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Issue 17, 2015
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Exploratory analysis of avocado extracts by GC-MS: new insights into the avocado fruit ripening process

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Abstract

Herewith the usefulness of a gas chromatography-electron ionization-quadrupole mass spectrometry (GC-EI-Q MS) methodology has been evaluated for the identification of potential ripening or variety markers of the avocado fruit. A selection of 13 avocado varieties at two diverse ripening degrees was made and their derivatized extracts were analyzed by GC-MS. Even though the method was able to identify about 60 metabolites within a single run, the approach used was more exploratory, and data processing and analysis steps were carried out, implying filtering, normalization, principal component analysis (PCA) and partial least squares-discriminant analysis (PLS-DA). 17 compounds were selected as the most influential to be considered in PCA and clustering analysis by the k-means method. To corroborate further on the metabolic changes associated with ripening, a two class PLS-DA model was built, identifying abscisic acid, linoleic acid, aspartic acid and mannoheptulose as the compounds with the highest influence in the model.

Graphical abstract: Exploratory analysis of avocado extracts by GC-MS: new insights into the avocado fruit ripening process

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Article information


Submitted
23 Mar 2015
Accepted
07 May 2015
First published
28 May 2015

Anal. Methods, 2015,7, 7318-7326
Article type
Paper

Exploratory analysis of avocado extracts by GC-MS: new insights into the avocado fruit ripening process

E. Hurtado-Fernández, A. Bajoub, J. C. Morales, A. Fernández-Gutiérrez and A. Carrasco-Pancorbo, Anal. Methods, 2015, 7, 7318
DOI: 10.1039/C5AY00767D

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