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Updated: Aug 17, 2026
Untargeted Metabolomics from Biological Sources Using Ultraperformance Liquid Chromatography-High Resolution Mass Spectrometry UPLC-HRMS
Published on: May 20, 2013
Untargeted metabolomics depicts the chemical changes of PDO dry-cured Parma Ham during different processing stages
Gabriele Rocchetti1, Biancamaria Senizza2, Pier Paolo Becchi2
1Department of Animal Science, Food and Nutrition, Università Cattolica del Sacro Cuore, Via Emilia Parmense 84, 29122, Piacenza, Italy. gabriele.rocchetti@unicatt.it.
Introduction:
The processing stages of PDO Parma ham involve complex chemical transformations. This study leverages untargeted metabolomics based on UHPLC-QTOF-MS to explore these changes, with a focus on zinc protoporphyrin IX (ZnPP) role in color stability.
Objective:
To identify key metabolite shifts during 12 months of ripening and elucidate ZnPP biosynthesis pathways.
Results:
Significant changes in lipid and protein oxidation markers were observed, including glutathione disulfide and 13-hydroperoxylinolenic acid. ZnPP levels increased after 12 months, highlighting its biosynthesis from hemoglobin and myoglobin modifications.
Conclusions:
ZnPP formation, driven by oxidative and enzymatic processes, is pivotal for maintaining PDO Parma ham's distinctive red color during ripening.
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