Determination of nut varieties and their detection in festive cookies by MALDI-TOF mass spectrometry

Result code in IS VaVaI
<a href="https://www.isvavai.cz/riv?ss=detail&h=RIV%2F00216208%3A11410%2F24%3A10491488" target="_blank" >RIV/00216208:11410/24:10491488 - isvavai.cz</a>
Alternative codes found
RIV/60461373:22330/24:43930432
Result on the web
<a href="https://verso.is.cuni.cz/pub/verso.fpl?fname=obd_publikace_handle&handle=tNNj1zb9Bl" target="_blank" >https://verso.is.cuni.cz/pub/verso.fpl?fname=obd_publikace_handle&handle=tNNj1zb9Bl</a>
DOI - Digital Object Identifier
<a href="http://dx.doi.org/10.1002/rcm.9925" target="_blank" >10.1002/rcm.9925</a>

Result language
angličtina
Original language name
Determination of nut varieties and their detection in festive cookies by MALDI-TOF mass spectrometry
Original language description
Nuts contain a large amount of essential fatty acids, amino acids, a whole range of minerals and vitamins valuable for human health, yet certain risks are associated with their consumption, of which allergic reaction is the most important. Considering the growing number of people suffering from allergies caused by allergens of protein origin, the aim of this work is to find out whether nuts can be distinguished from each other on the basis of contained proteins. A total of eleven raw and subsequently heat-treated nuts (almonds, Brazil nuts, cashews, coconuts, hazelnuts, macadamia nuts, peanuts, pecans, pine nuts, pistachios, and walnuts) were analyzed using MALDI-TOF (matrix-assisted laser desorption/ionization time-of-flight) mass spectrometry with the subsequent finding of characteristic m/z values for each analyzed nut. No previous method for protein extraction was used. The characteristic values were used to verify the composition of seven types of festive cookies - six commercial products and one "unknown" cookie, where it was not known in advance which nut it was made from. The procedure, together with the found characteristic m/z values, could serve to rapidly identify the plant origin of nut products.
Czech name
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Czech description
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Type
J<sub>imp</sub> - Article in a specialist periodical, which is included in the Web of Science database
CEP classification
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OECD FORD branch
10608 - Biochemistry and molecular biology

Project
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Continuities
I - Institucionalni podpora na dlouhodoby koncepcni rozvoj vyzkumne organizace

Publication year
2024
Confidentiality
S - Úplné a pravdivé údaje o projektu nepodléhají ochraně podle zvláštních právních předpisů

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