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Simultaneous quantification of amino acids and Amadori products in foods through ion-pairing liquid chromatography-high-resolution mass spectrometry (173 visite)

Troise AD, Fiore A, Roviello GN, Monti SM, Fogliano V

Amino Acids (ISSN: 0939-4451, 1438-2199, 1438-2199electronic), 2015 Jan; 47(1): 111-124.

Tipo di articolo: Journal Article, Evaluation Studies, , Impact factor: 3.196, Impact factor a 5 anni: 3.064, Url: http://www.scopus.com/inward/record.url?eid=2-s2.0-84937040573&partnerID=40&md5=6bb8e88452862c45b775056bd5b47603

Parole chiave: Amadori Products, Amino Acids, High-Resolution Mass Spectrometry, Maillard Reaction, 1 Amino 1 Deoxy 2 Ketose, Alanine, Arginine, Asparagine, Aspartic Acid, Carbohydrate Derivative, Cysteine, Fructosylarginine, Glutamic Acid, Glycine, Histidine, Isoleucine, Lysine, Methionine, Phenylalanine, Proline, Serine, Threonine, Tryptophan, Tyrosine, Unclassified Drug, Valine, Amino Acid Analysis, Analytic Method, Calibration, Chemical Analysis, Chemical Composition, Controlled Study, Correlation Coefficient, Food Analysis, Food Processing, Food Quality, Glycation, Ion Pair Chromatography, Limit Of Detection, Limit Of Quantitation, Performance Measurement System, Priority Journal, Process Control, Process Development, Quantitative Study, Raw Food, Reproducibility, Sensitivity Analysis, Sensitivity And Specificity, Separation Technique, Tomato, Chemistry, Animals, Cattle, High Pressure Liquid, Lycopersicon Esculentum,

Affiliazioni: *** IBB - CNR ***
Food Quality Design Group, Wageningen University, PO Box 8129, Wageningen, Netherlands
Department of Agricultural and Food Science, University of Napoli Federico II, Parco Gussone, Portici, Napoli, Italy
Istituto di Biostrutture e Bioimmagini (IBB), CNR, via Mezzocannone 16, Naples, Italy
University of Naples Federico II
Consiglio Nazionale delle Ricerche (CNR)


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The formation of the Amadori products (APs) is the first key step of Maillard reaction. Only few papers have dealt with simultaneous quantitation of amino acids and corresponding APs (1-amino-1-deoxy-2-ketose). Chromatographic separation of APs is affected by several drawbacks mainly related to their poor retention in conventional reversed phase separation. In this paper, a method for the simultaneous quantification of amino acids and their respective APs was developed combining high-resolution mass spectrometry with ion-pairing liquid chromatography. The limit of detection was 0.1 ng/mL for tryptophan, valine and arginine, while the limit of quantification ranged from 2 to 5 ng/mL according to the specific sensitivity of each analyte. The relative standard deviation % was lower than 10 % and the coefficient of correlation was higher than 0.99 for each calibration curve. The method was applied to milk, milk-based products, raw and processed tomato. Among the analyzed products, the most abundant amino acid was glutamic acid (16,646.89 ± 1,385.40 μg/g) and the most abundant AP was fructosyl-arginine in tomato puree (774.82 ± 10.01 μg/g). The easiness of sample preparation coupled to the analytical performances of the proposed method introduced the possibility to use the pattern of free amino acids and corresponding APs in the evaluation of the quality of raw food as well as the extent of thermal treatments in different food products. © 2014 Springer-Verlag.
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Amino Acids (ISSN: 0939-4451, 1438-2199, 1438-2199electronic), 2015; N/D: N/D-N/D.
Impact Factor: 3.196
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Comegna D, de Paola I, Saviano M, Del Gatto A, Zaccaro L
* Straightforward entry to s-glycosylated fmoc-amino acids and their application to solid phase synthesis of glycopeptides and glycopeptidomimetics (137 visite)
Org Lett (ISSN: 1523-7060, 1523-7052, 1523-7052electronic), 2015; 17(3): 640-643.
Impact Factor: 6.732
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Troise AD, Dathan NA, Fiore A, Roviello G, Di Fiore A, Caira S, Cuollo M, De Simone G, Fogliano V, Monti SM
* Faox enzymes inhibited Maillard reaction development during storage both in protein glucose model system and low lactose UHT milk (73 visite)
Amino Acids (ISSN: 0939-4451, 1438-2199, 1438-2199electronic), 2014 Feb; 46(2): 279-288.
Impact Factor: 3.41
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Monfregola L, De Luca S
* Synthetic strategy for side chain mono-N-alkylation of Fmoc-amino acids promoted by molecular sieves (174 visite)
Amino Acids (ISSN: 0939-4451, 1438-2199, 1438-2199electronic), 2011 Oct; 41(4): 981-990.
Impact Factor: 3.248
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Roviello GN, Gröschel S, Pedone C, Diederichsen U
* Erratum: Synthesis of novel MMT/acyl-protected nucleo alanine monomers for the preparation of DNA/alanyl-PNA chimeras (Amino Acids DOI: 10. 1007/s00726-009-0324-x) (107 visite)
Amino Acids (ISSN: 0939-4451, 1438-2199, 1438-2199electronic), 2010; 38(5): 1311-1312.
Impact Factor: 4.106
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Cucinotta V, Giuffrida A, Grasso G, Maccarrone G, Messina M, Vecchio G
* High selectivity in new chiral separations of dansyl amino acids by cyclodextrin derivatives in electrokinetic chromatography (120 visite)
J Chromatogr A (ISSN: 0021-9673), 2007; 1155(2): 172-179.
Impact Factor: 3.641
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Arena G, Casnati A, Contino A, Magrì A, Sansone F, Sciotto D, Ungaro R
* Inclusion of naturally occurring amino acids in water soluble calix[4]arenes: A microcalorimetric and 1H NMR investigation supported by molecular modeling (101 visite)
Org Biomol Chem (ISSN: 1477-0520, 1477-0539, 1477-0539electronic), 2006 Jan 21; 4(2): 243-249.
Impact Factor: 2.874
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De Luca S, Della Moglie R, De Capua A, Morelli G
* New synthetic strategy for o-NBS protected amino acids and their use in synthesis of mono-benzylated peptides (137 visite)
Tetrahedron Letters (ISSN: 0040-4039), 2005 Sep 26; 46(39): 6637-6640.
Impact Factor: 2.477
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Monti SM, Borrelli RC, Ritieni A, Fogliano V
A comparison of color formation and Maillard reaction products of a lactose-lysine and lactose-N(α)-acetyllysine model system (116 visite)
J Agric Food Chem (ISSN: 0021-8561), 2000; 48(4): 1041-1046.
Impact Factor: 1.56
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Caliendo G, Fiorino F, Grieco P, Perissutti E, De Luca S, Giuliano A, Santelli G, Califano D, Severino B, Santagada V
Synthesis and biological activity of pseudopeptides inhibitors of Ras farnesyl transferase containing unconventional amino acids (125 visite)
Farmaco (ISSN: 0014-827x), 1999 Nov; 54(11-12): 785-790.
Impact Factor: 0.406
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Monti SM, Ritieni A, Graziani G, Randazzo G, Mannina L, Segre AL, Fogliano V
LC/MS analysis and antioxidative efficiency of Maillard reaction products from a lactose-lysine model system (133 visite)
J Agric Food Chem (ISSN: 0021-8561), 1999 Apr; 47(4): 1506-1513.
Impact Factor: 1.453
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Fogliano V, Monti SM, Musella T, Randazzo G, Ritieni A
Formation Of Colored Maillard Reaction Products In A Gluten-Glucose Model System (72 visite)
Journal Of Agricultural And Food Chemistry, 1999; 66: 293-299.
Impact Factor: 0
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Campagna T, Grasso G, Rizzarelli E, Vecchio G
L- and D-cysteine derivatives of β-cyclodextrin: Different molecular recognition properties of their copper(II) complexes for amino acids (119 visite)
Inorg Chim Acta (ISSN: 0020-1693), 1998; 275-276: 395-400.
Impact Factor: 1.454
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Bonomo RP, Pedotti S, Vecchio G, Rizzarelli E
Molecular Recognition of Amino Acids by Copper(II) Complexes of 6A, 6X-Diamino-6A, 6 X-dideoxy-β-cyclodextrin (X = B, C, D) (87 visite)
Inorg Chem (ISSN: 0020-1669, 1520-510x, 1520-510xelectronic), 1996 Nov 6; 35(23): 6873-6877.
Impact Factor: 2.736
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Pavone V, Di Blasio B, Lombardi A, Maglio O, Isernia C, Pedone C, Benedetti E, Altmann E, Mutter M
Non coded C alpha, alpha-disubstituted amino acids. X-ray diffraction analysis of a dipeptide containing (S)-alpha-methylserine (121 visite)
Int J Pept Protein Res (ISSN: 0367-8377, 0367-8377print, 0367-8377linking), 1993 Jan; 41(1): 15-20.
Impact Factor: 1.255
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Lombardi A, Maglio O, Pavone B, Di Blasio V, Saviano M, Nastri F, Pedone C, Benedetti E
Pt(II) Complexes of Amino Acids and Peptides. III. X-Ray Diffraction Study of trans-[Cl-(Ph3P)-Pt-(H-Aib-O-)] (103 visite)
Inorg Chim Acta, 1993; 204: 87-92.
Impact Factor: 0
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Lombardi A, Maglio O, Benedetti B, Di Blasio E, Saviano M, Nastri F, Pedone C, Pavone V
Pt(II) Complexes of Amino Acids and Peptides. II. Structural Analysis of trans-[Cl2-Pt-(H-Aib-OH)2] (122 visite)
Inorg Chim Acta, 1992; 196: 241-246.
Impact Factor: 0
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23 Records (22 escludendo Abstract e Conferenze).
Impact factor totale: 59.127 (56.244 escludendo Abstract e Conferenze).
Impact factor a 5 anni totale: 61.224 (58.515 escludendo Abstract e Conferenze).







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