Direct determination of tyrosine and tryptophane enantiomers in pumpkin (Cucurbita moschata) by HPLC-UV/Vis: Effect of cooking treatment on enantiomers profile
- Autores
- Botella, María Belén; Gonzalez, Roxana Elizabeth; Minguillón, Cristina; Della Gaspera, Pedro; Wuilloud, Rodolfo G.; Quintas, Pamela Y.
- Año de publicación
- 2023
- Idioma
- inglés
- Tipo de recurso
- artículo
- Estado
- versión publicada
- Descripción
- 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 - Fuente
- Journal of Food Composition and Analysis 122 : 105469. (September 2023)
- Materia
-
Calabaza (cucúrbita)
Cucurbita moschata
Tirosina
Triptófano
Cocción
Pumpkins
Tyrosine
Tryptophan
Cooking - Nivel de accesibilidad
- acceso restringido
- Condiciones de uso
- http://creativecommons.org/licenses/by-nc-sa/4.0/
- Repositorio
- Institución
- Instituto Nacional de Tecnología Agropecuaria
- OAI Identificador
- oai:localhost:20.500.12123/14646
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Direct determination of tyrosine and tryptophane enantiomers in pumpkin (Cucurbita moschata) by HPLC-UV/Vis: Effect of cooking treatment on enantiomers profileBotella, María BelénGonzalez, Roxana ElizabethMinguillón, CristinaDella Gaspera, PedroWuilloud, Rodolfo G.Quintas, Pamela Y.Calabaza (cucúrbita)Cucurbita moschataTirosinaTriptófanoCocciónPumpkinsTyrosineTryptophanCookingAn 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 ConsultaFil: Botella, María Belén. Universidad Nacional de Cuyo. Facultad de Ciencias Exactas y Naturales. Laboratorio de Química Analítica para Investigación y Desarrollo (QUIANID); ArgentinaFil: Botella, María Belén. Consejo Nacional de Investigaciones Científicas y Técnicas. Instituto Interdisciplinario de Ciencias Básicas; ArgentinaFil: Botella, María Belén. Universidad Nacional de Cuyo. Facultad de Ciencias Agrarias. Instituto Interdisciplinario de Ciencias Básicas; ArgentinaFil: Botella, María Belén. Universidad Nacional de Cuyo. Facultad de Ciencias Exactas y Naturales; ArgentinaFil: Gonzalez, Roxana Elizabeth. Instituto Nacional de Tecnología Agropecuaria (INTA). Estación Experimental Agropecuaria La Consulta; ArgentinaFil: Gonzalez, Roxana Elizabeth. Universidad Nacional de Cuyo. Facultad de Ciencias Exactas y Naturales; ArgentinaFil: Minguillón, Cristina. Universitat de Barcelona. Campus de l’Alimentació de Torribera. Departament de Nutrició, Ciències de l’Alimentació i Gastronomia; EspañaFil: Della Gaspera, Pedro. Instituto Nacional de Tecnología Agropecuaria (INTA). Estación Experimental Agropecuaria La Consulta; ArgentinaFil: Wuilloud, Rodolfo G. Universidad Nacional de Cuyo. Facultad de Ciencias Exactas y Naturales. Laboratorio de Química Analítica para Investigación y Desarrollo (QUIANID); ArgentinaFil: Wuilloud, Rodolfo G. Consejo Nacional de Investigaciones Científicas y Técnicas. Instituto Interdisciplinario de Ciencias Básicas; ArgentinaFil: Wuilloud, Rodolfo G. Universidad Nacional de Cuyo. Facultad de Ciencias Agrarias. Instituto Interdisciplinario de Ciencias Básicas; ArgentinaFil: Wuilloud, Rodolfo G. Universidad Nacional de Cuyo. Facultad de Ciencias Exactas y Naturales; ArgentinaFil: Quintas, Pamela Y. Universidad Nacional de Cuyo. Facultad de Ciencias Exactas y Naturales. Laboratorio de Química Analítica para Investigación y Desarrollo (QUIANID); ArgentinaFil: Quintas, Pamela Y. Consejo Nacional de Investigaciones Científicas y Técnicas. Instituto Interdisciplinario de Ciencias Básicas; ArgentinaFil: Quintas, Pamela Y. Universidad Nacional de Cuyo. Facultad de Ciencias Agrarias. Instituto Interdisciplinario de Ciencias Básicas; ArgentinaFil: Quintas, Pamela Y. Universidad Nacional de Cuyo. Facultad de Ciencias Exactas y Naturales; ArgentinaElsevier2023-06-22T11:37:17Z2023-06-22T11:37:17Z2023-09info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersionhttp://purl.org/coar/resource_type/c_6501info:ar-repo/semantics/articuloapplication/pdfhttp://hdl.handle.net/20.500.12123/14646https://www.sciencedirect.com/science/article/pii/S08891575230034350889-15751096-0481https://doi.org/10.1016/j.jfca.2023.105469Journal of Food Composition and Analysis 122 : 105469. (September 2023)reponame:INTA Digital (INTA)instname:Instituto Nacional de Tecnología Agropecuariaenginfo: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/restrictedAccesshttp://creativecommons.org/licenses/by-nc-sa/4.0/Creative Commons Attribution-NonCommercial-ShareAlike 4.0 International (CC BY-NC-SA 4.0)2025-09-29T13:45:59Zoai:localhost:20.500.12123/14646instacron:INTAInstitucionalhttp://repositorio.inta.gob.ar/Organismo científico-tecnológicoNo correspondehttp://repositorio.inta.gob.ar/oai/requesttripaldi.nicolas@inta.gob.arArgentinaNo correspondeNo correspondeNo correspondeopendoar:l2025-09-29 13:45:59.825INTA Digital (INTA) - Instituto Nacional de Tecnología Agropecuariafalse |
dc.title.none.fl_str_mv |
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 |
spellingShingle |
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 Calabaza (cucúrbita) Cucurbita moschata Tirosina Triptófano Cocción Pumpkins Tyrosine Tryptophan Cooking |
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_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_sort |
Direct determination of tyrosine and tryptophane enantiomers in pumpkin (Cucurbita moschata) by HPLC-UV/Vis: Effect of cooking treatment on enantiomers profile |
dc.creator.none.fl_str_mv |
Botella, María Belén Gonzalez, Roxana Elizabeth Minguillón, Cristina Della Gaspera, Pedro Wuilloud, Rodolfo G. Quintas, Pamela Y. |
author |
Botella, María Belén |
author_facet |
Botella, María Belén Gonzalez, Roxana Elizabeth Minguillón, Cristina Della Gaspera, Pedro Wuilloud, Rodolfo G. Quintas, Pamela Y. |
author_role |
author |
author2 |
Gonzalez, Roxana Elizabeth Minguillón, Cristina Della Gaspera, Pedro Wuilloud, Rodolfo G. Quintas, Pamela Y. |
author2_role |
author author author author author |
dc.subject.none.fl_str_mv |
Calabaza (cucúrbita) Cucurbita moschata Tirosina Triptófano Cocción Pumpkins Tyrosine Tryptophan Cooking |
topic |
Calabaza (cucúrbita) Cucurbita moschata Tirosina Triptófano Cocción Pumpkins Tyrosine Tryptophan Cooking |
dc.description.none.fl_txt_mv |
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 |
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. |
publishDate |
2023 |
dc.date.none.fl_str_mv |
2023-06-22T11:37:17Z 2023-06-22T11:37:17Z 2023-09 |
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/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 |
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 |
identifier_str_mv |
0889-1575 1096-0481 |
dc.language.none.fl_str_mv |
eng |
language |
eng |
dc.relation.none.fl_str_mv |
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. |
dc.rights.none.fl_str_mv |
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) |
eu_rights_str_mv |
restrictedAccess |
rights_invalid_str_mv |
http://creativecommons.org/licenses/by-nc-sa/4.0/ Creative Commons Attribution-NonCommercial-ShareAlike 4.0 International (CC BY-NC-SA 4.0) |
dc.format.none.fl_str_mv |
application/pdf |
dc.publisher.none.fl_str_mv |
Elsevier |
publisher.none.fl_str_mv |
Elsevier |
dc.source.none.fl_str_mv |
Journal of Food Composition and Analysis 122 : 105469. (September 2023) reponame:INTA Digital (INTA) instname:Instituto Nacional de Tecnología Agropecuaria |
reponame_str |
INTA Digital (INTA) |
collection |
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instname_str |
Instituto Nacional de Tecnología Agropecuaria |
repository.name.fl_str_mv |
INTA Digital (INTA) - Instituto Nacional de Tecnología Agropecuaria |
repository.mail.fl_str_mv |
tripaldi.nicolas@inta.gob.ar |
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