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Tytuł pozycji:

Chemical composition of thermally processed coconut water evaluated by GC-MS, UPLC-HRMS, and NMR.

Tytuł :
Chemical composition of thermally processed coconut water evaluated by GC-MS, UPLC-HRMS, and NMR.
Autorzy :
Cunha AG; Universidade Federal do Ceará, Dept. of Biochemistry and Molecular Biology, Campus Pici, Av. Mister Hull 2297 Bl. 907, Fortaleza-CE, CEP 60440-554, Brazil.
Alves Filho EG; Dept. of Food Engineering, Universidade Federal do Ceará, Campus do Pici, Bloco 858, Fortaleza-CE 60440-900, Brazil.
Silva LMA; Embrapa Agroindústria Tropical, Rua Dra. Sara Mesquita 2270, Fortaleza-CE, CEP 60511-110, Brazil.
Ribeiro PRV; Embrapa Agroindústria Tropical, Rua Dra. Sara Mesquita 2270, Fortaleza-CE, CEP 60511-110, Brazil.
Rodrigues THS; Universidade Estadual do Vale do Acaraú-UVA, Sobral-CE, Brazil.
Brito ES; Embrapa Agroindústria Tropical, Rua Dra. Sara Mesquita 2270, Fortaleza-CE, CEP 60511-110, Brazil.
Miranda MRA; Universidade Federal do Ceará, Dept. of Biochemistry and Molecular Biology, Campus Pici, Av. Mister Hull 2297 Bl. 907, Fortaleza-CE, CEP 60440-554, Brazil. Electronic address: .
Pokaż więcej
Źródło :
Food chemistry [Food Chem] 2020 Sep 15; Vol. 324, pp. 126874. Date of Electronic Publication: 2020 Apr 21.
Typ publikacji :
Journal Article
Język :
English
Imprint Name(s) :
Publication: Barking : Elsevier Applied Science Publishers
Original Publication: Barking, Eng., Applied Science Publishers.
MeSH Terms :
Chromatography, High Pressure Liquid*
Gas Chromatography-Mass Spectrometry*
Magnetic Resonance Spectroscopy*
Mass Spectrometry*
Cocos/*chemistry
Anthocyanins/analysis ; Anthocyanins/isolation & purification ; Cocos/metabolism ; Color ; Cytokinins/analysis ; Cytokinins/isolation & purification ; Fructose/analysis ; Fructose/isolation & purification ; Principal Component Analysis ; Proanthocyanidins/analysis ; Proanthocyanidins/isolation & purification ; Solid Phase Extraction ; Temperature
Contributed Indexing :
Keywords: Cocos nucifera; Metabolites; Multivariate analysis; Sterilization
Substance Nomenclature :
0 (Anthocyanins)
0 (Cytokinins)
0 (Proanthocyanidins)
30237-26-4 (Fructose)
Entry Date(s) :
Date Created: 20200501 Date Completed: 20200824 Latest Revision: 20200824
Update Code :
20201023
DOI :
10.1016/j.foodchem.2020.126874
PMID :
32353658
Czasopismo naukowe
Thermally-processed coconut water often develop a commercially-undesirable pink color, thus, NMR, UPLC-HRMS, GC-MS analyses combined with chemometrics approach were applied to evaluate chemical variations in comparison to tender water (control) that could explain such color change. Chemometrics on negative ionization mode dataset showed trimeric and A-type dimeric procyanidins, and caffeoylshikimic acid as main identified secondary metabolites induced by processing, while, control water presented mainly cytokinin trans-zeatin riboside, procyanidin dimer, caffeoylshikimic acid and trihydroxy-octadecenoic acid. Processing increased long-chain saturated palmitic and stearic fatty acids contents, meanwhile NMR analysis showed a decline in primary metabolites content as sugars fructose and glucose, and short-chain organic acids. Among the results observed for thermally processed coconut water, the increase in oligomeric procyanidins as A-type dimer and trimer may be associated with pink color development as these are precursors of anthocyanin pigment and/or by enhancing color stability of anthocyanin solutions.
(Copyright © 2020 Elsevier Ltd. All rights reserved.)

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