Integration of Untargeted Metabolomics and Object-Oriented Data-Processing Protocols to Characterize Acerola Powder Composition as Functional Food Ingredient

文献类型： 外文期刊

第一作者： Wang, Kewen

作者： Wang, Kewen;Mi, Lu;Xu, Zhenzhen;Wang, Kewen;Mi, Lu;Wang, Xue;Xu, Zhenzhen;Zhou, Linyan

作者机构：

关键词： acerola powder composition; functional food ingredients; metabolomics; antioxidant activity

期刊名称：ANTIOXIDANTS （ 影响因子：7.0； 五年影响因子：7.3 ）

ISSN：

年卷期： 2023 年 12 卷 7 期

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收录情况： SCI

摘要： Acerola powder has been experiencing a surge in demand as a functional food ingredient, particularly due to its usage in vitamin C supplements. However, limited research has been conducted on its other bioactive compounds. In this study, we employed metabolomics and object-oriented data-processing protocols to comprehensively characterize acerola powder. To ensure maximum coverage of metabolomics, we selected a 50% methanol aqueous solution as the extraction solvent and utilized the HSS T3 column for chromatography analysis. Through this approach, we successfully identified a total of 175 compounds in acerola powder, encompassing amino acids and peptides, polyphenols, organic acids, and various other compounds. Additionally, we measured the total phenolic content (TPC) and assessed the antioxidant activity of acerola powder. Furthermore, we analyzed the differential composition of acerola fruit and juice powder, identifying polyphenols and lipids as primary markers in fruit powder, while peptides emerged as key markers in juice powder. Notably, two specific peptides, Thr-Trp and Val-Tyr, were identified as antioxidant peptides. Overall, our study provides novel composition data for acerola powder, shedding light on its potential as a functional food ingredient. These findings contribute to the development and utilization of acerola powder in the formulation of functional food products.

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