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Establishment of Monstera deliciosa fruit volatile metabolomic profile at different ripening stages using solid-phase microextraction combined with gas chromatography–mass spectrometry

2015Journal article Restricted access
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dc.contributor.authorSpínola, Vítor
dc.contributor.authorPerestrelo, Rosa
dc.contributor.authorCâmara, José S.
dc.contributor.authorCastilho, Paula C.
dc.date.accessioned2019-07-19T13:30:49Z
dc.date.available2019-07-19T13:30:49Z
dc.date.issued2015
dc.description.abstractThe volatile metabolomic profile of Monstera deliciosa fruits (M. deliciosa, ceriman) at three ripening stages, ripe, half-ripe and unripe, was established using headspace solid-phase microextraction (HS-SPME) combined with gas chromatography–quadrupole mass spectrometry detection (GC–qMS). To obtain the optimal HS-SPME conditions, the main experimental parameters that influence the extraction efficiency and experimental response were analyzed. The highest extraction efficiency was achieved with 1 g of ceriman sample, using a polydimethylsiloxane/divinylbenzene (PDMS/DVB) fiber for 60 min at 40 °C with 15% NaCl (w/w). After optimization, all ceriman samples were analyzed with the best extraction conditions that allowed to identify 80 volatile metabolites (VOMs), belonging to different chemical groups namely ethyl esters (88.61–77.94%), terpenoids (18.08–9.83%), carbonyl compounds (3.41–1.05%), higher alcohols (1.41–0.51%) and lactones (0.14–0.03%). Thirty-eight of the identified volatile metabolites (47.50%) have not been reported in M. deliciosa, so far, providing a more complete characterization of its volatile composition. The predominant VOMs identified in M. deliciosa fruits were ethyl butanoate, linalool, ethyl hexanoate, ethyl 2-methyl butanoate, butanoic acid, ethyl benzoate and propyl butanoate. Remarkable differences were found in both the quantitative and qualitative composition of M. deliciosa fruits at different ripening stages. Principal component analysis (PCA) provided a suitable tool to differentiate the volatile profile of target fruits among three ripening stages.pt_PT
dc.description.versioninfo:eu-repo/semantics/publishedVersionpt_PT
dc.identifier.citationSpínola, V., Perestrelo, R., Câmara, J. S., & Castilho, P. C. (2015). Establishment of Monstera deliciosa fruit volatile metabolomic profile at different ripening stages using solid-phase microextraction combined with gas chromatography–mass spectrometry. Food research international, 67, 409-417.pt_PT
dc.identifier.doi10.1016/j.foodres.2014.11.055pt_PT
dc.identifier.issn0963-9969
dc.identifier.urihttp://hdl.handle.net/10400.13/2489
dc.language.isoengpt_PT
dc.peerreviewedyespt_PT
dc.publisherElsevierpt_PT
dc.relationStrategic Project - UI 674 - 2011-2012
dc.subjectMonstera deliciosapt_PT
dc.subjectVolatile metabolitespt_PT
dc.subjectSolid-phase microextractionpt_PT
dc.subjectGC–qMSpt_PT
dc.subject.pt_PT
dc.subjectFaculdade de Ciências Exatas e da Engenhariapt_PT
dc.subjectCentro de Química da Madeira
dc.titleEstablishment of Monstera deliciosa fruit volatile metabolomic profile at different ripening stages using solid-phase microextraction combined with gas chromatography–mass spectrometrypt_PT
dc.typejournal article
dspace.entity.typePublication
oaire.awardTitleStrategic Project - UI 674 - 2011-2012
oaire.awardURIinfo:eu-repo/grantAgreement/FCT/SFRH/SFRH%2FBD%2F84672%2F2012/PT
oaire.awardURIinfo:eu-repo/grantAgreement/FCT/6817 - DCRRNI ID/PEst-OE%2FQUI%2FUI0674%2F2011/PT
oaire.citation.endPage417pt_PT
oaire.citation.startPage409pt_PT
oaire.citation.titleFood Research Internationalpt_PT
oaire.citation.volume67pt_PT
oaire.fundingStreamSFRH
oaire.fundingStream6817 - DCRRNI ID
person.familyNameSpínola
person.familyNamePerestrelo
person.familyNameCâmara
person.familyNameCastilho
person.givenNameVítor
person.givenNameRosa
person.givenNameJosé
person.givenNamePaula C
person.identifier1441319
person.identifierG-3003-2013
person.identifierA-4412-2013
person.identifier.ciencia-id251A-D5F7-9E32
person.identifier.ciencia-id481C-08CE-90E5
person.identifier.ciencia-id6D15-8C69-A2E0
person.identifier.orcid0000-0003-2456-8613
person.identifier.orcid0000-0002-7223-1022
person.identifier.orcid0000-0003-1965-3151
person.identifier.orcid0000-0002-8303-4286
person.identifier.ridI-2307-2014
person.identifier.scopus-author-id54881258000
person.identifier.scopus-author-id16686828800
person.identifier.scopus-author-id10140393000
project.funder.identifierhttp://doi.org/10.13039/501100001871
project.funder.identifierhttp://doi.org/10.13039/501100001871
project.funder.nameFundação para a Ciência e a Tecnologia
project.funder.nameFundação para a Ciência e a Tecnologia
rcaap.rightsrestrictedAccesspt_PT
rcaap.typearticlept_PT
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