Figure_5.tif (272.07 kB)
Endogenous NO2-OA-cysteine adducts in fresh olives.
figure
posted on 2014-01-14, 03:17 authored by Marco Fazzari, Andrés Trostchansky, Francisco J. Schopfer, Sonia R. Salvatore, Beatriz Sánchez-Calvo, Dario Vitturi, Raquel Valderrama, Juan B. Barroso, Rafael Radi, Bruce A. Freeman, Homero RubboWhole olive as well as peel and mesocarp fractions were processed as before, and the presence of the NO2-OA-cysteine adducts were quantitated by HPLC-MS/MS. (A) NO2-OA-cysteine adducts were quantitated in the whole fruit of the three olive cultivars tested. (B) Distribution of NO2-OA-cysteine adducts in whole fruit, peel and mesocarp of Picual olive cultivar is shown. Data plotted correspond to the mean ± SD (n = 3) and is representative of at least 3 independent experiments. Statistical analysis was performed by one-way ANOVA with Bonferroni post hoc comparisons. a, p <0.01.
