Optimisation of extraction method for quantification of free fatty acids in oat-, pea- and faba-bean-based protein sources by liquid chromatography coupled with mass spectrometry
Plant-based protein sources, including oat, pea, and faba bean, are widely used in milk and meat alternatives. However, these crops can be inherently bitter, which limits their use in some food products. Processing into flours, protein concentrates, and isolates may cause changes in chemical composi...
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| Format: | Article |
| Language: | English |
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Elsevier
2025-08-01
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| Series: | NFS Journal |
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| Online Access: | http://www.sciencedirect.com/science/article/pii/S2352364625000173 |
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| author | Anastassia Zeinatulina Aleksei Kaleda Maria Kuhtinskaja Tiina Kriščiunaite |
| author_facet | Anastassia Zeinatulina Aleksei Kaleda Maria Kuhtinskaja Tiina Kriščiunaite |
| author_sort | Anastassia Zeinatulina |
| collection | DOAJ |
| description | Plant-based protein sources, including oat, pea, and faba bean, are widely used in milk and meat alternatives. However, these crops can be inherently bitter, which limits their use in some food products. Processing into flours, protein concentrates, and isolates may cause changes in chemical composition and influence bitterness. We present an optimised and validated LC-MS method using isopropanol:methanol (1:1, v/v) solvent extraction to determine selected bitter-tasting free fatty acids (FFAs). Accurate quantification of FFAs (linolenic, myristic, palmitic, linoleic, oleic, and stearic acids) was achieved using isotopically labelled oat flour extract as an internal standard. The total FFA content in whole grain oat flour, oat protein concentrate, pea flour and protein isolate, and faba bean flour and protein isolate ranged from 4.4 to 3841 mg/100 g dry weight. FFA analysis aids in assessing bitterness and selecting processing techniques to reduce these compounds in plant-based foods. |
| format | Article |
| id | doaj-art-0cef706f6ef849a682f816244d94b4cf |
| institution | Kabale University |
| issn | 2352-3646 |
| language | English |
| publishDate | 2025-08-01 |
| publisher | Elsevier |
| record_format | Article |
| series | NFS Journal |
| spelling | doaj-art-0cef706f6ef849a682f816244d94b4cf2025-08-20T03:49:46ZengElsevierNFS Journal2352-36462025-08-013910022810.1016/j.nfs.2025.100228Optimisation of extraction method for quantification of free fatty acids in oat-, pea- and faba-bean-based protein sources by liquid chromatography coupled with mass spectrometryAnastassia Zeinatulina0Aleksei Kaleda1Maria Kuhtinskaja2Tiina Kriščiunaite3TFTAK AS, Mäealuse 2/4B, 12618 Tallinn, Estonia; Department of Chemistry and Biotechnology, Tallinn University of Technology, Akadeemia tee 15, 12618 Tallinn, EstoniaTFTAK AS, Mäealuse 2/4B, 12618 Tallinn, EstoniaDepartment of Chemistry and Biotechnology, Tallinn University of Technology, Akadeemia tee 15, 12618 Tallinn, EstoniaTFTAK AS, Mäealuse 2/4B, 12618 Tallinn, Estonia; Corresponding author.Plant-based protein sources, including oat, pea, and faba bean, are widely used in milk and meat alternatives. However, these crops can be inherently bitter, which limits their use in some food products. Processing into flours, protein concentrates, and isolates may cause changes in chemical composition and influence bitterness. We present an optimised and validated LC-MS method using isopropanol:methanol (1:1, v/v) solvent extraction to determine selected bitter-tasting free fatty acids (FFAs). Accurate quantification of FFAs (linolenic, myristic, palmitic, linoleic, oleic, and stearic acids) was achieved using isotopically labelled oat flour extract as an internal standard. The total FFA content in whole grain oat flour, oat protein concentrate, pea flour and protein isolate, and faba bean flour and protein isolate ranged from 4.4 to 3841 mg/100 g dry weight. FFA analysis aids in assessing bitterness and selecting processing techniques to reduce these compounds in plant-based foods.http://www.sciencedirect.com/science/article/pii/S2352364625000173Plant-based proteinBitternessDesign of experimentsLC-MSFree fatty acids |
| spellingShingle | Anastassia Zeinatulina Aleksei Kaleda Maria Kuhtinskaja Tiina Kriščiunaite Optimisation of extraction method for quantification of free fatty acids in oat-, pea- and faba-bean-based protein sources by liquid chromatography coupled with mass spectrometry NFS Journal Plant-based protein Bitterness Design of experiments LC-MS Free fatty acids |
| title | Optimisation of extraction method for quantification of free fatty acids in oat-, pea- and faba-bean-based protein sources by liquid chromatography coupled with mass spectrometry |
| title_full | Optimisation of extraction method for quantification of free fatty acids in oat-, pea- and faba-bean-based protein sources by liquid chromatography coupled with mass spectrometry |
| title_fullStr | Optimisation of extraction method for quantification of free fatty acids in oat-, pea- and faba-bean-based protein sources by liquid chromatography coupled with mass spectrometry |
| title_full_unstemmed | Optimisation of extraction method for quantification of free fatty acids in oat-, pea- and faba-bean-based protein sources by liquid chromatography coupled with mass spectrometry |
| title_short | Optimisation of extraction method for quantification of free fatty acids in oat-, pea- and faba-bean-based protein sources by liquid chromatography coupled with mass spectrometry |
| title_sort | optimisation of extraction method for quantification of free fatty acids in oat pea and faba bean based protein sources by liquid chromatography coupled with mass spectrometry |
| topic | Plant-based protein Bitterness Design of experiments LC-MS Free fatty acids |
| url | http://www.sciencedirect.com/science/article/pii/S2352364625000173 |
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