Analysis of betaine levels in cereals, pseudocereals and their products
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 a...
| Main Authors: | , , , , , , |
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| Format: | Article |
| Language: | English |
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Elsevier
2017-10-01
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| Series: | Journal of Functional Foods |
| Subjects: | |
| Online Access: | http://www.sciencedirect.com/science/article/pii/S1756464617304401 |
| _version_ | 1818667056893001728 |
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| author | Jovana Kojić Jelena Krulj Nebojša Ilić Eva Lončar Lato Pezo Anamarija Mandić Marija Bodroža Solarov |
| author_facet | Jovana Kojić Jelena Krulj Nebojša Ilić Eva Lončar Lato Pezo Anamarija Mandić Marija Bodroža Solarov |
| author_sort | Jovana Kojić |
| collection | DOAJ |
| description | 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. |
| first_indexed | 2024-12-17T06:14:22Z |
| format | Article |
| id | doaj.art-a4c4f926e6964a8db4bf174ebc786ffc |
| institution | Directory Open Access Journal |
| issn | 1756-4646 |
| language | English |
| last_indexed | 2024-12-17T06:14:22Z |
| publishDate | 2017-10-01 |
| publisher | Elsevier |
| record_format | Article |
| series | Journal of Functional Foods |
| spelling | doaj.art-a4c4f926e6964a8db4bf174ebc786ffc2022-12-21T22:00:32ZengElsevierJournal of Functional Foods1756-46462017-10-0137157163Analysis of betaine levels in cereals, pseudocereals and their productsJovana Kojić0Jelena Krulj1Nebojša Ilić2Eva Lončar3Lato Pezo4Anamarija Mandić5Marija Bodroža Solarov6University of Novi Sad, Faculty of Technology, Bul. cara Lazara 1, 21000 Novi Sad, Serbia; University of Novi Sad, Institute of Food Technology, Bul. cara Lazara 1, 21000 Novi Sad, Serbia; Corresponding author at: Bul. cara Lazara 1, 21000 Novi Sad, Serbia.University of Novi Sad, Institute of Food Technology, Bul. cara Lazara 1, 21000 Novi Sad, SerbiaUniversity of Novi Sad, Institute of Food Technology, Bul. cara Lazara 1, 21000 Novi Sad, SerbiaUniversity of Novi Sad, Faculty of Technology, Bul. cara Lazara 1, 21000 Novi Sad, SerbiaUniversity of Belgrade, Institute of General and Physical Chemistry, Studentski Trg 12 - 16, 11000 Beograd, SerbiaUniversity of Novi Sad, Institute of Food Technology, Bul. cara Lazara 1, 21000 Novi Sad, SerbiaUniversity of Novi Sad, Institute of Food Technology, Bul. cara Lazara 1, 21000 Novi Sad, SerbiaBetaine 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.http://www.sciencedirect.com/science/article/pii/S1756464617304401BetaineHPLC-ELSDCerealsPseudocereals |
| spellingShingle | Jovana Kojić Jelena Krulj Nebojša Ilić Eva Lončar Lato Pezo Anamarija Mandić Marija Bodroža Solarov Analysis of betaine levels in cereals, pseudocereals and their products Journal of Functional Foods Betaine HPLC-ELSD Cereals Pseudocereals |
| title | Analysis of betaine levels in cereals, pseudocereals and their products |
| title_full | Analysis of betaine levels in cereals, pseudocereals and their products |
| title_fullStr | Analysis of betaine levels in cereals, pseudocereals and their products |
| title_full_unstemmed | Analysis of betaine levels in cereals, pseudocereals and their products |
| title_short | Analysis of betaine levels in cereals, pseudocereals and their products |
| title_sort | analysis of betaine levels in cereals pseudocereals and their products |
| topic | Betaine HPLC-ELSD Cereals Pseudocereals |
| url | http://www.sciencedirect.com/science/article/pii/S1756464617304401 |
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