Integrated ESI-MS/MS and APCI-MS/MS based metabolomics reveal the effects of canning and storage on peach fruits

The characterization of peach metabolites and carotenoids during canning and storage remains unclear. The present study identified 658 metabolites and 40 carotenoids in peach fruits throughout the canning and storage using ESI-MS/MS and APCI-MS/MS based metabolome approach. A total of 282 differenti...
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Autor*in:	Wu, Jinlong [verfasserIn] Chen, Changwen [verfasserIn] Li, Yong [verfasserIn] Cao, Ke [verfasserIn] Wang, Xinwei [verfasserIn] Fang, Weichao [verfasserIn] Zhu, Gengrui [verfasserIn] Wang, Lirong [verfasserIn]

Format:	E-Artikel
Sprache:	Englisch

Erschienen:	2023

Schlagwörter:	Canning Peaches metabolites Carotenoids Phytochemical loss

Übergeordnetes Werk:	Enthalten in: Food chemistry - New York, NY [u.a.] : Elsevier, 1976, 430
Übergeordnetes Werk:	volume:430

DOI / URN:	10.1016/j.foodchem.2023.137087

Katalog-ID:	ELV062389637

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024	7		\|a 10.1016/j.foodchem.2023.137087 \|2 doi
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520			\|a The characterization of peach metabolites and carotenoids during canning and storage remains unclear. The present study identified 658 metabolites and 40 carotenoids in peach fruits throughout the canning and storage using ESI-MS/MS and APCI-MS/MS based metabolome approach. A total of 282 differentially accumulated metabolites were found, mainly including 78 phenolic acids, 74 lipids, 61 flavonoids. Five esterified carotenoids (rubixanthin palmitate, β-cryptoxanthin oleate, β-cryptoxanthin laurate, β-cryptoxanthin palmitate, and β-cryptoxanthin myristate) were the main peach carotenoids, with a proportion of approximately 90%, while free carotenoids accounted for 4.22–5.95% during the entire processing period. Moreover, the total carotenoid loss rates for canning and storage were 56.67% and 46.55%, respectively. Compared to the loss of free carotenoids, esterified carotenoids were more stable during storage, while canning led to a greater loss of esterified carotenoids. The results provided new insights into the maintenance of health-related phytochemicals from canning processes.
650		4	\|a Canning
650		4	\|a Peaches metabolites
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650		4	\|a Phytochemical loss
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700	1		\|a Zhu, Gengrui \|e verfasserin \|4 aut
700	1		\|a Wang, Lirong \|e verfasserin \|4 aut
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publishDate	2023
allfields	10.1016/j.foodchem.2023.137087 doi (DE-627)ELV062389637 (ELSEVIER)S0308-8146(23)01705-3 DE-627 ger DE-627 rda eng 540 660 VZ 58.34 bkl Wu, Jinlong verfasserin aut Integrated ESI-MS/MS and APCI-MS/MS based metabolomics reveal the effects of canning and storage on peach fruits 2023 nicht spezifiziert zzz rdacontent Computermedien c rdamedia Online-Ressource cr rdacarrier The characterization of peach metabolites and carotenoids during canning and storage remains unclear. The present study identified 658 metabolites and 40 carotenoids in peach fruits throughout the canning and storage using ESI-MS/MS and APCI-MS/MS based metabolome approach. A total of 282 differentially accumulated metabolites were found, mainly including 78 phenolic acids, 74 lipids, 61 flavonoids. Five esterified carotenoids (rubixanthin palmitate, β-cryptoxanthin oleate, β-cryptoxanthin laurate, β-cryptoxanthin palmitate, and β-cryptoxanthin myristate) were the main peach carotenoids, with a proportion of approximately 90%, while free carotenoids accounted for 4.22–5.95% during the entire processing period. Moreover, the total carotenoid loss rates for canning and storage were 56.67% and 46.55%, respectively. Compared to the loss of free carotenoids, esterified carotenoids were more stable during storage, while canning led to a greater loss of esterified carotenoids. The results provided new insights into the maintenance of health-related phytochemicals from canning processes. Canning Peaches metabolites Carotenoids Phytochemical loss Chen, Changwen verfasserin aut Li, Yong verfasserin aut Cao, Ke verfasserin aut Wang, Xinwei verfasserin aut Fang, Weichao verfasserin aut Zhu, Gengrui verfasserin aut Wang, Lirong verfasserin aut Enthalten in Food chemistry New York, NY [u.a.] : Elsevier, 1976 430 Online-Ressource (DE-627)300898509 (DE-600)1483647-6 (DE-576)098330225 1873-7072 nnns volume:430 GBV_USEFLAG_U GBV_ELV SYSFLAG_U SSG-OLC-PHA GBV_ILN_20 GBV_ILN_22 GBV_ILN_23 GBV_ILN_24 GBV_ILN_31 GBV_ILN_32 GBV_ILN_40 GBV_ILN_60 GBV_ILN_62 GBV_ILN_65 GBV_ILN_69 GBV_ILN_70 GBV_ILN_73 GBV_ILN_74 GBV_ILN_90 GBV_ILN_95 GBV_ILN_100 GBV_ILN_101 GBV_ILN_105 GBV_ILN_110 GBV_ILN_150 GBV_ILN_151 GBV_ILN_187 GBV_ILN_213 GBV_ILN_224 GBV_ILN_230 GBV_ILN_370 GBV_ILN_602 GBV_ILN_702 GBV_ILN_2001 GBV_ILN_2003 GBV_ILN_2004 GBV_ILN_2005 GBV_ILN_2007 GBV_ILN_2009 GBV_ILN_2010 GBV_ILN_2011 GBV_ILN_2014 GBV_ILN_2015 GBV_ILN_2020 GBV_ILN_2021 GBV_ILN_2025 GBV_ILN_2026 GBV_ILN_2027 GBV_ILN_2034 GBV_ILN_2044 GBV_ILN_2048 GBV_ILN_2049 GBV_ILN_2050 GBV_ILN_2055 GBV_ILN_2056 GBV_ILN_2059 GBV_ILN_2061 GBV_ILN_2064 GBV_ILN_2106 GBV_ILN_2110 GBV_ILN_2111 GBV_ILN_2112 GBV_ILN_2122 GBV_ILN_2129 GBV_ILN_2143 GBV_ILN_2152 GBV_ILN_2153 GBV_ILN_2190 GBV_ILN_2232 GBV_ILN_2336 GBV_ILN_2470 GBV_ILN_2507 GBV_ILN_4035 GBV_ILN_4037 GBV_ILN_4112 GBV_ILN_4125 GBV_ILN_4242 GBV_ILN_4249 GBV_ILN_4251 GBV_ILN_4305 GBV_ILN_4306 GBV_ILN_4307 GBV_ILN_4313 GBV_ILN_4322 GBV_ILN_4323 GBV_ILN_4324 GBV_ILN_4326 GBV_ILN_4333 GBV_ILN_4334 GBV_ILN_4338 GBV_ILN_4393 GBV_ILN_4700 58.34 Lebensmitteltechnologie VZ AR 430
spelling	10.1016/j.foodchem.2023.137087 doi (DE-627)ELV062389637 (ELSEVIER)S0308-8146(23)01705-3 DE-627 ger DE-627 rda eng 540 660 VZ 58.34 bkl Wu, Jinlong verfasserin aut Integrated ESI-MS/MS and APCI-MS/MS based metabolomics reveal the effects of canning and storage on peach fruits 2023 nicht spezifiziert zzz rdacontent Computermedien c rdamedia Online-Ressource cr rdacarrier The characterization of peach metabolites and carotenoids during canning and storage remains unclear. The present study identified 658 metabolites and 40 carotenoids in peach fruits throughout the canning and storage using ESI-MS/MS and APCI-MS/MS based metabolome approach. A total of 282 differentially accumulated metabolites were found, mainly including 78 phenolic acids, 74 lipids, 61 flavonoids. Five esterified carotenoids (rubixanthin palmitate, β-cryptoxanthin oleate, β-cryptoxanthin laurate, β-cryptoxanthin palmitate, and β-cryptoxanthin myristate) were the main peach carotenoids, with a proportion of approximately 90%, while free carotenoids accounted for 4.22–5.95% during the entire processing period. Moreover, the total carotenoid loss rates for canning and storage were 56.67% and 46.55%, respectively. Compared to the loss of free carotenoids, esterified carotenoids were more stable during storage, while canning led to a greater loss of esterified carotenoids. The results provided new insights into the maintenance of health-related phytochemicals from canning processes. Canning Peaches metabolites Carotenoids Phytochemical loss Chen, Changwen verfasserin aut Li, Yong verfasserin aut Cao, Ke verfasserin aut Wang, Xinwei verfasserin aut Fang, Weichao verfasserin aut Zhu, Gengrui verfasserin aut Wang, Lirong verfasserin aut Enthalten in Food chemistry New York, NY [u.a.] : Elsevier, 1976 430 Online-Ressource (DE-627)300898509 (DE-600)1483647-6 (DE-576)098330225 1873-7072 nnns volume:430 GBV_USEFLAG_U GBV_ELV SYSFLAG_U SSG-OLC-PHA GBV_ILN_20 GBV_ILN_22 GBV_ILN_23 GBV_ILN_24 GBV_ILN_31 GBV_ILN_32 GBV_ILN_40 GBV_ILN_60 GBV_ILN_62 GBV_ILN_65 GBV_ILN_69 GBV_ILN_70 GBV_ILN_73 GBV_ILN_74 GBV_ILN_90 GBV_ILN_95 GBV_ILN_100 GBV_ILN_101 GBV_ILN_105 GBV_ILN_110 GBV_ILN_150 GBV_ILN_151 GBV_ILN_187 GBV_ILN_213 GBV_ILN_224 GBV_ILN_230 GBV_ILN_370 GBV_ILN_602 GBV_ILN_702 GBV_ILN_2001 GBV_ILN_2003 GBV_ILN_2004 GBV_ILN_2005 GBV_ILN_2007 GBV_ILN_2009 GBV_ILN_2010 GBV_ILN_2011 GBV_ILN_2014 GBV_ILN_2015 GBV_ILN_2020 GBV_ILN_2021 GBV_ILN_2025 GBV_ILN_2026 GBV_ILN_2027 GBV_ILN_2034 GBV_ILN_2044 GBV_ILN_2048 GBV_ILN_2049 GBV_ILN_2050 GBV_ILN_2055 GBV_ILN_2056 GBV_ILN_2059 GBV_ILN_2061 GBV_ILN_2064 GBV_ILN_2106 GBV_ILN_2110 GBV_ILN_2111 GBV_ILN_2112 GBV_ILN_2122 GBV_ILN_2129 GBV_ILN_2143 GBV_ILN_2152 GBV_ILN_2153 GBV_ILN_2190 GBV_ILN_2232 GBV_ILN_2336 GBV_ILN_2470 GBV_ILN_2507 GBV_ILN_4035 GBV_ILN_4037 GBV_ILN_4112 GBV_ILN_4125 GBV_ILN_4242 GBV_ILN_4249 GBV_ILN_4251 GBV_ILN_4305 GBV_ILN_4306 GBV_ILN_4307 GBV_ILN_4313 GBV_ILN_4322 GBV_ILN_4323 GBV_ILN_4324 GBV_ILN_4326 GBV_ILN_4333 GBV_ILN_4334 GBV_ILN_4338 GBV_ILN_4393 GBV_ILN_4700 58.34 Lebensmitteltechnologie VZ AR 430
allfields_unstemmed	10.1016/j.foodchem.2023.137087 doi (DE-627)ELV062389637 (ELSEVIER)S0308-8146(23)01705-3 DE-627 ger DE-627 rda eng 540 660 VZ 58.34 bkl Wu, Jinlong verfasserin aut Integrated ESI-MS/MS and APCI-MS/MS based metabolomics reveal the effects of canning and storage on peach fruits 2023 nicht spezifiziert zzz rdacontent Computermedien c rdamedia Online-Ressource cr rdacarrier The characterization of peach metabolites and carotenoids during canning and storage remains unclear. The present study identified 658 metabolites and 40 carotenoids in peach fruits throughout the canning and storage using ESI-MS/MS and APCI-MS/MS based metabolome approach. A total of 282 differentially accumulated metabolites were found, mainly including 78 phenolic acids, 74 lipids, 61 flavonoids. Five esterified carotenoids (rubixanthin palmitate, β-cryptoxanthin oleate, β-cryptoxanthin laurate, β-cryptoxanthin palmitate, and β-cryptoxanthin myristate) were the main peach carotenoids, with a proportion of approximately 90%, while free carotenoids accounted for 4.22–5.95% during the entire processing period. Moreover, the total carotenoid loss rates for canning and storage were 56.67% and 46.55%, respectively. Compared to the loss of free carotenoids, esterified carotenoids were more stable during storage, while canning led to a greater loss of esterified carotenoids. The results provided new insights into the maintenance of health-related phytochemicals from canning processes. Canning Peaches metabolites Carotenoids Phytochemical loss Chen, Changwen verfasserin aut Li, Yong verfasserin aut Cao, Ke verfasserin aut Wang, Xinwei verfasserin aut Fang, Weichao verfasserin aut Zhu, Gengrui verfasserin aut Wang, Lirong verfasserin aut Enthalten in Food chemistry New York, NY [u.a.] : Elsevier, 1976 430 Online-Ressource (DE-627)300898509 (DE-600)1483647-6 (DE-576)098330225 1873-7072 nnns volume:430 GBV_USEFLAG_U GBV_ELV SYSFLAG_U SSG-OLC-PHA GBV_ILN_20 GBV_ILN_22 GBV_ILN_23 GBV_ILN_24 GBV_ILN_31 GBV_ILN_32 GBV_ILN_40 GBV_ILN_60 GBV_ILN_62 GBV_ILN_65 GBV_ILN_69 GBV_ILN_70 GBV_ILN_73 GBV_ILN_74 GBV_ILN_90 GBV_ILN_95 GBV_ILN_100 GBV_ILN_101 GBV_ILN_105 GBV_ILN_110 GBV_ILN_150 GBV_ILN_151 GBV_ILN_187 GBV_ILN_213 GBV_ILN_224 GBV_ILN_230 GBV_ILN_370 GBV_ILN_602 GBV_ILN_702 GBV_ILN_2001 GBV_ILN_2003 GBV_ILN_2004 GBV_ILN_2005 GBV_ILN_2007 GBV_ILN_2009 GBV_ILN_2010 GBV_ILN_2011 GBV_ILN_2014 GBV_ILN_2015 GBV_ILN_2020 GBV_ILN_2021 GBV_ILN_2025 GBV_ILN_2026 GBV_ILN_2027 GBV_ILN_2034 GBV_ILN_2044 GBV_ILN_2048 GBV_ILN_2049 GBV_ILN_2050 GBV_ILN_2055 GBV_ILN_2056 GBV_ILN_2059 GBV_ILN_2061 GBV_ILN_2064 GBV_ILN_2106 GBV_ILN_2110 GBV_ILN_2111 GBV_ILN_2112 GBV_ILN_2122 GBV_ILN_2129 GBV_ILN_2143 GBV_ILN_2152 GBV_ILN_2153 GBV_ILN_2190 GBV_ILN_2232 GBV_ILN_2336 GBV_ILN_2470 GBV_ILN_2507 GBV_ILN_4035 GBV_ILN_4037 GBV_ILN_4112 GBV_ILN_4125 GBV_ILN_4242 GBV_ILN_4249 GBV_ILN_4251 GBV_ILN_4305 GBV_ILN_4306 GBV_ILN_4307 GBV_ILN_4313 GBV_ILN_4322 GBV_ILN_4323 GBV_ILN_4324 GBV_ILN_4326 GBV_ILN_4333 GBV_ILN_4334 GBV_ILN_4338 GBV_ILN_4393 GBV_ILN_4700 58.34 Lebensmitteltechnologie VZ AR 430
allfieldsGer	10.1016/j.foodchem.2023.137087 doi (DE-627)ELV062389637 (ELSEVIER)S0308-8146(23)01705-3 DE-627 ger DE-627 rda eng 540 660 VZ 58.34 bkl Wu, Jinlong verfasserin aut Integrated ESI-MS/MS and APCI-MS/MS based metabolomics reveal the effects of canning and storage on peach fruits 2023 nicht spezifiziert zzz rdacontent Computermedien c rdamedia Online-Ressource cr rdacarrier The characterization of peach metabolites and carotenoids during canning and storage remains unclear. The present study identified 658 metabolites and 40 carotenoids in peach fruits throughout the canning and storage using ESI-MS/MS and APCI-MS/MS based metabolome approach. A total of 282 differentially accumulated metabolites were found, mainly including 78 phenolic acids, 74 lipids, 61 flavonoids. Five esterified carotenoids (rubixanthin palmitate, β-cryptoxanthin oleate, β-cryptoxanthin laurate, β-cryptoxanthin palmitate, and β-cryptoxanthin myristate) were the main peach carotenoids, with a proportion of approximately 90%, while free carotenoids accounted for 4.22–5.95% during the entire processing period. Moreover, the total carotenoid loss rates for canning and storage were 56.67% and 46.55%, respectively. Compared to the loss of free carotenoids, esterified carotenoids were more stable during storage, while canning led to a greater loss of esterified carotenoids. The results provided new insights into the maintenance of health-related phytochemicals from canning processes. Canning Peaches metabolites Carotenoids Phytochemical loss Chen, Changwen verfasserin aut Li, Yong verfasserin aut Cao, Ke verfasserin aut Wang, Xinwei verfasserin aut Fang, Weichao verfasserin aut Zhu, Gengrui verfasserin aut Wang, Lirong verfasserin aut Enthalten in Food chemistry New York, NY [u.a.] : Elsevier, 1976 430 Online-Ressource (DE-627)300898509 (DE-600)1483647-6 (DE-576)098330225 1873-7072 nnns volume:430 GBV_USEFLAG_U GBV_ELV SYSFLAG_U SSG-OLC-PHA GBV_ILN_20 GBV_ILN_22 GBV_ILN_23 GBV_ILN_24 GBV_ILN_31 GBV_ILN_32 GBV_ILN_40 GBV_ILN_60 GBV_ILN_62 GBV_ILN_65 GBV_ILN_69 GBV_ILN_70 GBV_ILN_73 GBV_ILN_74 GBV_ILN_90 GBV_ILN_95 GBV_ILN_100 GBV_ILN_101 GBV_ILN_105 GBV_ILN_110 GBV_ILN_150 GBV_ILN_151 GBV_ILN_187 GBV_ILN_213 GBV_ILN_224 GBV_ILN_230 GBV_ILN_370 GBV_ILN_602 GBV_ILN_702 GBV_ILN_2001 GBV_ILN_2003 GBV_ILN_2004 GBV_ILN_2005 GBV_ILN_2007 GBV_ILN_2009 GBV_ILN_2010 GBV_ILN_2011 GBV_ILN_2014 GBV_ILN_2015 GBV_ILN_2020 GBV_ILN_2021 GBV_ILN_2025 GBV_ILN_2026 GBV_ILN_2027 GBV_ILN_2034 GBV_ILN_2044 GBV_ILN_2048 GBV_ILN_2049 GBV_ILN_2050 GBV_ILN_2055 GBV_ILN_2056 GBV_ILN_2059 GBV_ILN_2061 GBV_ILN_2064 GBV_ILN_2106 GBV_ILN_2110 GBV_ILN_2111 GBV_ILN_2112 GBV_ILN_2122 GBV_ILN_2129 GBV_ILN_2143 GBV_ILN_2152 GBV_ILN_2153 GBV_ILN_2190 GBV_ILN_2232 GBV_ILN_2336 GBV_ILN_2470 GBV_ILN_2507 GBV_ILN_4035 GBV_ILN_4037 GBV_ILN_4112 GBV_ILN_4125 GBV_ILN_4242 GBV_ILN_4249 GBV_ILN_4251 GBV_ILN_4305 GBV_ILN_4306 GBV_ILN_4307 GBV_ILN_4313 GBV_ILN_4322 GBV_ILN_4323 GBV_ILN_4324 GBV_ILN_4326 GBV_ILN_4333 GBV_ILN_4334 GBV_ILN_4338 GBV_ILN_4393 GBV_ILN_4700 58.34 Lebensmitteltechnologie VZ AR 430
allfieldsSound	10.1016/j.foodchem.2023.137087 doi (DE-627)ELV062389637 (ELSEVIER)S0308-8146(23)01705-3 DE-627 ger DE-627 rda eng 540 660 VZ 58.34 bkl Wu, Jinlong verfasserin aut Integrated ESI-MS/MS and APCI-MS/MS based metabolomics reveal the effects of canning and storage on peach fruits 2023 nicht spezifiziert zzz rdacontent Computermedien c rdamedia Online-Ressource cr rdacarrier The characterization of peach metabolites and carotenoids during canning and storage remains unclear. The present study identified 658 metabolites and 40 carotenoids in peach fruits throughout the canning and storage using ESI-MS/MS and APCI-MS/MS based metabolome approach. A total of 282 differentially accumulated metabolites were found, mainly including 78 phenolic acids, 74 lipids, 61 flavonoids. Five esterified carotenoids (rubixanthin palmitate, β-cryptoxanthin oleate, β-cryptoxanthin laurate, β-cryptoxanthin palmitate, and β-cryptoxanthin myristate) were the main peach carotenoids, with a proportion of approximately 90%, while free carotenoids accounted for 4.22–5.95% during the entire processing period. Moreover, the total carotenoid loss rates for canning and storage were 56.67% and 46.55%, respectively. Compared to the loss of free carotenoids, esterified carotenoids were more stable during storage, while canning led to a greater loss of esterified carotenoids. The results provided new insights into the maintenance of health-related phytochemicals from canning processes. Canning Peaches metabolites Carotenoids Phytochemical loss Chen, Changwen verfasserin aut Li, Yong verfasserin aut Cao, Ke verfasserin aut Wang, Xinwei verfasserin aut Fang, Weichao verfasserin aut Zhu, Gengrui verfasserin aut Wang, Lirong verfasserin aut Enthalten in Food chemistry New York, NY [u.a.] : Elsevier, 1976 430 Online-Ressource (DE-627)300898509 (DE-600)1483647-6 (DE-576)098330225 1873-7072 nnns volume:430 GBV_USEFLAG_U GBV_ELV SYSFLAG_U SSG-OLC-PHA GBV_ILN_20 GBV_ILN_22 GBV_ILN_23 GBV_ILN_24 GBV_ILN_31 GBV_ILN_32 GBV_ILN_40 GBV_ILN_60 GBV_ILN_62 GBV_ILN_65 GBV_ILN_69 GBV_ILN_70 GBV_ILN_73 GBV_ILN_74 GBV_ILN_90 GBV_ILN_95 GBV_ILN_100 GBV_ILN_101 GBV_ILN_105 GBV_ILN_110 GBV_ILN_150 GBV_ILN_151 GBV_ILN_187 GBV_ILN_213 GBV_ILN_224 GBV_ILN_230 GBV_ILN_370 GBV_ILN_602 GBV_ILN_702 GBV_ILN_2001 GBV_ILN_2003 GBV_ILN_2004 GBV_ILN_2005 GBV_ILN_2007 GBV_ILN_2009 GBV_ILN_2010 GBV_ILN_2011 GBV_ILN_2014 GBV_ILN_2015 GBV_ILN_2020 GBV_ILN_2021 GBV_ILN_2025 GBV_ILN_2026 GBV_ILN_2027 GBV_ILN_2034 GBV_ILN_2044 GBV_ILN_2048 GBV_ILN_2049 GBV_ILN_2050 GBV_ILN_2055 GBV_ILN_2056 GBV_ILN_2059 GBV_ILN_2061 GBV_ILN_2064 GBV_ILN_2106 GBV_ILN_2110 GBV_ILN_2111 GBV_ILN_2112 GBV_ILN_2122 GBV_ILN_2129 GBV_ILN_2143 GBV_ILN_2152 GBV_ILN_2153 GBV_ILN_2190 GBV_ILN_2232 GBV_ILN_2336 GBV_ILN_2470 GBV_ILN_2507 GBV_ILN_4035 GBV_ILN_4037 GBV_ILN_4112 GBV_ILN_4125 GBV_ILN_4242 GBV_ILN_4249 GBV_ILN_4251 GBV_ILN_4305 GBV_ILN_4306 GBV_ILN_4307 GBV_ILN_4313 GBV_ILN_4322 GBV_ILN_4323 GBV_ILN_4324 GBV_ILN_4326 GBV_ILN_4333 GBV_ILN_4334 GBV_ILN_4338 GBV_ILN_4393 GBV_ILN_4700 58.34 Lebensmitteltechnologie VZ AR 430
language	English
source	Enthalten in Food chemistry 430 volume:430
sourceStr	Enthalten in Food chemistry 430 volume:430
format_phy_str_mv	Article
bklname	Lebensmitteltechnologie
institution	findex.gbv.de
topic_facet	Canning Peaches metabolites Carotenoids Phytochemical loss
dewey-raw	540
isfreeaccess_bool	false
container_title	Food chemistry
authorswithroles_txt_mv	Wu, Jinlong @@aut@@ Chen, Changwen @@aut@@ Li, Yong @@aut@@ Cao, Ke @@aut@@ Wang, Xinwei @@aut@@ Fang, Weichao @@aut@@ Zhu, Gengrui @@aut@@ Wang, Lirong @@aut@@
publishDateDaySort_date	2023-01-01T00:00:00Z
hierarchy_top_id	300898509
dewey-sort	3540
id	ELV062389637
language_de	englisch
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author	Wu, Jinlong
spellingShingle	Wu, Jinlong ddc 540 bkl 58.34 misc Canning misc Peaches metabolites misc Carotenoids misc Phytochemical loss Integrated ESI-MS/MS and APCI-MS/MS based metabolomics reveal the effects of canning and storage on peach fruits
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topic_title	540 660 VZ 58.34 bkl Integrated ESI-MS/MS and APCI-MS/MS based metabolomics reveal the effects of canning and storage on peach fruits Canning Peaches metabolites Carotenoids Phytochemical loss
topic	ddc 540 bkl 58.34 misc Canning misc Peaches metabolites misc Carotenoids misc Phytochemical loss
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title	Integrated ESI-MS/MS and APCI-MS/MS based metabolomics reveal the effects of canning and storage on peach fruits
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title_full	Integrated ESI-MS/MS and APCI-MS/MS based metabolomics reveal the effects of canning and storage on peach fruits
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author_browse	Wu, Jinlong Chen, Changwen Li, Yong Cao, Ke Wang, Xinwei Fang, Weichao Zhu, Gengrui Wang, Lirong
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title_sort	integrated esi-ms/ms and apci-ms/ms based metabolomics reveal the effects of canning and storage on peach fruits
title_auth	Integrated ESI-MS/MS and APCI-MS/MS based metabolomics reveal the effects of canning and storage on peach fruits
abstract	The characterization of peach metabolites and carotenoids during canning and storage remains unclear. The present study identified 658 metabolites and 40 carotenoids in peach fruits throughout the canning and storage using ESI-MS/MS and APCI-MS/MS based metabolome approach. A total of 282 differentially accumulated metabolites were found, mainly including 78 phenolic acids, 74 lipids, 61 flavonoids. Five esterified carotenoids (rubixanthin palmitate, β-cryptoxanthin oleate, β-cryptoxanthin laurate, β-cryptoxanthin palmitate, and β-cryptoxanthin myristate) were the main peach carotenoids, with a proportion of approximately 90%, while free carotenoids accounted for 4.22–5.95% during the entire processing period. Moreover, the total carotenoid loss rates for canning and storage were 56.67% and 46.55%, respectively. Compared to the loss of free carotenoids, esterified carotenoids were more stable during storage, while canning led to a greater loss of esterified carotenoids. The results provided new insights into the maintenance of health-related phytochemicals from canning processes.
abstractGer	The characterization of peach metabolites and carotenoids during canning and storage remains unclear. The present study identified 658 metabolites and 40 carotenoids in peach fruits throughout the canning and storage using ESI-MS/MS and APCI-MS/MS based metabolome approach. A total of 282 differentially accumulated metabolites were found, mainly including 78 phenolic acids, 74 lipids, 61 flavonoids. Five esterified carotenoids (rubixanthin palmitate, β-cryptoxanthin oleate, β-cryptoxanthin laurate, β-cryptoxanthin palmitate, and β-cryptoxanthin myristate) were the main peach carotenoids, with a proportion of approximately 90%, while free carotenoids accounted for 4.22–5.95% during the entire processing period. Moreover, the total carotenoid loss rates for canning and storage were 56.67% and 46.55%, respectively. Compared to the loss of free carotenoids, esterified carotenoids were more stable during storage, while canning led to a greater loss of esterified carotenoids. The results provided new insights into the maintenance of health-related phytochemicals from canning processes.
abstract_unstemmed	The characterization of peach metabolites and carotenoids during canning and storage remains unclear. The present study identified 658 metabolites and 40 carotenoids in peach fruits throughout the canning and storage using ESI-MS/MS and APCI-MS/MS based metabolome approach. A total of 282 differentially accumulated metabolites were found, mainly including 78 phenolic acids, 74 lipids, 61 flavonoids. Five esterified carotenoids (rubixanthin palmitate, β-cryptoxanthin oleate, β-cryptoxanthin laurate, β-cryptoxanthin palmitate, and β-cryptoxanthin myristate) were the main peach carotenoids, with a proportion of approximately 90%, while free carotenoids accounted for 4.22–5.95% during the entire processing period. Moreover, the total carotenoid loss rates for canning and storage were 56.67% and 46.55%, respectively. Compared to the loss of free carotenoids, esterified carotenoids were more stable during storage, while canning led to a greater loss of esterified carotenoids. The results provided new insights into the maintenance of health-related phytochemicals from canning processes.
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title_short	Integrated ESI-MS/MS and APCI-MS/MS based metabolomics reveal the effects of canning and storage on peach fruits
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author2	Chen, Changwen Li, Yong Cao, Ke Wang, Xinwei Fang, Weichao Zhu, Gengrui Wang, Lirong
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up_date	2024-07-06T18:43:29.817Z
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Integrated ESI-MS/MS and APCI-MS/MS based metabolomics reveal the effects of canning and storage on peach fruits

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