XXIII Encontro Nacional da SPQ
Titulo
Livro de Resumos do XXIII Encontro Nacional cla SPQ
Desafios em Qufmica
Coordenadores
Diana C. G. A. Pinto e Artur M. S. Silva Fotograjias
Jose M. G. Pereira Fotografia da Capa
Departamento de Quimica e Laborat6rios Tecnologicos cla Universidacle de
Aveiro Edifiio
Data
Sociedade Portuguesa de Quimica Av. da Republica, 45- 3° Esq.
1050-187 Lisboa- Portugal Junho de 2013 Tiragem 350 Exemplar·es Deposito Legal 360265/13 Impressiio e acabamentos
Sersilito-Emp1·esa Grafica, Lda.
Catalogm;iio J•ecomendada
Livro de resumos do XXIII Encontro Nacional da SPQ - Desafios em Quimica
Universidade de Aveiro, 2013- 387 p.
Quimica -Congressos
Reservados todos os direitos. Esta publicac;ao nao pode ser reproduzida ou transmitida, no todo ou em parte, par qualquer processo, eletr6nico, mecanico, fotoc6pia, gravac;ao ou
lnlt•r(.n:c' tit t}utmu·.t• ~tudt st-~ur uu; 1, .llinu 111 1\:••u .tmhi,·nlt• c· C"IH"r~i~l ( umtunc: u.m.., urdi' l (\ .,
-Triacylglyc
e
rols
profile
and
principal
component analysis as a
chemometric tool to
identif
y
wild edible
mushroom genera
Joiio C. M. Barreira,"·b M. Beatriz P. P. Oliveirab, IsabelC.
F. R. Ferreira•'Mmmrain Researclr Cemer (CIMO). ESA. Polyreclmic lllsrirme of Bragam;a. Apartado 117 2. 5301-855 Bmga,,a, /'orwgal: 'llt:QUIMTE. Deparmrenr of Chemical Sciences. Faculry ofPiwrmacy. Uni••ersi(l' of
Pnrro, RuaJorge Virerbo Ferreira. 2211.4050-313 Porro. Por·wgal
The Northeast of Portugal is among the European regions with high diversity of wild mushrooms, some with recognized gastronomic value. Due to the high resemblance among mushroom species belonging to the same genus, finding a distinctive chemometric marker to identify mushroom species is a mandatory task. The lipidic fraction of a natural product
has a characteristic pattern oftriaeylglyccrol (TAG), comprising specific information due to the genetic control of the stereospecific distribution of fatty acids (FA) on the glycerol molecule, which is typical for each speciesfiJprincipal component analysis (PCA) was previously applied to classify mushroom samples according to their fatty acids profile.121 However, despite TAG profile was used before to assess the authenticity of oils,l31 it was not used as taxonomical marker.Accordingly, TAG profile was evaluated in 30 wild mushroom species and the results were classified by PCA to identify their discriminant ability. TAG profiles obtained by high performance liquid chromatography coupled to an evaporative light scattering detector showed significant differences among species. The
PCA biplot (1) showed that TAG profiles recorded for different mushroom genera may be
used as an effective differentiating tool, especially when lowering the taxonomical rank, indicating that TAG profile is most related with the lowest ranks. Ln conclusion, this chcmometrie approach might be used as a practiealloolto identify mushroom species.
' rn-u1o}1 d•.•••l
Acknowletlgmews: Awhors are grateful to Frmda(·iio para a Ciencia e a Tecrrologia (FC1:
Portugal) and COMPETE!QRENIEU j(w financial support to this work (research project P7DCIAGR-ALI/11006212009), to C!MO (strategic project PE,t-01:.'/AGR/U/069012011) and to REQUIMTE (PE<r-CIEQBILA0006/2011). J.C.M. /Jarreira tlranks FC7: POPli-QRF:N and Fwrdu Social Europeufor Iris gram (SFRJJ/BPD/72802/2010).
References
f t] Buchgraber, M.: Utberth. F.; Emons. H.: Anklam, E. £ur. J. Lipid Sci. Teclr. 2004, 106,62 I. [2] Marekov, 1.; Momchitova, S.; Grung, B.; Nikolova-Damyanova, U. J Clmnnarogr. (fJ) 20t 2, 910. 54. [3] Rumbaut. R.: De Clercq, N.; foubcrt, 1.; Dcweuinck. K . ./.Am. Uil Clrem. Soc. 2009,86, 19.
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Cientifico
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XXIII
EN-SPQ
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Institute i'onul!uCs d:J. QuJhdad::
kt•tas de cahiHru;tio na metrolo}:Ja •JtiiiiiiCO
1.l./.5
Mtirio Nmw 1Icrbera11 c 1~/uriu .Ios,: Cullwrtlu
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Catalvsts or lt.\!Wid'' Jhe ,/unllife of N41u:terocrdn: carheuo!.\
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Hydrog~.:n jiw11 1rarer and hiomas.,·: a .mlar phmocatalyric
apphcarion
l.i\·iin PrCrnin Vin:ntc SL·abr·:1
Scssiin t!L· cllcCrT~Im~ulo du cull:.!r·L·.ssu
C01.9 -...luu l.1icilr Cardo.w, OcpJrlrlli!lll uf ChcmrSlfy.
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