ArticleMolecules (Basel, Switzerland)2023
Untargeted Metabolomics Using UHPLC-HRMS Reveals Metabolic Changes of Fresh-Cut Potato during Browning Process.
Article in Molecules (Basel, Switzerland), 2023. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 7 papers.
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Who cites it
7 citing papers in PubMed.
- Cardiometabolic Factor-Specific Metabolic Signatures in Metabolic Dysfunction-Associated Steatotic Liver Disease: Insights from Non-Targeted Metabolomics.Antioxidants (Basel, Switzerland) · 2026Article
- Diagnostic Biomarkers for Pancreatic Ductal Adenocarcinoma Using Non-Targeted Metabolomic Analysis.Cancers · 2026Article
- Exploring the Metabolic Pathways of Melon (Plants (Basel, Switzerland) · 2025Article
- Characterization of differences in volatile compounds and metabolites of six varieties of potato with different processing properties.Food chemistry: X · 2025Article
- Comparative Metabolomic Analysis of the Nutrient Composition of Different Varieties of Sweet Potato.Molecules (Basel, Switzerland) · 2024Article
- Untargeted Plasma Metabolomic Profiling in Patients with Depressive Disorders: A Preliminary Study.Metabolites · 2024Article
- Comparative Analysis of Chemical Composition ofMolecules (Basel, Switzerland) · 2023Article
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Abstract
Surface browning plays a major role in the quality loss of fresh-cut potatoes. Untargeted metabolomics were used to understand the metabolic changes of fresh-cut potato during the browning process. Their metabolites were profiled by ultra-high performance liquid chromatography coupled with high resolution mass spectrometry (UHPLC-HRMS). Data processing and metabolite annotation were completed by Compound Discoverer 3.3 software. Statistical analysis was applied to screen the key metabolites correlating with browning process. Fifteen key metabolites responsible for the browning process were putatively identified. Moreover, after analysis of the metabolic causes of glutamic acid, linolenic acid, glutathione, adenine, 12-OPDA and AMP, we found that the browning process of fresh-cut potatoes was related to the structural dissociation of the membrane, oxidation and reduction reaction and energy shortage. This work provides a reference for further investigation into the mechanism of browning in fresh-cut products.
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