Serra da Estrela cheese’s free amino acids profiles by UPLC-DAD-MS/MS and their application for cheese origin assessment
Autor(a) principal: | |
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Data de Publicação: | 2019 |
Outros Autores: | , , , , , , |
Tipo de documento: | Artigo |
Idioma: | eng |
Título da fonte: | Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos) |
Texto Completo: | http://hdl.handle.net/10400.19/5796 |
Resumo: | Serra da Estrela cheese is a high-value Portuguese Protected Designation of Origin cheese, produced with raw ewe milk. Thus, information regarding its composition is of utmost relevance for both consumers and certified producers. In this work, the chromatographic profiles of free amino acids in cheeses (45 days of maturation, 6 producers located in 5 municipalities and produced from November 2017 to March 2018) were established by UPLC-DAD-MS/MS. The proposed method allowed detecting 19 free amino acids and cystine with overall limits of detection and quantification lower than 44 μmol/L (1.4 mg/100 g cheese, wet matter) and then 134 μmol/L (4.2 mg/100 g cheese, wet matter), respectively. In all cheeses, 17 free amino acids were quantified including 8 essential amino acids (histidine, leucine-isoleucine, lysine, methionine, phenylalanine, threonine, tryptophan and valine) and 9 non-essential amino acids (arginine, asparagine, aspartic acid, cysteine, glutamic acid, glutamine, proline, serine and tyrosine). The amounts of the free amino acids, essential free amino acids, branched chain free amino acids (leucine, isoleucine and valine) plus the free amino acids ratios (mg/g protein) were further used to identify the producer of Serra da Estrela cheeses. Linear discriminant analysis coupled with the simulated annealing variable selection algorithm was used allowing the correct classification of 96% and 90±8% of the samples, for leave-one-out and repeated K-fold cross-validation procedures, respectively. The satisfactory predictive performance pointed out the possibility of using cheeses’ amino acids profiles as origin biomarkers for authenticity control, warranting the correctness identification of the cheese producer/brand, which is quite relevant for ensuring the consumer confidence and satisfaction when purchasing this high-value dairy food. |
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Serra da Estrela cheese’s free amino acids profiles by UPLC-DAD-MS/MS and their application for cheese origin assessmentSerra da Estrela cheeseAmino acids profilesUPLC-DAD-MS/MSOrigin assessmentChemometricsSerra da Estrela cheese is a high-value Portuguese Protected Designation of Origin cheese, produced with raw ewe milk. Thus, information regarding its composition is of utmost relevance for both consumers and certified producers. In this work, the chromatographic profiles of free amino acids in cheeses (45 days of maturation, 6 producers located in 5 municipalities and produced from November 2017 to March 2018) were established by UPLC-DAD-MS/MS. The proposed method allowed detecting 19 free amino acids and cystine with overall limits of detection and quantification lower than 44 μmol/L (1.4 mg/100 g cheese, wet matter) and then 134 μmol/L (4.2 mg/100 g cheese, wet matter), respectively. In all cheeses, 17 free amino acids were quantified including 8 essential amino acids (histidine, leucine-isoleucine, lysine, methionine, phenylalanine, threonine, tryptophan and valine) and 9 non-essential amino acids (arginine, asparagine, aspartic acid, cysteine, glutamic acid, glutamine, proline, serine and tyrosine). The amounts of the free amino acids, essential free amino acids, branched chain free amino acids (leucine, isoleucine and valine) plus the free amino acids ratios (mg/g protein) were further used to identify the producer of Serra da Estrela cheeses. Linear discriminant analysis coupled with the simulated annealing variable selection algorithm was used allowing the correct classification of 96% and 90±8% of the samples, for leave-one-out and repeated K-fold cross-validation procedures, respectively. The satisfactory predictive performance pointed out the possibility of using cheeses’ amino acids profiles as origin biomarkers for authenticity control, warranting the correctness identification of the cheese producer/brand, which is quite relevant for ensuring the consumer confidence and satisfaction when purchasing this high-value dairy food.ElsevierRepositório Científico do Instituto Politécnico de ViseuReis Lima, M.J.Santos, Andréia O.Falcão, Soraia I.Fontes, LuísaLemos, Edite Teixeira deVilas-Boas, MiguelVeloso, Ana C.A.Peres, António2019-11-12T15:19:40Z2019-102019-10-01T00:00:00Zinfo:eu-repo/semantics/publishedVersioninfo:eu-repo/semantics/articleapplication/pdfhttp://hdl.handle.net/10400.19/5796engLima, M. J. R., Santos, A. O., Falcão, S., Fontes, L., Lemos, E.T., Vilas-Boas, M., … Peres, A. M. (2019). Serra da Estrela cheese’s free amino acids profiles by UPLC-DAD-MS/MS and their application for cheese origin assessment. Food Research International, (September), 108729. doi: https://doi.org/10.1016/j.foodres.2019.1087290963-996910.1016/j.foodres.2019.108729metadata only accessinfo:eu-repo/semantics/openAccessreponame:Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos)instname:Agência para a Sociedade do Conhecimento (UMIC) - FCT - Sociedade da Informaçãoinstacron:RCAAP2023-01-16T15:28:16Zoai:repositorio.ipv.pt:10400.19/5796Portal AgregadorONGhttps://www.rcaap.pt/oai/openaireopendoar:71602024-03-19T16:43:59.683107Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos) - Agência para a Sociedade do Conhecimento (UMIC) - FCT - Sociedade da Informaçãofalse |
dc.title.none.fl_str_mv |
Serra da Estrela cheese’s free amino acids profiles by UPLC-DAD-MS/MS and their application for cheese origin assessment |
title |
Serra da Estrela cheese’s free amino acids profiles by UPLC-DAD-MS/MS and their application for cheese origin assessment |
spellingShingle |
Serra da Estrela cheese’s free amino acids profiles by UPLC-DAD-MS/MS and their application for cheese origin assessment Reis Lima, M.J. Serra da Estrela cheese Amino acids profiles UPLC-DAD-MS/MS Origin assessment Chemometrics |
title_short |
Serra da Estrela cheese’s free amino acids profiles by UPLC-DAD-MS/MS and their application for cheese origin assessment |
title_full |
Serra da Estrela cheese’s free amino acids profiles by UPLC-DAD-MS/MS and their application for cheese origin assessment |
title_fullStr |
Serra da Estrela cheese’s free amino acids profiles by UPLC-DAD-MS/MS and their application for cheese origin assessment |
title_full_unstemmed |
Serra da Estrela cheese’s free amino acids profiles by UPLC-DAD-MS/MS and their application for cheese origin assessment |
title_sort |
Serra da Estrela cheese’s free amino acids profiles by UPLC-DAD-MS/MS and their application for cheese origin assessment |
author |
Reis Lima, M.J. |
author_facet |
Reis Lima, M.J. Santos, Andréia O. Falcão, Soraia I. Fontes, Luísa Lemos, Edite Teixeira de Vilas-Boas, Miguel Veloso, Ana C.A. Peres, António |
author_role |
author |
author2 |
Santos, Andréia O. Falcão, Soraia I. Fontes, Luísa Lemos, Edite Teixeira de Vilas-Boas, Miguel Veloso, Ana C.A. Peres, António |
author2_role |
author author author author author author author |
dc.contributor.none.fl_str_mv |
Repositório Científico do Instituto Politécnico de Viseu |
dc.contributor.author.fl_str_mv |
Reis Lima, M.J. Santos, Andréia O. Falcão, Soraia I. Fontes, Luísa Lemos, Edite Teixeira de Vilas-Boas, Miguel Veloso, Ana C.A. Peres, António |
dc.subject.por.fl_str_mv |
Serra da Estrela cheese Amino acids profiles UPLC-DAD-MS/MS Origin assessment Chemometrics |
topic |
Serra da Estrela cheese Amino acids profiles UPLC-DAD-MS/MS Origin assessment Chemometrics |
description |
Serra da Estrela cheese is a high-value Portuguese Protected Designation of Origin cheese, produced with raw ewe milk. Thus, information regarding its composition is of utmost relevance for both consumers and certified producers. In this work, the chromatographic profiles of free amino acids in cheeses (45 days of maturation, 6 producers located in 5 municipalities and produced from November 2017 to March 2018) were established by UPLC-DAD-MS/MS. The proposed method allowed detecting 19 free amino acids and cystine with overall limits of detection and quantification lower than 44 μmol/L (1.4 mg/100 g cheese, wet matter) and then 134 μmol/L (4.2 mg/100 g cheese, wet matter), respectively. In all cheeses, 17 free amino acids were quantified including 8 essential amino acids (histidine, leucine-isoleucine, lysine, methionine, phenylalanine, threonine, tryptophan and valine) and 9 non-essential amino acids (arginine, asparagine, aspartic acid, cysteine, glutamic acid, glutamine, proline, serine and tyrosine). The amounts of the free amino acids, essential free amino acids, branched chain free amino acids (leucine, isoleucine and valine) plus the free amino acids ratios (mg/g protein) were further used to identify the producer of Serra da Estrela cheeses. Linear discriminant analysis coupled with the simulated annealing variable selection algorithm was used allowing the correct classification of 96% and 90±8% of the samples, for leave-one-out and repeated K-fold cross-validation procedures, respectively. The satisfactory predictive performance pointed out the possibility of using cheeses’ amino acids profiles as origin biomarkers for authenticity control, warranting the correctness identification of the cheese producer/brand, which is quite relevant for ensuring the consumer confidence and satisfaction when purchasing this high-value dairy food. |
publishDate |
2019 |
dc.date.none.fl_str_mv |
2019-11-12T15:19:40Z 2019-10 2019-10-01T00:00:00Z |
dc.type.status.fl_str_mv |
info:eu-repo/semantics/publishedVersion |
dc.type.driver.fl_str_mv |
info:eu-repo/semantics/article |
format |
article |
status_str |
publishedVersion |
dc.identifier.uri.fl_str_mv |
http://hdl.handle.net/10400.19/5796 |
url |
http://hdl.handle.net/10400.19/5796 |
dc.language.iso.fl_str_mv |
eng |
language |
eng |
dc.relation.none.fl_str_mv |
Lima, M. J. R., Santos, A. O., Falcão, S., Fontes, L., Lemos, E.T., Vilas-Boas, M., … Peres, A. M. (2019). Serra da Estrela cheese’s free amino acids profiles by UPLC-DAD-MS/MS and their application for cheese origin assessment. Food Research International, (September), 108729. doi: https://doi.org/10.1016/j.foodres.2019.108729 0963-9969 10.1016/j.foodres.2019.108729 |
dc.rights.driver.fl_str_mv |
metadata only access info:eu-repo/semantics/openAccess |
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metadata only access |
eu_rights_str_mv |
openAccess |
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application/pdf |
dc.publisher.none.fl_str_mv |
Elsevier |
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Elsevier |
dc.source.none.fl_str_mv |
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Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos) |
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Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos) - Agência para a Sociedade do Conhecimento (UMIC) - FCT - Sociedade da Informação |
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