Metabolomics analysis reveals the accumulation patterns of flavonoids and phenolic acids in quinoa (Chenopodium quinoa Willd.) grains of different colors

文献类型： 外文期刊

第一作者： Qian, Guangtao

作者： Qian, Guangtao;Zhang, Hailong;Zhou, Jingwen;Ma, Xiaohui;Li, Lixin;Li, Xiangyu;Sun, Wei;Yang, Wei;Wan, Huihua;Zhang, Heng;Wahab, Atia-tul;He, Ruikun;Wan, Huihua

作者机构：

关键词： Quinoa grains; UPLC-ESI-MS; MS; Metabolic profiles; Flavonoids; Phenolic acids

期刊名称：FOOD CHEMISTRY-X （ 影响因子：6.1； 五年影响因子：6.4 ）

ISSN： 2590-1575

年卷期： 2023 年 17 卷

页码：

收录情况： SCI

摘要： Quinoa grains are gaining increasing popularity owing to their high nutritional merits. However, only limited information is available on the metabolic profiles of quinoa grains. In this study, we determined the metabolic profiles of black, red, and white quinoa grains via an ultraperformance liquid chromatography-electrospray ionization-tandem mass spectrometry (UPLC-ESI-MS/MS)-based metabolomics. A total of 689 metabolites were identified, among which 251, 182, and 317 metabolites displayed different accumulation patterns in the three comparison groups (Black vs Red, Black vs White, and Red vs White), respectively. In particular, flavonoid and phenolic acid contents displayed considerable differences, with 22 flavonoids, 5 phenolic acids, and 1 betacyanin being differentially accumulated among the three quinoa cultivars. Additionally, correlation analysis showed that flavonoids and phenolic acids could act as betanin co-pigments in quinoa grains. In conclusion, this study provides comprehensive insights into the adequate utilization and development of novel quinoa-based functional foods.

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