| Literature DB >> 32739819 |
Hui Nie1, Huangcan Chen2, Guanli Li3, Kezhen Su3, Mubo Song1, Zhenhua Duan1, Xiaochun Li1, Xiaohuang Cao1, Jiguo Huang4, Shuangquan Huang5, Yanghe Luo6.
Abstract
Different processing methods of Chinese water chestnut (CWC; Eleocharis dulcis (Burm.f.) Trin. ex Hensch.) steaming with skin (WPC), cooking with skin (WPS), steaming with peeling (PS), fresh cutting (FF) and cooking with peeling (PC) were compared. Liquid chromatography-mass spectrometry was used to analyze the metabolic profiles of the processed samples. A total of 454 metabolites, including 123 flavonoids and 57 phenylpropanoids, were characterized. The flavonoid and phenylpropanoid profiles were distinguished using PCA. Eighteen flavonoids and six phenylpropanoids were detected and quantitated in the WPC and WPS samples but not in the FF, PC and PS samples. In addition to the O-hexoside of tricin, kaempferol and luteolin were the predominant flavonoids in the WPC and WPS samples, and all three compounds were higher in the WPC and WPS samples than in the FF sample. This study provides new results regarding differences in the metabolite profile of CWC processed with different methods.Entities:
Keywords: Chinese water chestnut; Flavonoids; LC-MS/MS; Metabolomics; Phenylpropanoids
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Year: 2020 PMID： 32739819 DOI： 10.1016/j.foodchem.2020.127662
Source DB: PubMed Journal: Food Chem ISSN： 0308-8146 Impact factor: 7.514