UPLC-UV method for the quantification of free amino acids, bioactive amines, and ammonia in fresh, cooked, and canned mushrooms

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dc.creatorGuilherme Coelho Lopes Reis
dc.creatorLetícia Rocha Guidi
dc.creatorChristian Fernandes
dc.creatorHelena Teixeira Godoy
dc.creatorMaria Beatriz de Abreu Glória
dc.date.accessioned2022-05-19T23:31:59Z
dc.date.accessioned2025-09-09T00:55:06Z
dc.date.available2022-05-19T23:31:59Z
dc.date.issued2020
dc.identifier.doi10.1007/s12161-020-01777-5
dc.identifier.issn1936-9751
dc.identifier.urihttps://hdl.handle.net/1843/41841
dc.languageeng
dc.publisherUniversidade Federal de Minas Gerais
dc.relation.ispartofFood Analytical Methods
dc.rightsAcesso Restrito
dc.subjectCiência e Tecnologia de Alimentos
dc.subjectCogumelos
dc.subjectAminas bioativas
dc.subjectAminoácidos
dc.subjectAmônia
dc.subject.otherPolyamines
dc.subject.otherGlutamic acid
dc.subject.otherSpermidine
dc.subject.otherMultivariate analysis
dc.subject.otherAgaricus bisporus
dc.titleUPLC-UV method for the quantification of free amino acids, bioactive amines, and ammonia in fresh, cooked, and canned mushrooms
dc.typeArtigo de periódico
local.citation.epage1626
local.citation.spage1613
local.citation.volume13
local.description.resumoMushrooms are valued due to health-promoting properties and small environmental footprint. The simultaneous determination of free amino acids (17), amines (10), and ammonia in fresh, cooked, and canned Agaricus bisporus was investigated. An AQC-derivatization method was developed and validated. Norvaline was an adequate internal standard. The method was green, fast, and fit for the purpose (quantification limits, 0.14–1.92 mg/100 g; recoveries, 80–110%; repeatability, < 10%; reproducibility, < 15%). Fifteen amino acids were detected in fresh mushroom: alanine and glutamic acid were prevalent (~ 20%) followed by proline. Spermidine was the only amine detected (6.4–8.5 mg/100 g). Ammonia was present at low levels (2.8–5.5 mg/100 g). High amounts of these amino acids and spermidine warrant important health-promoting properties. The levels of amino acids, amines, and ammonia varied among lots from the same source, suggesting the influence of production conditions. During thermal processing, changes were observed: cooking affected the least (losses mainly of glutamic acid, arginine, glycine, serine, threonine, proline, and alanine, ~ 50%). Spermidine and ammonia were not affected. During canning, the losses were higher (~ 70%) for glutamic acid, serine, valine, proline, arginine, glycine, and aspartic acid. There were losses of ammonia (39%) and spermidine (24%). A two principal component model explained 97.8% of the variance and it was able to separate fresh from processed mushroom. Hierarchical cluster analysis confirmed the potential of using amines and amino acids to separate fresh from processed mushroom.
local.publisher.countryBrasil
local.publisher.departmentFAR - DEPARTAMENTO DE ALIMENTOS
local.publisher.departmentFAR - DEPARTAMENTO DE PRODUTOS FARMACÊUTICOS
local.publisher.initialsUFMG
local.url.externahttps://link.springer.com/article/10.1007/s12161-020-01777-5

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