Speciation of essential nutrient trace elements in coconut water
In: Food Chemistry Food Chemistry, Elsevier, 2021, 339, pp.127680. ⟨10.1016/j.foodchem.2020.127680⟩; (2021)
Online
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Zugriff:
International audience; Coconut water (Cocos Nucifera) is shown to be a source of essential elements present in the form of low-molecular weight stable complexes known for their bio-availability. The total element concentrations were in the range of 0.2-2.7, 0.3-1, 3-14 and 0.5-2 ppm for Fe, Cu, Mn, and Zn, respectively, and varied as a function of the origin of the nut and its maturity. Speciation was investigated by size-exclusion chromatography-inductively coupled plasma mass spectrometry (ICP MS), and hydrophilic interaction liquid chromatography (HILIC)electrospray-Orbitrap MS. The metal species identified included: iron complexes with citrate and malate: Fe III (Cit) 3 (Mal), Fe III (Cit) 2 (Mal) 2 , Fe III (Mal) 2 , glutamine: Fe III (Glu) 2 and nicotianamine: Fe II (NA); copper complexes with phenylanine: Cu II (Phe) 2 and Cu II (Phe) 3 and nicotianamine: Cu II (NA); zinc complexes with citrate: Zn II (Cit) 2 and nicotianamine Zn II (NA) and manganese complex with asparagine Mn II (Asp) 2. The contributions of the individual species to the total elements concentrations could be estimated by HILIC-ICP MS.
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Speciation of essential nutrient trace elements in coconut water
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| Autor/in / Beteiligte Person: | Alchoubassi, Ghaya ; Kińska, Katarzyna ; Bierla, Katarzyna ; Szpunar, Joanna ; Lobinski, Ryszard ; Institut des sciences analytiques et de physico-chimie pour l'environnement et les materiaux (IPREM) ; Université de Pau et des Pays de l'Adour (UPPA)-Institut de Chimie du CNRS (INC)-Centre National de la Recherche Scientifique (CNRS) ; ANR-11-EQPX-0027,MARSS,Centre de Spectrometrie de Masse pour les Sciences de la Réactivité et de Spéciation(2011) ; Université de Pau et des Pays de l'Adour (UPPA)-Centre National de la Recherche Scientifique (CNRS) ; ANR-11-EQPX-0027/11-EQPX-0027,MARSS,Centre de Spectrometrie de Masse pour les Sciences de la Réactivité et de Spéciation(2011) |
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| Quelle: | Food Chemistry Food Chemistry, Elsevier, 2021, 339, pp.127680. ⟨10.1016/j.foodchem.2020.127680⟩; (2021) |
| Veröffentlichung: | HAL CCSD, 2021 |
| Medientyp: | unknown |
| ISSN: | 0308-8146 (print) |
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