Comparative aroma and nutrients profiling in six edible versus nonedible cruciferous vegetables using MS based metabolomics

Mostafa H Baky; Samir Nabhan Shamma; Jianbo Xiao; Mohamed A Farag

doi:10.1016/j.foodchem.2022.132374

Comparative aroma and nutrients profiling in six edible versus nonedible cruciferous vegetables using MS based metabolomics

Food Chem. 2022 Jul 30:383:132374. doi: 10.1016/j.foodchem.2022.132374. Epub 2022 Feb 9.

Authors

Mostafa H Baky¹, Samir Nabhan Shamma², Jianbo Xiao³, Mohamed A Farag⁴

Affiliations

¹ Department of Pharmacognosy, Faculty of Pharmacy, Egyptian Russian University, Badr City 11829, Cairo, Egypt.
² Institute of Global Health and Human Ecology, School of Sciences and Engineering, The American University in Cairo, P.O. Box 74, New Cairo 11835, Egypt.
³ International Research Center for Food Nutrition and Safety, Jiangsu University, Zhenjiang 212013, China; Department of Analytical Chemistry and Food Science, Faculty of Food Science and Technology, University of Vigo-Ourense Campus, E-32004 Ourense, Spain.
⁴ Pharmacognosy Department, College of Pharmacy, Cairo University, 11562 Cairo, Egypt. Electronic address: mohamed.farag@pharma.cu.edu.eg.

PMID: 35172226
DOI: 10.1016/j.foodchem.2022.132374

Abstract

Cruciferous vegetables, also known as brassicaceae vegetables, are widely consumed worldwide for their nutritive and substantial health benefits. Compositional heterogeneity was explored in six cruciferous vegetables viz, cauliflower, turnip, broccoli, watercress, radish and cabbage leaves targeting their aroma and nutrients profile. A headspace solid-phase micro extraction (HS-SPME) technique combined with gas chromatography-mass spectrometry (GC-MS) was employed for metabolite profiling. Results revealed extensive variation in volatiles and nonvolatile profiles among the six cruciferous vegetables. A total of 55 nutrient metabolites were identified, whereas a total of 190 volatiles were detected. Aldehydes and ketones appeared as the most discriminatory among leaves, accounting for its distinct aroma. Furthermore, chemometric analysis of both datasets showed clear classification of the six vegetables, with several key novel markers. This study provides the first comparative study between edible and inedible parts of cruciferous vegetables, suggesting novel uses as functional foods.

Keywords: Chemometrics; Crucifer; GC-MS; HS-SPME; Metabolomics; Volatiles.

MeSH terms

Brassicaceae*
Metabolomics
Nutrients / analysis
Odorants / analysis
Solid Phase Microextraction / methods
Vegetables / chemistry
Volatile Organic Compounds* / analysis

Substances

Volatile Organic Compounds