Free amino acid profile in Mimosa scabrella honeydew honey from Brazil and chemometric analysis for geographical discrimination

Brugnerotto, Patricia; Fuente-Ballesteros, Adrián; Martín-Gómez, Beatriz; María Ares, Ana; Valdemiro Gonzaga, Luciano; Fett, Roseane; Carolina Oliveira Costa, Ana; Bernal, José

doi:10.1016/j.foodres.2023.113856

Cited by 4 publications

(1 citation statement)

References 26 publications

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“…The methods of amino acids quantitative determination mainly include pre-column derivatization–high performance liquid chromatography (HPLC), post-column derivatization–automatic amino acid analyzer, liquid chromatography–mass spectrometry (LC-MS), gas chromatography–mass spectrometry (GC-MS), and nuclear magnetic resonance (NMR) [ 19 , 20 , 21 , 22 ]. Among them, an automatic amino acid analyzer has the advantages of high efficiency, precision, and automation, which is one of the most widely used methods [ 23 ].…”

Section: Introductionmentioning

confidence: 99%

An Optimized Microwave-Assisted Digestion Method to Analyze the Amino Acids Profile of Quisqualis Fructus from Different Planted Origins

Dai,

Yang,

Wang

et al. 2024

Foods

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This study aims to establish a rapid and convenient microwave-assisted digestion method for sample pretreatment to determine amino acid profiles in natural products. This method was applied to analyze the amino acid profiles of Quisqualis Fructus (QF) from different planted origins. The microwave-assisted digestion conditions were optimized by a response surface methodology (RSM), and 17 amino acids in different planted origins of QF were determined by an automatic amino acid analyzer according to the optimized digestion conditions. The contents of 17 amino acids in QF from different planted origins were further analyzed by fingerprint and chemometric analysis. The temperature of microwave digestion at 167 °C, time of microwave digestion at 24 min, and a solid–liquid ratio of 46.5 g/mL was selected as the optimal digestion conditions. The total content of 17 amino acids in QF from different planted origins ranged from 71.88 to 91.03 mg/g. Amino acid composition and nutritional evaluation indicated that the content of medicinal amino acids was higher than aromatic amino acids. The results of fingerprint analysis reflected that the similarity between the 16 batches of QF ranged from 0.889 to 0.999, while chemometrics analysis indicated amino acid content in QF varied from different planted origins, and six important differential amino acids were screened. Compared with the traditional extraction method, microwave-assisted digestion with response surface optimized has the advantages of rapidity, convenience, and reliability, which could be used to study the amino acid profiles in natural products. The amino acid profile of QF indicated that it has a rich medicinal nutritional value. Different planted origins of QF have a high degree of similarity and could be effectively distinguished by chemometric analysis.

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Section: Introductionmentioning

confidence: 99%

An Optimized Microwave-Assisted Digestion Method to Analyze the Amino Acids Profile of Quisqualis Fructus from Different Planted Origins

Dai,

Yang,

Wang

et al. 2024

Foods

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Comparative Analysis of Drying Methods on Pleurotus eryngii: Impact on Drying Efficiency, Nutritional Quality, and Flavor Profile

Wang,

Pandiselvam

et al. 2024

Food Bioprocess Technol

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Mass Spectrometry Characterization of Honeydew Honey: A Critical Review

Quirantes-Piné,

Sanna,

Mara

et al. 2024

Foods

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Honeydew honey is produced by bees (Apis mellifera) foraging and collecting secretions produced by certain types of aphids on various parts of plants. In addition to exhibiting organoleptic characteristics that distinguish them from nectar honey, these honeys are known for their functional properties, such as strong antioxidant and anti-inflammatory activities. Despite their importance, they remain poorly characterized in comparison with flower honeys, as most studies on this subject are not only carried out on too few samples but also still focused on traditional chemical–physical parameters, such as specific rotation, major sugars, or melissopalynological information. Since mass spectrometry has consistently been a primary tool for the characterization and authentication of honeys, this review will focus on the application of these methods to the characterization of the minor fraction of honeydew honey. More specifically, this review will attempt to highlight what progress has been made so far in identifying markers of the authenticity of the botanical and/or geographical origin of honeydew honeys by mass spectrometry-based approaches. Furthermore, strategies devoted to the determination of contaminants and toxins in honeydew honeys will be addressed. Such analyses represent a valuable tool for establishing the level of food safety associated with these products. A critical analysis of the presented studies will identify their limitations and critical issues, thereby describing the current state of research on the topic.

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Free amino acid profile in Mimosa scabrella honeydew honey from Brazil and chemometric analysis for geographical discrimination

Cited by 4 publications

References 26 publications

An Optimized Microwave-Assisted Digestion Method to Analyze the Amino Acids Profile of Quisqualis Fructus from Different Planted Origins

An Optimized Microwave-Assisted Digestion Method to Analyze the Amino Acids Profile of Quisqualis Fructus from Different Planted Origins

Comparative Analysis of Drying Methods on Pleurotus eryngii: Impact on Drying Efficiency, Nutritional Quality, and Flavor Profile

Mass Spectrometry Characterization of Honeydew Honey: A Critical Review

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