Fast DPPH antioxidant activity analysis by UHPLC-HRMS combined with chemometrics of tempeh during food processing.

IF 3.5 3区医学 Q2 ENDOCRINOLOGY & METABOLISM Metabolomics Pub Date : 2024-11-13 DOI:10.1007/s11306-024-02190-3

Ayu Septi Anggraeni, Anjar Windarsih, Navista Sri Octa Ujiantari, Indrawati Dian Utami, Lucky Prabowo Miftachul Alam, Yuniar Khasanah, Anastasia Wheni Indrianingsih, Suratno

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Abstract

Introduction: Tempeh is an antioxidant-rich soybean fermentation product from Java, Indonesia. Cooking methods have an impact on the nutritional value and bioactivity of food.

Objective: This study aims to investigate how the cooking process affects the metabolites and antioxidant activity in tempeh using ultra-high-performance liquid chromatography-high resolution mass spectrometry (UHPLC-HRMS).

Methods: A nontargeted UHPLC-HRMS metabolomics and chemometric analysis were used to evaluate metabolite profiles and antioxidant activity changes because of food processing in tempeh.

Results: The score plots of tempeh produced by boiling and frying methods displayed a distinct separation from raw tempeh, revealing that the cooking process altered the metabolite composition of tempeh. Due to processing, L-glutamic acid, L-pyroglutamic acid, DL-glutamine, and D-( +)-proline became the most affected metabolites on tempeh. There were 70 metabolites that showed antioxidant activity using the DPPH assay; 23 metabolites significantly differ from DPPH and control for antioxidant activity for all processing tempeh. Metabolites with significantly different antioxidant activity in raw and processed tempeh were dominated by flavonoids, vitamin E, and bioactive lipids.

Conclusion: The DPPH antioxidant assay using UHPLC-HRMS is promising as a fast antioxidant assay by simplifying the conventional DPPH antioxidant assay. Further, it can be used to identify the name of metabolites responsible for its antioxidant activity.

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利用超高效液相色谱-质谱联用仪结合化学计量学对食品加工过程中的豆豉进行快速 DPPH 抗氧化活性分析。

简介豆豉是印度尼西亚爪哇岛的一种富含抗氧化剂的大豆发酵产品。烹饪方法会影响食物的营养价值和生物活性：本研究旨在利用超高效液相色谱-高分辨质谱法（UHPLC-HRMS）研究烹饪过程如何影响豆豉中的代谢物和抗氧化活性：方法：采用非靶向超高效液相色谱-高分辨质谱（UHPLC-HRMS）代谢组学和化学计量学分析方法，评估豆豉中的代谢物谱和抗氧化活性因食品加工而发生的变化：结果：用水煮法和油炸法制作的豆豉的评分图与生豆豉的评分图明显不同，这表明烹饪过程改变了豆豉的代谢物组成。在加工过程中，L-谷氨酸、L-焦谷氨酸、DL-谷氨酰胺和 D-(+)-脯氨酸成为豆豉中受影响最大的代谢物。用 DPPH 法检测有 70 种代谢物具有抗氧化活性，其中 23 种代谢物的抗氧化活性与所有加工豆豉的 DPPH 法和对照组有显著差异。在生豆豉和加工豆豉中，抗氧化活性明显不同的代谢物主要是类黄酮、维生素 E 和生物活性脂类：结论：使用 UHPLC-HRMS 进行 DPPH 抗氧化检测简化了传统的 DPPH 抗氧化检测方法，是一种很有前途的快速抗氧化检测方法。此外，它还可用于确定抗氧化活性的代谢物名称。

本文章由计算机程序翻译，如有差异，请以英文原文为准。

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来源期刊

Metabolomics 医学-内分泌学与代谢

CiteScore

6.60

自引率

2.80%

发文量

审稿时长

2 months

期刊介绍： Metabolomics publishes current research regarding the development of technology platforms for metabolomics. This includes, but is not limited to: metabolomic applications within man, including pre-clinical and clinical pharmacometabolomics for precision medicine metabolic profiling and fingerprinting metabolite target analysis metabolomic applications within animals, plants and microbes transcriptomics and proteomics in systems biology Metabolomics is an indispensable platform for researchers using new post-genomics approaches, to discover networks and interactions between metabolites, pharmaceuticals, SNPs, proteins and more. Its articles go beyond the genome and metabolome, by including original clinical study material together with big data from new emerging technologies.