Abstract:
:Chestnut fruits, being poor of simple sugars and consisting mainly of fibers and starch, are among the constituents of Mediterranean diet. While numerous studies report on content of proteins and amino acids in chestnut, no one has appeared so far on betaines, an important class of nitrogen compounds ubiquitous in plants for their protective action in response to abiotic stress. In this study, we analyzed by HPLC-ESI-tandem mass spectrometry, in fruits and flours of varieties of chestnut cultivated in Italy, the composition of betaines and ammonium compounds intermediates of their biosynthesis. Besides the parent amino acids, the compounds quantified were choline, glycerophosphocholine, phosphocholine, glycine betaine, N-methylproline, proline betaine (stachydrine), β-alanine betaine, 4-guanidinobutyric acid, trigonelline, N,N,N-trimethyllysine. Interestingly, some uncommon derivatives of pipecolic acid, such as N-methylpipecolic acid, 4-hydroxypipecolic acid and 4-hydroxy-N-methylpipecolic acid were identified for the first time in chestnut samples and characterized by MS(n) tandem mass spectrometry.
journal_name
Food Chemjournal_title
Food chemistryauthors
Servillo L,Giovane A,Casale R,Balestrieri ML,Cautela D,Paolucci M,Siano F,Volpe MG,Castaldo Ddoi
10.1016/j.foodchem.2015.10.070subject
Has Abstractpub_date
2016-04-01 00:00:00pages
1301-9eissn
0308-8146issn
1873-7072pii
S0308-8146(15)30070-4journal_volume
196pub_type
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