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Phytochemical composition and variability in Quercus ilex acorn morphotypes as determined by NIRS and MS-based approaches
Phytochemical composition and variability in Quercus ilex acorn morphotypes as determined by NIRS and MS-based approaches
- Source :
- Food Chemistry. 338:127803
- Publication Year :
- 2021
- Publisher :
- Elsevier BV, 2021.
-
Abstract
- Quercus acorns have been used as a staple food since archeological times; currently, there is a renewed interest in the direct use of the acorns as nuts or as a source of consumable flour. In this regard, the phytochemical composition and variability of various morphotypes of acorns from Quercus ilex have been determined by using two platforms, near infrared spectroscopy (NIRS) and mass spectrometry (MS)-based metabolomics. According to NIRS, starch was the most abundant compound (50-60%). UHPLC-QToF analysis was used for untargeted metabolomic analysis and 192 metabolites were annotated. Principal component analysis (PCA) discriminated the morphotypes; 50 compounds out of 192 identified had the highest load over the first two PCA components (explaining 67.2% variability) and can be potential markers of variability. The data presented here support the value of acorns as a source of nutritionally rich compounds thus justifying their use a good alternative to other nuts.
- Subjects :
- Starch
Phytochemicals
Biology
Mass spectrometry
Acorn
01 natural sciences
Analytical Chemistry
Quercus
chemistry.chemical_compound
0404 agricultural biotechnology
Metabolomics
Tandem Mass Spectrometry
Phytochemical composition
Food science
Chromatography, High Pressure Liquid
Principal Component Analysis
Spectroscopy, Near-Infrared
010401 analytical chemistry
04 agricultural and veterinary sciences
General Medicine
040401 food science
0104 chemical sciences
chemistry
Seeds
Principal component analysis
Food Science
Subjects
Details
- ISSN :
- 03088146
- Volume :
- 338
- Database :
- OpenAIRE
- Journal :
- Food Chemistry
- Accession number :
- edsair.doi.dedup.....c69d5e66cbb6a7bd94c77aeaded4277b
- Full Text :
- https://doi.org/10.1016/j.foodchem.2020.127803