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Open AccessArticle

Validation of a HILIC UHPLC-MS/MS Method for Amino Acid Profiling in Triticum Species Wheat Flours

1
Department of Chemical Engineering, Aristotle University of Thessaloniki, GR-54124 Thessaloniki, Greece
2
Department of Food Science and Technology, International Hellenic University, Sindos Campus, P.O. Box 141, GR-57400 Thessaloniki, Greece
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Department of Nutritional Sciences and Dietetics, International Hellenic University, Sindos Campus, P.O. Box 141, GR-57400 Thessaloniki, Greece
*
Author to whom correspondence should be addressed.
Foods 2019, 8(10), 514; https://doi.org/10.3390/foods8100514
Received: 25 September 2019 / Revised: 10 October 2019 / Accepted: 12 October 2019 / Published: 18 October 2019
(This article belongs to the Special Issue Application of Analytical Chemistry to Foods and Food Technology)
Amino acids are essential nutritional components as they occur in foods either in free form or as protein constituents. An ultra-high-performance (UHPLC) hydrophilic liquid chromatography (HILIC)-tandem Mass Spectrometry (MS) method has been developed and validated for the quantification of 17 amino acids (AA) in wheat flour samples after acid hydrolysis with 6 M HCl in the presence of 4% (v/v) thioglycolic acid as a reducing agent. The developed method proved to be a fast and reliable tool for acquiring information on the AA profile of cereal flours. The method has been applied and tested in 10 flour samples of spelt, emmer, and common wheat flours of organic or conventional cultivation and with different extraction rates (70%, 90%, and 100%). All the aforementioned allowed us to study and evaluate the variation of the AA profile among the studied flours, in relation to other quality characteristics, such as protein content, wet gluten, and gluten index. Significant differences were observed in the AA profiles of the studied flours. Moreover, AA profiles exhibited significant interactions with quality characteristics that proved to be affected based mainly on the type of grain. A statistical and multivariate analysis of the AA profiles and quality characteristics has been performed, as to identify potential interactions between protein content, amino acids, and quality characteristics. View Full-Text
Keywords: amino acid profiling; hydrophilic interaction chromatography (HILIC); tandem mass spectrometry; Triticum species flours; flour quality characteristics amino acid profiling; hydrophilic interaction chromatography (HILIC); tandem mass spectrometry; Triticum species flours; flour quality characteristics
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MDPI and ACS Style

Tsochatzis, E.; Papageorgiou, M.; Kalogiannis, S. Validation of a HILIC UHPLC-MS/MS Method for Amino Acid Profiling in Triticum Species Wheat Flours. Foods 2019, 8, 514.

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