Effect of genetic and phenotypic factors on the composition of commercial marmande type tomatoes studied through HRMAS NMR spectroscopy

Iglesias, María José; López, Jesús García; Luján, Juan Fernando Collados; Ortiz, Fernando López; Pereznieto, Humberto Bojórquez; Toresano, Fernando; Camacho, F. Garcı́a

doi:10.1016/j.foodchem.2013.07.037

Cited by 22 publications

(14 citation statements)

References 26 publications

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“…A technique that offers several advantages for food authentication is high-resolution magic angle spinning (HR-MAS) NMR, which can be used for solid or semisolid food samples without using any solvent extractions and thus allows the analysis of samples in its natural state (Righi, Schenetti, & Mucci, 2008;Santos et al, 2015;Valentini et al, 2011). HR-MAS has been already used for the analysis of several food products such as cheese (Mazzei & Piccolo, 2012;Shintu & Caldarelli, 2006), meat (Ritota et al, 2012b), fish (Nestor et al, 2010;Villa, Castejón, Herraiz, & Herrera, 2013), and vegetables (Choze et al, 2013;Iglesias et al, 2014;Ritota, Marini, Sequi, & Valentini, 2010); however, it is still not a popular technique among food scientists, including those who work with NMR. This is mainly due to the challenges in obtaining high resolution spectra comparable to liquid state NMR and in limitations regarding high throughput analysis with HR-MAS.…”

Section: Nmr In Food Authenticationmentioning

confidence: 99%

Nuclear Magnetic Resonance (NMR) Spectroscopy in Food Science: A Comprehensive Review

Hatzakis

2018

Comp Rev Food Sci Food Safe

281

126

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Nuclear magnetic resonance (NMR) spectroscopy is a robust method, which can rapidly analyze mixtures at the molecular level without requiring separation and/or purification steps, making it ideal for applications in food science. Despite its increasing popularity among food scientists, NMR is still an underutilized methodology in this area, mainly due to its high cost, relatively low sensitivity, and the lack of NMR expertise by many food scientists. The aim of this review is to help bridge the knowledge gap that may exist when attempting to apply NMR methodologies to the field of food science. We begin by covering the basic principles required to apply NMR to the study of foods and nutrients. A description of the discipline of chemometrics is provided, as the combination of NMR with multivariate statistical analysis is a powerful approach for addressing modern challenges in food science. Furthermore, a comprehensive overview of recent and key applications in the areas of compositional analysis, food authentication, quality control, and human nutrition is provided. In addition to standard NMR techniques, more sophisticated NMR applications are also presented, although limitations, gaps, and potentials are discussed. We hope this review will help scientists gain some of the knowledge required to apply the powerful methodology of NMR to the rich and diverse field of food science.

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Section: Nmr In Food Authenticationmentioning

confidence: 99%

Nuclear Magnetic Resonance (NMR) Spectroscopy in Food Science: A Comprehensive Review

Hatzakis

2018

Comp Rev Food Sci Food Safe

281

126

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“…Similarly, environment significantly affected the metabolite levels of the maize samples, and environmental factors caused more variation in metabolite profiles than did different genotypes (Barros et al 2010). Many metabolic changes produced under different climate conditions depend on the variety used Iglesias et al 2014).…”

Section: Difference In Metabolic Response To Controlled Environment Amentioning

confidence: 99%

Metabolic response of maize plants to multi‐factorial abiotic stresses

Sun

Gao

et al. 2015

Plant Biol J

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Clarification of the metabolic mechanisms underlying multi-stress responses in plants will allow further optimisation of crop breeding and cultivation to obtain high yields in an increasingly variable environment. Using NMR metabolomic techniques, we examined the metabolic responses of maize plants grown under different conditions: soil drought, soil salinity, heat and multiple concurrent stresses. A detailed time-course metabolic profile was also performed on maize plants sampled 1, 3 and 7 days after initiation of soil drought and heat stress. The metabolic profile of maize plants subjected to soil drought was more similar to plants exposed to salt stress than to heat-stressed plants. Drought-stressed maize plants subjected to salt or heat stress showed distinct integrated metabolic profiles compared with those exposed to either stressor individually. These differences show the considerable metabolic plasticity of maize in response to different growth conditions. Moreover, glucose, fructose, malate, citrate, proline, alanine, aspartate, asparagine, threonine and one unknown compound fluctuated obviously between maize plants grown in controlled growth cabinet and a natural regime. These changes were associated with the TCA cycle and core nitrogen metabolism, and could be related to their multiple functions during plant growth. The evident stress-induced trajectory of metabolic changes in maize indicated that the primary metabolic responses to soil drought, heat and combined drought and heat stresses occurred in a time-dependent manner. Plasticity at the metabolic level may allow maize plants to acclimatise their metabolic ranges in response to changing environmental conditions.

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“…O sabor do tomate está relacionado à presença de diversos constituintes químicos, destacando-se os açúcares, ácidos e suas interações. Os teores de açúcares e ácidos podem variar de acordo com a cultivar, nutrição da planta, manejo da cultura e condições de ambiente -luminosidade, temperatura, umidade -, além de estágio de maturação e condições de póscolheita (Alvarenga & Coelho, 2013;Iglesias et al, 2014). Nas condições de realização desse cultivo, cerca de cinco acessos -ENAS 1228 ENAS 1214 ENAS 1227 ENAS 1220 ENAS 1077 -produziram frutos com teores de sólidos solúveis estatisticamente superiores aos dos frutos do híbrido Sweet Grape, muito apreciado no mercado por sua doçura.…”

Section: Resultsunclassified

Caracterização física, físico-química e morfoagronômica de acessos de tomate cereja sob cultivo orgânico

Costa

Santos

Rocha

et al. 2018

RCA

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RESUMO: Este trabalho teve como objetivo caracterizar frutos de 59 acessos de tomateiro da Coleção de Germoplasma do Departamento de Fitotecnia da Universidade Federal Rural do Rio de Janeiro (UFRRJ) quanto a características físicas, físico-químicas e morfoagronômicas. Como padrões utilizaram-se quatro variedades e um híbrido, com frutos maduros colhidos em cultivo sob manejo orgânico realizado de outubro de 2010 a março de 2011 em Seropédica, Rio de Janeiro. Adotou-se delineamento inteiramente ao acaso com três repetições e dez frutos por parcela. Avaliaram-se dois atributos físicos (diâmetro longitudinal e equatorial), um físico-químico (teor de sólido solúvel total-SST) e cinco atributos morfoagronômicos (coloração, formato do fruto, formato da parte inferior e superior do fruto e número de lóculos). Os dados foram submetidos à análise de variância e agrupamento pelo teste de Scott-Knott (p < 0,05), e agrupamento hierárquico pela distância generalizada de Mahalanobis pelo método UPGMA. Dois acessos, ENAS 1228 e ENAS 1214, se destacaram pelo alto teor de SST, > 10,0°Brix, além de 23 acessos com °Brix >8,0. Identificaram-se frutos de cores (

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Effect of genetic and phenotypic factors on the composition of commercial marmande type tomatoes studied through HRMAS NMR spectroscopy

Cited by 22 publications

References 26 publications

Nuclear Magnetic Resonance (NMR) Spectroscopy in Food Science: A Comprehensive Review

Nuclear Magnetic Resonance (NMR) Spectroscopy in Food Science: A Comprehensive Review

Metabolic response of maize plants to multi‐factorial abiotic stresses

Caracterização física, físico-química e morfoagronômica de acessos de tomate cereja sob cultivo orgânico

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