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Are there any concerns regarding the safety of the method?
ER 1
none
ER 2
none
ER 3
No
ER 4
No concerns all is well described
ER 5
No.
ER 6
No
Are there any concerns regarding the data manipulation, data tables, or statistical analysis?
ER 1
With a %CV of 10%, I would expect only two significant figures. Also, why were only duplicate
analyses performed? We routinely use triplicates and report a mean. Here, both individual
values are given resulting in tables giving the impression of massive amounts of data, but
such is actually not the case.
ER 2
units need changing
ER 3
No
ER 4
No concerns, perhaps that the authors can look at AOAC guidelines only - it is "nice to know"
that you come to a lower LOD in the SLV/in house study with IUPAC guidelines; but would you
have reported this when the LOD's with an alternative calculation to AOAC's came out with
30-40% higher LOD's?
ER 5
Yes. The manipulations of data to calculate spike recovery may have some questions. The
estimations of the true value of the secalins in the fermented sourdough were not confirmed
by an alternate established method in this as well as the spiked samples. This may result in
question to the values used for calculation of spike recovery. The manuscript throughout
except few places in text provides result as mg prolamin/kg. The title of the method states
partially hydrolyzed (analysis) in fermented cereal- based products. The kit insert declares it as
gliadin analysis. It will be useful to provide results to fit to the main objective (analysis of
gluten/gliadin) of the method. The LOD of the method requires clarification mss states 5
mg/kg as LOD determined by manufacturer and they also provide alternate calculation of the
LOD = 6.5 mg/Kg. Which value is the represents the method's LOD?
ER 6
No
General Comments (2)
ER 1
The manuscript presented does not demonstrate the method as valid-for purpose.
ER 2
N/A
ER 3
N/A
ER 4
N/A
ER 5
The manuscript throughout except few places in text provides result as mg prolamin/kg. The
title of the method states partially hydrolyzed (analysis) in fermented cereal- based products.
The kit insert declares it as gliadin analysis. It will be useful to provide results to fit to the main
objective (analysis of gluten/gliadin) of the method.
ER 6
N/A
ERP PROFILE SUMMARIES
171