Metabolomics profile of two germinated maize flours (Atp-Y and Coca-sr) using gas chromatography-mass spectrometry (GC-MS)
Aim: The germination of maize leads to many physiological changes in the plant. These changes are responsible for the appearance, disappearance, and variation in concentration of numerous compounds, including secondary metabolites. The aim of this study was to compare the secondary metabolite profil...
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Open Exploration Publishing Inc.
2025-06-01
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| Series: | Exploration of Foods and Foodomics |
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| Online Access: | https://www.explorationpub.com/uploads/Article/A101087/101087.pdf |
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| author | Stephano Tambo Tene Venkatachalapathy Natarajan |
| author_facet | Stephano Tambo Tene Venkatachalapathy Natarajan |
| author_sort | Stephano Tambo Tene |
| collection | DOAJ |
| description | Aim: The germination of maize leads to many physiological changes in the plant. These changes are responsible for the appearance, disappearance, and variation in concentration of numerous compounds, including secondary metabolites. The aim of this study was to compare the secondary metabolite profile of two maize varieties germinated under controlled optimal conditions. Methods: To achieve this, the Atp-Y variety was soaked for 25.12 h at 25.54˚C in the presence of 0.5238% plant ash, germinated for 144.37 h, and matured for 37.65 h. For the Coca-sr variety, the grains were soaked for 1.608 h at 36.63˚C in the presence of 1.1093% plant ash. Germination and ripening took 144.37 h and 27.07 h, respectively. The compounds were extracted in methanol (HPLC grade) before being injected into a gas chromatography-mass spectrometry (GC-MS) equipped with an Rtx-5MS column for metabolite profiling. Results: These analyses showed that variety and optimum germination conditions influenced the secondary metabolite profile. This profiling identified 15 and 12 compounds in the Atp-Y and Coca-sr varieties, respectively. Of these compounds, 8 were identified in both varieties. The groups of compounds identified were fatty acids, esters, ketones, phenols, polyols, alcohols, sterols, and unclassified substances. Fatty acids were the most abundant, with proportions of 90.93% and 91.08% Atp-Y and Coca-sr, respectively. Within this group of compounds, (Z,Z)-9,12-octadecadienoic acid was the most abundant (46.58% for Atp-Y and 53.84% for Coca-sr), followed by (E)-9-octadecenoic acid (30.39% for Atp-Y and 25.09% for Coca-sr). 2-Methoxy-4-vinylphenol, a phenolic compound, was identified and quantified at 0.28% only in the Coca-sr variety, while the only polyol, 1,4-anhydro-D-mannitol, was identified in the Atp-Y variety. Conclusions: In view of these results, we would suggest using the Atp-Y variety to benefit from a wide range of compounds, but also to respect the malting conditions in order to benefit from the different compounds. |
| format | Article |
| id | doaj-art-853a946d489c44b3b8ce32b51e817853 |
| institution | Matheson Library |
| issn | 2837-9020 |
| language | English |
| publishDate | 2025-06-01 |
| publisher | Open Exploration Publishing Inc. |
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| series | Exploration of Foods and Foodomics |
| spelling | doaj-art-853a946d489c44b3b8ce32b51e8178532025-07-04T08:36:29ZengOpen Exploration Publishing Inc.Exploration of Foods and Foodomics2837-90202025-06-01310108710.37349/eff.2025.101087Metabolomics profile of two germinated maize flours (Atp-Y and Coca-sr) using gas chromatography-mass spectrometry (GC-MS)Stephano Tambo Tene0https://orcid.org/0000-0002-2454-5983Venkatachalapathy Natarajan1https://orcid.org/0000-0002-5111-8442Research Unit of Biochemistry of Medicinal Plants, Food Sciences and Nutrition, Department of Biochemistry, Faculty of Science, University of Dschang, Dschang P.O. Box 67, Cameroon; Department of Food Process Engineering, National Institute of Food Technology, Entrepreneurship and Management, Thanjavur 613005, Tamil Nadu, IndiaDepartment of Food Process Engineering, National Institute of Food Technology, Entrepreneurship and Management, Thanjavur 613005, Tamil Nadu, IndiaAim: The germination of maize leads to many physiological changes in the plant. These changes are responsible for the appearance, disappearance, and variation in concentration of numerous compounds, including secondary metabolites. The aim of this study was to compare the secondary metabolite profile of two maize varieties germinated under controlled optimal conditions. Methods: To achieve this, the Atp-Y variety was soaked for 25.12 h at 25.54˚C in the presence of 0.5238% plant ash, germinated for 144.37 h, and matured for 37.65 h. For the Coca-sr variety, the grains were soaked for 1.608 h at 36.63˚C in the presence of 1.1093% plant ash. Germination and ripening took 144.37 h and 27.07 h, respectively. The compounds were extracted in methanol (HPLC grade) before being injected into a gas chromatography-mass spectrometry (GC-MS) equipped with an Rtx-5MS column for metabolite profiling. Results: These analyses showed that variety and optimum germination conditions influenced the secondary metabolite profile. This profiling identified 15 and 12 compounds in the Atp-Y and Coca-sr varieties, respectively. Of these compounds, 8 were identified in both varieties. The groups of compounds identified were fatty acids, esters, ketones, phenols, polyols, alcohols, sterols, and unclassified substances. Fatty acids were the most abundant, with proportions of 90.93% and 91.08% Atp-Y and Coca-sr, respectively. Within this group of compounds, (Z,Z)-9,12-octadecadienoic acid was the most abundant (46.58% for Atp-Y and 53.84% for Coca-sr), followed by (E)-9-octadecenoic acid (30.39% for Atp-Y and 25.09% for Coca-sr). 2-Methoxy-4-vinylphenol, a phenolic compound, was identified and quantified at 0.28% only in the Coca-sr variety, while the only polyol, 1,4-anhydro-D-mannitol, was identified in the Atp-Y variety. Conclusions: In view of these results, we would suggest using the Atp-Y variety to benefit from a wide range of compounds, but also to respect the malting conditions in order to benefit from the different compounds.https://www.explorationpub.com/uploads/Article/A101087/101087.pdffatty acidsphenolic compoundsmetabolites profilinggas chromatography-mass spectrometry (gc-ms)germinationmaizeatp-ycoca-sr |
| spellingShingle | Stephano Tambo Tene Venkatachalapathy Natarajan Metabolomics profile of two germinated maize flours (Atp-Y and Coca-sr) using gas chromatography-mass spectrometry (GC-MS) Exploration of Foods and Foodomics fatty acids phenolic compounds metabolites profiling gas chromatography-mass spectrometry (gc-ms) germination maize atp-y coca-sr |
| title | Metabolomics profile of two germinated maize flours (Atp-Y and Coca-sr) using gas chromatography-mass spectrometry (GC-MS) |
| title_full | Metabolomics profile of two germinated maize flours (Atp-Y and Coca-sr) using gas chromatography-mass spectrometry (GC-MS) |
| title_fullStr | Metabolomics profile of two germinated maize flours (Atp-Y and Coca-sr) using gas chromatography-mass spectrometry (GC-MS) |
| title_full_unstemmed | Metabolomics profile of two germinated maize flours (Atp-Y and Coca-sr) using gas chromatography-mass spectrometry (GC-MS) |
| title_short | Metabolomics profile of two germinated maize flours (Atp-Y and Coca-sr) using gas chromatography-mass spectrometry (GC-MS) |
| title_sort | metabolomics profile of two germinated maize flours atp y and coca sr using gas chromatography mass spectrometry gc ms |
| topic | fatty acids phenolic compounds metabolites profiling gas chromatography-mass spectrometry (gc-ms) germination maize atp-y coca-sr |
| url | https://www.explorationpub.com/uploads/Article/A101087/101087.pdf |
| work_keys_str_mv | AT stephanotambotene metabolomicsprofileoftwogerminatedmaizefloursatpyandcocasrusinggaschromatographymassspectrometrygcms AT venkatachalapathynatarajan metabolomicsprofileoftwogerminatedmaizefloursatpyandcocasrusinggaschromatographymassspectrometrygcms |