« Previous AbstractNatural or light-induced pigment accumulation in grain amaranths coincides with enhanced resistance against insect herbivory    Next AbstractExploring the potential of needle trap microextraction combined with chromatographic and statistical data to discriminate different types of cancer based on urinary volatomic biosignature »

Food Chem

Title:		Exploring a volatomic-based strategy for a fingerprinting approach of Vaccinium padifolium L. berries at different ripening stages
Author(s):		Porto-Figueira P; Figueira JA; Berenguer P; Camara JS;
Address:		"CQM - Centro de Quimica da Madeira, Universidade da Madeira, Campus da Penteada, 9020-105 Funchal, Portugal. CQM - Centro de Quimica da Madeira, Universidade da Madeira, Campus da Penteada, 9020-105 Funchal, Portugal; Faculdade das Ciencias Exactas e Engenharia, Universidade da Madeira, Campus Universitario da Penteada, 9020-105 Funchal, Portugal. Electronic address: jsc@staff.uma.pt"
Journal Title:		Food Chem
Year:		2018
Volume:		20171010
Issue:
Page Number:		141 - 149
DOI:		10.1016/j.foodchem.2017.10.049
ISSN/ISBN:		1873-7072 (Electronic) 0308-8146 (Linking)
Abstract:		"The effect of ripening on the evolution of the volatomic pattern from endemic Vaccinium padifolium L. (Uveira) berries was investigated using headspace-solid phase microextraction (HS-SPME) followed by gas chromatography/quadrupole-mass spectrometry (GC-qMS) and multivariate statistical analysis (MVA). The most significant HS-SPME parameters, namely fibre polymer, ionic strength and extraction time, were optimized in order to improve extraction efficiency. Under optimal experimental conditions (DVB/CAR/PDMS fibre coating, 40 degrees C, 30min extraction time and 5g of sample amount), a total of 72 volatiles of different functionalities were isolated and identified. Terpenes followed by higher alcohols and esters were the predominant classes in the ripening stages - green, break and ripe. Although significant differences in the volatomic profiles at the three stages were obtained, cis-beta-ocimene (2.0-40.0%), trans-2-hexenol (2.4-19.4%), cis-3-hexenol (2.5.16.4%), beta-myrcene (1.9-13.8%), 1-hexanol (1.7-13.6%), 2-hexenal (0.7-8.0%), 2-heptanone (0.7-7.7%), and linalool (1.9-6.1%) were the main volatile compounds identified. Higher alcohols, carboxylic acids and ketones gradually increased during ripening, whereas monoterpenes significantly decreased. These trends were dominated by the higher alcohols (1-hexanol, cis-3-hexenol, trans-2-hexenol) and monoterpenes (beta-myrcene, cis-beta-ocimene and trans-beta-ocimene). Partial least squares regression (PLSR) revealed that ethyl caprylate (1.000), trans-geraniol (0.995), ethyl isovalerate (-0.994) and benzyl carbinol (0.993) are the key variables that most contributed to the successful differentiation of Uveira berries according to ripening stage. To the best of our knowledge, no study has carried out on the volatomic composition of berries from endemic Uveira"
Keywords:		Acyclic Monoterpenes Alcohols/analysis Dimethylpolysiloxanes Esters/analysis Fruit/chemistry Gas Chromatography-Mass Spectrometry/methods Hexanols/analysis Monoterpenes/analysis Multivariate Analysis Polyvinyls Solid Phase Microextraction/methods Terpenes;
Notes:		"MedlinePorto-Figueira, Priscilla Figueira, Jose A Berenguer, Pedro Camara, Jose S eng England 2017/12/31 Food Chem. 2018 Apr 15; 245:141-149. doi: 10.1016/j.foodchem.2017.10.049. Epub 2017 Oct 10"