Articles
UPLC-QTOF-MS metabolomics reveals biomarkers related to browning susceptibility of fresh-cut lettuce
Article number
1319_5
Pages
43 – 46
Language
English
Abstract
Lettuce is one the major crops around the world with the highest production value.
The majority of the production is processed as fresh-cut which is a growing sector due the current lifestyle of less time and healthy habits.
The development of lettuce browning is one of the critical events that occurs after cutting and causes the product quality loss with the rejection by the consumer and therefore economic losses.
Consequently, it is highly needed to understand the changes that occur after cutting in the lettuce metabolome and the potential biomarkers of browning to predict it.
In this study in Iceberg and Romaine lettuce cultivars, an untargeted metabolomics approach was used to explore the metabolome for the selection of candidate biomarkers and then a targeted approach was carried out to confirm the tentative discriminant metabolites.
Different families of metabolites which were affected by browning development were identified.
Amino acids, phenolic compounds, sesquiterpene lactones, oxylipins and lysophospholipids were correlated with browning development.
The ratio between chlorogenic acid isomers and sinapaldehyde conjugates was selected as a consistent browning biomarker to explain and predict browning in both lettuce types.
The majority of the production is processed as fresh-cut which is a growing sector due the current lifestyle of less time and healthy habits.
The development of lettuce browning is one of the critical events that occurs after cutting and causes the product quality loss with the rejection by the consumer and therefore economic losses.
Consequently, it is highly needed to understand the changes that occur after cutting in the lettuce metabolome and the potential biomarkers of browning to predict it.
In this study in Iceberg and Romaine lettuce cultivars, an untargeted metabolomics approach was used to explore the metabolome for the selection of candidate biomarkers and then a targeted approach was carried out to confirm the tentative discriminant metabolites.
Different families of metabolites which were affected by browning development were identified.
Amino acids, phenolic compounds, sesquiterpene lactones, oxylipins and lysophospholipids were correlated with browning development.
The ratio between chlorogenic acid isomers and sinapaldehyde conjugates was selected as a consistent browning biomarker to explain and predict browning in both lettuce types.
Authors
F.A. Tomás-Barberán, C.J. García, M.I. Gil
Keywords
UPLC-ESI-QTOF-MS, multivariate tools, PLS-DA, biomarkers
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