Journal
JOURNAL OF FUNCTIONAL FOODS
Volume 54, Issue -, Pages 271-280Publisher
ELSEVIER SCIENCE BV
DOI: 10.1016/j.jff.2019.01.032
Keywords
Mango by-products; Confectionery products; Short-chain fatty acids; Dietary fiber; Phenolic compounds; Untargeted metabolomics
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Funding
- Consejo Nacional de Ciencia y Tecnologia (CONACYT-Mexico)
- Universidad Autonoma de Queretaro (FOFI-UAQ-2018)
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The aim of this work was to obtain a deeper knowledge of the volatile organic metabolites (VOMs) from mango bagasse (MB) and a MB (20%)-based confection (MBC). The time-trend (0-24 h) production of short-chain fatty acids (SCFA) and metabolites from the non-digestible fraction of MB and MBC, was analyzed by untargeted metabolomics under simulated colonic fermentation. MB and MBC had a particular soluble/insoluble dietary fiber ratio (0.71 and 0.53). Butyrate and acetate were more abundant (MB > MBC) after 0-12 h, than propionate (MB = MBC) after 12-24 h. Different VOMs were identified by HS-SPME-GC-MS in MB (n = 131) and in MBC (n = 73). PLS-DA/OPLS-DA allowed to detect the most contributing VOMs to the fermentation pattern; different metabolomic signatures were obtained for MB (SCFA and their esters) and MBC (phenol and complex fatty acids), in a substrate-dependent manner. The untargeted approach revealed that the VOMs profile is dependent of the food matrix.
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