A possibility of determining the authenticity of organic wheat using GC-MS

Jelena Krulj,Marija Solarov-Bodroza,Ivan Milovanovic,Jovana Brkljaca,Franc Bavec,Silva Mlakar-Grobelnik,Martina Bavec

doi:10.5937/ffr1402139k

Abstract

Qualitative analysis of liposoluble wheat extract from conventional, integrated, organic, biodynamic and control farming systems was performed by gas chromatography with mass spectrometry (GC-MS). Organic and biodynamic farming systems were close to each other versus conventional and integrated which are similar in fertilization and plant protection. In the control treatment no fertilization or plant protection was used. Cluster analysis (CA) was applied to classify the samples according to lipid profiles in wheat from different farming systems. The obtained results showed that better discrimination of wheat samples was achieved by analyzing the peak area after 18 min retention time (non-saponifiable lipid fraction), than used the peak area for the whole chromatogram. The study has found that this method can be a potentially used for making a distinction between organic and non-organic wheat production.

Highlights

Over the past decade, influence of farming systems on food quality has increased interest steadily, especially in terms of the nutritive values and beneficial health effects of food (Bavec et al, 2010)
The farming systems mostly differed in plant protection and fertilization strategies: conventional farming according to the Slovenian agriculture act and good agricultural practice, integrated farming according to the Slovenian standards for integrated farming, organic farming according to the European Commission Regulation on Organic Farming, and biodynamic farming according to Demeter International Production Standards and European Commission Regulation on Organic Farming
Table 2. lists the liposoluble wheat components which were identified from the chromatogram

Summary

Introduction

Influence of farming systems on food quality has increased interest steadily, especially in terms of the nutritive values and beneficial health effects of food (Bavec et al, 2010). Comparisons of food from organic and conventional systems are often complicated because there is a great variety of environmental and production factors influencing the composition of food (Reganold, 2010). The nutritional value of wheat is especially important because it takes a significant place among the few crop species being extensively grown as food sources (Šramková et al, 2009, Živančev et al, 2009). Cereal lipids, such as essential fatty acids, fat-soluble vitamins, phytosterols with cholesterol-lowering effects have a significant technological and nutritive functional pro-

Methods

Results

Conclusion