Profiling the impact of thermal processing on black raspberry phytochemicals using untargeted metabolomics

The objective of this work was to profile the chemical changes that result from thermal processing of BRB powder into a nectar beverage. Using an untargeted UHPLC-QTOF-MS metabolomics approach, key degradation products of anthocyanins were identified along with several other proposed phenolic degradants. The effects of processing on other key BRB compound groups, including ellagitannins, are also discussed. This work demonstrates the utility of an untargeted metabolomics approach in describing the chemistry of complex food systems and provides a foundation for future research on the impact of processing on BRB product bioactivity.
Source: Food Chemistry - Category: Food Science Source Type: research