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Recent trends in the analysis of amino acids in fruits and derived foodstuffs

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Abstract

The amino acid content of fruit and fruit-derived foods is studied intensely because of the contribution to nutritional value, aroma, taste and health-promoting effects and their possible use as markers of origin and authenticity. In this review, based on 101 references, the most recent trends in the analysis of amino acids are presented: the most important techniques, the different sample treatment procedures (including derivatisation) and the most frequent applications are described and compared. Pertinent publications were retrieved from Scopus and Web of Knowledge database searches lastly performed in February 2012 with the keywords "amino acid", "analysis", "liquid chromatography", "gas chromatography", "electrophoresis", "fruit", and "vegetables"; the time limit was set from the year 2000 onwards. Although amino acids have been analysed in foods for decades, new technical possibilities and advancements have allowed ever-increasing accuracy and targeting of the methods in order to overcome the challenges posed by the complex plant matrices and their high intrinsic variability.

Amino acid analysis in fruits

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Abbreviations

AA:

Amino acid

AMDIS:

Automated Mass Spectral Deconvolution and Identification System

CE:

Capillary electrophoresis

EI:

Electron impact

FID:

Flame ionisation detection

FITC:

Fluorescein isothiocyanate

FMOC:

9-Fluorenylmethyl chloroformate

GC:

Gas chromatography

HILIC:

Hydrophilic interaction liquid chromatography

HPLC:

High-performance liquid chromatography

HPLC-FL:

High-performance liquid chromatography with fluorescence detection

HPLC-UV:

High-performance liquid chromatography with UV detection

LC:

Liquid chromatography

LIF:

Laser-induced fluorescence

MEKC:

Micellar electrokinetic chromatography

MS:

Mass spectrometry

OPA:

o-Phthaldialdehyde

RP:

Reversed phase

Ru-bpy:

Tris(2,2′-bipyridine)ruthenium(III)

TOF:

Time of flight

UHPLC:

Ultra-high-performance liquid chromatography

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Authors and Affiliations

  1. Department for Life Quality Studies (QuVi), Alma Mater Studiorum, University of Bologna, Corso D’Augusto 237, 47921, Rimini, Italy

    Roberto Mandrioli

  2. Laboratory of Pharmaco-Toxicological Analysis, Department of Pharmacy and Biotechnology (FaBiT), Alma Mater Studiorum, University of Bologna, Via Belmeloro 6, 40126, Bologna, Italy

    Laura Mercolini & Maria Augusta Raggi

Authors
  1. Roberto Mandrioli
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  2. Laura Mercolini
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  3. Maria Augusta Raggi
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Correspondence to Roberto Mandrioli.

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Published in the topical collection Amino Acid Analysis with guest editor Toshimasa Toyo'oka.

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Mandrioli, R., Mercolini, L. & Raggi, M.A. Recent trends in the analysis of amino acids in fruits and derived foodstuffs. Anal Bioanal Chem 405, 7941–7956 (2013). https://doi.org/10.1007/s00216-013-7025-8

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