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Variation in Ceratonia siliqua pod metabolome in context of its different geographical origin, ripening stage and roasting process
Cairo Univ, Coll Pharm, Pharmacognosy Dept, Kasr El Aini St,PB 11562, Cairo, Egypt;Amer Univ Cairo, Sch Sci & Engn, Dept Chem, New Cairo 11835, Egypt.
BUE, Fac Pharm, Pharmacognosy Dept, Cairo 11837, Egypt.
Leibniz Inst Plant Biochem, Dept Bioorgan Chem, Weinberg 3, D-06120 Halle, Saale, Germany.
Cairo Univ, Coll Pharm, Pharmacognosy Dept, Kasr El Aini St,PB 11562, Cairo, Egypt.
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2019 (English)In: Food Chemistry, ISSN 0308-8146, E-ISSN 1873-7072, Vol. 283, p. 675-687Article in journal (Refereed) Published
Abstract [en]

Carob is a legume tree of a considerable commercial importance for the flavor and sweet industry. In this context, it is cultivated mostly for its pods, which are known for their nutritive value and multiple health benefits. However, metabolite patterns, underlying these properties are still mostly uncharacterized. In this study, the role of geographical origin, ontogenetic changes and thermal processing on the Ceratonia siliqua pod metabolome was assessed by mass spectrometry (MS)-based metabolomics. Thereby, a total of 70 fruits primary metabolites, represented mainly by carbohydrates, organic and amino acids were detected. Analysis of secondary bioactive metabolites assessed by ultra-high-performance liquid chromatography-electrospray ionization high resolution mass spectrometry (UHPLC-ESI-HR-MS) revealed in total 83 signals. The major signals, most significantly contributing in discrimination of C. siliqua specimens were assigned to tannins and flavonoids. PCA models derived from either UHPLC-MS or GC-MS proved to be powerful tools for discrimination of C. siliqua specimens.

Place, publisher, year, edition, pages
ELSEVIER SCI LTD , 2019. Vol. 283, p. 675-687
Keywords [en]
Ceratonia siliqua, Gas chromatography-mass spectrometry, Metabolomics, Principle component analysis (PCA), Ripening stages, Roasting, Ultra-high-performance liquid chromatography-mass spectrometry (UHPLC-MS)
National Category
Food Science Analytical Chemistry
Identifiers
URN: urn:nbn:se:uu:diva-378522DOI: 10.1016/j.foodchem.2018.12.118ISI: 000457570100084PubMedID: 30722926OAI: oai:DiVA.org:uu-378522DiVA, id: diva2:1299778
Funder
Swedish Research Council, 2016-05908Available from: 2019-03-28 Created: 2019-03-28 Last updated: 2019-03-28Bibliographically approved

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El-Seedi, Hesham

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