Influence of Pickling Process on Allium cepa and Citrus limon Metabolome as Determined via Mass Spectrometry-Based Metabolomics

Farag, Mohamed A.; Tawfike, Ahmed F.; Donia, Marwa S.; Ehrlich, Anja; Wessjohann, Ludger A.

doi:10.3390/molecules24050928

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Influence of Pickling Process on Allium cepa and Citrus limon Metabolome as Determined via Mass Spectrometry-Based Metabolomics

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Pharmacognosy department, College of Pharmacy, Cairo University, Kasr el Aini St., Cairo 11562, Egypt

Department of Chemistry, School of Sciences & Engineering, The American University in Cairo, New Cairo 11835, Egypt

Department of Computational and Analytical Science, Rothamsted Research, Harpenden AL5 2JQ, UK

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Department of Pharmacognosy, Faculty of Pharmacy, Helwan University, Cairo 11795, Egypt

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Pharmacognosy Department, College of Pharmacy, Suez Canal University, Ismailia 41522, Egypt

⁶

Leibniz Institute of Plant Biochemistry, Department of Bioorganic Chemistry, Weinberg 3, D-06120 Halle (Saale), Germany

Authors to whom correspondence should be addressed.

Academic Editors: Lillian Barros and Isabel C.F.R. Ferreira

Molecules 2019, 24(5), 928; https://doi.org/10.3390/molecules24050928

Received: 4 January 2019 / Revised: 16 February 2019 / Accepted: 17 February 2019 / Published: 7 March 2019

(This article belongs to the Special Issue Natural Additives in Food)

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Abstract

Brine, the historically known food additive salt solution, has been widely used as a pickling media to preserve flavor or enhance food aroma, appearance, or other qualities. The influence of pickling, using brine, on the aroma compounds and the primary and secondary metabolite profile in onion bulb Allium cepa red cv. and lemon fruit Citrus limon was evaluated using multiplex metabolomics technologies. In lemon, pickling negatively affected its key odor compound “citral”, whereas monoterpene hydrocarbons limonene and γ-terpinene increased in the pickled product. Meanwhile, in onion sulphur rearrangement products appeared upon storage, i.e., 3,5-diethyl-1,2,4-trithiolane. Profiling of the polar secondary metabolites in lemon fruit via ultra-performance liquid chromatography coupled to MS annotated 37 metabolites including 18 flavonoids, nine coumarins, five limonoids, and two organic acids. With regard to pickling impact, notable and clear separation among specimens was observed with an orthogonal projections to least squares-discriminant analysis (OPLS-DA) score plot for the lemon fruit model showing an enrichment of limonoids and organic acids and that for fresh onion bulb showing an abundance of flavonols and saponins. In general, the pickling process appeared to negatively impact the abundance of secondary metabolites in both onion and lemon, suggesting a decrease in their food health benefits. View Full-Text

Keywords: Allium cepa red cv.; Citrus limon; pickling; volatiles; SPME; chemometrics

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Farag, M.A.; Tawfike, A.F.; Donia, M.S.; Ehrlich, A.; Wessjohann, L.A. Influence of Pickling Process on Allium cepa and Citrus limon Metabolome as Determined via Mass Spectrometry-Based Metabolomics. Molecules 2019, 24, 928. https://doi.org/10.3390/molecules24050928

AMA Style

Farag MA, Tawfike AF, Donia MS, Ehrlich A, Wessjohann LA. Influence of Pickling Process on Allium cepa and Citrus limon Metabolome as Determined via Mass Spectrometry-Based Metabolomics. Molecules. 2019; 24(5):928. https://doi.org/10.3390/molecules24050928

Chicago/Turabian Style

Farag, Mohamed A., Ahmed F. Tawfike, Marwa S. Donia, Anja Ehrlich, and Ludger A. Wessjohann. 2019. "Influence of Pickling Process on Allium cepa and Citrus limon Metabolome as Determined via Mass Spectrometry-Based Metabolomics" Molecules 24, no. 5: 928. https://doi.org/10.3390/molecules24050928

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Influence of Pickling Process on Allium cepa and Citrus limon Metabolome as Determined via Mass Spectrometry-Based Metabolomics

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