The Use of Reversed-phase High-performance Liquid Chromatography to Detect Common Wheat (Triticum aestivum) Adulteration of Durum Wheat (Triticum durum) Pasta Products Dried at Low and High Temperatures

Common wheat determination in durum wheat samples through LC/MS analysis of gluten peptides

“…With the development of high-performance liquid chromatography and free-zone capillary electrophoresis, new methods for the detection of common wheat were generated. The extraction and subsequent HPLC analysis of gliadins from wheat can be used to detect adulteration with common wheat [11]; this approach can also be applied to pasta when it is dried at high temperature [12]. The chromatogram and the electropherogram of proteic extracts from common wheat both contain some peaks that are not detectable in durum wheat; this makes it possible to construct a calibration curve using samples of known composition [13].…”

A novel approach to authenticity control of whole grain durum wheat (Triticum durum Desf.) flour and pasta, based on analysis of alkylresorcinol composition

“…Electrophoretic methods are used, whereby D-genome encoded proteins like gliadins (Bonetti et al, 2004;Burgoon, Ikeda, & Tanner, 1985) or specific polyphenoloxidases (Feillet & Kobrehel, 1974) are separated and detected by gel electrophoresis. McCarthy, Scanlon, Lumley, and Griffin (1990) reported the use of RP-HPLC for the detection of common wheat flour in durum wheat flour/semolina, based on the separation and detection of specific gliadins, and the method has been extended for application to pasta products (Barnwell, McCarthy, Lumley, & Griffin, 1994). Specific D-genome encoded proteins have also been detected by free zone capillary electrophoresis (FZCE); however the method was only applied for blends of durum wheat and common wheat flour and has not been validated for quantitative analysis so far (Bonetti et al, 2004).…”

Validation and application of a quantitative real-time PCR assay to detect common wheat adulteration of durum wheat for pasta production

“…Until a few years ago, most of these analytical techniques (electrophoretic, chromatographic, and immunological assays) were based on the detection of particular proteins, such as albumins, gliadins or friabilin (Bonetti, 2004;Barnwell, McCarthy, Lumley & Griffin, 1994;Stevenson, McCarthy & Griffin, 1994). Among these, a method based on albumin separation using isoelectric focusing (Resmini, 1969) had become the most commonly used in Italy.…”