Quantitative metabolomic analysis reveals the fractionation of active compounds during lemon fruit juicing

Abstract

In this study, metabolomic analysis was employed to investigate the separation (fractionation) of active compounds into lemon juice (LJ) and lemon pomace (LP) during lemon juicing. A total of 968 metabolites were identified, and 438 differentially abundant metabolites (DAMs) were screened out between LJ and LP, suggesting significant metabolite fractionation during juicing. The “flavonoids”, “phenolic acids”, and “saccharides and alcohols” were mainly retained in the LP, while the fractionation of major “organic acids” was differentiated. Seven of the 12 potential bitter metabolites were more abundant in the LP and two were more abundant in the LJ, suggesting that LP would be more bitter. L-Ascorbic acid, thiamine, and acitretin were significantly lost during juicing, while riboflavin was newly dissolved during juicing. The antioxidant capacity of LP was significantly higher than that of LJ, which was closely related to the higher abundance of phenolic acid metabolites in LP. These findings suggtested that promoting the release of flavonoids and phenolic acids from LP is a potential strategy to improve the quality of LJ. Results also provides important information and reference for developing high-value products by using LP.