DIFFERENTIATION OF CHIA, FLAX AND SESAME: POLYPHENOL FINGERPRINTING BY HPLC-ESI-qTOF (MS).

BRIGANTE, F.; PIGNI, N.; BARONI, V.; WUNDERLIN, D.; LUCINI, A.; MARTINEZ, M.

Parma

Conferencia; FOODINTEGRITY 2017 CONFERENCE; 2017

FERA

p { margin-bottom: 0.25cm; direction: ltr; line-height: 120%; text-align: left; widows: 2; orphans: 2; }p.western { font-size: 12pt; }p.cjk { font-size: 12pt; }p.ctl { font-size: 12pt; }Nowadays, there is awidespread preference for the consumption of foods that, in additionto its nutritional properties, provide components that could reducethe risk of certain diseases, leading to the concept of "functionalfood". Chia,flax and sesame seeds are a great source of polyphenols and havegreatly increased their popularity among consumers due to theirbeneficial properties like reducing cancer risk, diabetes and heartdisease, among others. The antioxidant activity shown by thesecompounds is responsible of the mentioned properties. Dueto their great nutritional capacity, theseseeds can be added to processed foods to increase their nutritionalvalue.Food integrity is thestate of being whole, complete, undiminished or in perfect state interms of quantity and quality, and this quality means to reachspecific standards in sensory, microbiological and origin aspects offoodstuffs. Thereis a gap in the available scientific information to evaluate foodattributes for complex foods. Many times it is difficult to assessthe presence of a particular ingredient of nutritional importancewithin a complex food. So far, when a food product can be sold for apremium price because of its characteristics, it is of paramountimportance that label claims and declarations on origin and identitycan be certified.The aimof this work was to findpolyphenols within each seed, which could be used as authenticitybiomarkers in complex foods contaning these seeds.For this study we useddefatted chia, flax and sesame flour obtained after oil extraction.Polyphenols were extracted by sonication of defatted flour withethanol 50% and identified and quantified by liquid chromatographycoupled with time of flight mass spectrometry detection(HPLC-ESI-qTOF). The identification was done by MSnspectra, UV-Vis spectra and exact mass comparison and quantificationwas performed by external calibration curves using structurallyrelated compounds.Nineteen polyphenolswere found in the sesame flour, of which eleven were lignans(derivatives of Enterolactone and Enterodiol), five phenolic acids(being these the majority ones); and only three flavonoids which were(-)-Epigallocatechin-3-O-gallate,Apigenin, Apigenin-6-C-glucoside.On the other hand,fourteen compounds were found in chia flour and all of them werephenolic acids being the majority derived from Caffeic acid (e.g.Salviaflaside and Rosmarinic acid).Finally, fifteencompounds were found in flax flour, six were phenolic acids (mainlyCaffeic acid derivatives such as O-caffeoyl-fructosyl-glucosideand Rosmarinic acid hexoside), one was Quinic acid and eight wereflavonoids derived from Quercetin mostly.There were ubiquitouscompounds in the analyzed seeds such as Rosmarinic acid and Quinicacid. On the other hand, each seed showed distinctive compounds. Inthe case of sesame flour the lignans (e.g. Sesamolin,7-Hydroxymatairesinol, Matairesinol-rhamnoside); in the case of theflax flour the flavonoids (Cyanidin-3-O-glucoside,Eriodictyol-7-O-glucoside,Gallocatechin, among others) and in the case of chia some phenolicacids like Caftaric acid, Fertaric acid, Salvianolic acids, Sagerinicacid and Danshensu.Therefore, these keypolyphenols could be used to differentiate each seed as well asmarkers of authenticity in complex foods. Further research is neededto evaluate the stability of these proposed markers after foodprocessing.