Analysis of lipophilic fingerprints of edible wild rhubarb (Rheum ribes L.) using GC-MS combined with chemometrics

Abstract

Rhubarb (Rheum ribes L.) is used globally as both a food supplement and a vegetable. The lipophilic fingerprints of wild rhubarb of Turkiye origin were investigated by gas chromatography-mass spectrometry (GC-MS) combined with chemometrics, including hierarchical cluster analysis (HCA) and principal component analysis (PCA). GC-MS results identified a total of 72 lipophi6lic compounds, including fatty acids, fatty acid esters, simple hydrocarbons and other organics, in all parts of the plant. PCA and HCA analyses revealed intraspecific lipophilic component variation among six wild rhubarb populations, as well as significant variation among lipophilic fingerprints in leaves, fruits, flowers, and roots. Among the compounds, palmitic acid, α-linolenic acid, ethyl palmitate, ethyl oleate, linoleic acid ethyl ester and n-tetracosane were important for the overall lipophilic fingerprints of all parts of the rhubarb. These findings highlight the potential of using HCA and PCA analysis in combination with GC-MS fingerprints as an effective analytical approach.