Abstract
| Original language | English |
|---|---|
| Pages (from-to) | 287-297 |
| Journal | Food Chemistry |
| Volume | 155 |
| DOIs | |
| Publication status | Published - 2014 |
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Keywords
- quantitative trait loci
- mass-spectrometry
- red cabbage
- oleracea
- flavonols
- health
- leaves
- tool
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A metabolomics approach to identify factors influencing glucosinolate thermal degradation rates in Brassica vegetables. / Hennig, K.; de Vos, R.C.H.; Maliepaard, C.A.; Dekker, M.; Verkerk, R.; Bonnema, G.
In: Food Chemistry, Vol. 155, 2014, p. 287-297.Research output: Contribution to journal › Article › Academic › peer-review
TY - JOUR
T1 - A metabolomics approach to identify factors influencing glucosinolate thermal degradation rates in Brassica vegetables
AU - Hennig, K.
AU - de Vos, R.C.H.
AU - Maliepaard, C.A.
AU - Dekker, M.
AU - Verkerk, R.
AU - Bonnema, G.
PY - 2014
Y1 - 2014
N2 - Thermal processing of Brassica vegetables can lead to substantial loss of potential health-promoting glucosinolates (GLs). The extent of thermal degradation of a specific GL varies in different vegetables, possibly due to differences in the composition of other metabolites within the plant matrices. An untargeted metabolomics approach followed by random forest regression was applied to identify metabolites associated to thermal GL degradation in a segregating Brassica oleracea population. Out of 413 metabolites, 15 were associated with the degradation of glucobrassicin, six with that of glucoraphanin and two with both GLs. Among these 23 metabolites three were identified as flavonols (one kaempferol- and two quercetinderivatives) and two as other GLs (4-methoxyglucobrassicin, gluconasturtiin). Twenty quantitative trait loci (QTLs) for these metabolites, which were associated with glucoraphanin and glucobrassicin degradation, were identified on linkage groups C01, C07 and C09. Two flavonols mapped on linkage groups C07 and C09 and co-localise with the QTL for GL degradation determined previously.
AB - Thermal processing of Brassica vegetables can lead to substantial loss of potential health-promoting glucosinolates (GLs). The extent of thermal degradation of a specific GL varies in different vegetables, possibly due to differences in the composition of other metabolites within the plant matrices. An untargeted metabolomics approach followed by random forest regression was applied to identify metabolites associated to thermal GL degradation in a segregating Brassica oleracea population. Out of 413 metabolites, 15 were associated with the degradation of glucobrassicin, six with that of glucoraphanin and two with both GLs. Among these 23 metabolites three were identified as flavonols (one kaempferol- and two quercetinderivatives) and two as other GLs (4-methoxyglucobrassicin, gluconasturtiin). Twenty quantitative trait loci (QTLs) for these metabolites, which were associated with glucoraphanin and glucobrassicin degradation, were identified on linkage groups C01, C07 and C09. Two flavonols mapped on linkage groups C07 and C09 and co-localise with the QTL for GL degradation determined previously.
KW - quantitative trait loci
KW - mass-spectrometry
KW - red cabbage
KW - oleracea
KW - flavonols
KW - health
KW - leaves
KW - tool
U2 - 10.1016/j.foodchem.2014.01.062
DO - 10.1016/j.foodchem.2014.01.062
M3 - Article
VL - 155
SP - 287
EP - 297
JO - Food Chemistry
JF - Food Chemistry
SN - 0308-8146
ER -