Abstract
This study aimed to evaluate the effect of the drying process on Peruvian maca flours. The analysis was done using a non-targeted metabolite profiling approach through principal component analysis (PCA) to evaluate the different molecular ions, detected by an ultra-high-performance liquid chromatography coupled to a hybrid quadrupole time-of-flight high-resolution mass spectrometer. The main advantage of this approach is to evaluate the whole set of ions, contemplating all the detectable substances. In this case, only the positive ions were considered. The spectra were acquired after methanolic extraction, and the data was organized in a matrix form. PCA allowed to find out the main substances responsible for differentiating between the drying processes, showing that oven drying mainly influences the amount of amino acids and glucosinolates. It was also possible to note that some macamides were still detectable after oven drying, and the main alkaloids also remained after heating. Therefore, this study offers a feasible method to interpret uHPLC-TOFMS/MS data for metabolomics in food authentication.
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Data Availability
The datasets generated during and/or analyzed during the current study are available from the corresponding author on reasonable request.
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Funding
This study was financed in part by the Coordenação de Aperfeiçoamento de Pessoal de Nível Superior—Brasil (CAPES) -Finance Code 001, and the Brazilian National Council for Scientific Research (CNPq), with process number 485640/2013–9.
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Heloísa de Carvalho Rodrigues: data curation, formal heating analysis, investigation, methodology, writing—original draft. Luíza Mariano Leme: uHPLC-MS analysis, methodology, investigation, writing—original draft. Hellen Fernanda da Silva Paulino: investigation, heating analysis, methodology. Eduardo Jorge Pilau: uHPLC-MS analysis supervisor, methodology, investigation, methodology, writing—original draft. Patrícia Valderrama: conceptualization, investigation, writing—review and editing. Paulo Henrique Março: conceptualization, supervision, formal analysis, investigation, data curation, writing—review and editing.
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de Carvalho Rodrigues, H., Leme, L.M., da Silva Paulino, H.F. et al. Non-targeted Metabolite Profiling to Evaluate the Drying Process Effect in the Peruvian Maca Actives Through Principal Component Analysis. Food Anal. Methods 15, 3225–3231 (2022). https://doi.org/10.1007/s12161-022-02378-0
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DOI: https://doi.org/10.1007/s12161-022-02378-0