Understanding the nutraceutical diversity through a comparative analysis of the taproot metabolomes of different edible radish types via UHPLC–Q–TOF–MS

•A UHPLC-Q-TOF-MS method was used to detect the metabolomes of 10 radishes.•The different metabolites in cooked, processed and fruit radishes were screened.•Amino acids and derivatives, lipids, flavonoids were the key different metabolites.•Fruit radishes accumulated more metabolites than cooked and...

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Bibliographic Details
Published in:Food chemistry 2023-03, Vol.403, p.134469-134469, Article 134469
Main Authors: Wang, Jinglei, Wei, Qingzhen, Wang, Wuhong, Hu, Haijiao, Yan, Yaqin, Wang, Yikui, Li, Yan, Jiang, Yaqin, Wu, Guanzheng, Hu, Tianhua, Bao, Chonglai
Format: Article
Language:English
Subjects:
Edible types
Metabolomics
Radish
UHPLC–Q–TOF–MS
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Summary:•A UHPLC-Q-TOF-MS method was used to detect the metabolomes of 10 radishes.•The different metabolites in cooked, processed and fruit radishes were screened.•Amino acids and derivatives, lipids, flavonoids were the key different metabolites.•Fruit radishes accumulated more metabolites than cooked and processed types. Radishes are root vegetables that are rich in bioactive compounds and provide numerous health benefits, but the overall metabolic profiles of radish taproots and the metabolic differences among different edible types are not fully understood. In this research, we used UHPLC–Q–TOF–MS to identify the metabolites in cooked, processed and fruit radishes of ten varieties. In total, 264 metabolites belonging to 18 categories were detected. A multivariate analysis revealed that the metabolite composition differed among the three radish groups, and a comparative analysis showed that the significantly differentially accumulated metabolites were mainly amino acids and derivatives, lipids, flavonoids, hydroxycinnamate derivatives and carbohydrates. The accumulation of metabolites, particularly flavonoids, was greater in fruit radishes than in cooked and processed radishes. This work provides novel insights into the radish metabolomic profiles for assessment of the nutritional value of different edible radish types for humans.
ISSN:0308-8146
1873-7072
DOI:10.1016/j.foodchem.2022.134469