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  Authenticity assessment of commercial bakery products with chia, flax and sesame seeds: Application of targeted and untargeted metabolomics results from seeds and lab-scale cookies.

Brigante, F. I., Lucini Mas, A., Erban, A., Fehrle, I., Martinez-Seidel, F., Kopka, J., et al. (2022). Authenticity assessment of commercial bakery products with chia, flax and sesame seeds: Application of targeted and untargeted metabolomics results from seeds and lab-scale cookies. Food control, 140: 109114. doi:10.1016/j.foodcont.2022.109114.

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Genre: Journal Article

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 Creators:
Brigante, Federico I.1, Author
Lucini Mas, Agustin1, Author
Erban, A.2, Author              
Fehrle, I.2, Author              
Martinez-Seidel, F.2, Author              
Kopka, J.2, Author              
Wunderlin, Daniel A.1, Author
Baroni, Maria V.1, Author
Affiliations:
1external, ou_persistent22              
2Applied Metabolome Analysis, Department Willmitzer, Max Planck Institute of Molecular Plant Physiology, Max Planck Society, ou_1753338              

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Free keywords: Food authenticity, Nutritive seeds, Bakery products, Authenticity markers
 Abstract: Usually the investigations in food authenticity focus on the discovery of new markers in laboratory-made products. However, tests in commercial products are indispensable yet rarely performed. This work presents the application of the discovered markers of chia, flax and sesame seeds in two previous studies carried out by HPLC-MS/MS and GC-MS. A set of commercial bakery products was analyzed by the same workflows to assess their authenticity regarding the declaration of the seeds in the ingredients list and the package. Presence or absence of the seeds was determined by evaluation of the corresponding markers in the products. All the bakery products passed the evaluation process and were declared as authentic by both analytical techniques. Markers coming from both techniques for each of the seeds were complementary since using them as groups represents a major advantage when studying food adulteration.

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Language(s): eng - English
 Dates: 2022-05-172022-10
 Publication Status: Published in print
 Pages: -
 Publishing info: -
 Table of Contents: -
 Rev. Type: -
 Identifiers: DOI: 10.1016/j.foodcont.2022.109114
 Degree: -

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Title: Food control
Source Genre: Journal
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Publ. Info: Amsterdam : Elsevier Science
Pages: - Volume / Issue: 140 Sequence Number: 109114 Start / End Page: - Identifier: ISSN: 0956-7135
ISSN: 1873-7129
CoNE: https://pure.mpg.de/cone/journals/resource/0956-7135