| Title: | Unravelling dynamic changes in non-volatile and volatile metabolites of pulses during soaking: An integrated metabolomics approach |
| Author(s): | He L; Hu Q; Wei L; Ge X; Yu N; Chen Y; |
| Address: | "Chinese Academy of Inspection and Quarantine, Beijing 100176, People's Republic of China. Chinese Academy of Inspection and Quarantine, Beijing 100176, People's Republic of China; School of Food and Health, Beijing Technology and Business University, Beijing 100048, People's Republic of China. Chinese Academy of Inspection and Quarantine, Beijing 100176, People's Republic of China; College of Food Science and Engineering, Nanjing University of Finance and Economics, Nanjing 210023, People's Republic of China. Chinese Academy of Inspection and Quarantine, Beijing 100176, People's Republic of China. Electronic address: chenyingcaiq@163.com" |
| DOI: | 10.1016/j.foodchem.2023.136231 |
| ISSN/ISBN: | 1873-7072 (Electronic) 0308-8146 (Linking) |
| Abstract: | "An integrated metabolomics approach based on UPLC-QTOF-MS and HS-SPME-GC-orbitrap-MS was performed to investigate the dynamic changes of metabolite profiling in chickpeas, red speckled kidney beans, and mung beans during soaking. There were 23, 23, 16 non-volatile metabolites, and 18, 21, 22 volatile metabolites were identified as differential metabolites in chickpeas, red speckled kidney beans, and mung beans during soaking, respectively. These metabolites mainly included flavonoids, lysophosphatidylcholines (LPCs), lysophosphatidylethanolamines (LPEs), fatty acids, alcohols, aldehydes, and esters. The key time points responsible for the significant changes in metabolites and quality of the three pulses were 4, 8, and 24 h of soaking. Results revealed that the variations of some metabolites could attribute to oxidation and hydrolysis reactions. These results contribute to a better understanding of how soaking affects pulses quality, and provide useful information for determining soaking time according to nutritional and sensory requirements of their final products or dishes" |
| Keywords: | *Fabaceae Alcohols/analysis Gas Chromatography-Mass Spectrometry/methods Aldehydes/analysis Flavonoids Vegetables *Cicer *Volatile Organic Compounds/analysis Metabolomics/methods Chickpea Mung bean Non-volatile metabolites Red speckled kidney bean Soaking; |
| Notes: | "MedlineHe, Lei Hu, Qian Wei, Liyang Ge, Xuliyang Yu, Ning Chen, Ying eng England 2023/05/05 Food Chem. 2023 Oct 1; 422:136231. doi: 10.1016/j.foodchem.2023.136231. Epub 2023 Apr 28" |
