Vertaisarvioitu alkuperäisartikkeli tai data-artikkeli tieteellisessä aikakauslehdessä (A1)

A comprehensive metabolomics analysis of Torreya grandis nuts with the effective de-astringent treatment during the postharvest ripening stage




Julkaisun tekijät: Song Lili, Meng Xuecheng, Song Hanbing, Gao Lingling, Gao Yadi, Chen Wenchao, Huan Weiwei, Suo Jinwei, Yu Weiwu, Hu Yuanyuan, Yang Baoru, Zhang Zuying, Wu Jiasheng

Kustantaja: ELSEVIER SCI LTD

Julkaisuvuosi: 2023

Journal: Food Chemistry

Tietokannassa oleva lehden nimi: FOOD CHEMISTRY

Lehden akronyymi: FOOD CHEM

Volyymi: 398

Sivujen määrä: 10

ISSN: 0308-8146

eISSN: 1873-7072

DOI: http://dx.doi.org/10.1016/j.foodchem.2022.133859

Verkko-osoite: https://doi.org/10.1016/j.foodchem.2022.133859


Tiivistelmä

Astringency removal is important for the quality of Torreya grandis nut and occurs after harvest. Here, we evaluated the effect of NaHCO3 treatment on astringency removal and compared the differential metabolites of the seed coat and kernel using a UHPLC QQQ-MS-based metabolomics approach. The result revealed the nut astringency was primarily enriched in the seed coat with more soluble tannins. The NaHCO3 treatment greatly shortened the de-astringency process, as indicated by a faster conversion of soluble tannins to insoluble tannins and more acetaldehyde production. Besides, a total of 293 metabolites, including 92 phenolic acids and 37 flavonoids, were tentatively characterized in the seed coat. A further comparative analysis of the metabolomics indicated epigallocatechin, gallocatechin, catechin, procyanidin B1, B2, B3 and C1 to be the major metabolites influenced by the NaHCO3 treatment. This study provides new insights regarding the metabolite differences of Torreya grandis nuts processed with different de-astringent treatments.


Last updated on 2022-14-10 at 08:15