UHPLC‐ESI‐QTOF‐MS‐based metabolic profiling of Vicia faba L. (Fabaceae) seeds as a key strategy for characterization in foodomics

Abstract

Vicia faba (Fabaceae) is a popular food in many countries and a good source of nutrients. However, little is known about its phytochemical composition, specially referring to phenolic compounds. In the present work, the dietary metabolites from a hydro-methanolic extract of V. faba seeds were thoroughly characterized by a nontargeted analytical approach based on reversed-phase ultra-HPLC (UHPLC) coupled to QTOF-MS. A total of 155 primary and secondary metabolites of various structural types were characterized: carbohydrates, amino acids, organic acids, alkaloids, terpenoids, jasmonates, and, mainly, polyphenols. Among the latter group, 73 compounds were characterized for the first time in this legume. In addition, 24 new structures, belonging to jasmonates and glycosylated N-containing compounds, were also proposed. Thus, this methodology could be implemented in foodomics as a characterization strategy to complement the knowledge of the phytochemical composition of vegetables.

RP‐HPLC‐DAD‐ESI‐QTOF‐MS based metabolic profiling of the potential Olea europaea by‐product “wood” and its comparison with leaf counterpart

“…(A)]. This C‐ glycoside fragmentation pattern is in good accordance with the previous studies performed by Abu‐Reidah et al () and Ammar et al (, ). As far as known, the occurrence of this flavone was not previously described in the Oleaceae family.…”

Integrated analysis of multiomic data reveals the role of the antioxidant network in the quality of sea buckthorn berry

“…Solution was subsequently centrifuged for 15 min (12,000 g at 4°C), and 80 ml supernatant was obtained for further LC-MS analysis. Metabolic profile data were obtained by HPLC quadrupole (q)TOF MS analysis (36). Spectral data that were acquired by using negative and positive ionization were then exported and analyzed by using principal components analysis and partial least squares discriminate analysis in SIMCA-P (ver.…”

Recent advances in the application of capillary electromigration methods for food analysis and Foodomics

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