Authenticity of Lipid and Sugar Profiles of Various Buckwheat Cultivars Investigated by GC-MS System and Multivariate Analysis

Kristian Pastor,Dorđe Psodorov,Dura Vujic,Radojka Razmovski,Snezana Kravic,Marijana Acanski

doi:10.13189/fst.2015.030302

Abstract

Gas chromatography with mass spectrometry (GC-MS) was used to perform a qualitative analysis of the liposoluble and hydrosoluble flour extracts of nine buckwheat samples. All samples were first defatted with hexane. Hexane extracts were used for the analysis of the fatty acids of lipid components. Transesterification reagent was TMSH (Trimethylsulfonium hydroxide, 0.2M in methanol). With transesterification reaction, fatty acids esterified from acilglycerol to methyl esters. Samples of defatted flour were dried in the air and then extracted with ethanol. Ethanol extracts were used for the analysis of soluble carbohydrates. TMSI (Trimethylsilylimidazole) was used as a reagent for the derivatization of carbohydrates into trimethylsilylethers. The results show that the dominant fatty acid methyl esters and sugar composition are very similar in all investigated samples. The cluster analysis was used to compare the liposoluble and hydrosoluble flour extracts of nine buckwheat cultivars to establish homogeneity among them and the possibility of their authentication.

Highlights

Common buckwheat was domesticated and first cultivated in Asia, in the Yunnan region of China and Tibet, around 6000 BC, and from there spread to Central Asia and Europe [1]. the cultivation of buckwheat is the largest in China, Russia and North America, it is grown in Europe, Japan, India, Tibet, Tasmania, Australia, Argentina, Bhutan, South Africa, Brazil and many other countries [2].Buckwheat belongs to the Polygonaceae family, unlike major cereals such as wheat, rice, and corn [3]
The cultivation of buckwheat is the largest in China, Russia and North America, it is grown in Europe, Japan, India, Tibet, Tasmania, Australia, Argentina, Bhutan, South Africa, Brazil and many other countries [2]
Buckwheat is mainly grown for grain, which is often processed into flour

Summary

Introduction

Common buckwheat was domesticated and first cultivated in Asia, in the Yunnan region of China and Tibet, around 6000 BC, and from there spread to Central Asia and Europe [1]. the cultivation of buckwheat is the largest in China, Russia and North America, it is grown in Europe, Japan, India, Tibet, Tasmania, Australia, Argentina, Bhutan, South Africa, Brazil and many other countries [2].Buckwheat belongs to the Polygonaceae family, unlike major cereals such as wheat, rice, and corn [3]. Common buckwheat was domesticated and first cultivated in Asia, in the Yunnan region of China and Tibet, around 6000 BC, and from there spread to Central Asia and Europe [1]. The cultivation of buckwheat is the largest in China, Russia and North America, it is grown in Europe, Japan, India, Tibet, Tasmania, Australia, Argentina, Bhutan, South Africa, Brazil and many other countries [2]. Buckwheat is mainly grown for grain, which is often processed into flour. Peeled grain is milled and sieved [9]. A green flour obtained by milling the dried flowering buckwheat plants is added as a natural food colorant to pasta, ice cream, and other products in Japan and South Korea [10]

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