Direct determination of tyrosine and tryptophane enantiomers in pumpkin (Cucurbita moschata) by HPLC-UV/Vis: Effect of cooking treatment on enantiomers profile
An analytical method to determine the content of tryptophan (Trp) and tyrosine (Tyr) enantiomers in pumpkin (Cucurbita moschata) is developed and validated. The method consists of a sample preparation procedure with a direct liquid chromatographic separation of enantiomers on a Whelk-O2 chiral stati...
| Autores principales: | , , , , , |
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| Formato: | Artículo |
| Lenguaje: | Inglés |
| Publicado: |
Elsevier
2023
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| Materias: | |
| Acceso en línea: | http://hdl.handle.net/20.500.12123/14646 https://www.sciencedirect.com/science/article/pii/S0889157523003435 https://doi.org/10.1016/j.jfca.2023.105469 |
| _version_ | 1855485401546883072 |
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| author | Botella, María Belén Gonzalez, Roxana Elizabeth Minguillón, Cristina Della Gaspera, Pedro Wuilloud, Rodolfo G. Quintas, Pamela Y. |
| author_browse | Botella, María Belén Della Gaspera, Pedro Gonzalez, Roxana Elizabeth Minguillón, Cristina Quintas, Pamela Y. Wuilloud, Rodolfo G. |
| author_facet | Botella, María Belén Gonzalez, Roxana Elizabeth Minguillón, Cristina Della Gaspera, Pedro Wuilloud, Rodolfo G. Quintas, Pamela Y. |
| author_sort | Botella, María Belén |
| collection | INTA Digital |
| description | An analytical method to determine the content of tryptophan (Trp) and tyrosine (Tyr) enantiomers in pumpkin (Cucurbita moschata) is developed and validated. The method consists of a sample preparation procedure with a direct liquid chromatographic separation of enantiomers on a Whelk-O2 chiral stationary phase. The chromatographic separation was performed under gradient reversed-phase conditions in which the effect of pH and organic modifier were studied. A multivariate design of experiments was applied in the optimization of the extraction procedure. After optimization the complete analytical process was validated. Great accuracy was achieved with recovery between 92% and 109% with a relative standard deviation of less than 10%. Limits of detection obtained ranged between 0.04 and 0.07 mg L-1. The resulting analytical method is applied with success to dose the content of Trp and Tyr and their enantiomers in several pumpkin cultivars. The impact of several traditional cooking methods on the content of these amino acids was also studied. The obtained data showed that studied pumpkin is a good source of free Trp and Tyr, mainly L-Trp. The results confirm the natural presence of D-Trp in this vegetable. Finally, the results demonstrate that the levels of all analytes are modified during traditional cooking treatments. |
| format | Artículo |
| id | INTA14646 |
| institution | Instituto Nacional de Tecnología Agropecuaria (INTA -Argentina) |
| language | Inglés |
| publishDate | 2023 |
| publishDateRange | 2023 |
| publishDateSort | 2023 |
| publisher | Elsevier |
| publisherStr | Elsevier |
| record_format | dspace |
| spelling | INTA146462023-06-28T21:27:53Z Direct determination of tyrosine and tryptophane enantiomers in pumpkin (Cucurbita moschata) by HPLC-UV/Vis: Effect of cooking treatment on enantiomers profile Botella, María Belén Gonzalez, Roxana Elizabeth Minguillón, Cristina Della Gaspera, Pedro Wuilloud, Rodolfo G. Quintas, Pamela Y. Calabaza (cucúrbita) Cucurbita moschata Tirosina Triptófano Cocción Pumpkins Tyrosine Tryptophan Cooking An analytical method to determine the content of tryptophan (Trp) and tyrosine (Tyr) enantiomers in pumpkin (Cucurbita moschata) is developed and validated. The method consists of a sample preparation procedure with a direct liquid chromatographic separation of enantiomers on a Whelk-O2 chiral stationary phase. The chromatographic separation was performed under gradient reversed-phase conditions in which the effect of pH and organic modifier were studied. A multivariate design of experiments was applied in the optimization of the extraction procedure. After optimization the complete analytical process was validated. Great accuracy was achieved with recovery between 92% and 109% with a relative standard deviation of less than 10%. Limits of detection obtained ranged between 0.04 and 0.07 mg L-1. The resulting analytical method is applied with success to dose the content of Trp and Tyr and their enantiomers in several pumpkin cultivars. The impact of several traditional cooking methods on the content of these amino acids was also studied. The obtained data showed that studied pumpkin is a good source of free Trp and Tyr, mainly L-Trp. The results confirm the natural presence of D-Trp in this vegetable. Finally, the results demonstrate that the levels of all analytes are modified during traditional cooking treatments. EEA La Consulta Fil: Botella, María Belén. Universidad Nacional de Cuyo. Facultad de Ciencias Exactas y Naturales. Laboratorio de Química Analítica para Investigación y Desarrollo (QUIANID); Argentina Fil: Botella, María Belén. Consejo Nacional de Investigaciones Científicas y Técnicas. Instituto Interdisciplinario de Ciencias Básicas; Argentina Fil: Botella, María Belén. Universidad Nacional de Cuyo. Facultad de Ciencias Agrarias. Instituto Interdisciplinario de Ciencias Básicas; Argentina Fil: Botella, María Belén. Universidad Nacional de Cuyo. Facultad de Ciencias Exactas y Naturales; Argentina Fil: Gonzalez, Roxana Elizabeth. Instituto Nacional de Tecnología Agropecuaria (INTA). Estación Experimental Agropecuaria La Consulta; Argentina Fil: Gonzalez, Roxana Elizabeth. Universidad Nacional de Cuyo. Facultad de Ciencias Exactas y Naturales; Argentina Fil: Minguillón, Cristina. Universitat de Barcelona. Campus de l’Alimentació de Torribera. Departament de Nutrició, Ciències de l’Alimentació i Gastronomia; España Fil: Della Gaspera, Pedro. Instituto Nacional de Tecnología Agropecuaria (INTA). Estación Experimental Agropecuaria La Consulta; Argentina Fil: Wuilloud, Rodolfo G. Universidad Nacional de Cuyo. Facultad de Ciencias Exactas y Naturales. Laboratorio de Química Analítica para Investigación y Desarrollo (QUIANID); Argentina Fil: Wuilloud, Rodolfo G. Consejo Nacional de Investigaciones Científicas y Técnicas. Instituto Interdisciplinario de Ciencias Básicas; Argentina Fil: Wuilloud, Rodolfo G. Universidad Nacional de Cuyo. Facultad de Ciencias Agrarias. Instituto Interdisciplinario de Ciencias Básicas; Argentina Fil: Wuilloud, Rodolfo G. Universidad Nacional de Cuyo. Facultad de Ciencias Exactas y Naturales; Argentina Fil: Quintas, Pamela Y. Universidad Nacional de Cuyo. Facultad de Ciencias Exactas y Naturales. Laboratorio de Química Analítica para Investigación y Desarrollo (QUIANID); Argentina Fil: Quintas, Pamela Y. Consejo Nacional de Investigaciones Científicas y Técnicas. Instituto Interdisciplinario de Ciencias Básicas; Argentina Fil: Quintas, Pamela Y. Universidad Nacional de Cuyo. Facultad de Ciencias Agrarias. Instituto Interdisciplinario de Ciencias Básicas; Argentina Fil: Quintas, Pamela Y. Universidad Nacional de Cuyo. Facultad de Ciencias Exactas y Naturales; Argentina 2023-06-22T11:37:17Z 2023-06-22T11:37:17Z 2023-09 info:ar-repo/semantics/artículo info:eu-repo/semantics/article info:eu-repo/semantics/publishedVersion http://hdl.handle.net/20.500.12123/14646 https://www.sciencedirect.com/science/article/pii/S0889157523003435 0889-1575 1096-0481 https://doi.org/10.1016/j.jfca.2023.105469 eng info:eu-repograntAgreement/INTA/2019-PD-E7-I152-001/2019-PD-E7-I152-001/AR./Alimentos nutracéuticos, funcionales o para regímenes especiales. info:eu-repograntAgreement/INTA/2019-PE-E7-I517-001/2019-PE-E7-I517-001/AR./Calidad nutricional y sensorial de alimentos y aptitud tecnológica de materia prima asociada a sistemas y territorios productivos con foco en las demandas del consumidor. info:eu-repograntAgreement/INTA/2019-PE-E6-I508-001/2019-PE-E6-I508-001/AR./Diversificación de la oferta varietal de especies hortícolas de uso intensivo. info:eu-repo/semantics/restrictedAccess http://creativecommons.org/licenses/by-nc-sa/4.0/ Creative Commons Attribution-NonCommercial-ShareAlike 4.0 International (CC BY-NC-SA 4.0) application/pdf Elsevier Journal of Food Composition and Analysis 122 : 105469. (September 2023) |
| spellingShingle | Calabaza (cucúrbita) Cucurbita moschata Tirosina Triptófano Cocción Pumpkins Tyrosine Tryptophan Cooking Botella, María Belén Gonzalez, Roxana Elizabeth Minguillón, Cristina Della Gaspera, Pedro Wuilloud, Rodolfo G. Quintas, Pamela Y. Direct determination of tyrosine and tryptophane enantiomers in pumpkin (Cucurbita moschata) by HPLC-UV/Vis: Effect of cooking treatment on enantiomers profile |
| title | Direct determination of tyrosine and tryptophane enantiomers in pumpkin (Cucurbita moschata) by HPLC-UV/Vis: Effect of cooking treatment on enantiomers profile |
| title_full | Direct determination of tyrosine and tryptophane enantiomers in pumpkin (Cucurbita moschata) by HPLC-UV/Vis: Effect of cooking treatment on enantiomers profile |
| title_fullStr | Direct determination of tyrosine and tryptophane enantiomers in pumpkin (Cucurbita moschata) by HPLC-UV/Vis: Effect of cooking treatment on enantiomers profile |
| title_full_unstemmed | Direct determination of tyrosine and tryptophane enantiomers in pumpkin (Cucurbita moschata) by HPLC-UV/Vis: Effect of cooking treatment on enantiomers profile |
| title_short | Direct determination of tyrosine and tryptophane enantiomers in pumpkin (Cucurbita moschata) by HPLC-UV/Vis: Effect of cooking treatment on enantiomers profile |
| title_sort | direct determination of tyrosine and tryptophane enantiomers in pumpkin cucurbita moschata by hplc uv vis effect of cooking treatment on enantiomers profile |
| topic | Calabaza (cucúrbita) Cucurbita moschata Tirosina Triptófano Cocción Pumpkins Tyrosine Tryptophan Cooking |
| url | http://hdl.handle.net/20.500.12123/14646 https://www.sciencedirect.com/science/article/pii/S0889157523003435 https://doi.org/10.1016/j.jfca.2023.105469 |
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