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29 results on '"Tang, Chaochen"'

7. Metabolic profiles and morphological characteristics of leaf tips among different sweet potato (Ipomoea batatasLam.) varieties

Author

Tan, Wenqing, Guo, Xinbo, Wang, Zhangying, Zhang, Rong, Tang, Chaochen, Jiang, Bingzhi, Jia, Ruixue, Deng, Yuanyuan, Yang, Shaohai, and Chen, Jingyi

Abstract

Sweet potato leaf tips have high nutritional value, and exploring the differences in the metabolic profiles of leaf tips among different sweet potato varieties can provide information to improve their qualities. In this study, a UPLC-Q-Exactive Orbitrap/MS-based untargeted metabolomics method was used to evaluate the metabolites in leaf tips of 32 sweet potato varieties. Three varieties with distinct overall metabolic profiles (A01, A02, and A03), two varieties with distinct profiles of phenolic acids (A20 and A18), and three varieties with distinct profiles of flavonoids (A05, A12, and A16) were identified. In addition, a total of 163 and 29 differentially expressed metabolites correlated with the color and leaf shape of sweet potato leaf tips, respectively, were identified through morphological characterization. Group comparison analysis of the phenotypic traits and a metabolite-phenotypic trait correlation analysis indicated that the color differences of sweet potato leaf tips were markedly associated with flavonoids. Also, the level of polyphenols was correlated with the leaf shape of sweet potato leaf tips, with lobed leaf types having higher levels of polyphenols than the entire leaf types. The findings on the metabolic profiles and differentially expressed metabolites associated with the morphology of sweet potato leaf tips can provide useful information for breeding sweet potato varieties with higher nutritional value.

Published
2024
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17. Sorghum Grains Grading for Food, Feed, and Fuel Using NIR Spectroscopy

Author

Ejaz, Irsa, He, Siyang, Li, Wei, Hu, Naiyue, Tang, Chaochen, Li, Songbo, Li, Meng, Diallo, Boubacar, Xie, Guanghui, and Yu, Kang

Subjects
PLSR, biochemical composition, food, feed, Plant Science, sorghum grains, fuel, FT-NIR, Original Research
Abstract

Near-infrared spectroscopy (NIR) is a non-destructive, fast, and low-cost method to measure the grain quality of different cereals. However, the feasibility for determining the critical biochemicals, related to the classifications for food, feed, and fuel products are not adequately investigated. Fourier-transform (FT) NIR was applied in this study to determine the eight biochemicals in four types of sorghum samples: hulled grain flours, hull-less grain flours, whole grains, and grain flours. A total of 20 hybrids of sorghum grains were selected from the two locations in China. Followed by FT-NIR spectral and wet-chemically measured biochemical data, partial least squares regression (PLSR) was used to construct the prediction models. The results showed that sorghum grain morphology and sample format affected the prediction of biochemicals. Using NIR data of grain flours generally improved the prediction compared with the use of NIR data of whole grains. In addition, using the spectra of whole grains enabled comparable predictions, which are recommended when a non-destructive and rapid analysis is required. Compared with the hulled grain flours, hull-less grain flours allowed for improved predictions for tannin, cellulose, and hemicellulose using NIR data. This study aimed to provide a reference for the evaluation of sorghum grain biochemicals for food, feed, and fuel without destruction and complex chemical analysis.

Published
2021

29. Impact of different cooking methods on the flavor and chemical profile of yellow-fleshed table-stock sweetpotatoes ( Ipomoea batatas L.).

Author

Zhang R, Chen H, Chen Y, Tang C, Jiang B, and Wang Z

Abstract

This study investigated the impact of baking, boiling, and steaming on the taste, flavor, and chemical profile of yellow-fleshed sweetpotatoes (YFSP). Baked YFSP were sweeter, more palatable, and more flavorful than both steamed and boiled YFSP. Baking increased the YFSP soluble sugar content from 9.12% to 36.65%. Specifically, maltose increased by 200-fold and this possibly accounted for the sweetness of baked YFSP. From the Gas Chromatography-Mass Spectrometry analysis, the contents of furans and terpenes increased with baking, endowing baked YFSP with an aroma. On the contrary, boiling retained more carotenoids than the other cooking methods. Although cooking clearly altered YFSP, bioactive substances were predominantly preserved as only 72 out of 706 metabolites were identified as differentially accumulated metabolites between cooked and raw samples. Taken together, baked YFSP had high levels of sugars and volatile compounds, and the three cooking methods had little effect on chemical compounds. This comprehensive evaluation of cooked YFSP is a basis for sweetpotato processing and consumer choice., Competing Interests: The authors declare that they have no known competing financial interests or personal relationships that could have appeared to influence the work reported in this paper., (© 2022 The Author(s).)

Published
2022
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