Fluorescent HPLC for the detection of specific protein oxidation carbonyls – α-aminoadipic and γ-glutamic semialdehydes – in meat systems

• Published in: Meat science 2011-12, Vol.89 (4), p.500-506
• Main Authors: Utrera, Mariana, Morcuende, David, Rodríguez-Carpena, Javier-Germán, Estévez, Mario
• Format: Article
• Language: English
• Subjects: 2-Aminoadipic Acid - isolation & purification; Animals; Biological and medical sciences; Chromatography, High Pressure Liquid - methods; Cold Temperature; Cooking; Fluorescent HPLC; Food industries; Fundamental and applied biological sciences. Psychology; General aspects; Glutamates - isolation & purification; Hot Temperature; Meat and meat product industries; Meat Products - analysis; Meat systems; Methods of analysis, processing and quality control, regulation, standards; Oxidation-Reduction; Protein Carbonylation; Protein oxidation; Proteins - chemistry; Refrigeration; Swine; α-Aminoadipic semialdehyde; γ-Glutamic semialdehyde
• ISSN: 0309-1740; 1873-4138
• DOI: 10.1016/j.meatsci.2011.05.017

Precise methodologies for the routine analysis of particular protein carbonyls are required in order to progress in this topic of increasing interest. The present paper originally describes the application of an improved method for the detection of α-aminoadipic and γ-glutamic semialdehydes in a meat system by using a derivatization procedure with p-amino-benzoic acid (ABA) followed by fluorescent high-performance liquid chromatography (HPLC). The method development comprises i) the description of a simple HPLC program which allows the efficient separation of the ABA and the key standard compounds and ii) the optimization of the procedure for the preparation of a meat sample in order to maximize the fluorescent signal for both protein carbonyls. Furthermore, the suitability of this method is evaluated by applying the technique to porcine burger patties. The present procedure enables an accurate and relatively fast analysis of both semialdehydes in meat samples in which they could play an interesting role as reliable indicators of protein oxidation. ► This method enables the detection of specific protein carbonyls in meat products. ► The derivatization procedure and HPLC program is optimized for meat samples. ► An in-depth comprehension of protein oxidation mechanisms and pathways is enabled.