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Valorization of Prickly Pear Juice Geographical Origin Based on Mineral and Volatile Compound Contents Using LDA.
Karabagias, Vassilios K; Karabagias, Ioannis K; Louppis, Artemis; Badeka, Anastasia; Kontominas, Michael G; Papastephanou, Chara.
Afiliación
  • Karabagias VK; Laboratory of Food Chemistry Department of Chemistry University of Ioannina, 45110 Ioannina, Greece. vkarambagias@gmail.com.
  • Karabagias IK; Laboratory of Food Chemistry Department of Chemistry University of Ioannina, 45110 Ioannina, Greece. ikaraba@cc.uoi.gr.
  • Louppis A; cp Foodlab Ltd, Polifonti 25, Strovolos, Nicosia 2047, Cyprus. artemislouppis@gmail.com.
  • Badeka A; Laboratory of Food Chemistry Department of Chemistry University of Ioannina, 45110 Ioannina, Greece. abadeka@uoi.gr.
  • Kontominas MG; Laboratory of Food Chemistry Department of Chemistry University of Ioannina, 45110 Ioannina, Greece. mkontomi@cc.uoi.gr.
  • Papastephanou C; cp Foodlab Ltd, Polifonti 25, Strovolos, Nicosia 2047, Cyprus. foodlab@cytanet.com.cy.
Foods ; 8(4)2019 Apr 15.
Article en En | MEDLINE | ID: mdl-30991662
In the present work the mineral content and volatile profile of prickly pear juice prepared from wild cultivars was investigated. Fruits used in the study originated from three areas of the Peloponnese Peninsula. Twenty-five macro- and micro-minerals (K, Na, P, Ca, Mg, Al, B, Ba, Be, Co, Cr, Cu, Fe, Li, Mn, Mo, Ni, Sb, Se, Si, Sn, Ti, Tl, V, Zn) were determined using inductively coupled plasma atomic emission spectroscopy (ICP-OES). Furthermore, analysis of the mineral content of soil samples with ICP-OES showed a perfect correlation with those of fruit juices. Volatile compounds (alcohols, aldehydes, hydrocarbons, terpenoids, and others) were identified using an optimized headspace solid phase microextraction coupled to gas chromatography mass spectrometry (HS-SPME/GC-MS) method. Multivariate analysis showed significant differences (p < 0.05) among the investigated parameters with respect to juice geographical origin. Prickly pear juice samples were classified according to geographical origin by 85.7% and 88.9% using 7 minerals and 21 volatile compounds, respectively.
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Texto completo: 1 Colección: 01-internacional Base de datos: MEDLINE Idioma: En Revista: Foods Año: 2019 Tipo del documento: Article País de afiliación: Grecia Pais de publicación: Suiza
Texto completo
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Texto completo: 1 Colección: 01-internacional Base de datos: MEDLINE Idioma: En Revista: Foods Año: 2019 Tipo del documento: Article País de afiliación: Grecia Pais de publicación: Suiza