Rapid Detection of Potential Natural Food Preservatives and Identification of Artemisia Species via High-Sensitivity Photoionization Mass Spectrometry

Natural food preservatives are being sought extensively as a safe alternative to chemical food preservatives. This study aimed to identify potential natural preservatives from herbs using single-photon ionization time-of-flight mass spectrometry (SPI-TOF-MS). Five Artemisia species and four other herbs were analyzed, and the random forest (RF) algorithm was used to simulate olfaction and distinguish the Artemisia species by identifying the characteristic peaks of volatile terpenoids (VTPs). Results showed that the terpenoid synthase (TPS) gene family was expanded in Artemisia species, potentially contributing to the increased production of VTPs, which have potential as natural preservatives and specifically identify these species. The limits of detections (LODs) for principle VTPs in Artemisia species were as low as 22-39 parts-per-trillion-by-volume (pptv) using SPI-TOF-MS. This study highlights the potential for headspace mass spectrometry to be used in the development of natural preservatives and the identification of plant species.

Automated summary

This study identified potential natural food preservatives using single-photon ionization time-of-flight mass spectrometry (SPI-TOF-MS) from herbs. The random forest algorithm was used to distinguish different Artemisia species by identifying characteristic peaks of volatile terpenoids (VTPs). The study revealed an expanded terpenoid synthase gene family in Artemisia species, which potentially contributes to increased production of VTPs, serving as natural preservatives and specifically identifying these species. The use of SPI-TOF-MS allowed for low detection limits (22-39 pptv) of principal VTPs in Artemisia species. This study highlights the potential of headspace mass spectrometry in developing natural preservatives and identifying plant species.