Untargeted metabolomic LC-HRMS combined with chemometric reveal metabolites change from sorghum flakes affected by food processing

A non-targeted UHPLC-HRMS metabolomics approach combined with chemometric analysis was employed to assess the change in metabolite profiles of sorghum flakes based on food processing techniques. The result showed that fatty acids were the most abundant metabolites, followed by lipids, amino acids, alkaloids, amines, and polyphenols, representing key metabolic markers influenced by food processing in sorghum flakes. Specific metabolites, including 15S-Hydroxyeicosatrienoic acid (15S-HETrE), terminaline, vitamin E acetate, furan fatty acid F6, all-trans-retinal, and fingolimod, exhibited increased concentrations during oven processing compared to raw sorghum, likely due to their thermal stability. This study provides valuable insights into effect of food processing effect on metabolites profiles.