Quality evaluation of table grapes during storage by using 1H NMR, LC-HRMS, MS-eNose and multivariate statistical analysis

Innamorato, Valentina; Longobardi, Francesco; Cervellieri, Salvatore; Cefola, Maria; Pace, Bernardo; Capotorto, Imperatrice; Gallo, Vito; Rizzuti, Antonino; Logrieco, Antonio F.; Lippolis, Vincenzo

doi:10.1016/j.foodchem.2020.126247

Cited by 14 publications

(6 citation statements)

References 33 publications

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“…[16] It can screen out the statistical relationships between multiple variables and multiple indicators, reduce complexity to simplicity, and clearly let us understand the characteristics of research objects, as a result, it is more suitable for agricultural research. [17] In this study, GC-MS and QDA were used to analyze the volatile compounds and sensory characteristics of the representative Jiangxi black tea. This study also revealed the correlation between metabolites of Jiangxi Congou black tea and sensory attributes of flavor, and analyzed the volatile compound variables' importance to the sensory attributes of aroma.…”

Section: Introductionmentioning

confidence: 99%

Identification of volatile components and analysis of aroma characteristics of Jiangxi Congou black tea

Yue

Yang

Qin

et al. 2020

International Journal of Food Properties

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Section: Introductionmentioning

confidence: 99%

Identification of volatile components and analysis of aroma characteristics of Jiangxi Congou black tea

Yue

Yang

Qin

et al. 2020

International Journal of Food Properties

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“…PLS-DA was performed to investigate the source of the differences between the two clusters. The R2 and Q2 values of the cross-validation were 0.99 and 0.87, which demonstrates that the PLS-DA model was stable and valid and can be used to discriminate the samples ( Figure 5 c) [ 54 ]. The VIP score ( Figure 5 d) also illustrated that peak 13 (isochlorogenic acid C) was the most contributing marker compound for the discrimination of A. quinata leaves from Gongju and Muju (VIP > 1.5).…”

Section: Resultsmentioning

confidence: 99%

Phenolic Profile and Fingerprint Analysis of Akebia quinata Leaves Extract with Endothelial Protective Activity

Cho

Kim

et al. 2022

Molecules

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In contrast to the stem and fruit of Akebia quinata, A. quinata leaves as a source rich in phenolic compounds with potentially beneficial pharmacological activities have been largely overlooked. To develop and use A. quinata leaves as a resource, we evaluated its potential as a cardiovascular-protective agent. Herein, we investigated the effects and potential mechanisms of A. quinata leaves extract on lipopolysaccharide (LPS)-induced inflammatory responses in human umbilical vein endothelial cells. We found that A. quinata leaves extract pretreatment of 10 μg/mL significantly attenuated LPS-induced protein expression of intercellular adhesion molecule-1, vascular cell adhesion molecule-1. Furthermore, this extract also suppressed LPS-induced phosphorylation of nuclear factor-κB p65. In order to elucidate the chemical profiles of the samples, the HPLC fingerprint was established, and prominent peaks were identified via HPLC–electrospray ionization–mass spectrometry. Multivariate statistical analyses, including hierarchical cluster analysis, principal component analysis, and partial least-squares discriminant analysis, were performed to evaluate the clustering of the samples. It was found that isochlorogenic acid C was a key marker for the classification of A. quinata leaves from the Gongju and Muju city in Korea. Collectively, this study not only suggested the potential of A. quinata leaves as a novel therapeutic candidate for inflammatory cardiovascular disease but also developed a quality control method for A. quinata leaves, which could help to expand the application of A. quinata.

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“…In table grapes, most studies have focused on specific classes of metabolites and provided some evidence to explain differences in different types of table grapes. The contribution of carbohydrates, organic acids, amino acids, and polyphenols to taste has been previously described [11][12][13]. However, most studies have focused on specific classes of metabolites; therefore, they can explain differences in taste in different varieties of table grapes from only one perspective.…”

Section: Introductionmentioning

confidence: 99%

Comprehensive metabolomics analysis of key taste components in different varieties of table grapes

Hua

Xie

Liu

et al. 2022

J of Separation Science

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Grapes are one of the world's largest fruit crops, which are rich in nutrients and taste. Summer Black, Gui Fei, Kyoho Grape, Giant Rose, Shine Muscat, and Rosario Bianco are the six most popular table grapes in Wuxi city, Jiangsu province. Owing to the lack of comprehensive investigations of metabolites in table grapes, the metabolic causes of differences in their taste are unknown. In this study, metabolites of six table grapes were profiled using ultrahigh-performance liquid chromatography-Q-Exactive Orbitrap tandem mass spectrometry combined with multivariate analysis. Orthogonal partial least squares discriminant analysis discriminated among the metabolites of these varieties. Metabolic pathway analysis revealed that carbohydrate and amino acid metabolisms were highly conserved among these varieties. Our results suggest that the taste differences in the six table grape varieties can be explained by variations in composition and abundance of carbohydrates, organic acids, amino acids, and polyphenols. This study provides comprehensive insights into the underlying metabolic causes of taste variation in table grapes.

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Quality evaluation of table grapes during storage by using 1H NMR, LC-HRMS, MS-eNose and multivariate statistical analysis

Cited by 14 publications

References 33 publications

Identification of volatile components and analysis of aroma characteristics of Jiangxi Congou black tea

Identification of volatile components and analysis of aroma characteristics of Jiangxi Congou black tea

Phenolic Profile and Fingerprint Analysis of Akebia quinata Leaves Extract with Endothelial Protective Activity

Comprehensive metabolomics analysis of key taste components in different varieties of table grapes

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