Optimisation of extraction method for quantification of free fatty acids in oat-, pea- and faba-bean-based protein sources by liquid chromatography coupled with mass spectrometry

IF 4.1 Q2 FOOD SCIENCE & TECHNOLOGY

NFS Journal Pub Date : 2025-05-06 DOI:10.1016/j.nfs.2025.100228

Anastassia Zeinatulina , Aleksei Kaleda , Maria Kuhtinskaja , Tiina Kriščiunaite

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引用次数: 0

Abstract

Plant-based protein sources, including oat, pea, and faba bean, are widely used in milk and meat alternatives. However, these crops can be inherently bitter, which limits their use in some food products. Processing into flours, protein concentrates, and isolates may cause changes in chemical composition and influence bitterness. We present an optimised and validated LC-MS method using isopropanol:methanol (1:1, v/v) solvent extraction to determine selected bitter-tasting free fatty acids (FFAs). Accurate quantification of FFAs (linolenic, myristic, palmitic, linoleic, oleic, and stearic acids) was achieved using isotopically labelled oat flour extract as an internal standard. The total FFA content in whole grain oat flour, oat protein concentrate, pea flour and protein isolate, and faba bean flour and protein isolate ranged from 4.4 to 3841 mg/100 g dry weight. FFA analysis aids in assessing bitterness and selecting processing techniques to reduce these compounds in plant-based foods.

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液相色谱-质谱联用法测定燕麦、豌豆和蚕豆蛋白源中游离脂肪酸的提取方法优化

植物性蛋白质来源，包括燕麦、豌豆和蚕豆，被广泛用于牛奶和肉类替代品。然而，这些作物本身就很苦，这限制了它们在某些食品中的使用。加工成面粉、蛋白质浓缩物和分离物可能会导致化学成分的变化并影响苦味。我们提出了一种优化和验证的LC-MS方法，使用异丙醇：甲醇（1:1,v/v）溶剂萃取来测定选定的苦味游离脂肪酸（FFAs）。使用同位素标记的燕麦面粉提取物作为内标，实现了FFAs（亚麻酸、肉豆蔻酸、棕榈酸、亚油酸、油酸和硬脂酸）的准确定量。全谷物燕麦粉、燕麦浓缩蛋白、豌豆粉和分离蛋白、蚕豆粉和分离蛋白的总游离脂肪酸含量为4.4 ~ 3841 mg/100 g干重。FFA分析有助于评估植物性食品中的苦味和选择加工技术以减少这些化合物。

本文章由计算机程序翻译，如有差异，请以英文原文为准。

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来源期刊

NFS Journal Agricultural and Biological Sciences-Food Science

CiteScore

11.10

自引率

0.00%

发文量

审稿时长

29 days

期刊介绍： The NFS Journal publishes high-quality original research articles and methods papers presenting cutting-edge scientific advances as well as review articles on current topics in all areas of nutrition and food science. The journal particularly invites submission of articles that deal with subjects on the interface of nutrition and food research and thus connect both disciplines. The journal offers a new form of submission Registered Reports (see below). NFS Journal is a forum for research in the following areas: • Understanding the role of dietary factors (macronutrients and micronutrients, phytochemicals, bioactive lipids and peptides etc.) in disease prevention and maintenance of optimum health • Prevention of diet- and age-related pathologies by nutritional approaches • Advances in food technology and food formulation (e.g. novel strategies to reduce salt, sugar, or trans-fat contents etc.) • Nutrition and food genomics, transcriptomics, proteomics, and metabolomics • Identification and characterization of food components • Dietary sources and intake of nutrients and bioactive compounds • Food authentication and quality • Nanotechnology in nutritional and food sciences • (Bio-) Functional properties of foods • Development and validation of novel analytical and research methods • Age- and gender-differences in biological activities and the bioavailability of vitamins, minerals, and phytochemicals and other dietary factors • Food safety and toxicology • Food and nutrition security • Sustainability of food production