TY - JOUR
T1 - Chemistry and biological properties of berry volatiles by two-dimensional chromatography, fluorescence and Fourier transform infrared spectroscopy techniques
AU - Dymerski, Tomasz
AU - Namieśnik, Jacek
AU - Leontowicz, Hanna
AU - Leontowicz, Maria
AU - Vearasilp, Kann
AU - Martinez-Ayala, Alma Leticia
AU - González-Aguilar, Gustavo A.
AU - Robles-Sánchez, Maribel
AU - Gorinstein, Shela
N1 - Publisher Copyright:
© 2016 Elsevier Ltd.
PY - 2016/5/1
Y1 - 2016/5/1
N2 - In this study, three-dimensional fluorescence spectroscopy in combination with ultraviolet visible (UV-Vis) absorption spectroscopy, Fourier transform infrared spectroscopy (FTIR) and two-dimensional chromatography techniques were employed to investigate the main compounds in gooseberries, blueberries and cranberries. The determination of the terpenes (the main group of secondary metabolites) in the three berries was done by headspace solid-phase microextraction coupled with comprehensive two-dimensional gas chromatography with time-of-flight mass spectrometry (HS-SPME/GC × GC-TOFMS). Main volatiles were assigned in each of the three berries' chromatograms. The compounds were organized in different groups: monoterpene hydrocarbons and monoterpene oxygen-containing compounds (oxides, alcohols, aldehydes, and ketones). The highest amount of alcohol and ester compounds (85%) was estimated in blueberry; carboxylic acids, ketones and aldehydes were found in cranberry (62%) and terpenes in cape gooseberry (8%). Human serum albumin (HSA) has been used as a model protein to study drug-protein interaction. Specific binding of polyphenols from berries to HSA under the physiological conditions was a result of the formation of a polyphenol-HSA complex. The berries' extracts interact with HSA before and after incubation with different binding affinities which are related to their antioxidant properties. The effect of the complexation on the secondary protein structure was verified in the changes of amide bands. Principal component analysis (PCA) was applied to discriminate the differences among the samples' compositions.
AB - In this study, three-dimensional fluorescence spectroscopy in combination with ultraviolet visible (UV-Vis) absorption spectroscopy, Fourier transform infrared spectroscopy (FTIR) and two-dimensional chromatography techniques were employed to investigate the main compounds in gooseberries, blueberries and cranberries. The determination of the terpenes (the main group of secondary metabolites) in the three berries was done by headspace solid-phase microextraction coupled with comprehensive two-dimensional gas chromatography with time-of-flight mass spectrometry (HS-SPME/GC × GC-TOFMS). Main volatiles were assigned in each of the three berries' chromatograms. The compounds were organized in different groups: monoterpene hydrocarbons and monoterpene oxygen-containing compounds (oxides, alcohols, aldehydes, and ketones). The highest amount of alcohol and ester compounds (85%) was estimated in blueberry; carboxylic acids, ketones and aldehydes were found in cranberry (62%) and terpenes in cape gooseberry (8%). Human serum albumin (HSA) has been used as a model protein to study drug-protein interaction. Specific binding of polyphenols from berries to HSA under the physiological conditions was a result of the formation of a polyphenol-HSA complex. The berries' extracts interact with HSA before and after incubation with different binding affinities which are related to their antioxidant properties. The effect of the complexation on the secondary protein structure was verified in the changes of amide bands. Principal component analysis (PCA) was applied to discriminate the differences among the samples' compositions.
KW - Binding properties
KW - Bioactivity
KW - Fourier transform infrared spectroscopy
KW - Three-dimensional fluorescence
KW - Two-dimensional gas chromatography with time-of-flight mass spectrometry
KW - Volatile substances
UR - http://www.scopus.com/inward/record.url?scp=84959257057&partnerID=8YFLogxK
U2 - 10.1016/j.foodres.2016.02.017
DO - 10.1016/j.foodres.2016.02.017
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AN - SCOPUS:84959257057
SN - 0963-9969
VL - 83
SP - 74
EP - 86
JO - Food Research International
JF - Food Research International
ER -