Distinguishing Tissue Origin of Bovine Gelatin in Processed Products Using Lc/Ms Technique in Combination With Chemometrics Tools Publisher Pubmed



Jannat B¹ ; Ghorbani K² ; Kouchaki S² ; Sadeghi N^{1, 3} ; Eslamifarsani E² ; Rabbani F^{1, 2} ; Beyramysoltan S^{1, 2} Show Affiliations
Source: Food Chemistry Published:2020

Abstract

Gelatin, as a by-product of the meat industry, is extracted from bone and skin of mainly bovine and porcine origins. It is used widely in the food, drug, and cosmetic industries. Authenticity testing methods can be used to confirm whether labelled ingredients are present in the product. Generally, studies on gelatin are concerned mainly with determining species, but detecting tissue origin is also important from religious, health, and commercial perspectives. In the present study, for the first time, liquid chromatography/mass spectrometry (HPLC/MS) was used to differentiate bovine bone gelatin from gelatin derived from bovine skin. Tryptic-digested gelatins were measured using HPLC/MS and, subsequently, two powerful chemometrics approaches (i.e., PCA and PLS-DA) were used to classify samples as either skin or bone gelatins. Origin of bovine gelatins in different test samples were predicted accurately using this method. The results showed both the stability and reliability of the proposed procedure. © 2020