1
|
Krstić Đ, Milinčić DD, Kostić AŽ, Fotirić Akšić M, Stanojević SP, Milojković-Opsenica D, Pešić MB, Trifković J. Comprehensive electrophoretic profiling of proteins as a powerful tool for authenticity assessment of seeds of cultivated berry fruits. Food Chem 2022; 383:132583. [PMID: 35245833 DOI: 10.1016/j.foodchem.2022.132583] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/14/2021] [Revised: 02/02/2022] [Accepted: 02/25/2022] [Indexed: 11/24/2022]
Abstract
Product authentication is one of the most important food quality assurances. Considering the importance of consumption of berry fruits with proven health-beneficial properties, high sensory values and rich composition in bioactive substances, the aim of this study was to evaluate a straightforward and simple procedure for the protein fingerprinting of berry seeds. For this purpose, protein profiles of 45 samples of genuine berry fruit cultivars (strawberry, raspberry, blackberry, black currant, blueberry, gooseberry, chokeberry, cape gooseberry, and gojiberry) were analyzed by SDS-PAGE electrophoresis in combination with advanced chemometric tools. The most important parameters for discrimination among berry seeds were polypeptides at 12.8; 15.1; 25.0; 26.4; 30.0; 41.8; 44.4; 46.0; 48.5; 52.3 and 56.4 kDa. Biomarkers obtained from the protein profile of berry seeds proved to be a powerful tool in the authentication of their botanical origin, as well as for potential detection of berry-based products adulteration.
Collapse
Affiliation(s)
- Đurđa Krstić
- University of Belgrade - Faculty of Chemistry, P.O.Box 51, 11158 Belgrade, Serbia
| | - Danijel D Milinčić
- University of Belgrade, Faculty of Agriculture, Chair of Chemistry and Biochemistry, Nemanjina 6, 11080 Belgrade, Serbia
| | - Aleksandar Ž Kostić
- University of Belgrade, Faculty of Agriculture, Chair of Chemistry and Biochemistry, Nemanjina 6, 11080 Belgrade, Serbia
| | - Milica Fotirić Akšić
- University of Belgrade, Faculty of Agriculture, Chair of Fruit Science, Nemanjina 6, 11080 Belgrade, Serbia
| | - Slađana P Stanojević
- University of Belgrade, Faculty of Agriculture, Chair of Chemistry and Biochemistry, Nemanjina 6, 11080 Belgrade, Serbia
| | | | - Mirjana B Pešić
- University of Belgrade, Faculty of Agriculture, Chair of Chemistry and Biochemistry, Nemanjina 6, 11080 Belgrade, Serbia.
| | - Jelena Trifković
- University of Belgrade - Faculty of Chemistry, P.O.Box 51, 11158 Belgrade, Serbia
| |
Collapse
|
2
|
Alemán-Jiménez C, Domínguez-Perles R, Gallego-Gómez JI, Simonelli-Muñoz A, Moine E, Durand T, Crauste C, Ferreres F, Gil-Izquierdo Á, Medina S. Fatty Acid Hydroxytyrosyl Esters of Olive Oils Are Bioaccessible According to Simulated In Vitro Gastrointestinal Digestion: Unraveling the Role of Digestive Enzymes on Their Stability. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2021; 69:14165-14175. [PMID: 34797062 DOI: 10.1021/acs.jafc.1c05373] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/13/2023]
Abstract
Recently, new bioactive compounds were identified in olive oil, lipophenols, which are composed of a fatty acid (FA) and a phenolic core, such as HT (HT-FA). However, their bioaccessibility remains unknown. Thus, the present study uncovers the impact of the separate phases of gastrointestinal digestion on the release and stability of HT-FAs from oily matrices under in vitro simulated conditions. Accordingly, it was found that the bioaccessibility of HT derivatives is largely dependent on the type of FA that esterifies HT, as well as the food matrix. Also, the generation of HT-FAs during intestinal digestion was observed, with pancreatin being the enzyme responsible, to a higher extent, for the de novo formation of lipophenolic derivatives. These findings prompt us to identify new applications to oily matrices and their byproducts as potential functional ingredients for the promotion of health, where the possible formation of new lipophenols during digestion should be taken into consideration.
Collapse
Affiliation(s)
| | - Raúl Domínguez-Perles
- Department of Food Science and Technology, Research Group on Quality, Safety and Bioactivity of Plant Foods, CEBAS-CSIC, University Campus of Espinardo, Edif. 25, Murcia 30100, Spain
| | - Juana I Gallego-Gómez
- Departamento de Enfermería, Universidad Católica de Murcia, UCAM, Murcia 30107, Spain
| | - Agustín Simonelli-Muñoz
- Departamento de Enfermería, Fisioterapia y Medicina. Universidad de Almería, Carretera Sacramento s/n, Almería 04120, Spain
| | - Espérance Moine
- Institut des Biomolécules Max Mousseron (IBMM), UMR 5247, CNRS, University of Montpellier, EN-SCM, Montpellier 34093, France
| | - Thierry Durand
- Institut des Biomolécules Max Mousseron (IBMM), UMR 5247, CNRS, University of Montpellier, EN-SCM, Montpellier 34093, France
| | - Céline Crauste
- Institut des Biomolécules Max Mousseron (IBMM), UMR 5247, CNRS, University of Montpellier, EN-SCM, Montpellier 34093, France
| | - Federico Ferreres
- Department of Food Technology and Nutrition, Molecular Recognition and Encapsulation (REM) Group, Universidad Católica de Murcia, UCAM, Murcia 30107, Spain
| | - Ángel Gil-Izquierdo
- Department of Food Science and Technology, Research Group on Quality, Safety and Bioactivity of Plant Foods, CEBAS-CSIC, University Campus of Espinardo, Edif. 25, Murcia 30100, Spain
| | - Sonia Medina
- Department of Food Science and Technology, Research Group on Quality, Safety and Bioactivity of Plant Foods, CEBAS-CSIC, University Campus of Espinardo, Edif. 25, Murcia 30100, Spain
| |
Collapse
|
3
|
Jurado-Campos N, Rodríguez-Gómez R, Arroyo-Manzanares N, Arce L. Instrumental Techniques to Classify Olive Oils according to Their Quality. Crit Rev Anal Chem 2021; 53:139-160. [PMID: 34260314 DOI: 10.1080/10408347.2021.1940829] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/07/2023]
Abstract
This review includes an update of the publications on quality classification of olive oils into extra, virgin or lampante olive oil categories. Nowadays, the official method to carry out this classification is time-consuming and, sometimes, it is not systematic and/or objective. It is based on conventional physicochemical analysis and on a sensorial tasting of olive oils carried out by a panel of experts. The aim of this review was to explore and give value to the alternative techniques reported in the bibliography to complement the current official methods established for that classification of olive oils. Specifically considered were non-separation and separation analytical techniques which could contribute to correctly classify olive oils according to their physicochemical and/or sensorial characteristics. An in-depth description has been written on the methods used to differentiate these three types of olive oils and the main advantages and disadvantages of the proposed procedures. The techniques here reviewed could be a real and fast option to complement or even substitute some of the analysis included in the official method. Finally, general trends and detected difficulties found to address this issue have been discussed throughout the article.
Collapse
Affiliation(s)
- Natividad Jurado-Campos
- Department of Analytical Chemistry, Institute of Fine Chemistry and Nanochemistry, International Agrifood Campus of Excellence (ceiA3), University of Córdoba, Córdoba, Spain
| | - Rocío Rodríguez-Gómez
- Department of Analytical Chemistry, Institute of Fine Chemistry and Nanochemistry, International Agrifood Campus of Excellence (ceiA3), University of Córdoba, Córdoba, Spain
| | - Natalia Arroyo-Manzanares
- Department of Analytical Chemistry, Faculty of Chemistry, Regional Campus of International Excellence "Campus Mare-Nostrum", University of Murcia, Murcia, Spain
| | - Lourdes Arce
- Department of Analytical Chemistry, Institute of Fine Chemistry and Nanochemistry, International Agrifood Campus of Excellence (ceiA3), University of Córdoba, Córdoba, Spain
| |
Collapse
|
4
|
Galindo-Luján R, Pont L, Sanz-Nebot V, Benavente F. Classification of quinoa varieties based on protein fingerprinting by capillary electrophoresis with ultraviolet absorption diode array detection and advanced chemometrics. Food Chem 2020; 341:128207. [PMID: 33035861 DOI: 10.1016/j.foodchem.2020.128207] [Citation(s) in RCA: 10] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/10/2020] [Revised: 08/10/2020] [Accepted: 09/23/2020] [Indexed: 12/24/2022]
Abstract
Quinoa (Chenopodium quinoa Willd.) is an andean grain with exceptional nutritional properties that has been progressively introduced in western countries as a protein-rich super food with a broad amino acid spectrum. Quinoa is consumed as whole grain, but it is also milled to produce high-value flour, which is susceptible to adulteration. Therefore, there is a growing interest in developing novel analytical methods to get further information about quinoa at the chemical level. In this study, we developed a rapid and simple capillary electrophoresis-ultraviolet absorption diode array detection (CE-UV-DAD) method to obtain characteristic multiwavelength electrophoretic profiles of soluble protein extracts from different quinoa grain varieties. Then, advanced chemometric methods (i.e. multivariate curve resolution alternating least squares, MCR-ALS, followed by principal component analysis, PCA, and partial least squares discriminant analysis, PLS-DA) were applied to deconvolute the components present in the electropherograms and classify the quinoa varieties according to their differential protein composition.
Collapse
Affiliation(s)
- Rocío Galindo-Luján
- Department of Chemical Engineering and Analytical Chemistry, Institute for Research on Nutrition and Food Safety (INSA·UB), University of Barcelona, 08028 Barcelona, Spain
| | - Laura Pont
- Department of Chemical Engineering and Analytical Chemistry, Institute for Research on Nutrition and Food Safety (INSA·UB), University of Barcelona, 08028 Barcelona, Spain
| | - Victoria Sanz-Nebot
- Department of Chemical Engineering and Analytical Chemistry, Institute for Research on Nutrition and Food Safety (INSA·UB), University of Barcelona, 08028 Barcelona, Spain
| | - Fernando Benavente
- Department of Chemical Engineering and Analytical Chemistry, Institute for Research on Nutrition and Food Safety (INSA·UB), University of Barcelona, 08028 Barcelona, Spain.
| |
Collapse
|
5
|
Enzyme-assisted extraction of proteins from Citrus fruits and prediction of their cultivar using protein profiles obtained by capillary gel electrophoresis. Food Control 2017. [DOI: 10.1016/j.foodcont.2016.07.025] [Citation(s) in RCA: 18] [Impact Index Per Article: 2.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/01/2023]
|
6
|
Vergara-Barberán M, Lerma-García M, Herrero-Martínez J, Simó-Alfonso E. Use of an enzyme-assisted method to improve protein extraction from olive leaves. Food Chem 2015; 169:28-33. [DOI: 10.1016/j.foodchem.2014.07.116] [Citation(s) in RCA: 31] [Impact Index Per Article: 3.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/04/2013] [Revised: 02/10/2014] [Accepted: 07/24/2014] [Indexed: 10/24/2022]
|
7
|
Montealegre C, Esteve C, García MC, García-Ruiz C, Marina ML. Proteins in olive fruit and oil. Crit Rev Food Sci Nutr 2014; 54:611-24. [PMID: 24261535 DOI: 10.1080/10408398.2011.598639] [Citation(s) in RCA: 17] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/27/2022]
Abstract
This paper is a comprehensive review grouping the information on the extraction, characterization, and quantitation of olive and olive oil proteins and providing a practical guide about these proteins. Most characterized olive proteins are located in the fruit, mainly in the seed, where different oleosins and storage proteins have been found. Unlike the seed, the olive pulp contains a lower protein content having been described a polypeptide of 4.6 kDa and a thaumain-like protein. Other important proteins studied in olive fruits have been enzymes which could play important roles in olives characteristics. Part of these proteins is transferred from the fruit to the oil during the manufacturing process of olive oil. In fact, the same polypeptide of 4.6 kDa found in the pulp has been described in the olive oil and, additionally, the presence of other proteins and enzymes have also been described. Protein profiles have recently been proposed as an interesting strategy for the varietal classification of olive fruits and oils. Nevertheless, there is still a lot of knowledge without being explored requiring new studies focused on the determination and characterization of these proteins.
Collapse
Affiliation(s)
- Cristina Montealegre
- a Department of Analytical Chemistry, Faculty of Chemistry , University of Alcalá, Alcalá de Henares , Madrid , Spain
| | | | | | | | | |
Collapse
|
8
|
Torres S, Cerutti S, Raba J, Pacheco P, Silva MF. Preconcentration of seleno-amino acids on a XAD resin and determination in regional olive oils by SPE UPLC-ESI-MS/MS. Food Chem 2014; 159:407-13. [PMID: 24767074 DOI: 10.1016/j.foodchem.2014.03.045] [Citation(s) in RCA: 10] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/28/2013] [Revised: 02/26/2014] [Accepted: 03/09/2014] [Indexed: 10/25/2022]
Abstract
This study describes a method for seleno-amino acids determination in Argentinean olive oils. Preliminary total selenium determination in olive oils probed low concentrations (62.8±1.6 to 117.4±3.0 μg/kg) and the necessity of implementing a preconcentration method. To this end a XAD® resin was employed as sorbent for selenomethionine (Se-Met), selenomethylselenocysteine (Se-MetSeCys), and selenocysteine (Se-Cys) preconcentration. Determinations were performed by UPLC-ESI-MS/MS. Recoveries were between 84% and 97% for the seleno-amino acids studied, reaching a detection limit of 0.09 μg/kg, a precision of 10% (RSD, n=6), and an enhancement factor of 60-fold (6 for the extraction system and 10 for the preconcentration approach). The only detected Se species in the olive oils was Se-MetSeCys in concentrations ranging from 2.0 to 8.3 μg/kg.
Collapse
Affiliation(s)
- Sabier Torres
- Instituto de Química de San Luis (INQUISAL-CONICET), Chacabuco y Pedernera, CP 5700 San Luis, Argentina
| | - Soledad Cerutti
- Instituto de Química de San Luis (INQUISAL-CONICET), Chacabuco y Pedernera, CP 5700 San Luis, Argentina
| | - Julio Raba
- Instituto de Química de San Luis (INQUISAL-CONICET), Chacabuco y Pedernera, CP 5700 San Luis, Argentina
| | - Pablo Pacheco
- Instituto de Química de San Luis (INQUISAL-CONICET), Chacabuco y Pedernera, CP 5700 San Luis, Argentina.
| | - María Fernanda Silva
- Instituto de Biología Agrícola de Mendoza (IBAM-CONICET), Almirante Brown 500, Chacras de Coria, CP 5505 Mendoza, Argentina.
| |
Collapse
|
9
|
Classification of olive leaves and pulps according to their cultivar by using protein profiles established by capillary gel electrophoresis. Anal Bioanal Chem 2014; 406:1731-8. [DOI: 10.1007/s00216-013-7585-7] [Citation(s) in RCA: 4] [Impact Index Per Article: 0.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/30/2013] [Revised: 12/11/2013] [Accepted: 12/14/2013] [Indexed: 10/25/2022]
|
10
|
Monasterio RP, Fernández MDLÁ, Silva MF. Olive oil by capillary electrophoresis: characterization and genuineness. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2013; 61:4477-4496. [PMID: 23594110 DOI: 10.1021/jf400864q] [Citation(s) in RCA: 16] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/02/2023]
Abstract
Olive oil, obtained from Olea europaea L. (Oleaceae) fruits, is an important ingredient in the Mediterranean diet. The purpose of this paper is to review and evaluate olive oil analysis using capillary electrophoresis (CE). This review covers a selection of the literature published on this topic over the past decade. The current state of the art of the topic is evaluated, with special emphasis on separation conditions, analysis purpose, and analytes investigated. CE has been used to characterize or to carry out authenticity studies. Particular attention has been focused on the botanical origin because high-quality monovarietal olive oils have been recently introduced on the markets and their quality control requires the development of new and powerful analytical tools as well as new regulations to avoid fraud. CE represents a good compromise between sample throughput, sample volume, satisfactory characterization, and sustainability for the analysis of target compounds present in olive oils.
Collapse
Affiliation(s)
- Romina P Monasterio
- Instituto de Biologı́a Agrícola de Mendoza (IBAM-CONICET), Facultad de Ciencias Agrarias, Universidad Nacional de Cuyo, Mendoza, Argentina
| | | | | |
Collapse
|
11
|
Gavazzi F, Casazza AP, Depedro C, Mastromauro F, Breviario D. Technical improvement of the TBP (tubulin-based polymorphism) method for plant species detection, based on capillary electrophoresis. Electrophoresis 2013; 33:2840-51. [PMID: 23019101 DOI: 10.1002/elps.201200144] [Citation(s) in RCA: 18] [Impact Index Per Article: 1.6] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/12/2022]
Abstract
Nowadays, feed and food safety and traceability are of primary importance. Hence, a correct labeling of the different products is highly desirable in general, but mandatory for those people who are suffering from eating disorders and food allergies. Among the technologies that have been developed for feed and food analysis, the patented tubulin-based polymorphism (TBP) method emerges as an easy, versatile, and inexpensive diagnostic tool. Initially used to fingerprint different plant species and varieties, TBP was then successfully applied to trace species in mixtures of plant origin such as commercial feeds. TBP is a DNA-based molecular marker, that makes use of PCR for the selective amplification of plant β-tubulin introns. Amplified fragments are then separated by PAGE and visualized by silver staining. We have now developed an improved version of TBP. Based on capillary electrophoresis and fluorescence detection, it makes the method automatic, more sensible, reproducible, and faster. Compared to the classic TBP, this new version allows to obtain a better data resolution and an easier interpretation of the results, clearing the way to large-scale feed/food diagnostics.
Collapse
Affiliation(s)
- Floriana Gavazzi
- Istituto di Biologia e Biotecnologia Agraria, Consiglio Nazionale delle Ricerche, Milan, Italy
| | | | | | | | | |
Collapse
|
12
|
Castro-Puyana M, García-Cañas V, Simó C, Cifuentes A. Recent advances in the application of capillary electromigration methods for food analysis and Foodomics. Electrophoresis 2011; 33:147-67. [DOI: 10.1002/elps.201100385] [Citation(s) in RCA: 78] [Impact Index Per Article: 6.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/16/2011] [Revised: 08/10/2011] [Accepted: 08/10/2011] [Indexed: 12/17/2022]
|
13
|
Montealegre C, Marina ML, García-Ruiz C. Separation of olive proteins combining a simple extraction method and a selective capillary electrophoresis (CE) approach: application to raw and table olive samples. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2010; 58:11808-11813. [PMID: 21038920 DOI: 10.1021/jf1026313] [Citation(s) in RCA: 5] [Impact Index Per Article: 0.4] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 05/30/2023]
Abstract
A simple extraction method was developed to extract proteins from olive samples based on chloroform/methanol extraction followed by a protein precipitation with cold acetone. Then, a capillary electrophoresis (CE) method was carried out using an acid buffer (1 M formic acid at pH 2) to ensure a positive net charge for proteins and a neutral charge for potential interferents as polyphenols. The method developed was applied to raw and table olive samples. Interestingly, raw olive samples showed differences in protein profiles depending upon the botanical variety of olives and their geographical region. Protein profiles obtained for table olives also showed differences according to the sample treatment. Thus, a signal reduction in the electropherograms obtained for black olives was observed in comparison to those achieved for treated green olives. In this work, the use of protein profiles was demonstrated to be a powerful tool for studying variations among olive samples.
Collapse
Affiliation(s)
- Cristina Montealegre
- Department of Analytical Chemistry, Faculty of Chemistry, University of Alcalá, Carretera Madrid-Barcelona, Km 33.600, 28871 Alcalá de Henares, Madrid, Spain
| | | | | |
Collapse
|