Exploring the mechanism of browning of Rosa roxburghii juice based on nontargeted metabolomics

文献类型： 外文期刊

第一作者： Xu, Fangyan

作者： Xu, Fangyan;Lu, Mintao;Qin, Likang;Ren, Tingyuan;Zhu, Yuping;Zhao, Degang;Ren, Tingyuan;Zhao, Degang;Ren, Tingyuan;Ren, Tingyuan

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关键词： browning; metabolites; metabolomics; Rosa roxburghii juice

期刊名称：JOURNAL OF FOOD SCIENCE （ 影响因子：3.9； 五年影响因子：4.0 ）

ISSN： 0022-1147

年卷期： 2023 年 88 卷 5 期

页码：

收录情况： SCI

摘要： To explore the mechanism of Rosa roxburghii juice browning, this experiment was based on nontargeted metabolomics to study the effects of browning on the nutrition, flavor, metabolites, and metabolic pathways of R. roxburghii juice before and after storage. The results showed that the total soluble solids, superoxide dismutase (SOD), vitamin C (V-C), total phenol, and total flavonoid of R. roxburghii juice decreased significantly before and after storage. The color difference value increment E, browning index, and flavor and taste of R. roxburghii juice changed significantly (p < 0.05). A total of 541 metabolites were detected before and after browning of R. roxburghii juice by nontargeted metabolomics, including 435 differential metabolites, of which 221 were upregulated, and 214 were downregulated. The differential metabolites were mainly amino acids and peptides, carbohydrates, and carbohydrate conjugates. There were a total of 76 metabolic pathways enriched by differential metabolites, involving mainly galactose metabolism; alanine, aspartate and glutamate metabolism; and pantothenate and CoA biosynthesis. The experimental results showed that after browning of R. roxburghii juice, V-C, total phenol, total flavonoid, and SOD activity were seriously lost, and the flavor deteriorated. The contribution of differential metabolites and metabolic pathways to the browning of R. roxburghii juice was sugar metabolism > amino acid metabolism > ascorbate and aldarate metabolism > phenols.

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