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Amino Acid Profiling with Chemometric Analysis as a Feasible Tool for the Discrimination of Marine-Derived Peptide Powders. Foods 2021; 10:foods10061294. [PMID: 34199884 PMCID: PMC8229220 DOI: 10.3390/foods10061294] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/10/2021] [Revised: 05/29/2021] [Accepted: 06/01/2021] [Indexed: 01/28/2023] Open
Abstract
Marine-derived peptide powders have suffered from adulteration via the substitution of lower-price peptides or the addition of adulterants in the market. This study aims to establish an effective approach for the discrimination and detection of adulterants for four representative categories of marine-derived peptide powders, namely, oyster peptides, sea cucumber peptides, Antarctic krill peptides, and fish skin peptides, based on amino acid profiling alongside chemometric analysis. The principal component analysis and orthogonal partial least squares discriminant analysis results indicate that four categories of marine-derived peptides could be distinctly classified into four clusters and aggregated with the respective raw materials. Taurine, glycine, lysine, and protein contents were the major discriminants. A reliable classification model was constructed and validated by the prediction dataset, mixture sample dataset, and unclassified sample dataset with accuracy values of 100%, 100%, and 100%, respectively.
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Torres S, Gil R, Silva MF, Pacheco P. Determination of seleno-amino acids bound to proteins in extra virgin olive oils. Food Chem 2015; 197:400-5. [PMID: 26616967 DOI: 10.1016/j.foodchem.2015.10.008] [Citation(s) in RCA: 8] [Impact Index Per Article: 0.9] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/26/2015] [Revised: 09/22/2015] [Accepted: 10/01/2015] [Indexed: 12/12/2022]
Abstract
An analytical method has been developed to determine seleno-amino acids in proteins extracted from extra virgin olive oils (EVOOs). Different aqueous/organic solvents were tested to isolate proteins, an acetone:n-hexane combination being the best protein precipitant. In a first dimension chromatography, extracted proteins were analysed by size exclusion chromatography (SEC) coupled to inductively coupled plasma mass spectrometry (ICP-MS) to identify S and Se associations as proteins marker. Two fractions of 66 kDa (A) and 443 kDa (B) were identified. These fractions were submitted to microwave-assisted acid hydrolysis (MAAH) to release seleno-amino acids. In a second dimension chromatography seleno-amino acids were determined by reversed-phase chromatography (RPC) coupled to ICP-MS. Seleno-methylselenocysteine was determined with values ranging from 1.03-2.03±0.2 μg kg(-1) and selenocysteine at a concentration of 1.47±0.1 μg kg(-1). Variations of protein and seleno-amino acid concentrations were observed between EVOO varieties, contributing to EVOO cultivar differentiation.
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Affiliation(s)
- Sabier Torres
- Instituto de Química de San Luis (INQUISAL-CONICET), Chacabuco y Pedernera, CP 5700 San Luis, Argentina
| | - Raul Gil
- 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.
| | - Pablo Pacheco
- Instituto de Química de San Luis (INQUISAL-CONICET), Chacabuco y Pedernera, CP 5700 San Luis, Argentina.
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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.
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Affiliation(s)
- Cristina Montealegre
- a Department of Analytical Chemistry, Faculty of Chemistry , University of Alcalá, Alcalá de Henares , Madrid , Spain
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Sánchez-Hernández L, Nozal L, Marina ML, Crego AL. Determination of nonprotein amino acids and betaines in vegetable oils by flow injection triple-quadrupole tandem mass spectrometry: a screening method for the detection of adulterations of olive oils. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2012; 60:896-903. [PMID: 22229859 DOI: 10.1021/jf202857y] [Citation(s) in RCA: 6] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 05/31/2023]
Abstract
A novel screening method using an automated flow injection electrospray ionization tandem mass spectrometry system is proposed for the simultaneous determination of five nonprotein amino acids (β-alanine, alloisoleucine, ornithine, citrulline, pyroglutamic acid) and three betaines (glycine betaine, trigonelline, proline betaine) after derivatization with butanolic HCl. MS/MS experiments were carried out in a triple-quadrupole instrument using multiple reaction monitoring mode in <2 min. The proposed method provided high fingerprinting power to identify the presence of five of the studied compounds in different types of vegetable oils (soybean, sunflower, corn, olive) with LODs at parts per billion levels. The method was validated, and different mixtures of extra virgin olive oil with seed oils were analyzed, achieving the typification for the detection of adulterations in extra virgin olive oils up to 2% w/w. The nonprotein amino acid ornithine was confirmed as a marker for adulteration in the olive oils analyzed.
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Affiliation(s)
- Laura Sánchez-Hernández
- Department of Analytical Chemistry, Faculty of Chemistry, University of Alcalá, Alcalá de Henares (Madrid), Spain
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Sánchez-Hernández L, Marina ML, Crego AL. A capillary electrophoresis–tandem mass spectrometry methodology for the determination of non-protein amino acids in vegetable oils as novel markers for the detection of adulterations in olive oils. J Chromatogr A 2011; 1218:4944-51. [DOI: 10.1016/j.chroma.2011.01.045] [Citation(s) in RCA: 32] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/25/2010] [Revised: 01/13/2011] [Accepted: 01/15/2011] [Indexed: 11/28/2022]
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Saucedo-Hernández Y, Lerma-García MJ, Herrero-Martínez JM, Ramis-Ramos G, Jorge-Rodríguez E, Simí-Alfonso EF. Classification of pumpkin seed oils according to their species and genetic variety by attenuated total reflection Fourier-transform infrared spectroscopy. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2011; 59:4125-4129. [PMID: 21410160 DOI: 10.1021/jf104278g] [Citation(s) in RCA: 8] [Impact Index Per Article: 0.6] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 05/30/2023]
Abstract
Attenuated total reflection Fourier-transform infrared spectroscopy (ATR-FTIR), followed by multivariate treatment of the spectral data, was used to classify seed oils of the genus Cucurbita (pumpkins) according to their species as C. maxima, C. pepo, and C. moschata. Also, C. moschata seed oils were classified according to their genetic variety as RG, Inivit C-88, and Inivit C-2000. Up to 23 wavelength regions were selected on the spectra, each region corresponding to a peak or shoulder. The normalized absorbance peak areas within these regions were used as predictors. Using linear discriminant analysis (LDA), an excellent resolution among all categories concerning both Cucurbita species and C. moschata varieties was achieved. The proposed method was straightforward and quick and can be easily implemented. Quality control of pumpkin seed oils is important because Cucurbita species and genetic variety are both related to the pharmaceutical properties of the oils.
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Affiliation(s)
- Yanelis Saucedo-Hernández
- Pharmacy Department, Faculty of Chemistry, Central University Marta Abreu of Las Villas, Santa Clara, Cuba
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Montealegre C, Marina ML, García-Ruiz C. Separation of proteins from olive oil by CE: An approximation to the differentiation of monovarietal olive oils. Electrophoresis 2010; 31:2218-25. [DOI: 10.1002/elps.200900675] [Citation(s) in RCA: 15] [Impact Index Per Article: 1.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/06/2022]
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Concha-Herrera V, Lerma-García M, Herrero-Martínez J, Simó-Alfonso E. Classification of vegetable oils according to their botanical origin using amino acid profiles established by High Performance Liquid Chromatography with UV–vis detection: A first approach. Food Chem 2010. [DOI: 10.1016/j.foodchem.2009.11.046] [Citation(s) in RCA: 15] [Impact Index Per Article: 1.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
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Lerma-García M, Ramis-Ramos G, Herrero-Martínez J, Simó-Alfonso E. Authentication of extra virgin olive oils by Fourier-transform infrared spectroscopy. Food Chem 2010. [DOI: 10.1016/j.foodchem.2009.04.092] [Citation(s) in RCA: 202] [Impact Index Per Article: 14.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/20/2022]
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Evaluation of the oxidative status of virgin olive oils with different phenolic content by direct infusion atmospheric pressure chemical ionization mass spectrometry. Anal Bioanal Chem 2009; 395:1543-50. [DOI: 10.1007/s00216-009-3129-6] [Citation(s) in RCA: 6] [Impact Index Per Article: 0.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/07/2009] [Revised: 08/29/2009] [Accepted: 08/31/2009] [Indexed: 10/20/2022]
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Vaclavik L, Cajka T, Hrbek V, Hajslova J. Ambient mass spectrometry employing direct analysis in real time (DART) ion source for olive oil quality and authenticity assessment. Anal Chim Acta 2009; 645:56-63. [PMID: 19481631 DOI: 10.1016/j.aca.2009.04.043] [Citation(s) in RCA: 156] [Impact Index Per Article: 10.4] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/14/2009] [Revised: 04/23/2009] [Accepted: 04/29/2009] [Indexed: 11/30/2022]
Abstract
A novel approach for the authentication of olive oil samples representing different quality grades has been developed. A new type of ion source, direct analysis in real time (DART), coupled to a high-resolution time-of-flight mass spectrometer (TOFMS) was employed for the comprehensive profiling of triacylglycerols (TAGs) and/or polar compounds extracted with a methanol-water mixture. The main parameters influencing the ionization efficiency of TAGs were the type of sample solvent, degree of sample dilution, ion beam temperature, and presence of a dopant (ammonia vapors). The ionization yield of polar compounds depended mainly on a content of water in the extract and ion beam temperature. Using DART-TOFMS, not only differentiation among extra virgin olive oil (EVOO), olive pomace oil (OPO) and olive oil (OO) could be easily achieved, but also EVOO adulteration with commonly used adulterant, hazelnut oil (HO), was feasible. Based on the linear discriminant analysis (LDA), the introduced method allowed detection of HO addition of 6 and 15% (v/v) when assessing DART-TOFMS mass profiles of polar compounds and TAGs, respectively.
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Affiliation(s)
- Lukas Vaclavik
- Institute of Chemical Technology Prague, Faculty of Food and Biochemical Technology, Department of Food Chemistry and Analysis, Technicka 5, 166 28 Prague 6, Czech Republic
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Beneito-Cambra M, Herrero-Martínez JM, Simó-Alfonso EF, Ramis-Ramos G. Rapid classification of enzymes in cleaning products by hydrolysis, mass spectrometry and linear discriminant analysis. RAPID COMMUNICATIONS IN MASS SPECTROMETRY : RCM 2008; 22:3667-3672. [PMID: 18946864 DOI: 10.1002/rcm.3778] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.2] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 05/27/2023]
Abstract
A method for the rapid classification of proteases, lipases, amylases and cellulases used as enhancers in cleaning products, based on precipitation with acetone, hydrolysis with HCl, dilution of the hydrolysates with ethanol, and direct infusion into the electrospray ion source of an ion-trap mass spectrometer, has been developed. The abundances of the ([M+H]+ ions of the amino acids, from the hydrolysates of both the enzyme industrial concentrates and the detergent bases spiked with them, were used to construct linear discriminant analysis models, capable of distinguishing between the enzyme classes. For this purpose, the variables were normalized as follows: (A) the ion abundance of each amino acid was divided by the sum of the ion abundances of all the amino acids in the corresponding mass spectrum; (B) the ratios of pairs of ion abundances were obtained by dividing the ion abundance of each amino acid by each one of the ion abundances of the other 17 amino acids in the corresponding mass spectrum. Using normalization procedure B, excellent class-resolution between proteases, lipases, amylases and cellulases was achieved. In all cases, enzymes in industrial concentrates and manufactured cleaning products were correctly classified with >98% assignment probability.
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Affiliation(s)
- Miriam Beneito-Cambra
- Department of Analytical Chemistry, Faculty of Chemistry, University of Valencia, 46100 Burjassot, Valencia, Spain
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Lerma-García MJ, Ramis-Ramos G, Herrero-Martínez JM, Simó-Alfonso EF. Classification of vegetable oils according to their botanical origin using sterol profiles established by direct infusion mass spectrometry. RAPID COMMUNICATIONS IN MASS SPECTROMETRY : RCM 2008; 22:973-978. [PMID: 18320541 DOI: 10.1002/rcm.3459] [Citation(s) in RCA: 22] [Impact Index Per Article: 1.4] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 05/26/2023]
Abstract
A simple and quick method to classify vegetable oils according to their botanical origin, based on direct infusion of sterol extracts into a mass spectrometer, was developed. Using mass spectrometry (MS) with either an electrospray ionization or an atmospheric pressure photoionization source, followed by linear discriminant analysis of the mass spectral data, oil samples corresponding to eight different botanical origins were perfectly classified with an excellent resolution among all the categories. An excellent correlation between the sterol profiles obtained by MS and by the official gas chromatography (with flame ionization detection) method was obtained. Thus, the proposed method is a promising alternative for sterol fingerprinting of vegetable oils, with the advantage that prior chromatographic separation is not required.
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Affiliation(s)
- María J Lerma-García
- Department of Analytical Chemistry, Faculty of Chemistry, University of Valencia, 46100 Burjassot, Valencia, Spain.
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