Untargeted metabolomics of fresh and heat treatment Tiger nut (Cyperus esculentus L.) milks reveals further insight into food quality and nutrition.

Josep Rubert, Andoni Monforte, Kamila Hurkova, Gaspar Pérez-Martínez, Jesús Blesa, José L Navarro, Milena Stranka, José Miguel Soriano, Jana Hajslova

Journal: Journal of chromatography. A 2017;1514():80-87

PMID: 28768579

Full Text on Elsevier Science View on PubMed

Abstract

Tiger nut (Cyperus esculentus L.) is a crop traditionally grown in Valencia Region (Spain) and other temperate and tropical regions in the world, where its tubers are commonly consumed as tiger nut milk (horchata). Because of their nutritive potential and original taste, these products are beginning to spread internationally and, as consequence, analytical procedures to assess nutritional profiles, quality control issues are acquiring increasing relevance. The main objective of this study was to use an advance analytical method and chemometrics tools to determine if the ultra-high temperature (UHT) treatment necessary to extend the shelf life of tiger nut milk would affect the profile of nutrients when compared to fresh product. A cold solvent extraction followed by liquid chromatography coupled with high resolution mass spectrometry (UHPLC-HRMS) was used. Datasets obtained from UHT and fresh tiger nut milk data were analyzed through an untargeted metabolomics approach to compare chemical patterns, highlighting differences in citric acid esters of mono- diglycerides (CITREM) and monoacylglycerol (MAG) used as emulsifiers of UHT products, and a remarkably higher abundance of biotin, phosphatidic acid (PA) and L-arginine in fresh products. These results showed that untargeted metabolomics through high resolution tandem mass spectrometry allowed fine differences between food products to be found, therefore, the nutrient lost caused by UHT treatment was clearly discerned.

Address: Department of Food Analysis and Nutrition, Faculty of Food and Biochemical Technology, University of Chemistry and Technology, Prague, Technicka 3, 166 28, Prague 6, Czech Republic; Department of Food Quality and Nutrition, Research and Innovation Centre, Fondazione Edmund Mach (FEM), Via E. Mach 1, San Michele all'Adige, Italy. Electronic address: [email protected].; Founder of Món Orxata S.L. & Chufamix, Carrer Picapedrers, 10, 46120 Alboraia, Valencia, Spain.; Department of Food Analysis and Nutrition, Faculty of Food and Biochemical Technology, University of Chemistry and Technology, Prague, Technicka 3, 166 28, Prague 6, Czech Republic.; Laboratory of Lactic Acid Bacteria and Probiotics, Biotechnology Department, Institute of Agrochemistry and Food Technology (IATA-CSIC), Avda Agustín Escardino 7, Paterna, Valencia, Spain.; Joint Research Unit in Endocrinology, Nutrition and Clinical Dietetics, The Medical Research Institute Hospital La Fe University of Valencia. Avenida Fernando Abril Martorell, 106 Torre A, 46026 Valencia, Spain; Gastrolab, Research Group in Food Sciencies Based on the Evidence and Experimentation, Institute of Material Science,Scientific Park, University of Valencia, C/Catedrático José Beltrán, 2, 46980, Paterna, Spain.; Department of Food Science, Institute of Agrochemistry and Food Technology (IATA-CSIC), Avda Agustín Escardino 7, Paterna, Valencia, Spain.

DOI: 10.1016/j.chroma.2017.07.071

Link outs

Free resources

Other Literature Sources:

https://scite.ai/reports/28768579

Research Materials:

https://antibodies.cancer.gov/detail/CPTC-ERCC2-1

Subscription / membership required

Full Text Sources:

https://linkinghub.elsevier.com/retrieve/pii/S0021...

MeSH Terms: Amino Acids, Chromatography, High Pressure Liquid, Cluster Analysis, Cyperus, Diglycerides, Emulsifying Agents, Fatty Acids, Food Quality, Hot Temperature, Metabolomics, Monoglycerides, Plant Oils, Principal Component Analysis, Sugars, Tandem Mass Spectrometry, Vitamins