Optimization and Validation of an HPAEC-PAD Method for the Quantification of FODMAPs in Cereals and Cereal-Based Products

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dc.contributor.author Ispiryan, Lilit
dc.contributor.author Heitmann, Mareile
dc.contributor.author Hoehnel, Andrea
dc.contributor.author Zannini, Emanuele
dc.contributor.author Arendt, Elke K.
dc.date.accessioned 2019-06-18T13:18:35Z
dc.date.available 2019-06-18T13:18:35Z
dc.date.issued 2019-03-27
dc.identifier.citation Ispiryan, L., Heitmann, M., Hoehnel, A., Zannini, E. and Arendt, E. K. (2019) 'Optimization and Validation of an HPAEC-PAD Method for the Quantification of FODMAPs in Cereals and Cereal-Based Products', Journal of Agricultural and Food Chemistry, 67(15), pp. 4384-4392. doi: 10.1021/acs.jafc.9b00382 en
dc.identifier.volume 67 en
dc.identifier.issued 15 en
dc.identifier.startpage 4384 en
dc.identifier.endpage 4392 en
dc.identifier.issn 0021-8561
dc.identifier.uri http://hdl.handle.net/10468/8065
dc.identifier.doi 10.1021/acs.jafc.9b00382 en
dc.description.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. en
dc.description.sponsorship Department of Agriculture, Food and the Marine, Ireland (project acronym: TALENTFOOD, project code: 15F602) en
dc.format.mimetype application/pdf en
dc.language.iso en en
dc.publisher American Chemical Society, ACS en
dc.relation.uri https://pubs.acs.org/doi/10.1021/acs.jafc.9b00382
dc.rights © 2019 American Chemical Society. This document is the Accepted Manuscript version of a Published Work that appeared in final form in Journal of Agricultural and Food Chemistry, copyright © American Chemical Society after peer review and technical editing by the publisher. To access the final edited and published work see https://pubs.acs.org/doi/10.1021/acs.jafc.9b00382 en
dc.subject FODMAPs en
dc.subject IBS en
dc.subject Cereals en
dc.subject HPAEC-PAD en
dc.subject Fructans en
dc.subject Enzymatic hydrolysis en
dc.subject Quantification en
dc.subject Degree of polymerization en
dc.subject Galactooligosaccharides en
dc.title Optimization and Validation of an HPAEC-PAD Method for the Quantification of FODMAPs in Cereals and Cereal-Based Products en
dc.type Article (peer-reviewed) en
dc.internal.authorcontactother Elke Arendt, Dept Of Food & Nutritional Sciences, University College Cork, Cork, Ireland. +353-21-490-3000 Email: e.arendt@ucc.ie en
dc.internal.availability Full text available en
dc.check.info Access to this article is restricted until 12 months after publication by request of the publisher en
dc.check.date 2020-03-27
dc.date.updated 2019-06-18T12:07:07Z
dc.description.version Accepted Version en
dc.internal.rssid 489473671
dc.contributor.funder Department of Agriculture, Food and the Marine en
dc.description.status Peer reviewed en
dc.identifier.journaltitle Journal of Agricultural and Food Chemistry en
dc.internal.copyrightchecked No !!CORA!!
dc.internal.licenseacceptance Yes en
dc.internal.IRISemailaddress e.arendt@ucc.ie en
dc.internal.IRISemailaddress e.zannini@ucc.ie en

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