| Title |
Quantitative characterization of important metabolites of avocado fruit by gas chromatography coupled to different detectors (APCI-TOF MS and FID) |
| Authors |
HURTADO FERNÁNDEZ, ELENA, Pacchiarotta, Tiziana , Mayboroda, Oleg A. , Fernandez-Gutierrez, Alberto , Carrasco-Pancorbo, Alegria |
| External publication |
Si |
| Means |
FOOD RESEARCH INTERNATIONAL |
| Scope |
Article |
| Nature |
Científica |
| JCR Quartile |
1 |
| SJR Quartile |
1 |
| JCR Impact |
2.818 |
| SJR Impact |
1.487 |
| Publication date |
01/08/2014 |
| ISI |
000340015100095 |
| DOI |
10.1016/j.foodres.2014.04.038 |
| Abstract |
Herewith the development of a GC methodology, where two different detectors (FID and APCI-TOF MS) were simultaneously used, to determine quantitative changes in the metabolic profile of Persea americana is presented. The metabolic evolution of 13 avocado varieties was checked quantifying analytes belonging to several chemical families (organic adds, phytohormones, vitamins, flavonoids and phenolic acids). The method was fully validated and the analytical parameters of both detectors were compared, showing both of them acceptable analytical features. GC-FID showed better results in terms of precision (repeatability and intermediate precision), but LODs and LOQs were significantly higher (oscillating from 24.8 to 800 mu g L-1 and from 82.7 mu g L-1 to 2666.7 mu g L-1, respectively) than for MS (LODs were found within the range of 0.1-207.8 mu g L-1 and LOQs of 0.5-692.5 mu g L-1). A total of 27 compounds were quantified by GC-APCI-MS, whilst GC-FID allowed the proper quantification of 7 analytes. The concentration of organic adds, flavonoids and vitamins tend, in general, to decrease with the ripening process, whereas phenolic adds such as ferulic or p-coumaric adds usually increase their concentration as the fruit ripens. To corroborate further on the metabolic changes associated with the avocado varieties and/or ripening, we used principal component analysis, identifying quinic and p-coumaric acids, epicatechin and quercetin as some of the most influential compounds explaining the classification of the samples under study. (C) 2014 Elsevier Ltd. All rights reserved. |
| Keywords |
Gas chromatography; Food metabolomics; Atmospheric pressure chemical ionization; Persea americana; Flame ionization detector; Principal component analysis |
| Universidad Loyola members |
|
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