Simultaneous Quantification of Organic Acids in Tamarillo (Solanum betaceum) and Untargeted Chemotyping Using Methyl Chloroformate Derivatisation and GC-MS

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aut.relation.endpage1314
aut.relation.issue4en_NZ
aut.relation.journalMoleculesen_NZ
aut.relation.startpage1314
aut.relation.volume27en_NZ
aut.researcherYoo, Ji Yeon
dc.contributor.authorPook, Cen_NZ
dc.contributor.authorDiep, TTen_NZ
dc.contributor.authorYoo, MJYen_NZ
dc.date.accessioned2022-02-20T23:07:03Z
dc.date.available2022-02-20T23:07:03Z
dc.description.abstract<jats:p>Sixteen organic acids were quantified in peel and pulp of Amber, Laird’s Large and Mulligan cultivars of tamarillo using GC-MS. Fourteen of these compounds had not previously been quantified in tamarillo. An untargeted metabolomics approach was used in parallel to identify and quantify 64 more metabolites relative to the internal standard, indicating abundances of glutamic acid, pro-line, aspartic acid and γ-aminobutyric acid as well as lower concentrations of several other essential fatty acids and amino acids. The main findings were that total organic acid concentration was significantly higher (p &lt; 0.05) in pulp than in peel, with the highest concentration seen in Mulligan pulp (219.7 mg/g DW). Remarkably, after citric acid, the potent bactericide itaconic acid was the second most abundant organic acid. At least 95% of organic acids in tamarillo were one of these two acids, as well as cis-aconitic, malic and 4-toluic acids. Differences between cultivar chemotypes were as substantial as differences between tissues. These results suggest that the bitter flavour of the peel does not result from organic acids. The combination of targeted and untargeted metabolomics techniques for simultaneous qualitative and quantitative investigation of nutrients and flavours is efficient and informative.</jats:p>en_NZ
dc.identifier.citationMolecules, 27(4), 1314. https://doi.org/10.3390/molecules27041314
dc.identifier.doi10.3390/molecules27041314en_NZ
dc.identifier.issn1420-3049en_NZ
dc.identifier.urihttps://hdl.handle.net/10292/14926
dc.languageenen_NZ
dc.publisherMDPI AGen_NZ
dc.relation.urihttps://www.mdpi.com/1420-3049/27/4/1314
dc.rights© 2022 by the authors. Licensee MDPI, Basel, Switzerland. This article is an open access article distributed under the terms and conditions of the Creative Commons Attributions (CC BY) license (https://cre ativecommons.org/licenses/by/4.0/)
dc.rights.accessrightsOpenAccessen_NZ
dc.subjectFruit; Ripening; Citric acid; Itaconic acid; Metabolomics; Metabolite profiling
dc.titleSimultaneous Quantification of Organic Acids in Tamarillo (Solanum betaceum) and Untargeted Chemotyping Using Methyl Chloroformate Derivatisation and GC-MSen_NZ
dc.typeJournal Article
pubs.elements-id449046
pubs.organisational-data/AUT
pubs.organisational-data/AUT/Faculty of Health & Environmental Science
pubs.organisational-data/AUT/Faculty of Health & Environmental Science/School of Science
pubs.organisational-data/AUT/Faculty of Health & Environmental Science/School of Science/Food Science & Microbiology Department
pubs.organisational-data/AUT/PBRF
pubs.organisational-data/AUT/PBRF/PBRF Health and Environmental Sciences
pubs.organisational-data/AUT/PBRF/PBRF Health and Environmental Sciences/HA Science 2018 PBRF
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