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  3. Untargeted Metabolomics Using UHPLC-HRMS Reveals Metabolic Changes of Fresh-Cut Potato during Browning Process

Untargeted Metabolomics Using UHPLC-HRMS Reveals Metabolic Changes of Fresh-Cut Potato during Browning Process

  • Molecules. 2023 Apr 11;28(8):3375. doi: 10.3390/molecules28083375.
Baohong Li 1,  Yingjie Fu 2,  Hui Xi 2,  Shan Liu 2,  Wuduo Zhao 1 3,  Peng Li 2,  Wu Fan 1 2,  Dingzhong Wang 1 2,  Shihao Sun 1 2
Affiliations

Affiliations

  • 1 Flavor Research Center, Zhengzhou University, Zhengzhou 450001, China.
  • 2 The Key Laboratory of Tobacco Flavor Basic Research of CNTC, Zhengzhou Tobacco Research Institute, Zhengzhou 450001, China.
  • 3 Center of Advanced Analysis and Gene Sequencing, Zhengzhou University, Zhengzhou 450001, China.
PMID: 37110608 DOI: 10.3390/molecules28083375
Abstract

Surface browning plays a major role in the quality loss of fresh-cut potatoes. Untargeted metabolomics were used to understand the metabolic changes of fresh-cut potato during the browning process. Their metabolites were profiled by ultra-high performance liquid chromatography coupled with high resolution mass spectrometry (UHPLC-HRMS). Data processing and metabolite annotation were completed by Compound Discoverer 3.3 software. Statistical analysis was applied to screen the key metabolites correlating with browning process. Fifteen key metabolites responsible for the browning process were putatively identified. Moreover, after analysis of the metabolic causes of glutamic acid, linolenic acid, glutathione, adenine, 12-OPDA and AMP, we found that the browning process of fresh-cut potatoes was related to the structural dissociation of the membrane, oxidation and reduction reaction and energy shortage. This work provides a reference for further investigation into the mechanism of browning in fresh-cut products.

Keywords

Compound Discoverer 3.3; UHPLC-HRMS; browning; fresh-cut potato; untargeted metabolomics.

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