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

Filiz Çavuş; Murat Faruk Us; Nurcan Aysar Güzelsoy

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

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

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Ayrıntılar

Birincil Dil

İngilizce

Konular

-

Bölüm

Araştırma Makalesi

Yazarlar

Filiz Çavuş ^* Bu kişi benim
Türkiye

Murat Faruk Us Bu kişi benim
Türkiye

Nurcan Aysar Güzelsoy Bu kişi benim
Türkiye

Yayımlanma Tarihi

26 Şubat 2018

Gönderilme Tarihi

26 Eylül 2017

Kabul Tarihi

10 Aralık 2017

Yayımlandığı Sayı

Yıl 2018 Sayı: 19

IZ

https://izlik.org/JA26ZG59EM

Kaynak Göster

RIS / Bibtex

APA

Çavuş, F., Us, M. F., & Aysar Güzelsoy, N. (2018). 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. Gıda ve Yem Bilimi Teknolojisi Dergisi, 19, 34-41. https://izlik.org/JA26ZG59EM

AMA

1.Çavuş F, Us MF, Aysar Güzelsoy N. 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. gidaveyem. 2018;(19):34-41. https://izlik.org/JA26ZG59EM

Chicago

Çavuş, Filiz, Murat Faruk Us, ve Nurcan Aysar Güzelsoy. 2018. “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”. Gıda ve Yem Bilimi Teknolojisi Dergisi, sy 19: 34-41. https://izlik.org/JA26ZG59EM.

EndNote

Çavuş F, Us MF, Aysar Güzelsoy N (01 Şubat 2018) 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. Gıda ve Yem Bilimi Teknolojisi Dergisi 19 34–41.

IEEE

[1]F. Çavuş, M. F. Us, ve N. Aysar Güzelsoy, “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”, gidaveyem, sy 19, ss. 34–41, Şub. 2018, [çevrimiçi]. Erişim adresi: https://izlik.org/JA26ZG59EM

ISNAD

Çavuş, Filiz - Us, Murat Faruk - Aysar Güzelsoy, Nurcan. “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”. Gıda ve Yem Bilimi Teknolojisi Dergisi. 19 (01 Şubat 2018): 34-41. https://izlik.org/JA26ZG59EM.

JAMA

1.Çavuş F, Us MF, Aysar Güzelsoy N. 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. gidaveyem. 2018;:34–41.

MLA

Çavuş, Filiz, vd. “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”. Gıda ve Yem Bilimi Teknolojisi Dergisi, sy 19, Şubat 2018, ss. 34-41, https://izlik.org/JA26ZG59EM.

Vancouver

1.Filiz Çavuş, Murat Faruk Us, Nurcan Aysar Güzelsoy. 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. gidaveyem [Internet]. 01 Şubat 2018;(19):34-41. Erişim adresi: https://izlik.org/JA26ZG59EM