Analysis of betaine levels in cereals, pseudocereals and their products

- Analysis of 54 samples of cereals and pseudocereals for betaine content.
- A change from gradient to isocratic mode and shortened sample elution time.
- PCA was performed to classify the observed cereal and pseudocereal samples.
- Two groups of samples: gluten-free without betaine and remaining with betaine.

Betaine has a range of health benefits and therefore has been recommended as a functional ingredient in dietary supplements. The main dietary sources of betaine are processed grains such as bread, biscuits, cereals, pasta and similar products. This study describes analysis of 54 samples of cereals and pseudocereals for betaine content by using HPLC - ELSD method. By using this approach betaine levels were identified, quantified and compared. Analysis of variance showed significant differences between analyzed samples (from