Uncovering phytochemicals quantitative evolution in avocado fruit mesocarp during ripening: A targeted LC-MS metabolic exploration of Hass, Fuerte and Bacon varieties

Autores
Serrano García, Irene; Saavedra Morillas, Carlos; Gemma Beiro Valenzuela, María; Monasterio, Romina Paula; Hurtado Fernández, Elena; González Fernández, José Jorge; Hormaza, José Ignacio; Pedreschi, Romina; Olmo-García, Lucía; Carrasco Pancorbo, Alegría
Año de publicación
2024
Idioma
inglés
Tipo de recurso
artículo
Estado
versión publicada
Descripción
Avocado ripening entails intricate physicochemical transformations resulting in desirable characteristics for consumption; however, its impact on specific metabolites and its cultivar dependence remains largely unexplored. This study employed LC-MS to quantitatively monitor 30 avocado pulp metabolites, including phenolic compounds, amino acids, nucleosides, vitamins, phytohormones, and related compounds, from unripe to overripe stages, in three commercial varieties (Hass, Fuerte, and Bacon). Multivariate statistical analysis revealed significant metabolic variations between cultivars, leading to the identification of potential varietal markers. Most monitored metabolites exhibited dynamic quantitative changes. Although phenolic compounds generally increased during ripening, exceptions such as epicatechin and chlorogenic acid were noted. Amino acids and derivatives displayed a highly cultivar-dependent evolution, with Fuerte demonstrating the highest concentrations and most pronounced fluctuations. In contrast to penstemide, uridine and abscisic acid levels consistently increased during ripening. Several compounds characteristic of the Bacon variety were delineated but require further research for identification and role elucidation.
Fil: Serrano García, Irene. Universidad de Granada. Facultad de Ciencias; España
Fil: Saavedra Morillas, Carlos. Universidad de Granada. Facultad de Ciencias; España
Fil: Gemma Beiro Valenzuela, María. Universidad de Granada. Facultad de Ciencias; España
Fil: Monasterio, Romina Paula. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Mendoza. Instituto de Biología Agrícola de Mendoza. Universidad Nacional de Cuyo. Facultad de Ciencias Agrarias. Instituto de Biología Agrícola de Mendoza; Argentina
Fil: Hurtado Fernández, Elena. Universidad de Granada. Facultad de Ciencias; España
Fil: González Fernández, José Jorge. Consejo Superior de Investigaciones Científicas; España
Fil: Hormaza, José Ignacio. Consejo Superior de Investigaciones Científicas; España
Fil: Pedreschi, Romina. Pontificia Universidad Católica de Valparaíso; Chile
Fil: Olmo-García, Lucía. Universidad de Granada. Facultad de Ciencias; España
Fil: Carrasco Pancorbo, Alegría. Universidad de Granada. Facultad de Ciencias; España
Materia
PERSEA AMERICANA MILL.
PHENOLIC COMPOUNDS
AMINO ACIDS
NUCLEOSIDES
VITAMINS
PHYTOHORMONES
Nivel de accesibilidad
acceso abierto
Condiciones de uso
https://creativecommons.org/licenses/by-nc/2.5/ar/
Repositorio
CONICET Digital (CONICET)
Institución
Consejo Nacional de Investigaciones Científicas y Técnicas
OAI Identificador
oai:ri.conicet.gov.ar:11336/266414
Acceder
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network_name_str CONICET Digital (CONICET)
spelling Uncovering phytochemicals quantitative evolution in avocado fruit mesocarp during ripening: A targeted LC-MS metabolic exploration of Hass, Fuerte and Bacon varietiesSerrano García, IreneSaavedra Morillas, CarlosGemma Beiro Valenzuela, MaríaMonasterio, Romina PaulaHurtado Fernández, ElenaGonzález Fernández, José JorgeHormaza, José IgnacioPedreschi, RominaOlmo-García, LucíaCarrasco Pancorbo, AlegríaPERSEA AMERICANA MILL.PHENOLIC COMPOUNDSAMINO ACIDSNUCLEOSIDESVITAMINSPHYTOHORMONEShttps://purl.org/becyt/ford/1.4https://purl.org/becyt/ford/1Avocado ripening entails intricate physicochemical transformations resulting in desirable characteristics for consumption; however, its impact on specific metabolites and its cultivar dependence remains largely unexplored. This study employed LC-MS to quantitatively monitor 30 avocado pulp metabolites, including phenolic compounds, amino acids, nucleosides, vitamins, phytohormones, and related compounds, from unripe to overripe stages, in three commercial varieties (Hass, Fuerte, and Bacon). Multivariate statistical analysis revealed significant metabolic variations between cultivars, leading to the identification of potential varietal markers. Most monitored metabolites exhibited dynamic quantitative changes. Although phenolic compounds generally increased during ripening, exceptions such as epicatechin and chlorogenic acid were noted. Amino acids and derivatives displayed a highly cultivar-dependent evolution, with Fuerte demonstrating the highest concentrations and most pronounced fluctuations. In contrast to penstemide, uridine and abscisic acid levels consistently increased during ripening. Several compounds characteristic of the Bacon variety were delineated but require further research for identification and role elucidation.Fil: Serrano García, Irene. Universidad de Granada. Facultad de Ciencias; EspañaFil: Saavedra Morillas, Carlos. Universidad de Granada. Facultad de Ciencias; EspañaFil: Gemma Beiro Valenzuela, María. Universidad de Granada. Facultad de Ciencias; EspañaFil: Monasterio, Romina Paula. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Mendoza. Instituto de Biología Agrícola de Mendoza. Universidad Nacional de Cuyo. Facultad de Ciencias Agrarias. Instituto de Biología Agrícola de Mendoza; ArgentinaFil: Hurtado Fernández, Elena. Universidad de Granada. Facultad de Ciencias; EspañaFil: González Fernández, José Jorge. Consejo Superior de Investigaciones Científicas; EspañaFil: Hormaza, José Ignacio. Consejo Superior de Investigaciones Científicas; EspañaFil: Pedreschi, Romina. Pontificia Universidad Católica de Valparaíso; ChileFil: Olmo-García, Lucía. Universidad de Granada. Facultad de Ciencias; EspañaFil: Carrasco Pancorbo, Alegría. Universidad de Granada. Facultad de Ciencias; EspañaElsevier2024-11info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersionhttp://purl.org/coar/resource_type/c_6501info:ar-repo/semantics/articuloapplication/pdfapplication/pdfapplication/pdfhttp://hdl.handle.net/11336/266414Serrano García, Irene; Saavedra Morillas, Carlos; Gemma Beiro Valenzuela, María; Monasterio, Romina Paula; Hurtado Fernández, Elena; et al.; Uncovering phytochemicals quantitative evolution in avocado fruit mesocarp during ripening: A targeted LC-MS metabolic exploration of Hass, Fuerte and Bacon varieties; Elsevier; Food Chemistry; 459; 11-2024; 1-130308-8146CONICET DigitalCONICETenginfo:eu-repo/semantics/altIdentifier/url/https://linkinghub.elsevier.com/retrieve/pii/S0308814624019848info:eu-repo/semantics/altIdentifier/doi/10.1016/j.foodchem.2024.140334info:eu-repo/semantics/openAccesshttps://creativecommons.org/licenses/by-nc/2.5/ar/reponame:CONICET Digital (CONICET)instname:Consejo Nacional de Investigaciones Científicas y Técnicas2025-10-15T15:12:18Zoai:ri.conicet.gov.ar:11336/266414instacron:CONICETInstitucionalhttp://ri.conicet.gov.ar/Organismo científico-tecnológicoNo correspondehttp://ri.conicet.gov.ar/oai/requestdasensio@conicet.gov.ar; lcarlino@conicet.gov.arArgentinaNo correspondeNo correspondeNo correspondeopendoar:34982025-10-15 15:12:19.207CONICET Digital (CONICET) - Consejo Nacional de Investigaciones Científicas y Técnicasfalse
dc.title.none.fl_str_mv Uncovering phytochemicals quantitative evolution in avocado fruit mesocarp during ripening: A targeted LC-MS metabolic exploration of Hass, Fuerte and Bacon varieties
title Uncovering phytochemicals quantitative evolution in avocado fruit mesocarp during ripening: A targeted LC-MS metabolic exploration of Hass, Fuerte and Bacon varieties
spellingShingle Uncovering phytochemicals quantitative evolution in avocado fruit mesocarp during ripening: A targeted LC-MS metabolic exploration of Hass, Fuerte and Bacon varieties
Serrano García, Irene
PERSEA AMERICANA MILL.
PHENOLIC COMPOUNDS
AMINO ACIDS
NUCLEOSIDES
VITAMINS
PHYTOHORMONES
title_short Uncovering phytochemicals quantitative evolution in avocado fruit mesocarp during ripening: A targeted LC-MS metabolic exploration of Hass, Fuerte and Bacon varieties
title_full Uncovering phytochemicals quantitative evolution in avocado fruit mesocarp during ripening: A targeted LC-MS metabolic exploration of Hass, Fuerte and Bacon varieties
title_fullStr Uncovering phytochemicals quantitative evolution in avocado fruit mesocarp during ripening: A targeted LC-MS metabolic exploration of Hass, Fuerte and Bacon varieties
title_full_unstemmed Uncovering phytochemicals quantitative evolution in avocado fruit mesocarp during ripening: A targeted LC-MS metabolic exploration of Hass, Fuerte and Bacon varieties
title_sort Uncovering phytochemicals quantitative evolution in avocado fruit mesocarp during ripening: A targeted LC-MS metabolic exploration of Hass, Fuerte and Bacon varieties
dc.creator.none.fl_str_mv Serrano García, Irene
Saavedra Morillas, Carlos
Gemma Beiro Valenzuela, María
Monasterio, Romina Paula
Hurtado Fernández, Elena
González Fernández, José Jorge
Hormaza, José Ignacio
Pedreschi, Romina
Olmo-García, Lucía
Carrasco Pancorbo, Alegría
author Serrano García, Irene
author_facet Serrano García, Irene
Saavedra Morillas, Carlos
Gemma Beiro Valenzuela, María
Monasterio, Romina Paula
Hurtado Fernández, Elena
González Fernández, José Jorge
Hormaza, José Ignacio
Pedreschi, Romina
Olmo-García, Lucía
Carrasco Pancorbo, Alegría
author_role author
author2 Saavedra Morillas, Carlos
Gemma Beiro Valenzuela, María
Monasterio, Romina Paula
Hurtado Fernández, Elena
González Fernández, José Jorge
Hormaza, José Ignacio
Pedreschi, Romina
Olmo-García, Lucía
Carrasco Pancorbo, Alegría
author2_role author
author
author
author
author
author
author
author
author
dc.subject.none.fl_str_mv PERSEA AMERICANA MILL.
PHENOLIC COMPOUNDS
AMINO ACIDS
NUCLEOSIDES
VITAMINS
PHYTOHORMONES
topic PERSEA AMERICANA MILL.
PHENOLIC COMPOUNDS
AMINO ACIDS
NUCLEOSIDES
VITAMINS
PHYTOHORMONES
purl_subject.fl_str_mv https://purl.org/becyt/ford/1.4
https://purl.org/becyt/ford/1
dc.description.none.fl_txt_mv Avocado ripening entails intricate physicochemical transformations resulting in desirable characteristics for consumption; however, its impact on specific metabolites and its cultivar dependence remains largely unexplored. This study employed LC-MS to quantitatively monitor 30 avocado pulp metabolites, including phenolic compounds, amino acids, nucleosides, vitamins, phytohormones, and related compounds, from unripe to overripe stages, in three commercial varieties (Hass, Fuerte, and Bacon). Multivariate statistical analysis revealed significant metabolic variations between cultivars, leading to the identification of potential varietal markers. Most monitored metabolites exhibited dynamic quantitative changes. Although phenolic compounds generally increased during ripening, exceptions such as epicatechin and chlorogenic acid were noted. Amino acids and derivatives displayed a highly cultivar-dependent evolution, with Fuerte demonstrating the highest concentrations and most pronounced fluctuations. In contrast to penstemide, uridine and abscisic acid levels consistently increased during ripening. Several compounds characteristic of the Bacon variety were delineated but require further research for identification and role elucidation.
Fil: Serrano García, Irene. Universidad de Granada. Facultad de Ciencias; España
Fil: Saavedra Morillas, Carlos. Universidad de Granada. Facultad de Ciencias; España
Fil: Gemma Beiro Valenzuela, María. Universidad de Granada. Facultad de Ciencias; España
Fil: Monasterio, Romina Paula. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Mendoza. Instituto de Biología Agrícola de Mendoza. Universidad Nacional de Cuyo. Facultad de Ciencias Agrarias. Instituto de Biología Agrícola de Mendoza; Argentina
Fil: Hurtado Fernández, Elena. Universidad de Granada. Facultad de Ciencias; España
Fil: González Fernández, José Jorge. Consejo Superior de Investigaciones Científicas; España
Fil: Hormaza, José Ignacio. Consejo Superior de Investigaciones Científicas; España
Fil: Pedreschi, Romina. Pontificia Universidad Católica de Valparaíso; Chile
Fil: Olmo-García, Lucía. Universidad de Granada. Facultad de Ciencias; España
Fil: Carrasco Pancorbo, Alegría. Universidad de Granada. Facultad de Ciencias; España
description Avocado ripening entails intricate physicochemical transformations resulting in desirable characteristics for consumption; however, its impact on specific metabolites and its cultivar dependence remains largely unexplored. This study employed LC-MS to quantitatively monitor 30 avocado pulp metabolites, including phenolic compounds, amino acids, nucleosides, vitamins, phytohormones, and related compounds, from unripe to overripe stages, in three commercial varieties (Hass, Fuerte, and Bacon). Multivariate statistical analysis revealed significant metabolic variations between cultivars, leading to the identification of potential varietal markers. Most monitored metabolites exhibited dynamic quantitative changes. Although phenolic compounds generally increased during ripening, exceptions such as epicatechin and chlorogenic acid were noted. Amino acids and derivatives displayed a highly cultivar-dependent evolution, with Fuerte demonstrating the highest concentrations and most pronounced fluctuations. In contrast to penstemide, uridine and abscisic acid levels consistently increased during ripening. Several compounds characteristic of the Bacon variety were delineated but require further research for identification and role elucidation.
publishDate 2024
dc.date.none.fl_str_mv 2024-11
dc.type.none.fl_str_mv info:eu-repo/semantics/article
info:eu-repo/semantics/publishedVersion
http://purl.org/coar/resource_type/c_6501
info:ar-repo/semantics/articulo
format article
status_str publishedVersion
dc.identifier.none.fl_str_mv http://hdl.handle.net/11336/266414
Serrano García, Irene; Saavedra Morillas, Carlos; Gemma Beiro Valenzuela, María; Monasterio, Romina Paula; Hurtado Fernández, Elena; et al.; Uncovering phytochemicals quantitative evolution in avocado fruit mesocarp during ripening: A targeted LC-MS metabolic exploration of Hass, Fuerte and Bacon varieties; Elsevier; Food Chemistry; 459; 11-2024; 1-13
0308-8146
CONICET Digital
CONICET
url http://hdl.handle.net/11336/266414
identifier_str_mv Serrano García, Irene; Saavedra Morillas, Carlos; Gemma Beiro Valenzuela, María; Monasterio, Romina Paula; Hurtado Fernández, Elena; et al.; Uncovering phytochemicals quantitative evolution in avocado fruit mesocarp during ripening: A targeted LC-MS metabolic exploration of Hass, Fuerte and Bacon varieties; Elsevier; Food Chemistry; 459; 11-2024; 1-13
0308-8146
CONICET Digital
CONICET
dc.language.none.fl_str_mv eng
language eng
dc.relation.none.fl_str_mv info:eu-repo/semantics/altIdentifier/url/https://linkinghub.elsevier.com/retrieve/pii/S0308814624019848
info:eu-repo/semantics/altIdentifier/doi/10.1016/j.foodchem.2024.140334
dc.rights.none.fl_str_mv info:eu-repo/semantics/openAccess
https://creativecommons.org/licenses/by-nc/2.5/ar/
eu_rights_str_mv openAccess
rights_invalid_str_mv https://creativecommons.org/licenses/by-nc/2.5/ar/
dc.format.none.fl_str_mv application/pdf
application/pdf
application/pdf
dc.publisher.none.fl_str_mv Elsevier
publisher.none.fl_str_mv Elsevier
dc.source.none.fl_str_mv reponame:CONICET Digital (CONICET)
instname:Consejo Nacional de Investigaciones Científicas y Técnicas
reponame_str CONICET Digital (CONICET)
collection CONICET Digital (CONICET)
instname_str Consejo Nacional de Investigaciones Científicas y Técnicas
repository.name.fl_str_mv CONICET Digital (CONICET) - Consejo Nacional de Investigaciones Científicas y Técnicas
repository.mail.fl_str_mv dasensio@conicet.gov.ar; lcarlino@conicet.gov.ar
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