Premium
Untargeted metabolomics to explore the oxidation processes during shelf life of pork patties treated with guarana seed extracts
Author(s) -
Rocchetti Gabriele,
Barba Francisco J.,
Lorenzo Jose M.,
Munekata Paulo E. S.,
Bernardo Letizia,
Tomasevic Igor,
Pateiro Mirian,
Lucini Luigi
Publication year - 2020
Publication title -
international journal of food science and technology
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.831
H-Index - 96
eISSN - 1365-2621
pISSN - 0950-5423
DOI - 10.1111/ijfs.14329
Subject(s) - glycerophospholipids , chemistry , phytochemical , food science , butylated hydroxytoluene , lipid oxidation , grape seed extract , metabolomics , antioxidant , biochemistry , chromatography , phospholipid , medicine , alternative medicine , pathology , membrane
The changes of metabolites in pork patties with different antioxidants added (control without antioxidants, 200 mg kg −1 butylated hydroxytoluene ( BHT ) and 250 mg kg −1 guarana seed extracts ( GSE s)) under modified atmosphere (80% O 2 and 20% CO 2 ) for 18 days of refrigerated storage were evaluated. Untargeted metabolomic approach based on UHPLC ‐ ESI ‐ QTOF ‐ MS analysis was applied. GSE phytochemical profile revealed a wide variety of compounds (caffeine, glycerol 1‐propanoate, amino acids, alkaloids and glycerophospholipids), together with antioxidants (tyrosols, procyanidins and flavonoids). Important differences in BHT and GSE patties metabolomic profiles were found during storage. Most of the differences could be attributed to glycerophospholipids and fatty acyls, along with specific compounds derived from lipid oxidation (i.e. 2‐hexenal, 4‐hydroxy‐2‐hexenal and 2,4‐heptadienal) and protein degradation (spermine). Therefore, the approach used highlighted a modulation of lipid oxidative processes, together with strict correlation between metabolic profiles and factors associated with meat quality, highlighting GSE effect on active compounds delaying oxidative phenomena.