Selection of appropriate post-harvest processing methods based on the metabolomics analysis of Salvia miltiorrhiza Bunge. (June 2021)

• Record Type: Journal Article
• Authors: Qiu, Shi; Tu, Yan; Huang, Doudou; Dong, Zhiying; Huang, Mengqiu; Cheng, Jiaxi; Tan, Jingfu; Chen, Weixu; Sun, Lianna; Chen, Wansheng
• Is Part Of: Food research international. Volume 144(2021)
• Publication Date: 2021-06
• Subjects: Post-harvest processing -- Salvia miltiorrhiza -- UHPLC-QTOF-MS -- Enzymatic browning -- Rapid characterization -- Phenolic acids -- Tanshinones -- Bound polyphenols; Food -- Analysis -- Periodicals; Food industry and trade -- Periodicals; Food industry and trade -- Canada -- Periodicals; Food Technology -- Periodicals; Food -- Periodicals; Food-Processing Industry -- Periodicals; Aliments -- Industrie et commerce -- Périodiques; Aliments -- Industrie et commerce -- Canada -- Périodiques; Aliments -- Recherche -- Périodiques; Food industry and trade; Canada; Periodicals; Electronic journals; 664.005
• DOI: 10.1016/j.foodres.2021.110366
• Languages: English
• ISSNs: 0963-9969

Abstract

Graphical abstract: Highlights: A metabolomics approach was applied to explore the metabolic changes during post-harvest processing of Salvia miltiorrhiza . Enzymatic browning is determined to be the foremost factor during post-harvest processing. Bound polyphenols are identified as browning-associated products. Selection of optimal post-harvest processing methods should consider the metabolic changes and the purpose of productions. Abstract: Post-harvest processing is a leading cause of metabolic changes and quality loss in food products. An untargeted metabolomics approach based on UHPLC-QTOF-MS was conducted to explain metabolic changes during post-harvest processing of Salvia miltiorrhiza . A rapid identification method was established for comprehensive characterization of 56 phenolic acids and 45 tanshinones. Enzymatic browning was found to be the primary factor impacting the metabolic profile. A decreasing in free phenolic acids along with increasing in bound polyphenols was observed correlated with the deepening of browning degree. The various substructures of bound polyphenols were explored to interpret the composition of browning-associated products. It has also been found that the steaming process and control of the moisture content during slicing can effectively reduce the influence of enzymatic browning. This metabolomics study will contribute to select the optimal post-harvest processing methods for S. miltiorrhiza and provide information for post-harvest processing of similar products.