Publicação
Serra da Estrela cheese’s free amino acids profiles by UPLC-DAD-MS/MS and their application for cheese origin assessment
| 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. |
|---|---|
| Autores principais: | Reis Lima, M.J. |
| Outros Autores: | Santos, Andréia O.; Falcão, Soraia I.; Fontes, Luísa; Lemos, Edite Teixeira de; Vilas-Boas, Miguel; Veloso, Ana C.A.; Peres, António |
| Assunto: | Serra da Estrela cheese Amino acids profiles UPLC-DAD-MS/MS Origin assessment Chemometrics |
| Ano: | 2019 |
| País: | Portugal |
| Tipo de documento: | artigo |
| Tipo de acesso: | acesso restrito |
| Instituição associada: | Instituto Politécnico de Viseu |
| Idioma: | inglês |
| Origem: | Repositório Científico do Instituto Politécnico de Viseu |
| _version_ | 1863854294328934400 |
|---|---|
| author | Reis Lima, M.J. |
| 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 |
| 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 |
| contributor_name_str_mv | Instituto Politécnico de Viseu |
| country_str | PT |
| creators_json_str | [{\"Person.name\":\"Reis Lima, M.J.\"},{\"Person.name\":\"Santos, Andréia O.\"},{\"Person.name\":\"Falcão, Soraia I.\",\"Person.identifier.orcid\":\"0000-0003-3735-6951\"},{\"Person.name\":\"Fontes, Luísa\"},{\"Person.name\":\"Lemos, Edite Teixeira de\",\"Person.identifier.orcid\":\"0000-0002-6346-8319\"},{\"Person.name\":\"Vilas-Boas, Miguel\",\"Person.identifier.orcid\":\"0000-0002-8665-5280\"},{\"Person.name\":\"Veloso, Ana C.A.\"},{\"Person.name\":\"Peres, António\",\"Person.identifier.orcid\":\"0000-0001-6595-9165\"}] |
| datacite.contributors.contributor.contributorName.fl_str_mv | Instituto Politécnico de Viseu |
| datacite.creators.creator.creatorName.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 |
| datacite.date.Accepted.fl_str_mv | 2019-10-01T00:00:00Z |
| datacite.date.available.fl_str_mv | 2019-11-12T15:19:40Z |
| datacite.date.embargoed.fl_str_mv | 2019-11-12T15:19:40Z |
| datacite.rights.fl_str_mv | http://purl.org/coar/access_right/c_16ec |
| datacite.subjects.subject.fl_str_mv | Serra da Estrela cheese Amino acids profiles UPLC-DAD-MS/MS Origin assessment Chemometrics |
| datacite.titles.title.fl_str_mv | Serra da Estrela cheese’s free amino acids profiles by UPLC-DAD-MS/MS and their application for cheese origin assessment |
| dc.contributor.none.fl_str_mv | Instituto Politécnico de Viseu |
| dc.creator.none.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.date.Accepted.fl_str_mv | 2019-10-01T00:00:00Z |
| dc.date.available.fl_str_mv | 2019-11-12T15:19:40Z |
| dc.date.embargoed.fl_str_mv | 2019-11-12T15:19:40Z |
| dc.format.none.fl_str_mv | application/pdf |
| dc.identifier.none.fl_str_mv | http://hdl.handle.net/10400.19/5796 |
| dc.language.none.fl_str_mv | eng |
| dc.publisher.none.fl_str_mv | Elsevier |
| dc.rights.none.fl_str_mv | http://purl.org/coar/access_right/c_16ec |
| dc.subject.none.fl_str_mv | Serra da Estrela cheese Amino acids profiles UPLC-DAD-MS/MS Origin assessment Chemometrics |
| dc.title.fl_str_mv | Serra da Estrela cheese’s free amino acids profiles by UPLC-DAD-MS/MS and their application for cheese origin assessment |
| dc.type.none.fl_str_mv | http://purl.org/coar/resource_type/c_6501 |
| 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. |
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| format | article |
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| identifier.url.fl_str_mv | http://hdl.handle.net/10400.19/5796 |
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| institution | Instituto Politécnico de Viseu |
| instname_str | Instituto Politécnico de Viseu |
| language | eng |
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| person_str_mv | Reis Lima, M.J. Santos, Andréia O. Falcão, Soraia I. Falcão, Soraia I. https://www.ciencia-id.pt/D41A-6BED-4CBB D41A-6BED-4CBB http://orcid.org/0000-0003-3735-6951 0000-0003-3735-6951 Fontes, Luísa Lemos, Edite Teixeira de Lemos, Edite Teixeira de https://www.ciencia-id.pt/F71E-A443-C8CB F71E-A443-C8CB http://orcid.org/0000-0002-6346-8319 0000-0002-6346-8319 Vilas-Boas, Miguel Vilas-Boas, Miguel https://www.ciencia-id.pt/A918-C6FF-81A4 A918-C6FF-81A4 http://orcid.org/0000-0002-8665-5280 0000-0002-8665-5280 Veloso, Ana C.A. Peres, António Peres, António https://www.ciencia-id.pt/CF16-5443-F420 CF16-5443-F420 http://orcid.org/0000-0001-6595-9165 0000-0001-6595-9165 |
| publishDate | 2019 |
| publisher.none.fl_str_mv | Elsevier |
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| spelling | engElsevierpt_PTSerra 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.application/pdfpt_PTSerra da Estrela cheese’s free amino acids profiles by UPLC-DAD-MS/MS and their application for cheese origin assessmentReis Lima, M.J.Santos, Andréia O.PersonalFalcão, Soraia I.DSpacehttp://dspace.org/items/0a87a028-2c57-4cb9-b6e2-8c1ee12fa24aDSpacehttp://dspace.org/items/0a87a028-2c57-4cb9-b6e2-8c1ee12fa24aFalcãoSoraia I.Ciência IDhttps://www.ciencia-id.ptD41A-6BED-4CBBORCIDhttp://orcid.org0000-0003-3735-6951Scopus Author IDhttps://www.scopus.com14832459200Fontes, LuísaPersonalLemos, Edite Teixeira deDSpacehttp://dspace.org/items/b2314c80-32ce-4dd0-b7f7-38ac49eb7dbbDSpacehttp://dspace.org/items/b2314c80-32ce-4dd0-b7f7-38ac49eb7dbbTeixeira-LemosEditeCiência IDhttps://www.ciencia-id.ptF71E-A443-C8CBORCIDhttp://orcid.org0000-0002-6346-8319Scopus Author IDhttps://www.scopus.com22836614300Scopus Author IDhttps://www.scopus.com8540065900PersonalVilas-Boas, MiguelDSpacehttp://dspace.org/items/af2b4e82-a692-4604-9a61-20e90a44a05dDSpacehttp://dspace.org/items/af2b4e82-a692-4604-9a61-20e90a44a05dVilas-BoasMiguelCiência IDhttps://www.ciencia-id.ptA918-C6FF-81A4ORCIDhttp://orcid.org0000-0002-8665-5280Researcher IDhttps://www.researcherid.comI-5949-2013Scopus Author IDhttps://www.scopus.com6602648497Veloso, Ana C.A.PersonalPeres, AntónioDSpacehttp://dspace.org/items/2e2a3977-94ac-431b-b4ae-2e163164e4c5DSpacehttp://dspace.org/items/2e2a3977-94ac-431b-b4ae-2e163164e4c5PeresAntónioCiência IDhttps://www.ciencia-id.ptCF16-5443-F420ORCIDhttp://orcid.org0000-0001-6595-9165Researcher IDhttps://www.researcherid.comI-8470-2012Scopus Author IDhttps://www.scopus.com7102331969HostingInstitutionOrganizationalInstituto Politécnico de Viseue-mailmailto:repositorio@sc.ipv.ptrepositorio@sc.ipv.ptISSNIsPartOf0963-9969DOIIsPartOf10.1016/j.foodres.2019.1087292019-11-12T15:19:40Z2019-102019-10-01T00:00:00ZHandlehttp://hdl.handle.net/10400.19/5796http://purl.org/coar/access_right/c_16ecrestricted accessSerra da Estrela cheeseAmino acids profilesUPLC-DAD-MS/MSOrigin assessmentChemometrics189249 bytesliteraturehttp://purl.org/coar/resource_type/c_6501journal articlehttp://purl.org/coar/access_right/c_16ecapplication/pdffulltexthttps://repositorio.ipv.pt/bitstreams/6a298d03-4c1b-4e64-962c-56bf2f6f7143/downloadFood Research International |
| 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 |
| subject.fl_str_mv | Serra da Estrela cheese Amino acids profiles UPLC-DAD-MS/MS Origin assessment Chemometrics |
| title | 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_short | 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 |
| topic | Serra da Estrela cheese Amino acids profiles UPLC-DAD-MS/MS Origin assessment Chemometrics |
| topic_facet | Serra da Estrela cheese Amino acids profiles UPLC-DAD-MS/MS Origin assessment Chemometrics |
| url | http://hdl.handle.net/10400.19/5796 |
| visible | 1 |