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.authorIspiryan, Lilit
dc.contributor.authorHeitmann, Mareile
dc.contributor.authorHoehnel, Andrea
dc.contributor.authorZannini, Emanuele
dc.contributor.authorArendt, Elke K.
dc.contributor.funderDepartment of Agriculture, Food and the Marineen
dc.date.accessioned2019-06-18T13:18:35Z
dc.date.available2019-06-18T13:18:35Z
dc.date.issued2019-03-27
dc.date.updated2019-06-18T12:07:07Z
dc.description.abstractThis 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.sponsorshipDepartment of Agriculture, Food and the Marine, Ireland (project acronym: TALENTFOOD, project code: 15F602)en
dc.description.statusPeer revieweden
dc.description.versionAccepted Versionen
dc.format.mimetypeapplication/pdfen
dc.identifier.citationIspiryan, 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.9b00382en
dc.identifier.doi10.1021/acs.jafc.9b00382en
dc.identifier.endpage4392en
dc.identifier.issn0021-8561
dc.identifier.issued15en
dc.identifier.journaltitleJournal of Agricultural and Food Chemistryen
dc.identifier.startpage4384en
dc.identifier.urihttps://hdl.handle.net/10468/8065
dc.identifier.volume67en
dc.language.isoenen
dc.publisherAmerican Chemical Society, ACSen
dc.relation.urihttps://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.9b00382en
dc.subjectFODMAPsen
dc.subjectIBSen
dc.subjectCerealsen
dc.subjectHPAEC-PADen
dc.subjectFructansen
dc.subjectEnzymatic hydrolysisen
dc.subjectQuantificationen
dc.subjectDegree of polymerizationen
dc.subjectGalactooligosaccharidesen
dc.titleOptimization and Validation of an HPAEC-PAD Method for the Quantification of FODMAPs in Cereals and Cereal-Based Productsen
dc.typeArticle (peer-reviewed)en
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