Variability levels of selected amino acids among mandarins produced in Uruguay
Título del documento: Variability levels of selected amino acids among mandarins produced in Uruguay
Revue: Ecletica quimica
Base de datos:
Número de sistema: 000552505
ISSN: 0100-4670
Autores: 5
3
2
2
4
2
1
Instituciones: 1University of the Republic of Uruguay, Chemistry Department of Litoral, Paysandú, Uruguay.,
2University of the Republic of Uruguay, Faculty of Chemistry, Montevideo, Uruguay.,
3Technological University, Southwest Regional Technological Institute, Paysandú, Uruguay.,
4National Institute for Agricultural Research, Salto, Uruguay.,
5University of the Republic of Uruguay, Chemistry Department of Litoral, Paysandú, Uruguay.Technological University, Southwest Regional Technological Institute, Paysandú, Uruguay.,
Año:
Volumen: 46
Número: 4
Paginación: 47-59
País: Brasil
Idioma: Inglés
Resumen en inglés Nutraceutical properties of mandarins are of great interest to promote their consumption. The occurrence of free amino acids in foods is relevant to assess the nutritional value of it. To learn more about the amino acids" occurrence and variability between species, a targeted metabolomics study in "Ellendale", "Willowleaf" and "Page" varieties was performed through ion exchange liquid chromatography coupled to tandem mass spectrometry. The studied amino acids were asparagine, glutamic acid, glutamine, histidine, methionine, phenylalanine, proline, threonine and tyrosine. The difference between two consecutive seasons was evaluated, as well as the influence of fruit maturity of "Page" collected in two periods of 2015. The analytical methodology was validated. The concentration of the compounds through principal component analysis, separated well apart the three cultivars in both harvests, showing a particular profile for each of them. When comparing mature and immature cultivar "Page", the amino acids with higher levels in mature samples were histidine, asparagine, glutamine and glutamic acid. The profiles were different due to genetic diversity, and the climatic conditions. These results add value to citric production.
Texte intégral: Texto completo (Ver PDF)