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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.
