Understanding the nutraceutical diversity through a comparative analysis of the taproot metabolomes of different edible radish types via UHPLC-Q-TOF-MS
文献类型： 外文期刊
作者： Wang, Jinglei 1 ; Wei, Qingzhen 1 ; Wang, Wuhong 1 ; Hu, Haijiao 1 ; Yan, Yaqin 1 ; Wang, Yikui 2 ; Li, Yan 2 ; Jiang, Yaqin 2 ; Wu, Guanzheng 2 ; Hu, Tianhua 1 ; Bao, Chonglai 1 ;
作者机构： 1.Zhejiang Acad Agr Sci, Inst Vegetables Res, Hangzhou 310021, Peoples R China
2.Guangxi Acad Agr Sci, Inst Vegetable Res, Nanning 530007, Peoples R China
关键词： Radish; UHPLC-Q-TOF-MS; Metabolomics; Edible types
期刊名称：FOOD CHEMISTRY （ 影响因子：8.8； 五年影响因子：8.6 ）
ISSN： 0308-8146
年卷期： 2023 年 403 卷
页码：
收录情况： SCI
摘要： Radishes are root vegetables that are rich in bioactive compounds and provide numerous health benefits, but the overall metabolic profiles of radish taproots and the metabolic differences among different edible types are not fully understood. In this research, we used UHPLC-Q-TOF-MS to identify the metabolites in cooked, processed and fruit radishes of ten varieties. In total, 264 metabolites belonging to 18 categories were detected. A multi-variate analysis revealed that the metabolite composition differed among the three radish groups, and a comparative analysis showed that the significantly differentially accumulated metabolites were mainly amino acids and derivatives, lipids, flavonoids, hydroxycinnamate derivatives and carbohydrates. The accumulation of metabolites, particularly flavonoids, was greater in fruit radishes than in cooked and processed radishes. This work provides novel insights into the radish metabolomic profiles for assessment of the nutritional value of different edible radish types for humans.
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