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Serra da Estrela cheese's free amino acids profiles by UPLC-DAD-MS/MS and their application for cheese origin assessment

2019Journal article Open access
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dc.contributor.authorLima, M.J. Reis
dc.contributor.authorSantos, Andreia O.
dc.contributor.authorFalcão, Soraia
dc.contributor.authorFontes, Luísa
dc.contributor.authorTeixeira-Lemos, Edite
dc.contributor.authorVilas-Boas, Miguel
dc.contributor.authorVeloso, Ana C.A.
dc.contributor.authorPeres, António M.
dc.date.accessioned2018-02-19T10:00:00Z
dc.date.accessioned2020-01-03T17:07:54Z
dc.date.available2018-01-19T10:00:00Z
dc.date.available2020-01-03T17:07:54Z
dc.date.issued2019
dc.description.abstractSerra da Estrela cheese is a high-value Portuguese Protected Designation of Origin cheese, produced with raw ewe milk. Thus, information regarding its composition is of utmost relevance for both consumers and certified producers. In this work, the chromatographic profiles of free amino acids in cheeses (45 days of maturation, 6 producers located in 5 municipalities and produced from November 2017 to March 2018) were established by UPLC-DAD-MS/MS. The proposed method allowed detecting 19 free amino acids and cystine with overall limits of detection and quantification lower than 44 μmol/L (1.4 mg/100 g cheese, wet matter) and than 134 μmol/L (4.2 mg/100 g cheese, wet matter), respectively. In all cheeses, 17 free amino acids were quantified including 8 essential amino acids (histidine, leucine-isoleucine, lysine, methionine, phenylalanine, threonine, tryptophan and valine) and 9 non-essential amino acids (arginine, asparagine, aspartic acid, cysteine, glutamic acid, glutamine, proline, serine and tyrosine). The amounts of the free amino acids, essential free amino acids, branched chain free amino acids (leucine, isoleucine and valine) plus the free amino acids ratios (mg/g protein) were further used to identify the producer of Serra da Estrela cheeses. Linear discriminant analysis coupled with the simulated annealing variable selection algorithm was used allowing the correct classification of 96% and 90 ± 8% of the samples, for leave-one-out and repeated K-fold cross-validation procedures, respectively. The satisfactory predictive performance pointed out the possibility of using cheeses’ amino acids profiles as origin biomarkers for authenticity control, warranting the correctness identification of the cheese producer/brand, which is quite relevant for ensuring the consumer confidence and satisfaction when purchasing this high-value dairy food.
dc.description.sponsorshipThis work was financially supported by Associate Laboratory LSRELCM – UID/EQU/50020/2019, strategic funding UID/BIO/04469/2019 - CEB and BioTecNorte operation (NORTE-01-0145-FEDER- 000004), and strategic project PEst-OE/AGR/UI0690/2014 –CIMO funded by – funded by national funds through FCT/MCTES (PIDDAC). The authors would also like to acknowledge the funding provided by the approved Project, with reference 02/SAICT/ 2016/23290, entitled Characterization and Valorization of QSE PDO and its ability for health promotion (QCLASSE), financed by FCT. S. I. Falcão thanks National funding by FCT- Foundation for Science and Technology, P.I., through the institutional scientific employment program-contract.
dc.description.versioninfo:eu-repo/semantics/publishedVersionen_EN
dc.identifier.citationReis Lima, M. J.; Santos, Andréia O.; Falcão, Soraia; Fontes, Luísa; Teixeira-Lemos, Edite; Vilas-Boas, Miguel; Veloso, Ana C.A.; Peres, António M. (2019). Serra da Estrela cheese's free amino acids profiles by UPLC-DAD-MS/MS and their application for cheese origin assessment. Food Research International. ISSN 0963-9969. 126, p. 1-8en_EN
dc.identifier.doi10.1016/j.foodres.2019.108729en_EN
dc.identifier.issn0963-9969
dc.identifier.urihttp://hdl.handle.net/10198/19904
dc.language.isoeng
dc.peerreviewedyesen_EN
dc.subjectAmino acids profilesen_EN
dc.subjectChemometricsen_EN
dc.subjectOrigin assessmenten_EN
dc.subjectSerra da Estrela cheeseen_EN
dc.subjectUPLC-DAD-MS/MSen_EN
dc.titleSerra da Estrela cheese's free amino acids profiles by UPLC-DAD-MS/MS and their application for cheese origin assessmenten_EN
dc.typejournal article
dspace.entity.typePublication
oaire.awardURIinfo:eu-repo/grantAgreement/FCT/5876/PEst-OE%2FAGR%2FUI0690%2F2014/PT
oaire.fundingStream5876
person.familyNameFalcão
person.familyNameVilas-Boas
person.familyNamePeres
person.givenNameSoraia
person.givenNameMiguel
person.givenNameAntónio M.
person.identifier711432
person.identifier1693134
person.identifier107333
person.identifier.ciencia-idD41A-6BED-4CBB
person.identifier.ciencia-idA918-C6FF-81A4
person.identifier.ciencia-idCF16-5443-F420
person.identifier.orcid0000-0003-3735-6951
person.identifier.orcid0000-0002-8665-5280
person.identifier.orcid0000-0001-6595-9165
person.identifier.ridI-5949-2013
person.identifier.ridI-8470-2012
person.identifier.scopus-author-id14832459200
person.identifier.scopus-author-id6602648497
person.identifier.scopus-author-id7102331969
project.funder.identifierhttp://doi.org/10.13039/501100001871
project.funder.nameFundação para a Ciência e a Tecnologia
rcaap.rightsopenAccessen_EN
rcaap.typearticleen_EN
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