Recent trends in the analysis of amino acids in fruits and derived foodstuffs

Mandrioli, Roberto; Mercolini, Laura; Raggi, Maria Augusta

doi:10.1007/s00216-013-7025-8

Cited by 42 publications

(20 citation statements)

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“…Mandrioli et al. covered the role of chromatography and electromigration techniques for the analysis of AAs in fruit and fruit‐derived foods . In another work published in 2013, methodological developments involving on‐line concentration for the separation of AAs and their enantiomers using CE were reviewed including their analysis in food .…”

Section: Amino Acids Biogenic Amines and Other Hazardous Aminesmentioning

confidence: 99%

Recent advances in the application of capillary electromigration methods for food analysis and Foodomics

et al. 2015

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This review work presents and discusses the main applications of capillary electromigration methods in food analysis and Foodomics. Papers that were published during the period February 2013-February 2015 are included following the previous review by Garcia-Cañas et al. (Electrophoresis, 2014, 35, 147-169). Analysis by CE of a large variety of food-related molecules with different chemical properties, including amino acids, hazardous amines, peptides, proteins, phenols, polyphenols, lipids, carbohydrates, DNAs, vitamins, toxins, contaminants, pesticides, residues, food additives, as well as small organic and inorganic compounds. This work includes recent results on food quality and safety, nutritional value, storage, bioactivity, as well as applications of CE for monitoring food processing. The use, among other CE developments, of microchips, CE-MS, and chiral CE in food analysis and Foodomics is also discussed.

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Section: Amino Acids Biogenic Amines and Other Hazardous Aminesmentioning

confidence: 99%

Recent advances in the application of capillary electromigration methods for food analysis and Foodomics

et al. 2015

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“…In addition, free amino acids are precursors of aromatic substances (alcohols, aldehydes, ketonic acids) [9], and changes in amino acid composition induced by alcoholic fermentation affect the aromatic profile of the product [10]. Analysis of amino acids in most matrices has classically used HPLC with UV detection or HPLC with diode-array detection after derivatization [11]. Subsequently, MS/MS detection coupled with HPLC was developed for the analysis of amino acids in fruit juice [12].…”

Section: Introductionmentioning

confidence: 99%

Effect of Fermentation and Subsequent Pasteurization Processes on Amino Acids Composition of Orange Juice

Cerrillo

Fernández-Pachón

Collado‐González

et al. 2015

Plant Foods Hum Nutr

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The fermentation of fruit produces significant changes in their nutritional composition. An orange beverage has been obtained from the controlled alcoholic fermentation and thermal pasteurization of orange juice. A study was performed to determine the influence of both processes on its amino acid profile. UHPLC-QqQ-MS/MS was used for the first time for analysis of orange juice samples. Out of 29 amino acids and derivatives identified, eight (ethanolamine, ornithine, phosphoethanolamine, α-amino-n-butyric acid, hydroxyproline, methylhistidine, citrulline, and cystathionine) have not previously been detected in orange juice. The amino acid profile of the orange juice was not modified by its processing, but total amino acid content of the juice (8194 mg/L) was significantly increased at 9 days of fermentation (13,324 mg/L). Although the pasteurization process produced partial amino acid degradation, the total amino acid content was higher in the final product (9265 mg/L) than in the original juice, enhancing its nutritional value.

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“…Recent trends in the analysis of amino acids in fruits and derived foodstuffs were assessed in Mandrioli et al. .…”

Section: Analytical Applicationsmentioning

confidence: 99%

Recent advances in combination of capillary electrophoresis with mass spectrometry: Methodology and theory

Klepárnı́k

2014

Electrophoresis

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This review focuses on the latest development of microseparation electromigration methods in capillaries and microfluidic devices with MS detection and identification. A wide selection of 183 relevant articles covers the literature published from June 2012 till May 2014 as a continuation of the review article on the same topic by Kleparnik [Electrophoresis 2013, 34, 70-86]. Special attention is paid to the new improvements in the theory of instrumentation and methodology of MS interfacing with capillary versions of zone electrophoresis, ITP, and IEF. Ionization methods in MS include ESI, MALDI, and ICP. Although the main attention is paid to the development of instrumentation and methodology, representative examples illustrate also applications in the proteomics, glycomics, metabolomics, biomarker research, forensics, pharmacology, food analysis, and single-cell analysis. The combinations of MS with capillary versions of electrochromatography and micellar electrokinetic chromatography are not included.

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Recent trends in the analysis of amino acids in fruits and derived foodstuffs

Cited by 42 publications

References 100 publications

Recent advances in the application of capillary electromigration methods for food analysis and Foodomics

Recent advances in the application of capillary electromigration methods for food analysis and Foodomics

Effect of Fermentation and Subsequent Pasteurization Processes on Amino Acids Composition of Orange Juice

Recent advances in combination of capillary electrophoresis with mass spectrometry: Methodology and theory

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