Merging a sensitive capillary electrophoresis-ultraviolet detection method with chemometric exploratory data analysis for the determination of phenolic acids and subsequent characterization of avocado fruit

Food Chemistry

Volumn 141, Issue 4, 2013, Pages 3492-3503

  Hurtado Fernandez, Elena ^a   Contreras Gutierrez, Paulina K ^a   Cuadros Rodriguez, Luis ^a   Carrasco Pancorbo, Alegria ^a   Fernandez Gutierrez, Alberto ^a  

^a UNIVERSITY OF GRANADA   (Spain)

Author keywords

Avocado; Capillary electrophoresis; Persea americana; Phenolic acids; Principal component analysis

Indexed keywords

BENZOIC ACID; CAPILLARY ELECTROPHORESIS; FRUITS; ORGANIC ACIDS;

AVOCADO; EXPLORATORY DATA ANALYSIS; HYDRODYNAMIC INJECTION; PERSEA AMERICANA; PHENOLIC ACIDS; PROTOCATECHUIC ACID; RIPENING STAGES; ULTRAVIOLET DETECTION METHODS;

PRINCIPAL COMPONENT ANALYSIS;

4 HYDROXYBENZOIC ACID; ALPHA RESORCYLIC ACID; BENZOIC ACID; BETA RESORCYLIC ACID; BORATE SODIUM; CAFFEIC ACID; CINNAMIC ACID; COUMARIC ACID; FERULIC ACID; GALLIC ACID; GAMMA RESORCYLIC ACID; GENTISIC ACID; HOMOVANILLIC ACID; HYDROXYBENZOIC ACID DERIVATIVE; ISOVANILLIC ACID; PARA COUMARIC ACID; PHENOL DERIVATIVE; PROTOCATECHUIC ACID; SINAPIC ACID; SYRINGIC ACID; UNCLASSIFIED DRUG; VANILLIC ACID;

ANALYTICAL PARAMETERS; ARTICLE; AVOCADO; CAPILLARY ELECTROPHORESIS; CAPILLARY ELECTROPHORESIS ULTRAVIOLET DETECTION METHOD; CHEMOMETRIC ANALYSIS; DATA ANALYSIS; HYDRODYNAMICS; NONHUMAN; REPRODUCIBILITY; SENSITIVITY ANALYSIS; ULTRAVIOLET RADIATION;

PERSEA AMERICANA;

AVOCADO; CAPILLARY ELECTROPHORESIS; PERSEA AMERICANA; PHENOLIC ACIDS; PRINCIPAL COMPONENT ANALYSIS;

ELECTROPHORESIS, CAPILLARY; FRUIT; HYDROXYBENZOATES; PERSEA; SENSITIVITY AND SPECIFICITY; SPECTROPHOTOMETRY, ULTRAVIOLET;

EID: 84884580039     PISSN: 03088146     EISSN: 18737072     Source Type: Journal    
DOI: 10.1016/j.foodchem.2013.06.007     Document Type: Article

References (47)

1. Alcaraz, M. L., & Hormaza, J. I. (2007). Molecular characterization and genetic diversity in an avocado collection of cultivars and local Spanish genotypes using SSRs. Hereditas, 144, 244-253
2. AOAC International. AOAC Guidelines for single laboratory validation of chemical methods for dietary supplements and botanicals. AOAC International; Gaithersburg, MD: 2002. Available from: Accessed June-2012)
3. Ashton, O. B. O., Wong, M., McGhie, T. K., Vather, R., Wang, Y., Requejo-Jackman, C., et al. (2006). Pigments in avocado tissue and oil. Journal of Agricultural and Food Chemistry, 54, 10151-10158 (Pubitemid 46159022)
4. Bergh, B. (1992). Nutritious value of avocado. California Avocado Society Yearbook, 76, 123-135
5. Carrasco-Pancorbo, A., Cruces-Blanco, C., Segura-Carretero, A., & Fernández-Gutiérrez, A. (2004). Sensitive determination of phenolic acids in extra-virgin olive oil by capillary zone electrophoresis. Journal of Agricultural and Food Chemistry, 52, 6687-6693
6. Carrasco-Pancorbo, A., Gómez-Caravaca, A. M., Cerretani, L., Bendini, A., Segura-Carretero, A., & Fernández-Gutiérrez, A. (2006). A simple and rapid electrophoretic method to characterize simple phenols, lignans, complex phenols, phenolic acids, and flavonoids in extra-virgin olive oil. Journal of Separation Science, 29, 2221-2233 (Pubitemid 44480054)
7. Carrasco-Pancorbo, A., Neusüb, C., Pelzing, M., Segura-Carretero, A., & Fernández-Gutiérrez, A. (2007). CE-and HPLC-TOF-MS for the characterization of phenolic compounds in olive oil. Electrophoresis, 28, 806-821 (Pubitemid 46404491)
8. Cuadros-Rodríguez, L., Gámiz-Gracia, L., Almansa-López, E. M., & Bosque-Sendra, J. M. (2001). Calibration in chemical measurement processes. II. A methodological approach. Trends in Analytical Chemistry, 20(11), 620-636 (Pubitemid 34001701)
9. Ding, H., Chin, Y.-W., Kinghorn, A. D., & D́ Ambrosio, S. M. (2007). Chemopreventive characteristics of avocado fruit. Seminars in Cancer Biology, 17, 386-394 (Pubitemid 47369170)
10. Duester, K. C. (2001). Avocado fruit is a rich source of beta-sitosterol. Journal of the American Dietetic Association, 101(4), 404
11. Fukuji, T. S., Tonin, F. G., & Tavares, M. F. M. (2010). Optimization of a method for determination of phenolic acids in exotic fruits by capillary electrophoresis. Journal of Pharmaceutical and Biomedical Analysis, 51, 430-438
12. Gaydou, E. M., Lozano, Y., & Ratovohery, J. (1987). Triglyceride and fatty acid composition in the mesocarp of Persea americana during fruit development. Phytochemistry, 26(6), 1595-1597
13. Golan, A., Kahn, V., & Sadovski, A. Y. (1977). Relationship between polyphenols and browning in avocado mesocarp. Comparison between the Fuerte and Lerman cultivars. Journal of Agricultural and Food Chemistry, 25(6), 1253-1260
14. Golukcu, M., & Ozdemir, F. (2010). Changes in phenolic composition of avocado cultivars during harvesting time. Chemistry of Natural Compounds, 46(1), 112-115
15. Gorinstein, S., Haruenkit, R., Poovarodom, S., Vearasilp, S., Ruamsuke, P., Namiesnik, J., et al. (2010). Some analytical assays for the determination of bioactivity of exotic fruits. Phytochemical Analysis, 21, 355-362
16. Gross, J., Gabai, M., Liefshitz, A., & Sklarz, B. (1973). Carotenoids in pulp, peel, and leaves of Persea americana. Phytochemistry, 12, 2259-2263
17. Helmja, K., Vaher, M., Püssa, T., Raudsepp, P., & Kaljurand, M. (2008). Evaluation of antioxidative capability of the tomato (Solanum lycopersicum) skin constituents by capillary electrophoresis and high-performance liquid chromatography. Electrophoresis, 29, 3980-3988
18. Hierro, M. T. G., Tomás, M. C., Fernández-Martín, F., & Santa-María, G. (1992). Determination of the triglyceride composition of avocado oil by highperformance liquid chromatography using a light-scattering detector. Journal of Chromatography A, 607, 329-338
19. Hounsome, N., Hounsome, B., Tomos, D., & Edwards-Jones, G. (2008). Plant metabolites and nutritional quality of vegetables. Journal of Food Science, 73(4), R48-R65 (Pubitemid 351629805)
20. Hurtado-Fernández, E., Carrasco-Pancorbo, A., & Fernández-Gutiérrez, A. (2011a). Profiling LC-DAD-ESI-TOF MS method for the determination of phenolic metabolites from avocado (Persea americana). Journal of Agricultural and Food Chemistry, 59(6), 2255-2267
21. Hurtado-Fernández, E., Gómez-Romero, M., Carrasco-Pancorbo, A., & Fernández-Gutiérrez, A. (2010). Application and potential of capillary electroseparation methods to determine antioxidant phenolic compounds from plant food material. Journal of Pharmaceutical and Biomedical Analysis, 53, 1130-1160
22. Hurtado-Fernández, E., Pacchiarotta, T., Gómez-Romero, M., Schoenmaker, B., Derks, R., Deelder, A. M., et al. (2011b). Ultra high performance liquid chromatography-time of flight mass spectrometry for analysis of avocado fruit metabolites: Method evaluation and applicability to the analysis of ripening degrees. Journal of Chromatography A, 1218(42), 7723-7738
23. Thompson, M., Ellison, S. L. R., & Wood, R. (2002). Harmonized guidelines for single laboratory validation of methods of analysis. Pure and Applied Chemistry, 74(5), 835-855
24. Kubán, P., Sterbová, D., & Kubán, P. (2006). Separation of phenolic acids by capillary electrophoresis with indirect contactless conductometric detection. Electrophoresis, 27, 1368-1375
25. Landahl, S., Meyer, M. D., & Terry, L. A. (2009). Spatial and temporal analysis of textural and biochemical changes of imported avocado cv. Hass during fruit ripening. Journal of Agricultural and Food Chemistry, 57, 7039-7047
26. Mattila, P., & Hellström, J. (2007). Phenolic acids in potatoes, vegetables and some of their products. Journal of Food Composition and Analysis, 20, 152-160 (Pubitemid 46222226)
27. Mattila, P., Hellström, J., & Törrönen, R. (2006). Phenolic acids in berries, fruits and beverages. Journal of Agricultural and Food Chemistry, 54, 7193-7199 (Pubitemid 44554940)
28. Mattila, P., & Kumpulainen, J. (2002). Determination of free and total phenolic acids in plant-derived foods by HPLC with Diode-Array Detection. Journal of Agricultural and Food Chemistry, 50, 3660-3667 (Pubitemid 34640687)
29. Meyer, M. D., & Terry, L. A. (2010). Fatty acid and sugar composition of avocado, cv. Hass, in response to treatment with an ethylene scavenger or 1-methylcyclopropene to extend storage life. Food Chemistry, 121, 1203-1210
30. Naczk, M., & Shahidi, F. (2006). Phenolics in cereals, fruits and vegetables: Occurrence, extraction and analysis. Journal of Pharmaceutical and Biomedical Analysis, 41, 1523-1542 (Pubitemid 44247468)
31. Ozdemir, F., & Topuz, A. (2004). Changes in dry matter, oil content and fatty acids composition of avocado during harvesting time and post-harvesting ripening period. Food Chemistry, 86, 79-83 (Pubitemid 38199890)
32. Pacetti, D., Boselli, E., Lucci, P., & Frega, N. G. (2007). Simultaneous analysis of glycolipids and phospholipids molecular species in avocado (Persea americana Mill) fruit. Journal of Chromatography A, 1150, 241-251 (Pubitemid 46678974)
33. Piironen, V., Toivo, J., Puupponen-Pimiä, R., & Lampi, A. M. (2003). Plant sterols in vegetables, fruits and berries. Journal of the Science of Food and Agriculture, 83, 330-337 (Pubitemid 36280531)
34. Plaza, L., Sánchez-Moreno, C., de Pascual-Teresa, S., de Ancos, B., & Cano, M. P. (2009). Fatty acids, sterols and antioxidant activity in minimally processed avocados during refrigerated storage. Journal of Agricultural and Food Chemistry, 57, 3204-3209
35. Poovarodom, S., Haruenkit, R., Verasilp, S., Namiesnik, J., Cvikrová, M., Martincová, O., et al. (2010). Comparative characterisation of durian, mango and avocado. International Journal of Food Science and Technology, 45, 921-929
36. Proestos, C., Sereli, D., & Komaitis, M. (2006). Determination of phenolic compounds in aromatic plants by RR-HPLC and GC-MS. Food Chemistry, 95, 44-52 (Pubitemid 43181189)
37. Robards, K., Prenzler, P. D., Tucker, G., Swatsitang, P., & Glover, W. (1999). Phenolic compounds and their role in oxidative processes in fruits. Food Chemistry, 66, 401-436 (Pubitemid 29255855)
38. Robbins, R. J. (2003). Phenolic acids in foods: An overview of analytical methodology. Journal of Agricultural Food Chemistry, 51(10), 2866-2887
39. Shahidi, F., & Nacsk, M. (1995). Food phenolic: Sources, chemistry, effects, and application. Lancaster, PA: Technomic Publishing Company, Inc..
40. Slater, G. G., Shankman, S., Sheperd, J. S., & Alfin-Slater, R. B. (1975). Seasonal variation in the composition of California avocados. Journal of Agricultural and Food Chemistry, 23(3), 468-474
41. Stalikas, C. D. (2007). Extraction, separation and detection methods for phenolic acids and flavonoidds. Journal of Separation Science, 30, 3268-3295
42. Takenaga, F., Matsuyama, K., Abe, S., Torii, Y., & Itoh, S. (2008). Lipid and fatty acid composition of mesocarp and seed of avocado fruits harvested at northern range in Japan. Journal of Oleo Science, 57(11), 591-597
43. Taverniers, I., De Loose, M., & Van Bockstaele, E. (2004). Trends in quality in the analytical laboratory. II. Analytical method validation and quality assurance. Trends in Analytical Chemistry, 23(8), 535-552 (Pubitemid 39222150)
44. Terasawa, N., Sakakibara, M., & Murata, M. (2006). Antioxidative activity of avocado epicarp hot water extract. Food Science and Technology Research, 12(1), 55-58 (Pubitemid 44824932)
45. Torres, A. M., Mau-Lastovicka, T, & Rezaaiyan, R. (1987). Total phenolics and highperformance liquid chromatography of phenolic acids of avocado. Journal of Agricultural and Food Chemistry, 35, 921-925
46. Van Lelyveld, L. J., Gerrish, C., & Dixon, R. A. (1984). Enzyme activities and polyphenols related to mesocarp discolouration of avocado fruit. Phytochemistry, 23(8), 1531-1534
47. Whiley, A. W., Schaffer, B., & Wolstenholme, B. N. (2002). The avocado: Botany, production, and uses. Wallingford, Oxon (UK): CABI Publishing.