Determination of the presence of buckwheat flour in bread by the analysis of minor fatty acid methyl esters
2015
Ačanski, Marijana (Faculty of Technology, Novi Sad (Serbia)) | Pastor, Kristian (Faculty of Technology, Novi Sad (Serbia)) | Psodorov, Đorđe (Institute for Food Technology, Novi Sad (Serbia)) | Vujić, Đura (Institute of Food Technology, Novi Sad (Serbia)) | Razmovski, Radojka (Faculty of Technology, Novi Sad (Serbia)) | Kravić, Snežana (Faculty of Technology, Novi Sad (Serbia))
Five samples of bread were prepared by mixing wheat and buckwheat flour. The buckwheat flour content was raised from 0, 20, 40, 50 to 60%. Fatty acids were extracted with hexane from crusts and crumbs of bread, and afterwards derivatised with TMSH (trimethylsulfonium hydroxide in methanol) into co- rresponding methyl esters and subjected to the analysis on a GC-MS device. Only the areas of methyl esters of the minor fatty acids: eicosenoic (C20:1), eicosanoic (C20:0) and docosanoic (C22:0) acid, were integrated. Multivariate analysis was applied for data processing. The results show that it is possible to determine the presence of buckwheat flour in crusts and crumbs of bread, successfully avoiding the need for quantitative determinations.
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