F. A. T. Barberán, Ville M. Koistinen, Kati Hanhineva, Claudine Manach, László Abrankó, Rocío García Villalba, Dorota Szawara-Nowak, Maria Rosário Bronze, Inmaculada Álvarez-Acero, Sonia de Pascual-Teresa, Rikard Landberg, Andreia Bento da Silva, Dorrain Yanwen Low, Lucie Petrásková, Anna Marja Aura, Cristina Andres-Lacueva, Tuulikki Seppänen-Laakso, Stéphanie Durand, Kateřina Valentová, Wiesław Wiczkowski, Rafael Llorach, Christof Van Poucke, Conceição Almeida, Otto Savolainen, Raúl González-Domínguez, Koistinen, Ville Mikael, European Commission, Fundação para a Ciência e a Tecnologia (Portugal), Consejo Superior de Investigaciones Científicas (España), Ministerio de Economía y Competitividad (España), Generalitat de Catalunya, Czech Science Foundation, European Cooperation in Science and Technology, Institute of Public Health and Clinical Nutrition, University of Eastern Finland, Instituto de Technologia Quimica e Biologica, Universidade Nova de Lisboa = NOVA University Lisbon (NOVA), Élelmiszertudományi Kar, Szent István University, Unité de Nutrition Humaine (UNH), Institut National de la Recherche Agronomique (INRA)-Université Clermont Auvergne [2017-2020] (UCA [2017-2020]), Department of Food Science & Technology, Agricultural University of Athens, Universidad de Murcia, Food and Nutrition Science, Chalmers University of Technology [Göteborg], Research Institute for Agricultural, Fisheries and Food (ILVO), Laboratory of Biotransformation, Czech Academy of Sciences [Prague] (CAS), Institute of Animal Reproduction and Food Research of Polish Academy of Sciences, Department of Nutrition, Food Sciences and Gastronomy, University of Barcelona, Centro de Investigación Biomédica en Red Fragilidad y Envejecimiento Saludable, Instituto de Salud Carlos III [Madrid] (ISC), VTT Technical Research Centre of Finland (VTT), Instituto de Biologia Experimental e Tecnológica (IBET), Universidade de Lisboa, Universidade Nova de Lisboa (NOVA), Unité de Nutrition Humaine - Clermont Auvergne (UNH), Institut National de la Recherche Agronomique (INRA)-Université Clermont Auvergne (UCA), Flanders Research Institute for Agriculture, Fisheries and Food (ILVO), Czech Academy of Sciences [Prague] (ASCR), Instituto de Salud Carlos III (ISC), and Instituto de Tecnologia Química e Biológica António Xavier (ITQB)
Bioactive compounds present in plant-based foods, and their metabolites derived from gut microbiota and endogenous metabolism, represent thousands of chemical structures of potential interest for human nutrition and health. State-of-the-art analytical methodologies, including untargeted metabolomics based on high-resolution mass spectrometry, are required for the profiling of these compounds in complex matrices, including plant food materials and biofluids. The aim of this project was to compare the analytical coverage of untargeted metabolomics methods independently developed and employed in various European platforms. In total, 56 chemical standards representing the most common classes of bioactive compounds spread over a wide chemical space were selected and analyzed by the participating platforms (n = 13) using their preferred untargeted method. The results were used to define analytical criteria for a successful analysis of plant food bioactives. Furthermore, they will serve as a basis for an optimized consensus method., This research was funded by the Generalitat de Catalunya’s Agency AGAUR (grant number 2017 SGR 1546), the Spanish MINECO´s “Juan de la Cierva” programme (grant number FJCI-2015-26590), Spanish National Programme for Research Aimed at the Challenges of Society (AGL2016-76832-R), the Czech Science Foundation (grant number 18-00132S), the European Structural and Investment Funds (grant agreement No. VEKOP-2.3.3-15-2017-00022), and Fundação para a Ciência e Tecnologia (grant number LISBOA-01-0145-FEDER-402-022125). Networking support was provided by the COST Action FA1403 POSITIVe (Inter-individual variation in response to consumption of plant food bioactives and determinants involved), supported by COST (European Cooperation in Science and Technology).