Publication: Chemistry and biological properties of berry volatiles by two-dimensional chromatography, fluorescence and Fourier transform infrared spectroscopy techniques
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Issued Date
2016
Resource Type
File Type
application/pdf
ISSN
9639969
Other identifier(s)
2-s2.0-84959257057
Rights Holder(s)
Scopus
Bibliographic Citation
Food Research International. Vol 83, (2016), p.74-86
Suggested Citation
Dymerski T., Namieśnik J., Leontowicz H., Leontowicz M., Vearasilp K., Martinez-Ayala A.L., González-Aguilar G.A., Robles-Sánchez M., Gorinstein S. Chemistry and biological properties of berry volatiles by two-dimensional chromatography, fluorescence and Fourier transform infrared spectroscopy techniques. Food Research International. Vol 83, (2016), p.74-86. doi:10.1016/j.foodres.2016.02.017 Retrieved from: https://hdl.handle.net/20.500.14740/5455
Abstract
In this study, three-dimensional fluorescence spectroscopy in combination with ultraviolet visible (UV-Vis) absorption spectroscopy, Fourier transform infrared spectroscopy (FTIR) and two-dimensional chromatography techniques were employed to investigate the main compounds in gooseberries, blueberries and cranberries. The determination of the terpenes (the main group of secondary metabolites) in the three berries was done by headspace solid-phase microextraction coupled with comprehensive two-dimensional gas chromatography with time-of-flight mass spectrometry (HS-SPME/GC × GC-TOFMS). Main volatiles were assigned in each of the three berries' chromatograms. The compounds were organized in different groups: monoterpene hydrocarbons and monoterpene oxygen-containing compounds (oxides, alcohols, aldehydes, and ketones). The highest amount of alcohol and ester compounds (85%) was estimated in blueberry; carboxylic acids, ketones and aldehydes were found in cranberry (62%) and terpenes in cape gooseberry (8%). Human serum albumin (HSA) has been used as a model protein to study drug-protein interaction. Specific binding of polyphenols from berries to HSA under the physiological conditions was a result of the formation of a polyphenol-HSA complex. The berries' extracts interact with HSA before and after incubation with different binding affinities which are related to their antioxidant properties. The effect of the complexation on the secondary protein structure was verified in the changes of amide bands. Principal component analysis (PCA) was applied to discriminate the differences among the samples' compositions. © 2016 Elsevier Ltd.
Subject(s)
Absorption spectroscopy
Aldehydes
Binding energy
Bins
Bioactivity
Chromatographic analysis
Chromatography
Drug products
Fluorescence
Fluorescence spectroscopy
Fruits
Gas chromatography
Hydraulic structures
Ketones
Mass spectrometry
Metabolites
Monoterpenes
Principal component analysis
Proteins
Spectrometry
Terpenes
Binding properties
Comprehensive two-dimensional gas chromatography
Head-space solid-phase microextraction
Three-dimensional fluorescence spectroscopies
Three-dimensional fluorescences
Time of flight mass spectrometry
Two-dimensional chromatography
Volatile substances
Fourier transform infrared spectroscopy
Aldehydes
Binding energy
Bins
Bioactivity
Chromatographic analysis
Chromatography
Drug products
Fluorescence
Fluorescence spectroscopy
Fruits
Gas chromatography
Hydraulic structures
Ketones
Mass spectrometry
Metabolites
Monoterpenes
Principal component analysis
Proteins
Spectrometry
Terpenes
Binding properties
Comprehensive two-dimensional gas chromatography
Head-space solid-phase microextraction
Three-dimensional fluorescence spectroscopies
Three-dimensional fluorescences
Time of flight mass spectrometry
Two-dimensional chromatography
Volatile substances
Fourier transform infrared spectroscopy