A metabolomics-based approach identifies changes in the small molecular weight compound composition of the peanut as a result of dry-roasting

作者：Klevorn Claire M; Dean Lisa L^*

来源：Food Chemistry, 2018, 240: 1193-1200.

DOI：10.1016/j.foodchem.2017.08.058

• Peanut composition
• Peanut roasting
• Metabolomics
• Peanut flavor

Raw peanuts in the USA are subjected to thermal processing, such as dry-roasting, prior to consumption. A multi-instrument metabolomics-based platform along with targeted analyses was used to determine changes in the low-molecular-weight compound composition of peanuts due to dry-roasting. Runner and virginia-type peanut seeds were characterized using several analytical platforms including (RP)/UPLC-MS/MS (positive and negative ion mode ESI) and HILIC/UPLC-MS/MS with negative ion mode ESI. Of the 383 compounds identified, 16 compounds were unique to the roasted peanuts. Using pathway analysis, compounds associated with arginine and proline metabolism were found to be the most changed. Products of chemical degradation and compounds contained within the vesicular bodies of the peanut increased after roasting. Dry-roasting had a significant impact on the levels and types of low-molecular-weight compounds present. These findings provide useful information about composition changes due to roasting.

• 出版日期2018-2-1