Abstract：
:The effects of conventional industrial processing steps on global phytochemical composition of broccoli, tomato and carrot purees were investigated by using a range of complementary targeted and untargeted metabolomics approaches including LC-PDA for vitamins, (1)H NMR for polar metabolites, accurate mass LC-QTOF MS for semi-polar metabolites, LC-MRM for oxylipins, and headspace GC-MS for volatile compounds. An initial exploratory experiment indicated that the order of blending and thermal treatments had the highest impact on the phytochemicals in the purees. This blending-heating order effect was investigated in more depth by performing alternate blending-heating sequences in triplicate on the same batches of broccoli, tomato and carrot. For each vegetable and particularly in broccoli, a large proportion of the metabolites detected in the purees was significantly influenced by the blending-heating order, amongst which were potential health-related phytochemicals and flavour compounds like vitamins C and E, carotenoids, flavonoids, glucosinolates and oxylipins. Our metabolomics data indicates that during processing the activity of a series of endogenous plant enzymes, such as lipoxygenases, peroxidases and glycosidases, including myrosinase in broccoli, is key to the final metabolite composition and related quality of the purees.
journal_name
Food Chemjournal_title
Food chemistryauthors
Lopez-Sanchez P,de Vos RC,Jonker HH,Mumm R,Hall RD,Bialek L,Leenman R,Strassburg K,Vreeken R,Hankemeier T,Schumm S,van Duynhoven Jdoi
10.1016/j.foodchem.2014.07.076subject
Has Abstractpub_date
2015-02-01 00:00:00pages
348-55eissn
0308-8146issn
1873-7072pii
S0308-8146(14)01123-6journal_volume
168pub_type
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