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International Journal of Food Sciences and Nutrition Volume 65, 2014 - Issue 8

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Research Article

High-performance liquid chromatography LTQ-Orbitrap mass spectrometry method for tomatidine and non-target metabolites quantification in organic and normal tomatoes

Giovanni CaprioliSchool of Pharmacy, University of Camerino CamerinoItalyCorrespondence[email protected]

Serena LogrippoSchool of Pharmacy, University of Camerino CamerinoItaly

Michael G. CahillEnvironmental Research Institute, University College Cork CorkIreland

Kevin J. JamesEnvironmental Research Institute, University College Cork CorkIreland

Pages 942-947 | Received 14 Feb 2014, Accepted 28 Jul 2014, Published online: 26 Aug 2014

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https://doi.org/10.3109/09637486.2014.950205
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Adebayo J. Akinboye, Kiyun Kim, Seyun Choi, Inho Yang & Joon-Goo Lee. (2023) Alkaloids in food: a review of toxicity, analytical methods, occurrence and risk assessments. Food Science and Biotechnology 32:9, pages 1133-1158.
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Nobuyuki Kozukue, Dong-Seok Kim, Suk-Hyun Choi, Masashi Mizuno & Mendel Friedman. (2023) Isomers of the Tomato Glycoalkaloids α-Tomatine and Dehydrotomatine: Relationship to Health Benefits. Molecules 28:8, pages 3621.
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Klaudia Kopczyńska, Dominika Średnicka-Tober, Ewelina Hallmann, Jacek Wilczak, Grażyna Wasiak-Zys, Zdzisław Wyszyński, Katarzyna Kucińska, Aneta Perzanowska, Paweł Szacki, Marcin Barański, Paulina Gawron, Rita Góralska-Walczak, Ewa Rembiałkowska & Renata Kazimierczak. (2021) Bioactive Compounds, Sugars, and Sensory Attributes of Organic and Conventionally Produced Courgette (Cucurbita pepo). Foods 10:10, pages 2475.
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Dieter Schrenk, Margherita Bignami, Laurent Bodin, James Kevin Chipman, Jesús del Mazo, Christer Hogstrand, Laurentius (Ron) Hoogenboom, Jean‐Charles Leblanc, Carlo Stefano Nebbia, Elsa Nielsen, Evangelia Ntzani, Annette Petersen, Salomon Sand, Tanja Schwerdtle, Christiane Vleminckx, Heather Wallace, Leon Brimer, Bruce Cottrill, Birgit Dusemund, Patrick Mulder, Günter Vollmer, Marco Binaglia, Luisa Ramos Bordajandi, Francesca Riolo, Ruth Roldán‐Torres & Bettina Grasl‐Kraupp. (2020) Risk assessment of glycoalkaloids in feed and food, in particular in potatoes and potato‐derived products. EFSA Journal 18:8.
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Massimo Ricciutelli, Simone Moretti, Roberta Galarini, Gianni Sagratini, Michele Mari, Simone Lucarini, Sauro Vittori & Giovanni Caprioli. (2019) Identification and quantification of new isomers of isopropyl-malic acid in wine by LC-IT and LC-Q-Orbitrap. Food Chemistry 294, pages 390-396.
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Sonia Medina, Jorge A. Pereira, Pedro Silva, Rosa Perestrelo & José S. Câmara. (2019) Food fingerprints – A valuable tool to monitor food authenticity and safety. Food Chemistry 278, pages 144-162.
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Mendel Friedman. (2015) Chemistry, Nutrition, and Health-Promoting Properties of Hericium erinaceus (Lion’s Mane) Mushroom Fruiting Bodies and Mycelia and Their Bioactive Compounds . Journal of Agricultural and Food Chemistry 63:32, pages 7108-7123.
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Mendel Friedman. (2015) Chemistry and Anticarcinogenic Mechanisms of Glycoalkaloids Produced by Eggplants, Potatoes, and Tomatoes. Journal of Agricultural and Food Chemistry 63:13, pages 3323-3337.
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High-performance liquid chromatography LTQ-Orbitrap mass spectrometry method for tomatidine and non-target metabolites quantification in organic and normal tomatoes

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High-performance liquid chromatography LTQ-Orbitrap mass spectrometry method for tomatidine and non-target metabolites quantification in organic and normal tomatoes

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