A novel visualization method for the composition analysis of processed garlic by MALDI-TOF imaging mass spectrometry (MSI) and Q-TOF LC-MS/MS. (June 2023)

• Record Type: Journal Article
• Authors: Li, Nannan; Li, Shuqin; Wang, Qirou; Yang, Shuyu; Hou, Yinuo; Gao, Yan; Zhang, Xiangyang; Zhang, Min; Chen, Haixia
• Is Part Of: Food research international. Volume 168(2023)
• Publication Date: 2023-06
• Subjects: Laba garlic -- Processing -- MALDI-TOF MSI -- Spatial distribution -- Q-TOF LC-MS/MS; 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.2023.112746
• Languages: English
• ISSNs: 0963-9969

Abstract

Graphical abstract: Highlights: MALDI-TOF MSI combined with LC-MS/MS analysis was used in Laba garlic processing. Changes and the spatial distribution of the compounds in garlic tissue were analyzed. Transformation and leaching occurred during the garlic greening processing. Transformation and changes in constituents may affect the bioactivities of garlic. Abstract: Laba garlic is a kind of vinegar processed garlic ( Allium sativum L.) product with multiple health effects. This study applied matrix-assisted laser desorption/ionization imaging mass spectrometry (MALDI-TOF MSI) and Q-TOF LC-MS/MS for the first time to investigate the garlic tissue spatial distribution changes of low molecular weight compounds during the Laba garlic processing. The distribution characteristics of the compounds were observed in processed and unprocessed garlic including amino acids and derivatives, organosulfur compounds, pigment precursors, polysaccharides and saponins. During Laba garlic processing, some bioactive compounds such as alliin and saponins were lost because they were transformed into other compounds or leached into the acetic acid solution, and some new compounds including pigments-related compounds occurred. This study provided a basis for the spatial distributions and changes of compounds in garlic tissue during Laba garlic processing, which suggested that the bioactivities of garlic might be changed after processing owing to the transformation and change of the constituents.