Characterization of the Polar Profile of Bacon and Fuerte Avocado Fruits by Hydrophilic Interaction Liquid Chromatography–Mass Spectrometry: Distribution of Non-structural Carbohyd...

Autores
Beiro Valenzuela, María Gemma; Serrano García, Irene; Monasterio, Romina Paula; Moreno Tovar, María Virginia; Hurtado Fernández, Elena; González Fernández, José Jorge; Hormaza, José Ignacio; Pedreschi, Romina; Olmo García, Lucía; Carrasco Pancorbo, Alegría
Año de publicación
2023
Idioma
inglés
Tipo de recurso
artículo
Estado
versión publicada
Descripción
Avocado fruit growth and development, unlike that of other fruits, is characterized by the accumulation of oil and C7 sugars (in most fruits, the carbohydrates that prevail are C6). There are five essential carbohydrates which constitute 98% of the total content of soluble sugars in this fruit; these are fructose, glucose, sucrose, d-mannoheptulose, and perseitol, which together with quinic acid and chlorogenic acid have been the analytes under study in this work. After applying an efficient extraction procedure, a novel methodology based on hydrophilic interaction liquid chromatography coupled to mass spectrometry was applied to determine the levels of these seven substances in tissues─exocarp, seed, and mesocarp─from avocado fruits of two different varieties scarcely studied, Bacon and Fuerte, at three different ripening stages. Quantitative characterization of the selected tissues was performed, and the inter-tissue distribution of metabolites was described. For both varieties, d-mannoheptulose was the major component in the mesocarp and exocarp, whereas perseitol was predominant in the seed, followed by sucrose and d-mannoheptulose. Sucrose was found to be more abundant in seed tissues, with much lower concentrations in avocado mesocarp and exocarp. Quinic acid showed a predominance in the exocarp, and chlorogenic acid was exclusively determined in exocarp samples.
Fil: Beiro Valenzuela, María Gemma. Universidad de Granada; España
Fil: Serrano García, Irene. Universidad de Granada; 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. Universidad de Granada; España
Fil: Moreno Tovar, María Virginia. Universidad de Granada; España
Fil: Hurtado Fernández, Elena. Universidad Loyola Andalucia; España
Fil: González Fernández, José Jorge. Consejo Superior de Investigaciones Científicas. Instituto de Hortofruticultura Subtropical y Mediterránea La Mayora; España
Fil: Hormaza, José Ignacio. Consejo Superior de Investigaciones Científicas. Instituto de Hortofruticultura Subtropical y Mediterránea La Mayora; España
Fil: Pedreschi, Romina. Pontificia Universidad Católica de Valparaíso; Chile. Millennium Institute Center For Genome Regulation; Chile
Fil: Olmo García, Lucía. Universidad de Granada; España
Fil: Carrasco Pancorbo, Alegría. Universidad de Granada; España
Materia
AVOCADO TISSUES
C6 SUGARS
C7 SUGARS
FRUIT RIPENING
HYDROPHILIC INTERACTION CHROMATOGRAPHY−MASS SPECTROMETRY
METABOLITE DISTRIBUTION
Nivel de accesibilidad
acceso abierto
Condiciones de uso
https://creativecommons.org/licenses/by/2.5/ar/
Repositorio
CONICET Digital (CONICET)
Institución
Consejo Nacional de Investigaciones Científicas y Técnicas
OAI Identificador
oai:ri.conicet.gov.ar:11336/242153
Acceder
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network_acronym_str CONICETDig
repository_id_str 3498
network_name_str CONICET Digital (CONICET)
spelling Characterization of the Polar Profile of Bacon and Fuerte Avocado Fruits by Hydrophilic Interaction Liquid Chromatography–Mass Spectrometry: Distribution of Non-structural Carbohydrates, Quinic Acid, and Chlorogenic Acid between Seed, Mesocarp, and Exocarp at Different Ripening StagesBeiro Valenzuela, María GemmaSerrano García, IreneMonasterio, Romina PaulaMoreno Tovar, María VirginiaHurtado Fernández, ElenaGonzález Fernández, José JorgeHormaza, José IgnacioPedreschi, RominaOlmo García, LucíaCarrasco Pancorbo, AlegríaAVOCADO TISSUESC6 SUGARSC7 SUGARSFRUIT RIPENINGHYDROPHILIC INTERACTION CHROMATOGRAPHY−MASS SPECTROMETRYMETABOLITE DISTRIBUTIONhttps://purl.org/becyt/ford/1.4https://purl.org/becyt/ford/1Avocado fruit growth and development, unlike that of other fruits, is characterized by the accumulation of oil and C7 sugars (in most fruits, the carbohydrates that prevail are C6). There are five essential carbohydrates which constitute 98% of the total content of soluble sugars in this fruit; these are fructose, glucose, sucrose, d-mannoheptulose, and perseitol, which together with quinic acid and chlorogenic acid have been the analytes under study in this work. After applying an efficient extraction procedure, a novel methodology based on hydrophilic interaction liquid chromatography coupled to mass spectrometry was applied to determine the levels of these seven substances in tissues─exocarp, seed, and mesocarp─from avocado fruits of two different varieties scarcely studied, Bacon and Fuerte, at three different ripening stages. Quantitative characterization of the selected tissues was performed, and the inter-tissue distribution of metabolites was described. For both varieties, d-mannoheptulose was the major component in the mesocarp and exocarp, whereas perseitol was predominant in the seed, followed by sucrose and d-mannoheptulose. Sucrose was found to be more abundant in seed tissues, with much lower concentrations in avocado mesocarp and exocarp. Quinic acid showed a predominance in the exocarp, and chlorogenic acid was exclusively determined in exocarp samples.Fil: Beiro Valenzuela, María Gemma. Universidad de Granada; EspañaFil: Serrano García, Irene. Universidad de Granada; 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; Argentina. Universidad de Granada; EspañaFil: Moreno Tovar, María Virginia. Universidad de Granada; EspañaFil: Hurtado Fernández, Elena. Universidad Loyola Andalucia; EspañaFil: González Fernández, José Jorge. Consejo Superior de Investigaciones Científicas. Instituto de Hortofruticultura Subtropical y Mediterránea La Mayora; EspañaFil: Hormaza, José Ignacio. Consejo Superior de Investigaciones Científicas. Instituto de Hortofruticultura Subtropical y Mediterránea La Mayora; EspañaFil: Pedreschi, Romina. Pontificia Universidad Católica de Valparaíso; Chile. Millennium Institute Center For Genome Regulation; ChileFil: Olmo García, Lucía. Universidad de Granada; EspañaFil: Carrasco Pancorbo, Alegría. Universidad de Granada; EspañaAmerican Chemical Society2023-03info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersionhttp://purl.org/coar/resource_type/c_6501info:ar-repo/semantics/articuloapplication/pdfapplication/pdfhttp://hdl.handle.net/11336/242153Beiro Valenzuela, María Gemma; Serrano García, Irene; Monasterio, Romina Paula; Moreno Tovar, María Virginia; Hurtado Fernández, Elena; et al.; Characterization of the Polar Profile of Bacon and Fuerte Avocado Fruits by Hydrophilic Interaction Liquid Chromatography–Mass Spectrometry: Distribution of Non-structural Carbohydrates, Quinic Acid, and Chlorogenic Acid between Seed, Mesocarp, and Exocarp at Different Ripening Stages; American Chemical Society; Journal of Agricultural and Food Chemistry; 71; 14; 3-2023; 5674-56850021-8561CONICET DigitalCONICETenginfo:eu-repo/semantics/altIdentifier/url/https://pubs.acs.org/doi/10.1021/acs.jafc.2c08855info:eu-repo/semantics/altIdentifier/doi/10.1021/acs.jafc.2c08855info:eu-repo/semantics/openAccesshttps://creativecommons.org/licenses/by/2.5/ar/reponame:CONICET Digital (CONICET)instname:Consejo Nacional de Investigaciones Científicas y Técnicas2026-04-08T11:31:08Zoai:ri.conicet.gov.ar:11336/242153instacron: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:34982026-04-08 11:31:08.529CONICET Digital (CONICET) - Consejo Nacional de Investigaciones Científicas y Técnicasfalse
dc.title.none.fl_str_mv Characterization of the Polar Profile of Bacon and Fuerte Avocado Fruits by Hydrophilic Interaction Liquid Chromatography–Mass Spectrometry: Distribution of Non-structural Carbohydrates, Quinic Acid, and Chlorogenic Acid between Seed, Mesocarp, and Exocarp at Different Ripening Stages
title Characterization of the Polar Profile of Bacon and Fuerte Avocado Fruits by Hydrophilic Interaction Liquid Chromatography–Mass Spectrometry: Distribution of Non-structural Carbohydrates, Quinic Acid, and Chlorogenic Acid between Seed, Mesocarp, and Exocarp at Different Ripening Stages
spellingShingle Characterization of the Polar Profile of Bacon and Fuerte Avocado Fruits by Hydrophilic Interaction Liquid Chromatography–Mass Spectrometry: Distribution of Non-structural Carbohydrates, Quinic Acid, and Chlorogenic Acid between Seed, Mesocarp, and Exocarp at Different Ripening Stages
Beiro Valenzuela, María Gemma
AVOCADO TISSUES
C6 SUGARS
C7 SUGARS
FRUIT RIPENING
HYDROPHILIC INTERACTION CHROMATOGRAPHY−MASS SPECTROMETRY
METABOLITE DISTRIBUTION
title_short Characterization of the Polar Profile of Bacon and Fuerte Avocado Fruits by Hydrophilic Interaction Liquid Chromatography–Mass Spectrometry: Distribution of Non-structural Carbohydrates, Quinic Acid, and Chlorogenic Acid between Seed, Mesocarp, and Exocarp at Different Ripening Stages
title_full Characterization of the Polar Profile of Bacon and Fuerte Avocado Fruits by Hydrophilic Interaction Liquid Chromatography–Mass Spectrometry: Distribution of Non-structural Carbohydrates, Quinic Acid, and Chlorogenic Acid between Seed, Mesocarp, and Exocarp at Different Ripening Stages
title_fullStr Characterization of the Polar Profile of Bacon and Fuerte Avocado Fruits by Hydrophilic Interaction Liquid Chromatography–Mass Spectrometry: Distribution of Non-structural Carbohydrates, Quinic Acid, and Chlorogenic Acid between Seed, Mesocarp, and Exocarp at Different Ripening Stages
title_full_unstemmed Characterization of the Polar Profile of Bacon and Fuerte Avocado Fruits by Hydrophilic Interaction Liquid Chromatography–Mass Spectrometry: Distribution of Non-structural Carbohydrates, Quinic Acid, and Chlorogenic Acid between Seed, Mesocarp, and Exocarp at Different Ripening Stages
title_sort Characterization of the Polar Profile of Bacon and Fuerte Avocado Fruits by Hydrophilic Interaction Liquid Chromatography–Mass Spectrometry: Distribution of Non-structural Carbohydrates, Quinic Acid, and Chlorogenic Acid between Seed, Mesocarp, and Exocarp at Different Ripening Stages
dc.creator.none.fl_str_mv Beiro Valenzuela, María Gemma
Serrano García, Irene
Monasterio, Romina Paula
Moreno Tovar, María Virginia
Hurtado Fernández, Elena
González Fernández, José Jorge
Hormaza, José Ignacio
Pedreschi, Romina
Olmo García, Lucía
Carrasco Pancorbo, Alegría
author Beiro Valenzuela, María Gemma
author_facet Beiro Valenzuela, María Gemma
Serrano García, Irene
Monasterio, Romina Paula
Moreno Tovar, María Virginia
Hurtado Fernández, Elena
González Fernández, José Jorge
Hormaza, José Ignacio
Pedreschi, Romina
Olmo García, Lucía
Carrasco Pancorbo, Alegría
author_role author
author2 Serrano García, Irene
Monasterio, Romina Paula
Moreno Tovar, María Virginia
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 AVOCADO TISSUES
C6 SUGARS
C7 SUGARS
FRUIT RIPENING
HYDROPHILIC INTERACTION CHROMATOGRAPHY−MASS SPECTROMETRY
METABOLITE DISTRIBUTION
topic AVOCADO TISSUES
C6 SUGARS
C7 SUGARS
FRUIT RIPENING
HYDROPHILIC INTERACTION CHROMATOGRAPHY−MASS SPECTROMETRY
METABOLITE DISTRIBUTION
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 fruit growth and development, unlike that of other fruits, is characterized by the accumulation of oil and C7 sugars (in most fruits, the carbohydrates that prevail are C6). There are five essential carbohydrates which constitute 98% of the total content of soluble sugars in this fruit; these are fructose, glucose, sucrose, d-mannoheptulose, and perseitol, which together with quinic acid and chlorogenic acid have been the analytes under study in this work. After applying an efficient extraction procedure, a novel methodology based on hydrophilic interaction liquid chromatography coupled to mass spectrometry was applied to determine the levels of these seven substances in tissues─exocarp, seed, and mesocarp─from avocado fruits of two different varieties scarcely studied, Bacon and Fuerte, at three different ripening stages. Quantitative characterization of the selected tissues was performed, and the inter-tissue distribution of metabolites was described. For both varieties, d-mannoheptulose was the major component in the mesocarp and exocarp, whereas perseitol was predominant in the seed, followed by sucrose and d-mannoheptulose. Sucrose was found to be more abundant in seed tissues, with much lower concentrations in avocado mesocarp and exocarp. Quinic acid showed a predominance in the exocarp, and chlorogenic acid was exclusively determined in exocarp samples.
Fil: Beiro Valenzuela, María Gemma. Universidad de Granada; España
Fil: Serrano García, Irene. Universidad de Granada; 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. Universidad de Granada; España
Fil: Moreno Tovar, María Virginia. Universidad de Granada; España
Fil: Hurtado Fernández, Elena. Universidad Loyola Andalucia; España
Fil: González Fernández, José Jorge. Consejo Superior de Investigaciones Científicas. Instituto de Hortofruticultura Subtropical y Mediterránea La Mayora; España
Fil: Hormaza, José Ignacio. Consejo Superior de Investigaciones Científicas. Instituto de Hortofruticultura Subtropical y Mediterránea La Mayora; España
Fil: Pedreschi, Romina. Pontificia Universidad Católica de Valparaíso; Chile. Millennium Institute Center For Genome Regulation; Chile
Fil: Olmo García, Lucía. Universidad de Granada; España
Fil: Carrasco Pancorbo, Alegría. Universidad de Granada; España
description Avocado fruit growth and development, unlike that of other fruits, is characterized by the accumulation of oil and C7 sugars (in most fruits, the carbohydrates that prevail are C6). There are five essential carbohydrates which constitute 98% of the total content of soluble sugars in this fruit; these are fructose, glucose, sucrose, d-mannoheptulose, and perseitol, which together with quinic acid and chlorogenic acid have been the analytes under study in this work. After applying an efficient extraction procedure, a novel methodology based on hydrophilic interaction liquid chromatography coupled to mass spectrometry was applied to determine the levels of these seven substances in tissues─exocarp, seed, and mesocarp─from avocado fruits of two different varieties scarcely studied, Bacon and Fuerte, at three different ripening stages. Quantitative characterization of the selected tissues was performed, and the inter-tissue distribution of metabolites was described. For both varieties, d-mannoheptulose was the major component in the mesocarp and exocarp, whereas perseitol was predominant in the seed, followed by sucrose and d-mannoheptulose. Sucrose was found to be more abundant in seed tissues, with much lower concentrations in avocado mesocarp and exocarp. Quinic acid showed a predominance in the exocarp, and chlorogenic acid was exclusively determined in exocarp samples.
publishDate 2023
dc.date.none.fl_str_mv 2023-03
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/11336/242153
Beiro Valenzuela, María Gemma; Serrano García, Irene; Monasterio, Romina Paula; Moreno Tovar, María Virginia; Hurtado Fernández, Elena; et al.; Characterization of the Polar Profile of Bacon and Fuerte Avocado Fruits by Hydrophilic Interaction Liquid Chromatography–Mass Spectrometry: Distribution of Non-structural Carbohydrates, Quinic Acid, and Chlorogenic Acid between Seed, Mesocarp, and Exocarp at Different Ripening Stages; American Chemical Society; Journal of Agricultural and Food Chemistry; 71; 14; 3-2023; 5674-5685
0021-8561
CONICET Digital
CONICET
url http://hdl.handle.net/11336/242153
identifier_str_mv Beiro Valenzuela, María Gemma; Serrano García, Irene; Monasterio, Romina Paula; Moreno Tovar, María Virginia; Hurtado Fernández, Elena; et al.; Characterization of the Polar Profile of Bacon and Fuerte Avocado Fruits by Hydrophilic Interaction Liquid Chromatography–Mass Spectrometry: Distribution of Non-structural Carbohydrates, Quinic Acid, and Chlorogenic Acid between Seed, Mesocarp, and Exocarp at Different Ripening Stages; American Chemical Society; Journal of Agricultural and Food Chemistry; 71; 14; 3-2023; 5674-5685
0021-8561
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://pubs.acs.org/doi/10.1021/acs.jafc.2c08855
info:eu-repo/semantics/altIdentifier/doi/10.1021/acs.jafc.2c08855
dc.rights.none.fl_str_mv info:eu-repo/semantics/openAccess
https://creativecommons.org/licenses/by/2.5/ar/
eu_rights_str_mv openAccess
rights_invalid_str_mv https://creativecommons.org/licenses/by/2.5/ar/
dc.format.none.fl_str_mv application/pdf
application/pdf
dc.publisher.none.fl_str_mv American Chemical Society
publisher.none.fl_str_mv American Chemical Society
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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score 13.018236

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