Comparative metabolomics in gauging the quality of Embelia ribes Burm. f. fruits in the market trade

IF 4 2区农林科学 Q2 CHEMISTRY, APPLIED

Journal of Food Composition and Analysis Pub Date : 2024-10-16 DOI:10.1016/j.jfca.2024.106861

Shubhangi Raskar , Sirsha Mitra

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Abstract

Adulteration and substitution in the market trade is a huge problem. Embelia ribes (ER) fruits are used as condiments and in drug formulations that claim substantial market demands. We assessed the trade of ER fruits across Maharashtra, India, for authentication and quality assessment. MaturaseK amplification identified ER’s close relatives E. tsjeriam-cottam (ET) and E. vestita (EV) (Primulaceae), and distant genera Basella alba (BA) (Basellaceae) and Cinnamomum aromaticum (CA) (Lauraceae) fruits in the market trade. Liquid chromatography-tandem mass spectrometry-based comparative metabolomics revealed that ER fruits are metabolically diverse than others. Multivariate analysis showed that ET shares maximum compound similarity with ER and possesses all ER’s major compound classes. However, the percentage of benzoquinones, flavonoids, and furans is less in ET than in ER. Moreover, ER and ET metabolites are associated with different pathways. We conclude that although ET is deemed a good ER substitute, ER replacement by ET altered chemical synergy.

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比较代谢组学在市场贸易中衡量Embelia ribes Burm.

市场贸易中的掺假和替代是一个巨大的问题。巴西莓（Embelia ribes，ER）被用作调味品和药物配方，市场需求巨大。我们对印度马哈拉施特拉邦的ER水果贸易进行了鉴定和质量评估。通过 MaturaseK 扩增鉴定出了 ER 的近亲 E. tsjeriam-cottam (ET) 和 E. vestita (EV)（报春花科），以及市场贸易中的远亲 Basella alba (BA) （巴赛尔科）和 Cinnamomum aromaticum (CA)（月桂科）水果。基于液相色谱-串联质谱的比较代谢组学发现，与其他水果相比，ER 水果的代谢具有多样性。多变量分析表明，ET 与 ER 的化合物相似度最高，并拥有 ER 的所有主要化合物类别。但 ET 中苯醌类、黄酮类和呋喃类化合物的比例低于 ER。此外，ER 和 ET 的代谢物与不同的途径有关。我们的结论是，尽管 ET 被认为是一种很好的 ER 替代品，但用 ET 替代 ER 会改变化学协同作用。

本文章由计算机程序翻译，如有差异，请以英文原文为准。

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来源期刊

Journal of Food Composition and Analysis 工程技术-食品科技

CiteScore

6.20

自引率

11.60%

发文量

601

审稿时长

53 days

期刊介绍： The Journal of Food Composition and Analysis publishes manuscripts on scientific aspects of data on the chemical composition of human foods, with particular emphasis on actual data on composition of foods; analytical methods; studies on the manipulation, storage, distribution and use of food composition data; and studies on the statistics, use and distribution of such data and data systems. The Journal''s basis is nutrient composition, with increasing emphasis on bioactive non-nutrient and anti-nutrient components. Papers must provide sufficient description of the food samples, analytical methods, quality control procedures and statistical treatments of the data to permit the end users of the food composition data to evaluate the appropriateness of such data in their projects. The Journal does not publish papers on: microbiological compounds; sensory quality; aromatics/volatiles in food and wine; essential oils; organoleptic characteristics of food; physical properties; or clinical papers and pharmacology-related papers.