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090			_aB-21384
245	1	0	_aUntargeted metabolomics combined with vitro antioxidant to comprehensively evaluate the effect of sodium sulfite immersion on the holistic quality of mung bean sprouts
490	0		_aJournal of Food Science. 89(8), 4839-4855, 2024, DOI: 10.1111/1750-3841.17147
520	3		_aMung bean sprouts are widely consumed as a seasonal fresh vegetable, renowned for their affordability and richness in antioxidants and bioactive compounds. This study employed ultra-high-performance liquid chromatogram-Q-Exactive HF mass spectrometry (UHPLC-QE-MS) and multivariate statistical analysis to comprehensively evaluate the chemical profile of mung bean sprouts following sulfite immersion. The findings revealed a significant alteration in the overall chemical composition of mung bean sprouts following sodium sulfite immersion. Eleven components, including four sulfur-containing compounds, were identified as characteristic markers distinguishing between non-immersed and sodium sulfite-immersed mung bean sprouts. Esterification and addition reactions were inferred to occur during sodium sulfite immersion, leading to the transformation of flavonoid and saponin sulfates. Commercial samples analysis indicated that sulfur-containing compounds were detectable in 9 of 11 commercial mung bean sprouts. Meanwhile, when sodium sulfite concentration exceeded 3.00 mg/mL and immersion time exceeded 360 min, the contents of total polyphenol and flavonoid were significantly reduced and the antioxidant activity was adversely influenced. © 2024 Institute of Food Technologists.
650	1	4	_aANTIOXIDANT ACTIVITY
650	1	4	_aMUNG BEAN SPROUTS
650	1	4	_aSODIUM SULFITE IMMERSION
650	1	4	_aTRANSFORMATION MECHANISM
650	1	4	_aUHPLC-QE/MS
650	1	4	_aUNTARGETED METABOLOMICS
700	1	2	_aLi Y.
700	1	2	_aZhou Z.
700	1	2	_aWu Q.
700	1	2	_aChen B.
700	1	2	_aYe S.
700	1	2	_aCui Y.
700	1	2	_aDing Y.
856	4	0	_uhttps://drive.google.com/file/d/1N1dcN6aw02kDIDm1VNZJibUEdF-Tx1zn/view?usp=drivesdk _zPara ver el documento ingresa a Google con tu cuenta @cicy.edu.mx
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