Qualitative analysis of hexane flour extract of spelt | Zendy

Djura Vujić | Zendy; Djordje Psodorov | Zendy; Marijana Ačanski | Zendy; Marija Bodroza-Solarov | Zendy; Jovana Kojić | Zendy

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Qualitative analysis of hexane flour extract of spelt

Author(s) -

Djura Vujić,

Djordje Psodorov,

Marijana Ačanski,

Marija Bodroza-Solarov,

Jovana Kojić

Publication year - 2013

Publication title -

acta periodica technologica

Language(s) - English

Resource type - Journals

SCImago Journal Rank - 0.134

H-Index - 15

eISSN - 2406-095X

pISSN - 1450-7188

DOI - 10.2298/apt1344125v

Subject(s) - hexane , chemistry , chromatography , methanol , fatty acid , gas chromatography , gas chromatography–mass spectrometry , transesterification , qualitative analysis , food science , mass spectrometry , organic chemistry , qualitative research , social science , sociology

Gas chromatography with mass spectrometry (GC-MS) was used for performing a qualitative analysis of the hexane flour extract of three samples of spelt. All the three samples were first treated with hexane and the obtained extracts were used for the analysis of the fatty acid lipid components. The transesterification reaction was performed using TMSH (trimethylsulfonium hydroxide, 0.2M in methanol), and the fatty acids were esterified from acylglycerol to methyl-esters. In all analyzed extracts, the predominant component was methyl linoleate, followed by methyl oleate and methyl palmitate. The subsequent tests, performed by cluster analysis, were used to compare the hexane flour extracts of different types of spelt. [Projekat Ministarstva nauke Republike Srbije, br. III46005 i br. TR 31066

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