Solid state C-13 CP-MAS NMR and FT-IR spectroscopic analysis of cuticular fractions of berries and suberized membranes of potato
authors Jarvinen, R; Silvestre, AJD; Gil, AM; Kallio, H
nationality International
journal JOURNAL OF FOOD COMPOSITION AND ANALYSIS
author keywords Berry; Black currant; Cutin; FT-IR; Potato; Sea buckthorn; Solid state NMR; Suberin; Food analysis; Food composition
keywords NUCLEAR-MAGNETIC-RESONANCE; CHAIN HYDROXY ACIDS; PLANT CUTINS; BLACK-CURRANT; DIETARY FIBER; CUTICLE; POLYMERS; APPLE; CORK
abstract Cuticular fractions of the important northern berries sea buckthorn (Hippophae rhamnoides) and black currant (Ribes nigrum), and the suberized membrane of red peel potato (Solanum tuberosum var. Asterix), were investigated for the first time with solid state spectroscopic methods. In addition, the ester-bonded aliphatic monomers were analyzed as TMS derivatives by GC-MS after depolymerization with NaOMe catalyzed methanolysis. The fractions inspected by solid state C-13 CP-MAS NMR and FT-IR spectroscopy included isolated cuticular and suberin-enriched membranes, i.e. raw cutin and suberin, the non-depolymerizable fractions and further cellulase- and pectinase-resistant fractions. Spectroscopic results supported the findings of the monomeric composition of ester-bound cutin, confirmed the presence of polysaccharides and an aromatic, possibly lignin-like, fraction and also suggested the presence of a nondegradable cutan-type polymer in the berry cuticular fraction. Black currant peel cutin and receptacle cutin were found to differ from each other in composition, notably in terms of the abundance of monomeric, aromatic and polysaccharide fractions. Some effect of latitudinal growth on the composition of cuticular fractions was observed for black currants grown in northern and southern Finland. The spectra of potato suberin were similar to the spectra of black currant receptacles, but the berry had even higher proportio'ns of aromatic components. (C) 2010 Elsevier Inc. All rights reserved.
publisher ACADEMIC PRESS INC ELSEVIER SCIENCE
issn 0889-1575
year published 2011
volume 24
issue 3
beginning page 334
ending page 345
digital object identifier (doi) 10.1016/j.jfca.2010.09.022
web of science category Chemistry, Applied; Food Science & Technology
subject category Chemistry; Food Science & Technology
unique article identifier WOS:000291143100005
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