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
INTA Digital (INTA)
Institución
Instituto Nacional de Tecnología Agropecuaria
OAI Identificador
oai:localhost:20.500.12123/14646
Acceder
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oai_identifier_str oai:localhost:20.500.12123/14646
network_acronym_str INTADig
repository_id_str l
network_name_str INTA Digital (INTA)
spelling 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)2025-10-16T09:31:11Zoai: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:l2025-10-16 09:31:11.607INTA 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 INTA Digital (INTA)
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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