[Metabolomics analysis revealing multiple compounds changed in rhubarb after processing]

Area of Science:

• Metabolomics
• Phytochemistry
• Food Science

Context:

• Rhubarb (Rheum spp.) is a traditional medicinal herb and food ingredient.
• Processing methods, such as stewing, can significantly alter the phytochemical profile of medicinal plants.
• Understanding these changes is crucial for both medicinal efficacy and culinary applications.

Purpose:

• To investigate the impact of stewing on the metabolomic profile of rhubarb.
• To identify specific compounds that change in abundance following processing.
• To differentiate between raw and processed rhubarb based on their chemical constituents.

Summary:

• Untargeted and targeted metabolomics analyses were employed to compare raw and stewed rhubarb samples.
• Ultra-high-performance liquid chromatography-quadrupole time-of-flight mass spectrometry (UHPLC-Q-TOF-MS/MS) identified ten components whose intensity decreased after processing.
• Specific compounds including aloe-emodin, rhein, emodin, and physcion were found at lower concentrations in stewed rhubarb.

Impact:

• Processing significantly alters the composition of rhubarb, affecting its chemical makeup.
• The study provides a detailed metabolomic fingerprint of raw versus stewed rhubarb.
• Findings contribute to understanding the transformation of bioactive compounds during food preparation.