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Volatile Substances, Quality and Non-Targeted Metabolomics Analysis of Commercially Available Selenium-Enriched Rice.

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  • Additional Information
    • Source:
      Publisher: MDPI Country of Publication: Switzerland NLM ID: 100964009 Publication Model: Electronic Cited Medium: Internet ISSN: 1420-3049 (Electronic) Linking ISSN: 14203049 NLM ISO Abbreviation: Molecules Subsets: MEDLINE
    • Publication Information:
      Original Publication: Basel, Switzerland : MDPI, c1995-
    • Subject Terms:
      Oryza*/chemistry ; Oryza*/metabolism ; Selenium*/analysis ; Metabolomics*/methods ; Volatile Organic Compounds*/analysis; Gas Chromatography-Mass Spectrometry/methods ; Nutritive Value ; Humans ; Taste
    • Abstract:
      Selenium is an essential trace element for the human body. However, its intake is usually low. Therefore, the production and utilization of selenium-enriched food are currently a research hotspot. Despite the remarkable scientific interest in this topic, only a few of the numerous studies focus on commercially available products. This study examined the nutritional quality, physical and chemical properties, cooking characteristics, and eating quality of four commercially available hot-selling rice types, both selenium-enriched and non-selenium-enriched, and discovered that selenium-enriched rice outperforms ordinary rice in terms of both nutritional quality and taste. In addition, we employed the gas chromatography-ion mobility spectrometry (GC-IMS) technique to evaluate the volatile chemicals of rice. Some of the chemicals that made selenium-rich rice taste different from regular rice were pentanal, (E)-2-Hexen-1-ol, ethyl-3-methyl butanoate, 2-furan methanol acetate, ethyl heptanoate, ethyl hexanoate, methyl hexanoate, isopentyl pentanoate, and ethyl butyrate. We looked into the metabolite profiles of rice using LC-MS-based untargeted metabolomics to obtain a better idea of the different metabolites that are found in selenium-enriched rice compared to regular rice. We identified a total of 522 metabolites and screened 182, 227, and 100 differential metabolites in selenium-enriched (A) vs. non-selenium-enriched rice (B/C/D) groups, respectively. This study revealed that selenium primarily influenced the metabolism of D-amino acids, starch, sucrose, and linoleic acid in rice. This study systematically analyzed the quality differences between selenium-enriched and non-selenium-enriched rice available on the market. For consumers, it is essential to understand the quality of selenium-rich rice on the market to guide the purchase of rice.
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    • Grant Information:
      32102198 National Natural Science Foundation of China (32102198)
    • Contributed Indexing:
      Keywords: metabolomics; nutritional quality; selenium-enriched rice; taste quality; volatile components
    • Accession Number:
      H6241UJ22B (Selenium)
      0 (Volatile Organic Compounds)
    • Publication Date:
      Date Created: 20241217 Date Completed: 20241217 Latest Revision: 20250104
    • Publication Date:
      20250104
    • Accession Number:
      PMC11643911
    • Accession Number:
      10.3390/molecules29235703
    • Accession Number:
      39683861