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Modifications of the 1 H NMR metabolite profile of processed mullet ( Mugil cephalus ) roes under different storage conditions
Author(s) -
Scano Paola,
Rosa Antonella,
Locci Emanuela,
Manzo Giorgia,
Dessì M. Assunta
Publication year - 2012
Publication title -
magnetic resonance in chemistry
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.483
H-Index - 72
eISSN - 1097-458X
pISSN - 0749-1581
DOI - 10.1002/mrc.3819
Subject(s) - mugil , chemistry , mullet , metabolite , nuclear magnetic resonance spectroscopy , creatine , chromatography , nmr spectra database , food science , biochemistry , fish <actinopterygii> , stereochemistry , fishery , spectral line , physics , astronomy , biology
1 H NMR spectroscopy was employed to study the modifications over time of the water‐soluble low molecular weight metabolites extracted from samples of salted and dried mullet ( Mugil cephalus ) roes (mullet bottarga) stored at different conditions. Samples of grated mullet bottarga were stored for 7 months at −20 °C, at 3 °C, and at room temperature in the presence and in the absence of light and then timely extracted and analyzed by NMR. Principal component multivariate data analysis applied to the spectral data indicated that samples stored at −20 °C maintained similar features over time whereas, along PC1, samples stored at room temperature in the presence and in the absence of light showed, over time, marked metabolite modifications. The comparative analysis of the integrated areas of the selected regions of the 1 H NMR spectra indicated that the major compositional changes due to storage conditions were (i) the increase of the derivatives of the breakdown of phosphatidylcholine (choline, phosphorylcholine, and glycerol), (ii) the breakdown of nucleosides, (iii) the decrease of methionine, tryptophan, and tyrosine, and (iv) the cyclization of creatine. These changes were observed at different storage conditions, with more pronounced trends in the samples stored at room temperature. The role of metabolites in food aging is discussed. Copyright © 2012 John Wiley & Sons, Ltd.