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ARS Home » Northeast Area » Beltsville, Maryland (BHNRC) » Beltsville Human Nutrition Research Center » Food Composition and Methods Development Laboratory » Research » Publications at this Location » Publication #315684
Title: Differentiation of whole grain from refined wheat (T. aestivum) flour using lipid profile of wheat bran, germ, and endosperm with UHPLC-HRAM mass spectrometry”

Author
item Geng, Ping
item Harnly, James - Jim
item Chen, Pei

Submitted to: Journal of Agricultural and Food Chemistry
Publication Type: Peer Reviewed Journal
Publication Acceptance Date: 6/17/2015
Publication Date: 6/17/2015
Citation: Geng, P., Harnly, J.M., Chen, P. 2015. Differentiation of whole grain from refined wheat (T. aestivum) flour using lipid profile of wheat bran, germ, and endosperm with UHPLC-HRAM mass spectrometry”. Journal of Agricultural and Food Chemistry. 63:6189-6211.

Interpretive Summary: A comprehensive analysis of wheat lipids from milling fractions of bran, germ, and endosperm was performed using ultra high-performance liquid chromatography high-resolution accurate-mass multi-stage mass spectrometry (UHPLC-HRAM-MSn). About 170 lipid compounds were tentatively identified in the three milling fractions, including free fatty acids, oxylipins, alk(en)ylresorcinols, '-oryzanol, sphingolipids, triglycerides, diglycerides, phospholipids, and galactolipids were characterized. Neutral lipids were most abundant in germ, galactolipids and phospholipids were most abundant in endosperm, '-oryzanols and alk(en)ylresorcinols were most abundant in bran. The uneven distribution of lipids in wheat structural parts demonstrated the possibility of differentiating whole and refined wheat flour by components fingerprints.

Technical Abstract: A comprehensive analysis of wheat lipids from milling fractions of bran, germ, and endosperm were performed using ultra high-performance liquid chromatography high-resolution accurate-mass multi-stage mass spectrometry (UHPLC-HRAM-MSn) with electrospray ionization (ESI) and atmospheric pressure chemical ionization (APCI) in both positive and negative modes. Major lipid classes, including free fatty acids, oxylipins, alk(en)ylresorcinols, '-oryzanol, sphingolipids, triglycerides, diglycerides, phospholipids, and galactolipids were characterized. About 170 lipid compounds were tentatively identified in the three milling fractions. Neutral lipids were most abundant in germ, galactolipids and phospholipids were most abundant in endosperm, '-oryzanols and alk(en)ylresorcinols were most abundant in bran. The uneven distribution of lipids in wheat structural parts demonstrated the possibility of differentiating whole and refined wheat flour by components fingerprints.