Optimization and Validation of Arabinoxylan Quantification in Gluten-Free Cereals via HPAEC-PAD Based on Design of Experiments

• DOI: 10.1021/acs.jafc.5c02445
• Publication Date: 2025-04-02T18:34:26Z
• Authors: Katharina Hoefler; Ulrich Sukop; Stefan Scheler; Elisabeth Reiter; Denisse Bender; Mario Jekle; Regine Schoenlechner; Stefano D’Amico
• Keywords: Arabinoxylan; Gluten free

Arabinoxylans (AXs) are dietary fibers in monocotyledon cell walls that benefit digestive health and enhance food functionality. Despite their importance, no standardized method exists for AX quantification gluten-free (GF) cereals. This study investigated the effect of hydrolysis parameters GF cereals (maize, rice, oat) with varying content nutritional profiles to address matrix effects. The effects trifluoroacetic acid (TFA) concentration (0.25-4 M), temperature (90-127 °C), time (1-5 h) on efficiency were examined, whereby showed, contrast time, a pronounced influence. design experiment (DoE) model predicted 2 M TFA, 2.4 h, 103 °C as optimal conditions maximizing yield without detectable monosaccharide decomposition all varieties. was experimentally confirmed deviation less than 10%. An extensive validation method's accuracy reliability this unified method.