Use of NMR-Based Metabolomics To Chemically Characterize the Roasting Process of Chicory Root

Abstract

Roasted chicory root (Cichorium intybus) has been widely accepted as the most important coffee substitute. In this study, a nuclear magnetic resonance (NMR)-based comprehensive analysis was performed to monitor the substantial changes in the composition of chicory root during the roasting process. A detailed signal assignment of dried raw and roasted chicory roots was carried out using H,C, H-H DQF-COSY, H-C edited-HSQC, H-C CT-HMBC, and H-C HSQC-TOCSY NMR spectra. On the basis of the signal assignments, 36 NMR-visible components were monitored simultaneously during roasting. Inulins, sucrose, and most of the amino acids were largely degraded during the roasting process, whereas monosaccharides decreased at the beginning and then increased until the dark roasting stage. Acetamide, 5-hydroxymethylfurfural, di-d-fructose dianhydride, and norfuraneol were newly formed during roasting. Furthermore, a principal component analysis score plot indicated that similar chemical composition profiles could be achieved by roasting the chicory root either at a higher firepower for a shorter time or at a lower firepower for a longer time.

Bioinformatic and Metabolomic Analysis Reveal Intervention Effects of Chicory in a Quail Model of Hyperuricemia

“…In this study, we constructed a total of 12 effective components and 25 potential targets by constructing a C-T prediction network. Flavonoid and terpenoids were the main components, and the prediction results were consistent with experiments [25]. Among these components, β -sitosterol had the effect of inhibiting lipid peroxidation, regulating lipid metabolism, and preventing atherosclerosis [26].…”

Recent Advances in NMR-Based Metabolomics

“…In the area of food processing, a recent study investigated changes in metabolite composition of chicory root during the roasting process. 145 The results showed that many metabolites, including most amino acids, degraded while several compounds were newly formed during roasting. Separately, it was shown that metabolic profiles can predict the taste of commercial coffee beans.…”

Back to the Roots: Revisiting the Use of the Fiber-Rich Cichorium intybus L. Taproots

“…For its use in beverages, chicory is dried and roasted ( 135 ). During the roasting process, depending on the conditions used, different flavor compounds can be formed, the characterization of which is a developing research area ( 136 ).…”