Untargeted metabolomics and comparative flavonoid analysis reveal the nutritional aspects of pak choi

• Published in: Food chemistry Vol. 383; p. 132375
• Main Authors: Khan, Waleed Amjad, Hu, Hairong, Ann Cuin, Tracey, Hao, Yuli, Ji, Xuejie, Wang, Jianjun, Hu, Chunmei
• Format: Journal Article
• Language: English
• Published: England Elsevier Ltd 30.07.2022
• Subjects: Brassica - chemistry; Brassica rapa; Brassica rapa subsp. chinensis; cultivars; economic valuation; Flavonoids; Flavonoids - metabolism; food chemistry; Humans; Inter-varietal variation; leaves; metabolites; Metabolomics; multivariate analysis; nutritive value; Pak choi; Plant Leaves - metabolism; Salad leaves; vegetables; Vegetables - metabolism; Metabolomics; Flavonoids; Brassica rapa; Salad leaves; Inter-varietal variation; Pak choi
• ISSN: 0308-8146; 1873-7072; 1873-7072
• DOI: 10.1016/j.foodchem.2022.132375

•A relationship between genotype and metabolomics profiles of pak choi was observed.•A total of 513 metabolites were identified in seven pak choi genotypes.•Anthocyanins, flavanone, and flavone -glycosides were the dominant flavonoid groups.•Greater flavonoids were accumulated in green leaved accessions than the purple one. Pak choi is a leafy vegetable with high economic value. Despite its importance, the information related to its metabolomics profile has still not been well-understood. This study aimed to determine the leaf metabolite composition of seven pak choi. In total, 513 metabolites belonging to 24 separate metabolite groups were detected. Pak choi leaves were rich in organic acids, amino acids, and flavonoids. There were ninety-two flavonoid compounds detected in pak choi leaves. Multivariate analysis revealed a distinct variation in the metabolite and flavonoid profile of green and purple leaved varieties. The flavonoid accumulation was comparatively greater in green leaved than purple leaf cultivar. This work provides novel insights into pak choi metabolomics profile, the flavonoids in particular, thus, to assess the nutritional value of this vegetable for humans.