 samples of cereals and pseudocereals for betaine content by using HPLC – ELSD method. By using this approach betaine levels were identified, quantified and compared. Analysis of variance showed significant differences between analyzed samples (from <LOQ mostly in gluten free products to 328.5 mg/100 g DM in enriched plain biscuit with molasses). PCA analysis gave two large clusters, one for gluten-free samples and the second cluster containing all of the remaining samples. As a final result the average betaine levels in analyzed food samples were in the following order: buckwheat < millet < wheat < oats < rye < barley < amaranth < spelt.