Metabolomic analyses of dry lemon slice during storage by NMR

Abstract

Lemon is a fruit with delicious taste and attractive flavor, which has been widely accepted by people over the world. Dry lemon slice is a classical processed product of lemon. It is readily to be browning during storage. Which chemicals are responsible for the browning behavior remains unclear. Therefore, in this work, nuclear magnetic resonance spectroscopy is used to analyze the metabolites changes in dry lemon slice during storage. Nineteen metabolites were identified and their related levels were statistically calculated by principal component analysis. The first principal components were represented by glutamic acid, -amino-butyric acid, -amino-butyric acid, alanine, limonoid, citric acid, glutamine, and phosphocholine. The changes of browning degree during storage and its correlations with the levels of polyphenol, ascorbic acid, amino acid nitrogen, and 5-hydroxymethylfurfural were analyzed. The results indicated that Maillard reaction and oxidation of phenolics were two main processes contributing to the nonenzymatic browning during storage.

Lemon Juice Assisted Green Synthesis of Reduced Graphene Oxide and Its Application for Adsorption of Methylene Blue

“…The huge production of lemons represents its high commercial value and consumption flow. Lemons are rich in phytochemicals including ascorbic acid, citric acid, sugars, and polyphenols [38][39][40][41] that can serve as reducing agents for the synthesis of various metal nanoparticles from their corresponding metal ions [42][43][44]. Specifically, the high contents of ascorbic and citric acids in lemons are well known, and the detail of the typical composition of lemon juice is summarized in a review by Szopa et al [45].…”

Compatibility characterization and storage stability of Ficus hirta Vahl. chicken soup powder during storage

“…The detection method was consistent with the report of Yu et al (2020). Determination of whiteness was carried out using a Spectrophotometer (NS-A-1608, Shenzhen Sanenshi Technology Co., Shenzhen, China) and parameters obtained were L*, b* and a*, respectively.…”

Based on quality, energy consumption selecting optimal drying methods of mango slices and kinetics modelling

“…The soluble sugar content of mango slices before and after drying was determined by 3,5-dinitrosalicylic acid colorimetric method ( Yu et al, 2020 ). The samples were hydrolysed with 1.0 mL of 6 M HCl at 80 °C for 10 min.…”