Dataset Information

Identificatrion of marker peptides for the oilseed species chia, coconut, flaxseed, hemp, pumpkin, rapeseed, sesame, and sunflower

ABSTRACT: Food fraud is a common issue in the modern food industry. The undeclared use of foreign pro-teins in meat products is a major concern in this context. Oilseeds are ideal for this purpose due to their high protein content and since huge amounts of oil meals are obtained as a by-product of oil production. Therefore, a UHPLC-MS/MS method was developed for the simultaneous de-tection of chia, coconut, flaxseed, hemp, peanut, pumpkin, rapeseed, sesame, soy, and sunflower proteins in meat products. Potential tryptic peptide markers were identified by high-resolution mass spectrometry. The final twenty peptide markers selected, which are specific for one of the ten species targeted were each measured by multiple reaction monitoring. To the best of our knowledge, twelve new heat-stable marker peptides for chia, coconut, flaxseed, pumpkin, rape-seed, sesame and sunflower have not been reported previously.

INSTRUMENT(S): maXis

ORGANISM(S): Linum Usitatissimum Unclassified Cucurbita Sesamum Indicum Helianthus Annuus (common Sunflower) Brassica Napus (rape) Cannabis Sativa Salvia Hispanica Cocos Nucifera

SUBMITTER: Johannes Spörl

LAB HEAD: Dr. Wolfang Jira

PROVIDER: PXD035260 | Pride | 2022-08-12

REPOSITORIES: Pride

ACCESS DATA

Dataset's files

Source:

			Action	DRS
	Chia_peptides_PEAKS.pep.xml	Pepxml
	Coconut_peptides_PEAKS.pep.xml	Pepxml
	Flaxseed_peptides_PEAKS.pep.xml	Pepxml
	Hemp_peptides_PEAKS.pep.xml	Pepxml
	Oilseed_UHR_ToF_MS_MS_RAW_Files.zip	Other

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Publications

Simultaneous Mass Spectrometric Detection of Proteins of Ten Oilseed Species in Meat Products.

Spörl Johannes J Speer Karl K Jira Wolfgang W

Foods (Basel, Switzerland) 20220720 14

Food fraud is a common issue in the modern food industry. The undeclared use of foreign proteins in meat products is a major concern in this context. Oilseeds are ideal for this purpose due to their high protein content and since huge amounts of oil meal are obtained as a by-product of oil production. Therefore, a UHPLC-MS/MS method was developed for the simultaneous detection of chia, coconut, flaxseed, hemp, peanut, pumpkin, rapeseed, sesame, soy, and sunflower proteins in meat products. Poten ...[more]

PMID: 35885397

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Project description:The coconut tree (Cocos nucifera L.) is an ancient palm species that since early times had been integrally exploited due to their many benefits to the habitants of the tropical and subtropical areas (Niral and Jerard, 2018). The coconut together with the oil palm (Elaeis guineensis) and date palm (Phoenix dactylifera L.) belongs to the Arecaceae family and represent a natural source of oils and carbohydrates both, highly demanded in food and pharmaceutical industries. The coconut shows high morphological variations, but grouping normally in two groups, according to their morphology and growth habits, the “Tall” and the “Dwarf” varieties. Frequently, hybrids are considered as a third variety resulting from cross pollination between Tall and Dwarfs. Tall varieties begin to flowering at 5-7 years after planting, and continue emitting inflorescences and fruits up to 80 to 100 years. When adults, tall palms reach heights between 20-30 m; producing fruits from medium to large in size with abundant solid endosperm and high oil content. In case of dwarf palm varieties, they start flowering and fruiting at 3-4 years after planting, and continue producing by almost 50 years. As adults, their height is 8-10 m, producing fruits from small to medium size with moderate amounts of solid endosperm and less oil content than tall varieties. The solid endosperm, also named as “coconut meat” and when it is dry “copra”, is the source of medium chain saturated fatty acids (MCSFA), e.g. lauric acid (C12:0), myristic acid (C14:0) and palmitic acid (C16:0), among others, and their content of total fatty acids is higher in Tall than in Dwarf varieties. Coconut Oil contains high levels of lauric acid and exhibit characteristics as increased oxidative stability, low melting points and formation of stable emulsions, all them highly appreciated in the food and chemical industries (Kumar, 2011; Reynolds et al., 2019). Moreover, due to its high content of antioxidants such as tocopherol and beta-carotene, coconut oil exhibit various health benefits, such as antibacterial, antiviral, and cardiovascular protection. Coconut fruit growth and ripening is intrinsically related with development of the different seed tissues, i.e., endosperms, embryo and pericarp. The endosperms of the coconut fruit did not accumulate synchronically with fruit maturation.