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
- Institución
- Consejo Nacional de Investigaciones Científicas y Técnicas
- OAI Identificador
- oai:ri.conicet.gov.ar:11336/266414
Ver los metadatos del registro completo
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CONICET Digital (CONICET) |
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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 Técnicas2025-09-29T10:15:05Zoai: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:34982025-09-29 10:15:05.556CONICET 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 |
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CONICET Digital (CONICET) |
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CONICET Digital (CONICET) |
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Consejo Nacional de Investigaciones Científicas y Técnicas |
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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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1844614084984569856 |
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13.070432 |