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Chemical profile of pineapple cv. Vitória in different maturation stages using electrospray ionization mass spectrometry
Author(s) -
Ogawa Elizângela M,
Costa Helber B,
Ventura José A,
Caetano Luiz CS,
Pinto Fernanda E,
Oliveira Bruno G,
Barroso Maria Eduarda S,
Scherer Rodrigo,
Endringer Denise C,
Romão Wanderson
Publication year - 2018
Publication title -
journal of the science of food and agriculture
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.782
H-Index - 142
eISSN - 1097-0010
pISSN - 0022-5142
DOI - 10.1002/jsfa.8561
Subject(s) - ananas , chemistry , mass spectrometry , electrospray ionization , polyphenol , food science , nutraceutical , titratable acid , chromatography , botany , antioxidant , organic chemistry , biology
BACKGROUND Pineapple is the fruit of Ananas comosus var. comosus plant, being cultivated in tropical areas and has high energy content and nutritional value. Herein, 30 samples of pineapple cv. Vitória were analyzed as a function of the maturation stage (0–5) and their physico‐chemical parameters monitored. In addition, negative‐ion mode electrospray ionization mass spectrometry [ESI(−)FT‐ICR MS] was used to identify and semi‐quantify primary and secondary metabolites present in the crude and phenolic extracts of pineapple, respectively. RESULTS Physico‐chemical tests show an increase in the total soluble solids (TSS) values and in the TSS/total titratable acidity ratio as a function of the maturity stage, where a maximum value was observed in stage 3 (¾ of the fruit is yellow, which corresponds to the color of the fruit peel). ESI(−)FT‐ICR MS analysis for crude extracts showed the presence mainly of sugars as primary metabolites present in deprotonated molecule form ([M − H] − and [2 M − H] − ions) whereas, for phenolic fractions, 11 compounds were detected, being the most abundant in the third stage of maturation. This behavior was confirmed by quantitative analysis of total polyphenols. CONCLUSION ESI‐FT‐ICR MS was efficient in identifying primary (carbohydrates and organic acids) and secondary metabolites (13 phenolic compounds) presents in the crude and phenolic extract of the samples, respectively. © 2017 Society of Chemical Industry