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Lipid profiling and analytical discrimination of seven cereals using high temperature gas chromatography coupled to high resolution quadrupole time-of-flight mass spectrometry

Research output: Contribution to journalArticle

Original languageEnglish
Pages (from-to)27-35
Number of pages9
JournalFood Chemistry
Early online date3 Jan 2019
DateAccepted/In press - 22 Dec 2018
DateE-pub ahead of print - 3 Jan 2019
DatePublished (current) - 1 Jun 2019


Minor lipids in cereals (such as phytosterols and alkylresorcinols) can be important for human nutrition and/or be used as biomarkers for cereal intake. However, the analysis of cereal lipids is very challenging due to the complex lipidome comprising several hundred individual compounds present over a wide range of concentrations. Here we present a method for the profiling of cereal lipids using high temperature gas chromatography coupled to high resolution mass spectrometry (GC/Q-TOF MS). The method was used to investigate the lipid profiles of 77 samples of bread wheat, spelt, einkorn, emmer, barley, rye and oats. Distinct differences in the patterns of alkylresorcinols, free and conjugated sterols and tocopherols between the cereals could be observed. Furthermore, traces of tocomonoenols and diunsaturated and methyl-alkylresorcinols (not previously reported in cereals) could be detected. Finally, the lipid patterns in the cereals could be used to separate the cereals by Principal Component Analysis.

    Research areas

  • Avena/chemistry, Edible Grain/chemistry, Gas Chromatography-Mass Spectrometry/methods, Hordeum/chemistry, Humans, Lipids/analysis, Principal Component Analysis, Sterols/analysis, Temperature, Tocopherols/analysis, Triticum/chemistry

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    Rights statement: This is the author accepted manuscript (AAM). The final published version (version of record) is available online via Elsevier at Please refer to any applicable terms of use of the publisher.

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    Licence: CC BY-NC-ND


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