LC-MS and GC-MS Data Fusion Metabolomics Profiling Coupled with Multivariate Analysis for the Discrimination of Different Parts of Faustrime Fruit and Evaluation of Their Antioxidant Activity
Ciro Cannavacciuolo,
Stefania Pagliari,
Chiara Maria Giustra,
Sonia Carabetta,
Werther Guidi Nissim,
Mariateresa Russo,
Paola Branduardi,
Massimo Labra,
Luca Campone
Affiliations
Ciro Cannavacciuolo
Department of Biotechnology and Biosciences, University of Milano-Bicocca, Piazza Della Scienza 2, 20126 Milan, Italy
Stefania Pagliari
Department of Biotechnology and Biosciences, University of Milano-Bicocca, Piazza Della Scienza 2, 20126 Milan, Italy
Chiara Maria Giustra
Department of Biotechnology and Biosciences, University of Milano-Bicocca, Piazza Della Scienza 2, 20126 Milan, Italy
Sonia Carabetta
Department of Agriculture Science, Food Chemistry, Safety and Sensoromic Laboratory (FoCuSS Lab), University of Reggio Calabria, Via dell’Università, 25, 89124 Reggio Calabria, Italy
Werther Guidi Nissim
Department of Biotechnology and Biosciences, University of Milano-Bicocca, Piazza Della Scienza 2, 20126 Milan, Italy
Mariateresa Russo
Department of Agriculture Science, Food Chemistry, Safety and Sensoromic Laboratory (FoCuSS Lab), University of Reggio Calabria, Via dell’Università, 25, 89124 Reggio Calabria, Italy
Paola Branduardi
Department of Biotechnology and Biosciences, University of Milano-Bicocca, Piazza Della Scienza 2, 20126 Milan, Italy
Massimo Labra
Department of Biotechnology and Biosciences, University of Milano-Bicocca, Piazza Della Scienza 2, 20126 Milan, Italy
Luca Campone
Department of Biotechnology and Biosciences, University of Milano-Bicocca, Piazza Della Scienza 2, 20126 Milan, Italy
The comparative chemical composition of different part of Faustrime fruits (peels, pulp, albedo, and seeds) extracted with different solvents was determined by GC-MS and UHPLC-HRMS QTof. The obtained data were also combined for their in vitro antioxidant activity by multivariate analysis to define a complex fingerprint of the fruit. The principal component analysis model showed the significative occurrence of volatile organic compounds as α-bisabolol and α-trans-bergamotol in the pulp and albedo, hexanoic acid in the seeds, and several coumarins and phenolics in the peels. The higher radical scavenging activity of the pulp was related to the incidence of citric acid in partial least square regression.
