Assesing Pistachio Nut (Pistacia vera L.) Adulteration with Green Pea (Pisum sativum L.) by Untargeted Liquid Chromatography-(quadrupole-time of flight)-Mass Spectrometry Method and Chemometrics

Yıl 2018, Cilt 0, Sayı 19, 34 - 41, 26.02.2018

Filiz ÇAVUŞ Murat Faruk US Nurcan AYSAR GÜZELSOY

Öz

In this work, a method was developed for the detection of green pea adulteration in pistachio nut powder and related products using high-performance liquid chromatography quadrupole time-of-flight mass spectrometry (HPLC-QTOF MS). Pistachio nut is target for economically motivated adulteration due to its high price and causes economic losses to consumers. Electrospray ionization mass spectrometry    ESI(-)-MS fingerprints were collected for twelve pistachio nut and green pea samples and mass spectra was found very distinctive for each pistachio nut and green pea samples. Polar components were extracted with methanol/water(1:1) solution. Traditional Turkish dessert “baklava” was used as a model food matrix. The detection of green pea adulteration was possible at a minimum level of 2,5% in baklava with ESI(-)-MS fingerprint. The ESI(-)-MS technique coupled with chemometric multivariate analysis; principal component (PCA) and hierarchical cluster analysis (HCA) was found a specific method to detect green pea marker ions in pistachio nut powder and related food products.

Bu çalışmada antep fıstığı içerisine katılan bezelyenin yüksek performanslı sıvı kromatografisi uçuş zamanlı kütle spektrometresi (LC-QTOF MS) kullanılarak tespitine yönelik bir yöntem geliştirildi. Antep fıstığının ekonomik değerinin yüksek olması sebebi ile yapılan tağşişler tüketicilerin aldatılmasına ve üreticiler arasında haksız rekabete yol açmaktadır.

Çalışmada, elektrosprey iyonizasyon (ESI) tekniği ile Temel bileşenler analizi (Principal Component Analysis, PCA) ve hiyerarşik kümeleme analizi (Hierarchical Clusterin Analysis, HCA) kullanılarak antep fıstığına ve bezelyeye ait marker iyonlar tespit edildi. Gıda matriksi olarak geleneksel Türk tatlısı ‘baklava’ kullanıldı. Baklava örnekleri %1 ile %10 arasında farklı oranlarda bezelye karıştırılmış fıstık ile hazırlandı. ESI-MS parmak izi yöntemi ile fıstıklı baklava içerisinde %2,5 oranında bezelye tespit edildi.

       

Anahtar Kelimeler

Fingerprinting, Pistachio Nut, Green Pea, Parmak İzi, Antep Fıstığı

Kaynakça

• Araujo, A.S., Rocha, L.L., Tomazela, D.M. Sawaya, A.C. Almeida, R.R. Catharino, R.R. and Eberlin M.N., 2005. Electrospray ionization mass spectrometry fingerprinting of beer. Analyst, 130:884-889.
• Catharino, R.R., Haddad, R. Cabrini, L.G. Cunha, I.B. Sawaya, A.C. and Eberlin, M.N., 2005. Chatacterization of vegetable oils by electrospray ionization mass spectrometry fingerprinting classification quality adulteration and aging. Anal Chem, 77: 7429-7433.
• Catharino, R.R., Cunha, I.B. Fogaça, A.O. Facco, E.M. Godoy, H.T. Daudt, C.E. Eberlin, M.N. and Sawaya, A.C., 2006. Characterization of must and wine of six varieties of grapes by direct infusion electrospray ionization mass spectrometry. J. Mass Spectrom, 41: 185-190.
• Cebi, N., Yilmaz, M.T. and Sagdic, O., 2017. A rapid ATR-FTIR spectroscopic method for detection of sibutramine adulteration in tea and coffee based on hierarchical cluster and principal component analyses. Food Chem, 229:517–526.
• Chylinska, M., Szymanska-Chargot, M. Kruk, B. and Zdunek, A., 2016. Study on dietary by fourier transform-infrared spectroscopy and chemometric methods. Food Chem, 196:114-122.
• Cooper, H.J., Marshall, A.G., 2001.Electrospray Ionization Fourier Transform Mass Spectrometric Analysis of Wine. J. Agric. Food Chem, 49: 5710-5718.
• Guijarro-Díez, M., Castro-Puyana, M. Crego, A.L. and Marina, M.L., 2017. A novel method for the quality control of saffron through the simultaneous analysis of authenticity and adulteration markers by liquid chromatography-(quadrupole-time of flight)-mass spectrometry. Food Chem, 228:403-410.
• Hussain, MA., Dawson. C.O., 2013. Economic Impact of Food Safety Outbreaks on Food Businesses. Foods, 2: 585-589.
• Koçak, H.E., Yılmaz, O. M. and Boyacıoğlu, İ.H., 2016. Detection of green pea adulteration in pistachio nut granules by using Raman hyperspectral imaging. Eur. Food Res. Technol, 242:271-277.
• Koçak, F., Jabeen, F.Ahmed, M. Hussain, J. Al Mashaykhi, S.A.A. Al Rubaiey, Z.A.A. Farooq, S.Boqué, R. Ali, L. Hussain, Z. Al-Harrasi, A. Khan, A.L. Naureen, Z.Idrees, M. and Manzoor, S., 2017. Development of new NIR-spectroscopy method combined with multivariate analysis for detection of adulteration in camel milk with goat milk. Food Chem, 221:746-750.
• Ko, A.Y., Rahman, M.M. Abd El-Aty ,A.M. Jang, J. Choi, J.H. Mamun, M.I.and Shim, J.H., 2014. Identification of volatile organic compounds generated from healthy and infected powdered chili using solvent-free solid injection coupled with GC/MS: Application to adulteration. Food Chem, 156:326–332.
• Nunes Miranda, J.D., Igrejas ,G. Araoj, E.Reboiro-Jato, M. And Capelo, J.L., 2013. Mass spectrometry- based peptides finger printing of proteins in wine quality control: A critical overview. Crit. Rev. Food Sci. Nutr, 53: 751-759.
• Petrakis, E.A., Cagliani, L.R. Polissiou ,M.G. and Consonni, R., 2015. Evaluation of saffron (Crocus sativus L.) adulteration with plant adulterants by 1H NMR metabolite fingerprinting .Food Chem, 173:890–896.
• Petrakis, E.A., Polissiou, M.G., 2017.Assessing saffron (Crocus sativusL.) adulteration with plant-derived adulterants by diffuse reflectance infrared Fourier transform spectroscopy coupled with chemometrics. Talanta, 162:558–566.
• Santos, P.M., Pereira-Filho, E.R. Colnago, L.A ., 2016. Detection and quantification of milk adulteration using time domain nuclear magnetic resonance (TD-NMR). Microchem. J, 124: 15–19.
• Souza ,P.P., Augusti, D.V. Catharino ,R.R. Siebald, H.G.L. Eberlin, M.N.and Augusti, R., 2007. Differentiation of rum and Brazilian artisan cachaça via electrospray ionization mass spectrometry fingerprinting. J. Mass Spectrom, 42: 1294-1299.
• Tay, M., Fang, G. Chia, P.L. and Li, S.F., 2013. Rapid screening for detection and differentiation of detergent powder adulteration in infant milk formula by LC–MS. Forensic Sci. Int, 232: 32-39.
• Tomaino,A., Martorana, M. Arcoraci ,T. Monteleone, D. Giovinazzo, C. And Saija, A., 2010. Antioxidant activity and phenolic profile of pistachio (pistaciavera L. Varietybronte) seeds and skins. Biochimie, 92: 1115-1122.
• Tsantili, E., Takidelli ,C. Christopoulos ,M.V. Lambrinea, E. Rouskas, D. and Roussos, P.A., 2010. Physical, compositional and sensory differences in nuts among pistachio (Pistachia vera L.) varieties. Sci. Hortic,125:562-568.
• Winkler-Moser, J.K., Singh, M. Rennick ,K.A. Bakota, E.L.Jham, G. Liu, S.X. and Vaughn, S.F., 2015. Detection of Corn Adulteration in Brazilian Coffee (Coffea arabica) by Tocopherol Profiling and Near-Infrared (NIR) Spectroscopy. J. Agric. Food Chem, 63: 10662-10668.
• Wu, Z., Rodgers, R.P. and Marshall, A.G., 2004. Characterization of vegetable oils: detailed compositional fingerprints derived from electrospay ionization fourier transform ion cyclotron resonance mass spectrometry. J. Agric. Food Chem, 52: 5322-5328.
• Xu, B., Li, P. Ma, F. Wang, X. Matthäus, B. Chen, R. Yang, Q. Zhang, W. and Zhang, Q., 2015. Detection of virgin coconut oil adulteration with animal fats using quantitative cholesterol by GC _ GC–TOF/MS analysis. Food Chem, 178:128–135.
• Xu, X., Cai, Z. Zhang,J. Chen, Q. Huang, B. and Ren, Y., 2017. Screening of polypeptide toxins as adulteration markers in the food containing wild edible mushroom by liquid chromatography-triple quadrupole mass spectrometry. Food Control, 71: 393-400.