Authors:
T.Gül Dikme Department of Food Technology, Siverek Vocational School, Harran University, Şanlıurfa, Türkiye

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R. Dikme Department of Dialysis, Vocational School of Health Services, Harran University, Şanlıurfa, Türkiye

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E. Temiz Department of Endocrinology, Diabetes and Nutrition Center, Université Catholique de Louvain (UCLouvain), Brussels, Belgium

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I. Koyuncu Department of Medical Biochemistry, Medical Faculty, Harran University, Şanlıurfa, Türkiye

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K. Eği Department of Dialysis, Vocational School of Health Services, Harran University, Şanlıurfa, Türkiye

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Abstract

Metabolomics, unlike traditional methods for analysing the nutritional content of fruits and vegetables, enables the detection of low-molecular-weight metabolites (<1 kDa), including carnitine and its derivatives, acylcarnitines. These compounds are integral to energy metabolism, facilitating mitochondrial transport of long-chain fatty acids, cytosolic export of short-chain fatty acids, stabilisation of the mitochondrial coenzyme A to acetyl-CoA ratio, preservation of membrane integrity, and reduction of lactate production. While carnitine profiles in various fruits and vegetables have been extensively studied, data on its presence in pomegranates remains limited. This study aims to elucidate the carnitine composition in five pomegranate cultivars using LC-MS/MS analysis. Results indicate significantly higher concentrations of free carnitine and acetylcarnitine in the Suruç variety, alongside other notable acylcarnitines, including propionylcarnitine, hydroxyisovalerylcarnitine, adipoylcarnitine, and oleylcarnitine. These findings position pomegranate as a promising dietary component with potential health benefits attributed to its carnitine content.

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Senior editors

Editor(s)-in-Chief: András Salgó, Budapest University of Technology and Economics, Budapest, Hungary

Co-ordinating Editor(s) Marianna Tóth-Markus, Budapest, Hungary

Co-editor(s): A. Halász, Budapest, Hungary

       Editorial Board

  • László Abrankó, Hungarian University of Agriculture and Life Sciences, Budapest, Hungary
  • Tamás Antal, University of Nyíregyháza, Nyíregyháza, Hungary
  • Diána Bánáti, University of Szeged, Szeged, Hungary
  • József Baranyi, Institute of Food Research, Norwich, UK
  • Ildikó Bata-Vidács, Eszterházy Károly Catholic University, Eger, Hungary
  • Ferenc Békés, FBFD PTY LTD, Sydney, NSW Australia
  • György Biró, Budapest, Hungary
  • Anna Blázovics, Semmelweis University, Budapest, Hungary
  • Francesco Capozzi, University of Bologna, Bologna, Italy
  • Marina Carcea, Research Centre for Food and Nutrition, Council for Agricultural Research and Economics Rome, Italy
  • Zsuzsanna Cserhalmi, Budapest, Hungary
  • Marco Dalla Rosa, University of Bologna, Bologna, Italy
  • István Dalmadi, Hungarian University of Agriculture and Life Sciences, Budapest, Hungary
  • Katarina Demnerova, University of Chemistry and Technology, Prague, Czech Republic
  • Mária Dobozi King, Texas A&M University, Texas, USA
  • Muying Du, Southwest University in Chongqing, Chongqing, China
  • Sedef Nehir El, Ege University, Izmir, Turkey
  • Søren Balling Engelsen, University of Copenhagen, Copenhagen, Denmark
  • Éva Gelencsér, Budapest, Hungary
  • Vicente Manuel Gómez-López, Universidad Católica San Antonio de Murcia, Murcia, Spain
  • Jovica Hardi, University of Osijek, Osijek, Croatia
  • Hongju He, Henan Institute of Science and Technology, Xinxiang, China
  • Károly Héberger, Research Centre for Natural Sciences, ELKH, Budapest, Hungary
  • Nebojsa Ilić, University of Novi Sad, Novi Sad, Serbia
  • Dietrich Knorr, Technische Universität Berlin, Berlin, Germany
  • Hamit Köksel, Hacettepe University, Ankara, Turkey
  • Katia Liburdi, Tuscia University, Viterbo, Italy
  • Meinolf Lindhauer, Max Rubner Institute, Detmold, Germany
  • Min-Tze Liong, Universiti Sains Malaysia, Penang, Malaysia
  • Marena Manley, Stellenbosch University, Stellenbosch, South Africa
  • Miklós Mézes, Hungarian University of Agriculture and Life Sciences, Gödöllő, Hungary
  • Áron Németh, Budapest University of Technology and Economics, Budapest, Hungary
  • Perry Ng, Michigan State University,  Michigan, USA
  • Quang Duc Nguyen, Hungarian University of Agriculture and Life Sciences, Budapest, Hungary
  • Laura Nyström, ETH Zürich, Switzerland
  • Lola Perez, University of Cordoba, Cordoba, Spain
  • Vieno Piironen, University of Helsinki, Finland
  • Alessandra Pino, University of Catania, Catania, Italy
  • Mojmir Rychtera, University of Chemistry and Technology, Prague, Czech Republic
  • Katharina Scherf, Technical University, Munich, Germany
  • Regine Schönlechner, University of Natural Resources and Life Sciences, Vienna, Austria
  • Arun Kumar Sharma, Department of Atomic Energy, Delhi, India
  • András Szarka, Budapest University of Technology and Economics, Budapest, Hungary
  • Mária Szeitzné Szabó, Budapest, Hungary
  • Sándor Tömösközi, Budapest University of Technology and Economics, Budapest, Hungary
  • László Varga, Széchenyi István University, Mosonmagyaróvár, Hungary
  • Rimantas Venskutonis, Kaunas University of Technology, Kaunas, Lithuania
  • Barbara Wróblewska, Institute of Animal Reproduction and Food Research, Polish Academy of Sciences Olsztyn, Poland

 

Acta Alimentaria
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Acta Alimentaria
Language English
Size B5
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Foundation
1972
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per Year
1
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per Year
4
Founder Magyar Tudományos Akadémia    
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Address
H-1051 Budapest, Hungary, Széchenyi István tér 9.
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ISSN 0139-3006 (Print)
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