Metabolomics and flavoromics analysis of chemical constituent changes during roasting of germinated Sacha inchi (Plukenetia volubilis L.).

This study examined the changes in metabolites together with the flavor profiles of germinated Sacha inchi seeds during roasting by using gas chromatography. The results indicated that roasting partially increased the browning index, amino acid levels, total phenolic content, and antioxidant capacity, but slightly decreased the levels of reducing sugars. Oxidized and rancid compounds were significantly decreased at a 180 °C roasting temperature. Pyrazine, furan, and pyrrole were Maillard reaction products that were increased at 180 °C of roasting. Roasting at 145 °C for 45 min after germination for 4 days was determined to be the optimal conditions for roasting germinated Sacha inchi seeds, which reduced the off-flavor and burned taste. The roasted germinated Sacha inchi seed contains higher amino acids than raw seed, which could be used as an alternative source for food products and supplements. In addition, the roasted germinated seeds at 4 days were recommended for food applications.

Comparative Investigation of Combined Metabolomics-Flavoromics during the Ripening of Mango (Mangifera indica L.) cv. 'Nam Dok Mai Si Thong' and 'Nam Dok Mai No. 4'.

A metabolomics-flavoromics approach was conducted to assess the micromolecules of 'Nam Dok Mai Si Thong' and 'Nam Dok Mai No. 4' mango cultivars from two seasons. During ripening, FAMEs, FFAs, fatty alcohols, sterols, and organic acids were dominant at 0-2 days, whereas amino acids, sugars, and volatile organic compounds, including esters, alcohols, ketones, aldehydes, and terpenes, were at higher levels at 4-8 days. Nine metabolites (palmitic/linoleic/linolenic/citric/malic acids, ß-sitosterol, sucrose, glycine, and leucine) and two volatile organic compounds (ethyl octanoate/decanoate) were related to ripening-associated changes within eight days. During ripening, sucrose at 6-8 days, citric/malic acid at 0-2 days, glycine and leucine at 4 days, and ethyl octanoate and ethyl decanoate at 8 days could be used as quality biomarkers for Nam Dok Mai Si Thong; palmitic/linoleic/linolenic acids at 0 days and ß-sitosterol at 0-4 days could be used as quality biomarkers for Nam Dok Mai No. 4.

Elevation of gamma-aminobutyric acid (GABA) and essential amino acids in vacuum impregnation mediated germinated rice traced by MALDI imaging.

Rice is known to contain limiting amino acids. Synthesis of GABA in plants is an adaptive response by initiating glutamic acid. A higher rate of GABA production was observed in samples enriched with glutamic acid and vacuum impregnation (VI) with longer germination time. Heat map profiles classified GABA and essential amino acids into 1) small increments consisting of Arg, His and Met, 2) moderate increments consisting of GABA, Trp, Lys, Phe and Thr, and 3) large increments consisting of Ile, Leu and Val. In Jasmine rice, highest essential amino acids were found in samples soaked with water, enriched with glutamic acid, and germinated for 72-96 h. Highest GABA (44.8 mg/100 g) was noticed after VI for 20-40 min and germinated for 72-96 h. In Riceberry, highest GABA (74.2 mg/100 g) and essential amino acids were associated with samples treated with VI for 20-40 min and germinated for 96 h.

Effects of germinating temperature and time on metabolite profiles of sunflower (Helianthus annuus L.) seed.

Sprouts with higher levels of nutrients and lower content of antinutritional substances have been gained a growing interest in the influence on the human's health. The study of the influence of germination temperature and time on the metabolite profiles of sunflower seed was studied by a metabolomics approach based on gas chromatography-flame ionization detection (GC-FID). Samples were extracted and fractionated covering a wide range of lipophilic and hydrophilic spectra. A total of 90 metabolites were identified by comparison with reference standards. Principal component analysis (PCA) revealed distinct dynamic changes in metabolites with the germinating time. Heatmap and agglomerative hierarchical clustering analysis revealed the differences and similarities among the samples. The germinating sunflower seeds clustered into three major groups. For instance, group I with a high content of sterols, monosaccharide, and amino acids, indicating the germination process, resulted in an increase in amino acids and monosaccharide. Group II had a high content of FAME and FFA. Relative targeted quantification of metabolites visually depicted by heatmap showed decreases in fatty acid methyl ester (FAME) and free fatty acid (FFA), and increases in amino acids, α-tocopherol, sterols, and γ-aminobutyric acid (GABA) during germination. Sunflower seeds germinated at 25°C were better for the accumulation of α-tocopherol, stigmasterol, leucine, proline, methionine, glutamine, and GABA compared with those at 35°C. These results help to better understand how germination conditions change the nutritional quality of germinated sunflower seeds from a metabolite profile view, allowing for the rational screening and usage of germinated sunflower seeds in the food industry.

Influence of Roasting Condition on Flavor Profile of Sunflower Seeds: A flavoromics approach.

Sunflower see/ds (Helianthus annuus L.) were roasted in an electric forced air oven for 15, 30, 45, and 60 min at 125, 135 and 145 °C. The effect of temperature and time on the flavor profile of the samples were evaluated by headspace solid-phase microextraction coupled with gas chromatography-mass spectroscopy (HS-SPME-GC-MS). Unsupervised Principle Component Analysis (PCA) and Agglomerative Hierarchical Clustering (AHC) multivariate statistical methods were used to visualize, group and classify the samples. 114 volatiles were identified in the roasted sunflower seeds (RSF), with terpenes (α-pinene, ß-pinene), heterocyclic compounds (2-ethyl-3-methylpyrazine, 2,5-dimethylpyrazine, 2-ethyl-3,5-dimethylpyrazine, pyridine), aldehydes (2-methylbutanal, furfural, hexanal, phenylacetaldehyde), hydrocarbons (octane, 2-isobutyl-1,4-dimethylcyclohexane, 6,6-dimethylundecane), alcohol (3-methyl-2-propyl-1-pentanol), and γ-butyrolactone being dominant compounds. The content of most volatile compounds increased with increase in roasting temperature and time, such as esters, terpenes, pyrazines, aldehydes, ketones, and alcohols. 2,3-dimethylpyrazine, 2,5-dimethylpyrazine, 2-ethyl-3-methylpyrazine, and 2-ethyl-3,5-dimethylpyrazine contributed to be the major role in roast and nutty flavor of the roasted sunflower seeds. Roasting at 125 °C for 45 min was found to be the better condition for roasted sunflower seeds, which gave the lowest off-flavor and burnt tastes.

Inhibitory effects of dietary antioxidants on the formation of carcinogenic polycyclic aromatic hydrocarbons in grilled pork.

OBJECTIVE: The inhibitory effects of dietary antioxidants, diallyl disulfide (DADS) and quercetin, in marinade were investigated on the formation of carcinogenic polycyclic aromatic hydrocarbons (EPA priority 16 PAHs) in grilled pork. METHODS: The formation of PAHs in grilled sirloin pork with different marinades after charcoal-grilling for 2 min/side were evaluated using high performance liquid chromatography with a photodiode array detector (HPLC-DAD). RESULTS: Compared with the control marinade treatment (without antioxidant), the addition of DADS (500 mg/kg meat sample) in marinade significantly decreased benzo[a]pyrene (BaP) (100%) and heavy PAHs (84%) in charcoal-grilled pork, while the addition of quercetin at the same concentration could reduce 23% and 55% of BaP and heavy PAHs, respectively. CONCLUSION: The results of this study suggested that the addition of DADS in the marinade could be important in decreasing the levels of PAHs in grilled meat.

A review of phytochemistry, metabolite changes, and medicinal uses of the common sunflower seed and sprouts (Helianthus annuus L.).

The sunflower (Helianthus annuus L.) seed and sprout is a ubiquitous crop with abundant nutrients and biological activities. This review summarizes the nutritional and medical importance currently recognized but under-researched concerning both seed and sprout highlighting the potential benefits of their phytochemical constituents including phenolic acids, flavonoids and tocopherols. Furthermore, the dynamic metabolite changes which occur during germination and biological activities are evaluated. The aim is to provide scientific evidence for improving the dietary and pharmaceutical applications of this common but popular crop as a functional food.

Effect of genetic and climatic variability on the metabolic profiles of black gram (Vigna mungo L.) seeds and sprouts.

BACKGROUND: Black gram is becoming increasingly of interest for consumers worldwide. The metabolomics have been conducted to reflect the life history of each individual plant. The metabolic pattern of black gram seeds and sprouts was profiled to investigate genetic and climatic influences on a broad range of chemical constituents. RESULTS: Distinct differences in metabolite profiles among three black gram varieties for both intact seeds and sprouts were observed. The differential impact of climate on metabolite profiles of the variety Chai Nat 80 during both dry and rainy seasons was investigated. Univariate statistical analysis demonstrated that greater maturity due to adequate moisture in the rainy season led to a higher content of nutritionally relevant polar metabolites, whereas the dry season resulted in a high relative amount of storage lipid because of immaturity due to insufficient rain and water supply. CONCLUSION: The investigation confirmed the potential of metabolite profiling to assist in breeding and farming practices.

Investigation of acrylamide in curries made from coconut milk.

Acrylamide in Thai curry cooked in coconut milk was investigated using ion trap LC-ESI-MS/MS. The transitions of m/z 72 > 55 and 86 > 58 were monitored in multiple reaction monitoring mode for identification and quantification. A linear response was found for the acrylamide standard in the range of 400-30,000 pg, with correlation coefficients (r) greater than 0.99. The limit of detection (s/n = 3) and limit of quantification (s/n = 9) were 400 and 1200 pg, respectively. Sample preparation was performed by means of solvent extraction, giving recovery of 92-108% with relative standard deviation less than 10%. Thirty Thai curry samples were analyzed and found acrylamide at concentration in the range of less than 60-606 ng/g dry weight. Acrylamide was formed in solely heated coconut milk at 121 degrees C. Changes in 5-(hydroxymethyl)-2-furfuraldehyde, fructose, glucose and glutamic acid contents in coconut milk during heat treatment were observed as progress parameters for the Maillard reaction. Moreover, acrylamide was determined in equimolar model system of glutamic acid with glucose or fructose (1mM), and yielded acrylamide, approximately 0.1% and 0.06% (w/w), respectively.