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  3. Metabolomics provide a novel interpretation of the changes in flavonoids during sea buckthorn (Hippophae rhamnoides L.) drying

Metabolomics provide a novel interpretation of the changes in flavonoids during sea buckthorn (Hippophae rhamnoides L.) drying

  • Food Chem. 2023 Feb 2;413:135598. doi: 10.1016/j.foodchem.2023.135598.
Zhihua Geng 1,  Jun Wang 2,  Lichun Zhu 1,  Xianlong Yu 3,  Qian Zhang 1,  Mengqing Li 1,  Bin Hu 1,  Xuhai Yang 4
Affiliations

Affiliations

  • 1 College of Mechanical and Electrical Engineering, Shihezi University, Shihezi 832003, China.
  • 2 College of Food Science and Engineering, Northwest A&F University, Yangling 712199, China.
  • 3 Shandong Academy of Agricultural Machinery Sciences, Jinan 250100, China.
  • 4 College of Mechanical and Electrical Engineering, Shihezi University, Shihezi 832003, China. Electronic address: yxh_513@shzu.edu.cn.
PMID: 36753785 DOI: 10.1016/j.foodchem.2023.135598
Abstract

Flavonoids are major nutrients in sea buckthorn berries. However, the effects of drying methods on Flavonoids in sea buckthorn berries are unclear. In this study, ultra-performance liquid chromatography and metabolomics were adopted to analyse the effects of hot air drying (HAD) and infrared drying (IRD) on flavonoid compounds and antioxidant capacity in sea buckthorn berries. In total, 97 metabolites belonging to 12 classes were identified, including 26 Flavones, 23 Flavonols, and 11 flavanones. Additionally, 32 differential metabolites were identified among groups. Isorhamnetin and quercetin contents increased in response to HAD and IRD, while (-)-epigallocatechin and (-)-gallocatechin contents decreased. Differential metabolism of flavonoid compounds occurred mainly via the flavonoid biosynthesis and secondary metabolite biosynthesis pathways. Flavonoid compound degradation might be associated with antioxidant activity during drying. This study elucidated the effect of drying on nutritional components of sea buckthorn berries and may guide the improvement of quality during food processing.

Keywords

Antioxidant activity; Drying; Flavonoids; Metabolomics; Sea buckthorn; UPLC-MS/MS.

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