Comparison analysis of widely-targeted metabolomics revealed the variation of potential astringent ingredients and their dynamic accumulation in the seed coats of both Carya cathayensis and Carya illinoinensis

•UPLC–MS/MS was used for widely-targeted metabolomics analysis.•All 424 kinds of metabolites were identified during seed coat development of two species of the genus Carya.•Comparison analysis of widely-targeted metabolomics was employed to reveal the differences of potential astringent substances a...

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Published in:Food chemistry 2022-04, Vol.374, p.131688-131688, Article 131688
Main Authors: Li, Yan, Wang, Jianhua, Wang, Ketao, Lyu, Shiheng, Ren, Liying, Huang, Chunying, Pei, Dong, Xing, Yulin, Wang, Yige, Xu, Yifan, Li, Peipei, Xi, Jianwei, Si, Xiaolin, Ye, Hongyu, Huang, Jianqin
Format: Article
Language:English
Subjects:
Astringent components
Astringents
Carya
Flavonoids
Hickory
Metabolomics
Pecan
Phenols
Tannins
UPLC–MS/MS
Widely-targeted metabonomics
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Summary:•UPLC–MS/MS was used for widely-targeted metabolomics analysis.•All 424 kinds of metabolites were identified during seed coat development of two species of the genus Carya.•Comparison analysis of widely-targeted metabolomics was employed to reveal the differences of potential astringent substances and their dynamic change.•Some kinds of flavonoids, tannins and organic acids were found only in seed coats of hickory or pecan at maturity.•Strong astringent taste may be associated with some kinds of flavonoids, hydrolysable tannins and phenolic acids with higher contents in hickory seed coats. Pecan and hickory nuts are two of consumers’ favorite ones. Pecan seeds can be eaten fresh, while hickory ones must remove astringency before eating. Here, we reported that total phenols, flavonoids and condensed tannins of hickory seeds were reduced after de-astringent treatments. They gradually increased with development, showing higher levels in hickory seed coat at mid-late periods than that in pecan’s. Widely-targeted metabonomics analysis of developing testa identified 424 kinds of components, including 101, 38, 58, 27 classes of flavonoids, tannins, phenolic acids, organic acids and others, showing 16 different changing trends. Notably, most kinds of flavonoids, hydrolysable tannins and phenolic acids at maturity were more than that of pecan’s, while oligomeric condensed tannins were opposite. Gene expression analysis provided further explanations for their dynamic accumulation. These results unraveled potential astringent components in hickory testa and preliminary molecular mechanisms of their dynamic changes, offering theoretical basis for the targeted de-astringency.
ISSN:0308-8146
1873-7072
DOI:10.1016/j.foodchem.2021.131688