Metabolomics reveal changes in flavor quality and bioactive components in post-ripening Torreya grandis nuts and the underlying mechanism. (16th April 2023)

• Record Type: Journal Article
• Authors: Suo, Jinwei; Ma, Zhenmin; Zhao, Bing; Ma, Shuang; Zhang, Zuying; Hu, Yuanyuan; Yang, Baoru; Yu, Weiwu; Wu, Jiasheng; Song, Lili
• Is Part Of: Food chemistry. Volume 406(2023)
• Publication Date: 2023-04-16
• Subjects: Secondary metabolites -- Bioactive components -- Flavor quality -- Torreya grandis nuts -- Post-ripening -- Metabolomics; ABA abscisic acid -- AGC automatic gain control -- DAM differential accumulated metabolite -- ESI electrospray ionization -- GA gibberellin -- IT injection time -- PCA principal component analysis -- UHPLC-MS/MS ultra-high performance liquid chromatography and tandem mass spectrometry -- VIP variable importance in projection; Food -- Analysis -- Periodicals; Food -- Composition -- Periodicals; 664
• DOI: 10.1016/j.foodchem.2022.134987
• Languages: English
• ISSNs: 0308-8146

Abstract

Graphical abstract: Highlights: Metabolic profiles in the post-ripening T. grandis nuts were identified. Secondary metabolites accounted for about 60% of the total DAMs. DAMs are mainly belonging to terpenoids, flavonoids, coumarins and phenolic acids, etc. Functions of DAMs include nut flavor and quality formation, as well as other bioactive compounds. Abstract: Secondary metabolites are a group of small molecules with critical roles in plants fitness in addition to their potential bioactivities in humans. Most of these compounds are associated with the flavor and quality formation of fruits or nuts during the development or the postharvest stages. Change in metabolic profiles and shifts underpinning the post-ripening process in T. grandis nuts are not yet reported. In this study, a large scale untargeted metabolomics approach was employed in T. grandis nuts, revealing for a total of 140 differential accumulated metabolites. Among them, nearly 60% of metabolites belonging to terpenoids, coumarins and phenolic acids, and phytohormones were showed a gradual accumulation pattern, while most of compounds in flavonoids were decreased during post-ripening. An in-depth analysis of changes in these metabolite classes suggest a framework for post-ripening process effect associated with the postharvest quality of T. grandis nuts for the first time.