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

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.        

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