Characterising the enzyme-driven metabolic shifts in rancid pearl millet flour using metabolomics approaches: a step towards improving quality and shelf-life.

ABSTRACT: Rancidity significantly limits the shelf-life and market potential of pearl millet flour and its processed food items, despite the grain's nutritional superiority. This study employed a comprehensive metabolomic and biochemical approach to unravel the mechanisms underlying rancidity in pearl millet cultivars-Pusa-1201 (hybrid) and Chadhi Bajri (landrace). Untargeted LC-MS profiling revealed pronounced metabolic alterations in stored flour of Pusa-1201, with elevated levels of lipid degradation products (3-oxotetradecanoyl-CoA), pigments (chlorophyllide b), free fatty acids, etc. In contrast, Chadhi Bajri exhibited unique antioxidant and stress-protective metabolites (quercetin 3-sulfate, rosmarinate), indicating greater resistance to oxidative degradation. Enzymatic assays showed a storage

SUBMITTER: Kumar RR 

PROVIDER: S-EPMC12588842 | biostudies-literature | 2025

REPOSITORIES: biostudies-literature