Nontargeted Metabolomics for Phenolic and Polyhydroxy Compounds Profile of Pepper (Piper nigrum L.) Products Based on LC-MS/MS Analysis

Gu, Fenglin; Wu, Guiping; Fang, Yiming; Zhu, Hongying

doi:10.3390/molecules23081985

Open AccessArticle

Nontargeted Metabolomics for Phenolic and Polyhydroxy Compounds Profile of Pepper (Piper nigrum L.) Products Based on LC-MS/MS Analysis

by

Fenglin Gu

^1,2,3,*,

Guiping Wu

^1,2,3,

Yiming Fang

^1,2,3 and

Hongying Zhu

^1,2,3,*

¹

Spice and Beverage Research Institute, Chinese Academy of Tropical Agricultural Sciences, Wanning 571533, China

²

National Center of Important Tropical Crops Engineering and Technology Research, Wanning 571533, China

³

Key Laboratory of Genetic Resources Utilization of Spice and Beverage Crops, Ministry of Agriculture, Wanning 571533, China

^*

Authors to whom correspondence should be addressed.

Molecules 2018, 23(8), 1985; https://doi.org/10.3390/molecules23081985

Submission received: 16 July 2018 / Revised: 3 August 2018 / Accepted: 7 August 2018 / Published: 9 August 2018

(This article belongs to the Special Issue Natural Polyphenols and Health)

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Abstract

In the present study, nontargeted metabolomics was used to screen the phenolic and polyhydroxy compounds in pepper products. A total of 186 phenolic and polyhydroxy compounds, including anthocyanins, proanthocyanidins, catechin derivatives, flavanones, flavones, flavonols, isoflavones and 3-O-p-coumaroyl quinic acid O-hexoside, quinic acid (polyhydroxy compounds), etc. For the selected 50 types of phenolic compound, except malvidin 3,5-diglucoside (malvin), l-epicatechin and 4′-hydroxy-5,7-dimethoxyflavanone, other compound contents were present in high contents in freeze-dried pepper berries, and pinocembrin was relatively abundant in two kinds of pepper products. The score plots of principal component analysis indicated that the pepper samples can be classified into four groups on the basis of the type pepper processing. This study provided a comprehensive profile of the phenolic and polyhydroxy compounds of different pepper products and partly clarified the factors responsible for different metabolite profiles in ongoing studies and the changes of phenolic compounds for the browning mechanism of black pepper.

Keywords: pepper (Piper nigrum L.) products; nontargeted metabolomics; phenolic and polyhydroxy compounds; principal component analysis (PCA)

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MDPI and ACS Style

Gu, F.; Wu, G.; Fang, Y.; Zhu, H. Nontargeted Metabolomics for Phenolic and Polyhydroxy Compounds Profile of Pepper (Piper nigrum L.) Products Based on LC-MS/MS Analysis. Molecules 2018, 23, 1985. https://doi.org/10.3390/molecules23081985

AMA Style

Gu F, Wu G, Fang Y, Zhu H. Nontargeted Metabolomics for Phenolic and Polyhydroxy Compounds Profile of Pepper (Piper nigrum L.) Products Based on LC-MS/MS Analysis. Molecules. 2018; 23(8):1985. https://doi.org/10.3390/molecules23081985

Chicago/Turabian Style

Gu, Fenglin, Guiping Wu, Yiming Fang, and Hongying Zhu. 2018. "Nontargeted Metabolomics for Phenolic and Polyhydroxy Compounds Profile of Pepper (Piper nigrum L.) Products Based on LC-MS/MS Analysis" Molecules 23, no. 8: 1985. https://doi.org/10.3390/molecules23081985

APA Style

Gu, F., Wu, G., Fang, Y., & Zhu, H. (2018). Nontargeted Metabolomics for Phenolic and Polyhydroxy Compounds Profile of Pepper (Piper nigrum L.) Products Based on LC-MS/MS Analysis. Molecules, 23(8), 1985. https://doi.org/10.3390/molecules23081985

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Nontargeted Metabolomics for Phenolic and Polyhydroxy Compounds Profile of Pepper (Piper nigrum L.) Products Based on LC-MS/MS Analysis

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