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
作者： Qian, Guangtao 1 ; Li, Xiangyu 2 ; Zhang, Heng 4 ; Zhang, Hailong 1 ; Zhou, Jingwen 1 ; Ma, Xiaohui 1 ; Sun, Wei 3 ; Yang, Wei 3 ; He, Ruikun 6 ; Wahab, Atia-tul 5 ; Wan, Huihua 3 ; Li, Lixin 1 ;
作者机构： 1.Northeast Forestry Univ, Coll Life Sci, Key Lab Saline Alkali Vegetat Ecol Restorat, Minist Educ, 26 Hexing Rode, Harbin 150040, Peoples R China
2.Heilongjiang Acad Agr Sci, Inst Crop Resources, Harbin 150086, Peoples R China
3.China Acad Chinese Med Sci, Inst Chinese Mat Med, Key Lab Beijing Identificat & Safety Evaluat Chine, Beijing 100700, Peoples R China
4.Chinese Acad Sci, Shanghai Ctr Plant Stress Biol, Ctr Excellence Mol Plant Sci, State Key Lab Plant Mol Genet, Shanghai 201602, Peoples R China
5.Univ Karachi, Ctr Mol Med & Drug Res, Int Ctr Chem & Biol Sci, Karachi 75270, Pakistan
6.Byhealth Inst Nutr & Hlth, Guangzhou 510663, Peoples R China
7.China Acad Chinese Med Scien, Inst Chinese Mat Med, Nanxiaojie Ces 16,Dongzhimen Nei Ave, Beijing 100700, Peoples R China
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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