Characterization of mustard seeds and paste by DART ionization with time‐of‐flight mass spectrometry

Abstract

Direct analysis in real time (DART) is a novel technique with great potential for rapid screening analysis. The DART ionization method coupled with high-resolution time-of-flight mass spectrometry (TOF-MS) has been used for characterization of mustard seeds and table mustard. The possibility to use DART to analyse glucosinolates was confirmed on determination of sinalbin (4-hydroxybenzyl glucosinolate). The DART-TOF-MS method was optimized and validated. A set of samples of mustard seeds and mustard products was analyzed. High-performance liquid chromatography and DART-TOF-MS were used to determine glucosinolates in mustard seeds and compared. The correlation equation between these methods was DART = 0.797*HPLC + 6.987, R(2) = 0.972. The DART technique seems to be a suitable method for evaluation of the quality of mustard seeds and mustard products.

Identification of Smallanthus sonchifolius in herbal tea mixtures by PCR and DART/TOF-MS methods

“…DART/TOF-MS method. DART analyses were performed according to Prchalová et al (2014). The analysis was performed employing a DART SVP 100 ion source (IonSense, Saugus, USA) coupled to a TOF LC-MS 6224 mass spectrometer (Agilent Technologies, Santa Clara, USA) through a vacuum interface (IonSense, USA) represented by a ceramic tube 3.18 mm i.d.…”

“…Internal transcribed spacer (ITS) sequence analysis has shown a potential to identify yacon not only among other plants, but also among other members of the yacon genus (Žiarovská et al 2013, 2014). The DART technique is used for the inspection of food, especially the determination of pesticides, fatty acids, and cholesterol, and for assessing the quality and authenticity of soft drinks, olive oils, mustards (Čajka et al 2008;Václavík et al 2009;Alballa et al 2014;Prchalová et al 2014). The DART technique has been used for monitoring tea fermentation and manufacturing (Fraser et al 2013), for the determination of anisatin in teas (Shen et al 2012), for quality assessment of Basha herbal tea (Deng & Yang 2013).…”

Glucosinolates in Food

“…The seeds of Brassica nigra, Brassica juncea, and Sinapis alba are the most frequently used, but also those of Brassica carinata, Brassica carista, and Brassica eruca can be used in some mustard preparation. During the preparation process, the GLSs contained in the seeds are degraded by myrosinase to produce ITCs (responsible for the pungent flavor), so that no GLSs can be found in the end product [189,190]. The type and level of GLS degradation products in mustard and, as consequence, the intensity of the associated pungent flavor greatly depend on the type of GLSs present in the seeds used for its production [189].…”

The role of direct high-resolution mass spectrometry in foodomics

“…Fraudulent practices of animal feeding [111], beer origin recognition [112], and identification of the origins of commercial cubeb fruits [113] were also feasible through chemical fingerprinting by DART-TOF MS and subsequent multivariate analysis. DART-HRMS is also gaining importance in food characterization of complex matrices, such as propolis [114] and mustard [115], as a fingerprint-based approach for fast qualitative evaluation of food products. In the latter work, major glucosinolates found in mustard were tentatively identified as sinigrin and sinalbin.…”