Gas chromatography–mass spectrometry analysis of metabolites in finger millet and Bambara groundnut as affected by traditional and novel food processing
Metabolite profiling is an analytical technique used to assess metabolites in complex biological samples. This technique allows for the identification of both targeted and untargeted metabolites. In this study, the effect of traditional (fermentation and malting) and novel processing (ultrasonicatio...
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| Veröffentlicht in: | Journal of food science 2024-10, Vol.89 (10), p.6394-6412 |
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| creator | Mudau, Masala Chinma, Chiemela Enyinnaya Ledbetter, Moira Wilkin, Jon Adebo, Oluwafemi Ayodeji |
| description | Metabolite profiling is an analytical technique used to assess metabolites in complex biological samples. This technique allows for the identification of both targeted and untargeted metabolites. In this study, the effect of traditional (fermentation and malting) and novel processing (ultrasonication) on the metabolites of finger millet (FM) and Bambara groundnut (BGN) flour was investigated using gas chromatography–mass spectrometry. Various metabolite classes, including amino acids, alcohol, aldehyde, organic acid, ester, fatty acids, glycoside, and sugar, were identified in FM and BGN flours. The adopted processing techniques impacted metabolite composition, as evidenced by substantial variations in volatile compound levels and metabolite composition among the FM and BGN samples before and after traditional and novel processing. Important health‐promoting compounds, such as oleic acid, linoelaidic acid, and linoleic acid, were identified at their highest levels in fermented FM and BGN flours. The results obtained from this study offer an important context for monitoring and regulating the metabolite composition of FM and BGN flours under traditional and novel processing.
Practical Application
Fermentation, malting, and ultrasonication induced desirable changes in some health‐promoting compounds of finger millet and Bambara groundnut flours. The food and pharmaceutical industries could benefit from these traditional‐ and novel‐modified flours as they could be used as improved food sources with health benefits. |
| doi_str_mv | 10.1111/1750-3841.17337 |
| format | Article |
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Practical Application
Fermentation, malting, and ultrasonication induced desirable changes in some health‐promoting compounds of finger millet and Bambara groundnut flours. The food and pharmaceutical industries could benefit from these traditional‐ and novel‐modified flours as they could be used as improved food sources with health benefits.</description><identifier>ISSN: 0022-1147</identifier><identifier>ISSN: 1750-3841</identifier><identifier>EISSN: 1750-3841</identifier><identifier>DOI: 10.1111/1750-3841.17337</identifier><identifier>PMID: 39219001</identifier><language>eng</language><publisher>United States: Wiley Subscription Services, Inc</publisher><subject>Aldehydes ; Amino acids ; Amino Acids - analysis ; Arachis - chemistry ; Bambara groundnut ; Biological effects ; Biological properties ; Biological samples ; Chemical composition ; Chromatography ; Composition ; Eleusine - chemistry ; Fatty Acids - analysis ; Fermentation ; Flour ; Flour - analysis ; Food Handling - methods ; Food industry ; Food processing ; Food sources ; Gas chromatography ; Gas Chromatography-Mass Spectrometry - methods ; Glycosides ; legume ; Linoleic acid ; malting and ultrasonication ; Mass spectrometry ; Mass spectroscopy ; Metabolites ; metabolomics ; Millet ; Novel foods ; Oleic acid ; Organic acids ; Pharmaceutical industry ; Scientific imaging ; Volatile compounds ; Volatile Organic Compounds - analysis</subject><ispartof>Journal of food science, 2024-10, Vol.89 (10), p.6394-6412</ispartof><rights>2024 The Author(s). published by Wiley Periodicals LLC on behalf of Institute of Food Technologists.</rights><rights>2024 The Author(s). Journal of Food Science published by Wiley Periodicals LLC on behalf of Institute of Food Technologists.</rights><rights>2024. This article is published under http://creativecommons.org/licenses/by-nc/4.0/ (the “License”). Notwithstanding the ProQuest Terms and Conditions, you may use this content in accordance with the terms of the License.</rights><lds50>peer_reviewed</lds50><oa>free_for_read</oa><woscitedreferencessubscribed>false</woscitedreferencessubscribed><cites>FETCH-LOGICAL-c2977-d8839bd63618b3fb943f5abf16fc462a0bbf9fc61e55ee41d8b8db15c4d939e03</cites><orcidid>0000-0002-3757-5137 ; 0000-0001-8272-6865</orcidid></display><links><openurl>$$Topenurl_article</openurl><openurlfulltext>$$Topenurlfull_article</openurlfulltext><thumbnail>$$Tsyndetics_thumb_exl</thumbnail><linktopdf>$$Uhttps://onlinelibrary.wiley.com/doi/pdf/10.1111%2F1750-3841.17337$$EPDF$$P50$$Gwiley$$Hfree_for_read</linktopdf><linktohtml>$$Uhttps://onlinelibrary.wiley.com/doi/full/10.1111%2F1750-3841.17337$$EHTML$$P50$$Gwiley$$Hfree_for_read</linktohtml><link.rule.ids>314,780,784,1416,27923,27924,45573,45574</link.rule.ids><backlink>$$Uhttps://www.ncbi.nlm.nih.gov/pubmed/39219001$$D View this record in MEDLINE/PubMed$$Hfree_for_read</backlink></links><search><creatorcontrib>Mudau, Masala</creatorcontrib><creatorcontrib>Chinma, Chiemela Enyinnaya</creatorcontrib><creatorcontrib>Ledbetter, Moira</creatorcontrib><creatorcontrib>Wilkin, Jon</creatorcontrib><creatorcontrib>Adebo, Oluwafemi Ayodeji</creatorcontrib><title>Gas chromatography–mass spectrometry analysis of metabolites in finger millet and Bambara groundnut as affected by traditional and novel food processing</title><title>Journal of food science</title><addtitle>J Food Sci</addtitle><description>Metabolite profiling is an analytical technique used to assess metabolites in complex biological samples. This technique allows for the identification of both targeted and untargeted metabolites. In this study, the effect of traditional (fermentation and malting) and novel processing (ultrasonication) on the metabolites of finger millet (FM) and Bambara groundnut (BGN) flour was investigated using gas chromatography–mass spectrometry. Various metabolite classes, including amino acids, alcohol, aldehyde, organic acid, ester, fatty acids, glycoside, and sugar, were identified in FM and BGN flours. The adopted processing techniques impacted metabolite composition, as evidenced by substantial variations in volatile compound levels and metabolite composition among the FM and BGN samples before and after traditional and novel processing. Important health‐promoting compounds, such as oleic acid, linoelaidic acid, and linoleic acid, were identified at their highest levels in fermented FM and BGN flours. The results obtained from this study offer an important context for monitoring and regulating the metabolite composition of FM and BGN flours under traditional and novel processing.
Practical Application
Fermentation, malting, and ultrasonication induced desirable changes in some health‐promoting compounds of finger millet and Bambara groundnut flours. The food and pharmaceutical industries could benefit from these traditional‐ and novel‐modified flours as they could be used as improved food sources with health benefits.</description><subject>Aldehydes</subject><subject>Amino acids</subject><subject>Amino Acids - analysis</subject><subject>Arachis - chemistry</subject><subject>Bambara groundnut</subject><subject>Biological effects</subject><subject>Biological properties</subject><subject>Biological samples</subject><subject>Chemical composition</subject><subject>Chromatography</subject><subject>Composition</subject><subject>Eleusine - chemistry</subject><subject>Fatty Acids - analysis</subject><subject>Fermentation</subject><subject>Flour</subject><subject>Flour - analysis</subject><subject>Food Handling - methods</subject><subject>Food industry</subject><subject>Food processing</subject><subject>Food sources</subject><subject>Gas chromatography</subject><subject>Gas Chromatography-Mass Spectrometry - methods</subject><subject>Glycosides</subject><subject>legume</subject><subject>Linoleic acid</subject><subject>malting and ultrasonication</subject><subject>Mass spectrometry</subject><subject>Mass spectroscopy</subject><subject>Metabolites</subject><subject>metabolomics</subject><subject>Millet</subject><subject>Novel foods</subject><subject>Oleic acid</subject><subject>Organic acids</subject><subject>Pharmaceutical industry</subject><subject>Scientific imaging</subject><subject>Volatile compounds</subject><subject>Volatile Organic Compounds - analysis</subject><issn>0022-1147</issn><issn>1750-3841</issn><issn>1750-3841</issn><fulltext>true</fulltext><rsrctype>article</rsrctype><creationdate>2024</creationdate><recordtype>article</recordtype><sourceid>24P</sourceid><sourceid>WIN</sourceid><sourceid>EIF</sourceid><recordid>eNqFkbtuFDEUhi0EIkugpkOWaGgmscdzcwmBBFAkCqC2fDneOPKMF5-ZoOl4BzoejyfBmw0paHBj-fd3Psv6CXnO2Qkv65T3LavE0PAT3gvRPyCb--Qh2TBW1xXnTX9EniBes_1ZdI_JkZA1l4zxDfl1oZHaq5xGPadt1rur9fePn6NGpLgDO5cLmPNK9aTjigFp8rQk2qQYZkAaJurDtIVMxxAjzAV09I0ejc6abnNaJjctJUWqvS8-cNSsdM7ahTmkIr0dmNINROpTcnSXkwXE4nxKHnkdEZ7d7cfk6_m7L2fvq8tPFx_OXl9WtpZ9X7lhENK4TnR8MMIb2QjfauN5523T1ZoZ46W3HYe2BWi4G8zgDG9t46SQwMQxeXXwlqe_LYCzGgNaiFFPkBZUgkk5tH0v64K-_Ae9TksuvygU53UrBlnLQp0eKJsTYgavdjmMOq-KM7WvTe1LUvuS1G1tZeLFnXcxI7h7_m9PBegOwPcQYf2fT308f_v5YP4D3LWmZw</recordid><startdate>202410</startdate><enddate>202410</enddate><creator>Mudau, Masala</creator><creator>Chinma, Chiemela Enyinnaya</creator><creator>Ledbetter, Moira</creator><creator>Wilkin, Jon</creator><creator>Adebo, Oluwafemi Ayodeji</creator><general>Wiley Subscription Services, Inc</general><scope>24P</scope><scope>WIN</scope><scope>CGR</scope><scope>CUY</scope><scope>CVF</scope><scope>ECM</scope><scope>EIF</scope><scope>NPM</scope><scope>AAYXX</scope><scope>CITATION</scope><scope>7QO</scope><scope>7QR</scope><scope>7ST</scope><scope>7T7</scope><scope>7U7</scope><scope>8FD</scope><scope>C1K</scope><scope>F28</scope><scope>FR3</scope><scope>P64</scope><scope>RC3</scope><scope>SOI</scope><scope>7X8</scope><orcidid>https://orcid.org/0000-0002-3757-5137</orcidid><orcidid>https://orcid.org/0000-0001-8272-6865</orcidid></search><sort><creationdate>202410</creationdate><title>Gas chromatography–mass spectrometry analysis of metabolites in finger millet and Bambara groundnut as affected by traditional and novel food processing</title><author>Mudau, Masala ; Chinma, Chiemela Enyinnaya ; Ledbetter, Moira ; Wilkin, Jon ; Adebo, Oluwafemi Ayodeji</author></sort><facets><frbrtype>5</frbrtype><frbrgroupid>cdi_FETCH-LOGICAL-c2977-d8839bd63618b3fb943f5abf16fc462a0bbf9fc61e55ee41d8b8db15c4d939e03</frbrgroupid><rsrctype>articles</rsrctype><prefilter>articles</prefilter><language>eng</language><creationdate>2024</creationdate><topic>Aldehydes</topic><topic>Amino acids</topic><topic>Amino Acids - analysis</topic><topic>Arachis - chemistry</topic><topic>Bambara groundnut</topic><topic>Biological effects</topic><topic>Biological properties</topic><topic>Biological samples</topic><topic>Chemical composition</topic><topic>Chromatography</topic><topic>Composition</topic><topic>Eleusine - chemistry</topic><topic>Fatty Acids - analysis</topic><topic>Fermentation</topic><topic>Flour</topic><topic>Flour - analysis</topic><topic>Food Handling - methods</topic><topic>Food industry</topic><topic>Food processing</topic><topic>Food sources</topic><topic>Gas chromatography</topic><topic>Gas Chromatography-Mass Spectrometry - methods</topic><topic>Glycosides</topic><topic>legume</topic><topic>Linoleic acid</topic><topic>malting and ultrasonication</topic><topic>Mass spectrometry</topic><topic>Mass spectroscopy</topic><topic>Metabolites</topic><topic>metabolomics</topic><topic>Millet</topic><topic>Novel foods</topic><topic>Oleic acid</topic><topic>Organic acids</topic><topic>Pharmaceutical industry</topic><topic>Scientific imaging</topic><topic>Volatile compounds</topic><topic>Volatile Organic Compounds - analysis</topic><toplevel>peer_reviewed</toplevel><toplevel>online_resources</toplevel><creatorcontrib>Mudau, Masala</creatorcontrib><creatorcontrib>Chinma, Chiemela Enyinnaya</creatorcontrib><creatorcontrib>Ledbetter, Moira</creatorcontrib><creatorcontrib>Wilkin, Jon</creatorcontrib><creatorcontrib>Adebo, Oluwafemi Ayodeji</creatorcontrib><collection>Wiley-Blackwell Open Access Titles</collection><collection>Wiley Free Content</collection><collection>Medline</collection><collection>MEDLINE</collection><collection>MEDLINE (Ovid)</collection><collection>MEDLINE</collection><collection>MEDLINE</collection><collection>PubMed</collection><collection>CrossRef</collection><collection>Biotechnology Research Abstracts</collection><collection>Chemoreception Abstracts</collection><collection>Environment Abstracts</collection><collection>Industrial and Applied Microbiology Abstracts (Microbiology A)</collection><collection>Toxicology Abstracts</collection><collection>Technology Research Database</collection><collection>Environmental Sciences and Pollution Management</collection><collection>ANTE: Abstracts in New Technology & Engineering</collection><collection>Engineering Research Database</collection><collection>Biotechnology and BioEngineering Abstracts</collection><collection>Genetics Abstracts</collection><collection>Environment Abstracts</collection><collection>MEDLINE - Academic</collection><jtitle>Journal of food science</jtitle></facets><delivery><delcategory>Remote Search Resource</delcategory><fulltext>fulltext</fulltext></delivery><addata><au>Mudau, Masala</au><au>Chinma, Chiemela Enyinnaya</au><au>Ledbetter, Moira</au><au>Wilkin, Jon</au><au>Adebo, Oluwafemi Ayodeji</au><format>journal</format><genre>article</genre><ristype>JOUR</ristype><atitle>Gas chromatography–mass spectrometry analysis of metabolites in finger millet and Bambara groundnut as affected by traditional and novel food processing</atitle><jtitle>Journal of food science</jtitle><addtitle>J Food Sci</addtitle><date>2024-10</date><risdate>2024</risdate><volume>89</volume><issue>10</issue><spage>6394</spage><epage>6412</epage><pages>6394-6412</pages><issn>0022-1147</issn><issn>1750-3841</issn><eissn>1750-3841</eissn><abstract>Metabolite profiling is an analytical technique used to assess metabolites in complex biological samples. This technique allows for the identification of both targeted and untargeted metabolites. In this study, the effect of traditional (fermentation and malting) and novel processing (ultrasonication) on the metabolites of finger millet (FM) and Bambara groundnut (BGN) flour was investigated using gas chromatography–mass spectrometry. Various metabolite classes, including amino acids, alcohol, aldehyde, organic acid, ester, fatty acids, glycoside, and sugar, were identified in FM and BGN flours. The adopted processing techniques impacted metabolite composition, as evidenced by substantial variations in volatile compound levels and metabolite composition among the FM and BGN samples before and after traditional and novel processing. Important health‐promoting compounds, such as oleic acid, linoelaidic acid, and linoleic acid, were identified at their highest levels in fermented FM and BGN flours. The results obtained from this study offer an important context for monitoring and regulating the metabolite composition of FM and BGN flours under traditional and novel processing.
Practical Application
Fermentation, malting, and ultrasonication induced desirable changes in some health‐promoting compounds of finger millet and Bambara groundnut flours. The food and pharmaceutical industries could benefit from these traditional‐ and novel‐modified flours as they could be used as improved food sources with health benefits.</abstract><cop>United States</cop><pub>Wiley Subscription Services, Inc</pub><pmid>39219001</pmid><doi>10.1111/1750-3841.17337</doi><tpages>19</tpages><orcidid>https://orcid.org/0000-0002-3757-5137</orcidid><orcidid>https://orcid.org/0000-0001-8272-6865</orcidid><oa>free_for_read</oa></addata></record> |
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| subjects | Aldehydes Amino acids Amino Acids - analysis Arachis - chemistry Bambara groundnut Biological effects Biological properties Biological samples Chemical composition Chromatography Composition Eleusine - chemistry Fatty Acids - analysis Fermentation Flour Flour - analysis Food Handling - methods Food industry Food processing Food sources Gas chromatography Gas Chromatography-Mass Spectrometry - methods Glycosides legume Linoleic acid malting and ultrasonication Mass spectrometry Mass spectroscopy Metabolites metabolomics Millet Novel foods Oleic acid Organic acids Pharmaceutical industry Scientific imaging Volatile compounds Volatile Organic Compounds - analysis |
| title | Gas chromatography–mass spectrometry analysis of metabolites in finger millet and Bambara groundnut as affected by traditional and novel food processing |
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