title: Characterization of the liposoluble fraction of common wheat (Triticum aestivum) and spelt (T. aestivum ssp. spelta) flours using multivariate analysis.
abstract: BACKGROUND
  In the present paper, a special method for derivatization of liposoluble extract of common wheat and spelt flours was employed which enables simultaneous detection of fatty acid and non-saponifiable lipid fractions.
  
  
  RESULTS
  Gas chromatographic-mass spectrometric analytical data for both fractions were separately analyzed by multivariate statistical techniques to model classes of different common wheat and spelt cultivars. Cluster analysis was used, and the results obtained revealed that better discrimination of samples was achieved by analyzing the peak area after 16 min retention time (non-saponifiable lipids), rather than commonly used peak area between 12 and 16 min (fatty acid fraction), due to more distinctive positions of points in factor space, even though the distances between points for fatty acid fraction (12-16 min) were greater. Similar results were obtained by principal components analysis, where all wheat points almost coincided whereas spelt showed good discrimination.
  
  
  CONCLUSIONS
  Comparison of chromatogram areas for non-saponifiable lipid fraction between common and spelt wheat showed a statistically high difference and hence has a potential for use in authenticity control.
authors.affiliation: Institute of Food Technology, University of Novi Sad, 21000, Novi Sad, Serbia.
authors.forename: Marija
authors.initials: M
authors.lastname: Bodroža-Solarov
authors.forename: Ðura
authors.initials: Ð
authors.lastname: Vujić
authors.forename: Marijana
authors.initials: M
authors.lastname: Ačanski
authors.forename: Lato
authors.initials: L
authors.lastname: Pezo
authors.forename: Bojana
authors.initials: B
authors.lastname: Filipčev
authors.forename: Novica
authors.initials: N
authors.lastname: Mladenov
mesh_terms: D053000:Analytic Sample Preparation Methods; D001939:Bread; D016000:Cluster Analysis; D004041:Dietary Fats / Q000032:analysis*; D005433:Flour / Q000032:analysis* / Q000592:standards; D005513:Food Inspection / Q000379:methods*; D058870:Food, Organic / Q000032:analysis* / Q000592:standards; D008401:Gas Chromatography-Mass Spectrometry; D057927:Hydrophobic and Hydrophilic Interactions; D008954:Models, Biological; D015999:Multivariate Analysis; D010936:Plant Extracts / Q000737:chemistry*; D025341:Principal Component Analysis; D055771:Serbia; D012995:Solubility; D013045:Species Specificity; D014908:Triticum / Q000737:chemistry* / Q000254:growth & development
chemical_list: D004041:Dietary Fats; D010936:Plant Extracts
keywords: derivatization; flour; liposoluble fraction; multivariate analysis; spelt; wheat