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Open Access Green as soon as Postprint is submitted to ZB.
Corrigendum to "Metabolomic profile of edible Amazonian Arecaceae fruits by FT-ICR-MS: Insights into chemical, nutritional and antioxidant profiles" [Food Chem. 525 (2026) 150319].
Food Chem. 525:150767 (2026)
The authors regret that, during the production process, the figure files became systematically mismatched with their corresponding figure numbers and captions. As a consequence, the original Figs. 2 and 3 do not appear as Figs. 2 and 3 in the published article. Instead, they were published as Figs. 4 and 5, respectively, together with captions belonging to different figures. Additionally, the original Figs. 2–8 were published under incorrect figure numbers (Figs. 4–10), while the associated captions were also displaced, resulting in incorrect correspondence between figure images, figure numbers, captions, and the corresponding in-text citations throughout the manuscript. This corrigendum is intended solely to restore the correct correspondence between each figure, its caption, and its citations in the text. These corrections are editorial in nature and do not affect any experimental data, results, discussion, interpretation, or conclusions presented in the article. For clarity, the correct figure sequence, together with the corresponding captions, is provided below. A revised manuscript showing all corrected in-text figure citations has been provided separately to facilitate the editorial review and implementation of these corrections. The authors would like to apologies for any inconvenience caused.Original Figure (correct)Published asPublished captionCorrect captionFig. 2Fig. 4Fig. 4. Pearson correlation coefficients between the variables of the date varieties studied; (2,2- diphenyl-1-picrylhydrazyl) radical scavenging assay (DPPH); total phenolics content (TPC); total flavonoids content (TFC) and total condensed tannins content (TCT) in the Amazonian Arecaceae fruits. Correlation coefficients are indicated within each cell, while color intensity reflects the magnitude and direction of the correlations.Fig. 2. Van Krevelen diagrams (H/C vs. O/C) of molecular formulas assigned to açaí (A), bacaba (B), buriti (C), pupunha (D), and tucumã (E) fruits. Molecular profiles obtained from methanolic SPE eluates are presented in Panels I, whereas ethanolic SPE eluates are shown in Panels II. Panel FI summarizes the principal chemical-class regions within the Van Krevelen space, and Panel F-II reports the number of CHO and CHNO formulas detected in MeOH and EtOH molecular datasets. Bubble size reflects the relative abundance of each molecular formula.Fig. 3Fig. 5Fig. 5. HCA dendrograms generated from FT-ICR-MS molecular fingerprints of açaí, bacaba, buriti, pupunha, and tucumã fruits, illustrating sample grouping according to methanolic (A-I) and ethanolic (A-II) eluates.Fig. 3. Van Krevelen diagrams (H/C vs. O/C) of molecular formulas assigned to açaí (A), bacaba (B), buriti (C), pupunha (D), and tucumã (E) fruits. Combined molecular profiles derived from methanolic and ethanolic eluates are shown in Panels I, while fruit-specific molecular signatures are presented in Panels II. Panel FI summarizes the principal chemical-class regions within the Van Krevelen space, and Panel F-II reports the number of CHO and CHNO formulas detected in the combined and unique molecular datasets. Bubble size reflects the relative abundance of each molecular formula.Fig. 4Fig. 6Fig. 6. Partial Least Squares Discriminant Analysis (PLS-DA) of EtOH and MeOH elutions (A-I and A-II, respectively).Fig. 4. Pearson correlation coefficients between the variables of the date varieties studied; (2,2- diphenyl-1-picrylhydrazyl) radical scavenging assay (DPPH); total phenolics content (TPC); total flavonoids content (TFC) and total condensed tannins content (TCT) in the Amazonian Arecaceae fruits. Correlation coefficients are indicated within each cell, while color intensity reflects the magnitude and direction of the correlations.Fig. 5Fig. 7Fig. 7. Variable Importance in Projection (VIP) scores plot showing the most significant ions for differentiating the samples in the EtOH elution (A-I) and in the MeOH elution (A-II).Fig. 5. HCA dendrograms generated from FT-ICR-MS molecular fingerprints of açaí, bacaba, buriti, pupunha, and tucumã fruits, illustrating sample grouping according to methanolic (A-I) and ethanolic (A-II) eluates.Fig. 6Fig. 8Fig. 8. Schematic representation of the comparative chemical composition and functional characteristics of five Amazonian palm fruits (Arecaceae family), including açaí (E. oleracea), pupunha (B. gasipaes), tucumã (A. aculeatum), buriti (M. flexuosa), and bacaba (O. bacaba). The diagram integrates key findings from ultra-high- resolution FT-ICR-MS metabolomics, spectrophotometric assays, antioxidant activity, and folate vitamer analysis. Each fruit is characterized by distinct molecular signatures, including phenolic compounds, amino-related metabolites, terpenoids, lipids, and nitrogen-containing species, which are associated with their respective functional and nutritional properties. Compound classes are based on putative annotations derived from accurate mass measurements and should be interpreted accordingly.Fig. 6. Partial Least Squares Discriminant Analysis (PLS-DA) of EtOH and MeOH elutions (A-I and A-II, respectively).Fig. 7Fig. 9Fig. 9. Van Krevelen diagrams (H/C vs. O/C) of molecular formulas assigned to açaí (A), bacaba (B), buriti (C), pupunha (D), and tucumã (E) fruits. Molecular profiles obtained from methanolic SPE eluates are presented in Panels I, whereas ethanolic SPE eluates are shown in Panels II. Panel F–I summarizes the principal chemical-class regions within the Van Krevelen space, and Panel F-II reports the number of CHO and CHNO formulas detected in MeOH and EtOH molecular datasets. Bubble size reflects the relative abundance of each molecular formula.Fig. 7. Variable Importance in Projection (VIP) scores plot showing the most significant ions for differentiating the samples in the EtOH elution (A-I) and in the MeOH elution (A-II).Fig. 8Fig. 10Fig. 10. Van Krevelen diagrams (H/C vs. O/C) of molecular formulas assigned to açaí (A), bacaba (B), buriti (C), pupunha (D), and tucumã (E) fruits. Combined molecular profiles derived from methanolic and ethanolic eluates are shown in Panels I, while fruit-specific molecular signatures are presented in Panels II. Panel F–I summarizes the principal chemical-class regions within the Van Krevelen space, and Panel F-II reports the number of CHO and CHNO formulas detected in the combined and unique molecular datasets. Bubble size reflects the relative abundance of each molecular formula.Fig. 8. Schematic representation of the comparative chemical composition and functional characteristics of five Amazonian palm fruits (Arecaceae family), including açaí (E. oleracea), pupunha (B. gasipaes), tucumã (A. aculeatum), buriti (M. flexuosa), and bacaba (O. bacaba). The diagram integrates key findings from ultra-high- resolution FT-ICR-MS metabolomics, spectrophotometric assays, antioxidant activity, and folate vitamer analysis. Each fruit is characterized by distinct molecular signatures, including phenolic compounds, amino-related metabolites, terpenoids, lipids, and nitrogen-containing species, which are associated with their respective functional and nutritional properties. Compound classes are based on putative annotations derived from accurate mass measurements and should be interpreted accordingly.
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Publication type
Other: Correction, Addition
ISSN (print) / ISBN
0308-8146
e-ISSN
1873-7072
Journal
Food Chemistry
Quellenangaben
Volume: 525,
Article Number: 150767
Publisher
Elsevier
Publishing Place
Amsterdam [u.a.] ; Jena
Reviewing status
Peer reviewed
Institute(s)
Research Unit BioGeoChemistry and Analytics (BGC)