02364nam a2200313Ia 4500 MX-MdCICY 20260521091802.0 CICY B-21384 Untargeted metabolomics combined with vitro antioxidant to comprehensively evaluate the effect of sodium sulfite immersion on the holistic quality of mung bean sprouts Journal of Food Science. 89(8), 4839-4855, 2024, DOI: 10.1111/1750-3841.17147 Mung bean sprouts are widely consumed as a seasonal fresh vegetable, renowned for their affordability and richness in antioxidants and bioactive compounds. This study employed ultra-high-performance liquid chromatogram-Q-Exactive HF mass spectrometry (UHPLC-QE-MS) and multivariate statistical analysis to comprehensively evaluate the chemical profile of mung bean sprouts following sulfite immersion. The findings revealed a significant alteration in the overall chemical composition of mung bean sprouts following sodium sulfite immersion. Eleven components, including four sulfur-containing compounds, were identified as characteristic markers distinguishing between non-immersed and sodium sulfite-immersed mung bean sprouts. Esterification and addition reactions were inferred to occur during sodium sulfite immersion, leading to the transformation of flavonoid and saponin sulfates. Commercial samples analysis indicated that sulfur-containing compounds were detectable in 9 of 11 commercial mung bean sprouts. Meanwhile, when sodium sulfite concentration exceeded 3.00 mg/mL and immersion time exceeded 360 min, the contents of total polyphenol and flavonoid were significantly reduced and the antioxidant activity was adversely influenced. © 2024 Institute of Food Technologists. ANTIOXIDANT ACTIVITY MUNG BEAN SPROUTS SODIUM SULFITE IMMERSION TRANSFORMATION MECHANISM UHPLC-QE/MS UNTARGETED METABOLOMICS Li Y. Zhou Z. Wu Q. Chen B. Ye S. Cui Y. Ding Y. https://drive.google.com/file/d/1N1dcN6aw02kDIDm1VNZJibUEdF-Tx1zn/view?usp=drivesdk Para ver el documento ingresa a Google con tu cuenta @cicy.edu.mx Loc REF1 250602s9999 xx |||||s2 |||| ||und|d 31383 31383 0 0 Loc 0 0 F1 CICY CICY RE 2025-06-25 0 B-21384 2025-06-25 16:43:54 2025-06-25 REF1