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Metabolomic insights into the impact of cooking technologies on plant-based burger composition

ABSTRACT:

This study evaluated the impact of different cooking methods (air frying, grilling, oven baking, and microwave cooking) on the chemical profile of chickpea-based burgers. For this purpose, an untargeted metabolomics approach was employed using ultra-high-performance liquid chromatography coupled with quadrupole time-of-flight mass spectrometry (UHPLC-QTOF-MS). The results revealed that cooking significantly altered the metabolite composition of the samples. Multivariate and univariate analyses, including principal component analysis, hierarchical clustering, and ANOVA, consistently showed that the primary source of variation was the thermal treatment, with raw samples clearly separating from cooked ones. Notably, heat-sensitive compounds such as lipids and several flavonoids were degraded across all cooking methods. In contrast, some phenolic acids (caffeic acid and hydroxycinnamic acid) and flavonoids (luteolin, apigenin-7-apioglucoside, and apigenin-7-O-glucoside) exhibited increased relative intensities after cooking, suggesting the release of metabolites previously bound within cellular structures. Among the evaluated techniques, grilling induced the most pronounced metabolic alterations compared to raw samples, whereas microwave cooking had the least impact, showing better preservation of certain lipids and phenolic compounds. Nevertheless, none of the cooking methods caused major detrimental changes, indicating that all approaches are suitable for preparing chickpea-based burgers without compromising their chemical profile. This work highlights how the choice of cooking technology can modulate the metabolomic profile of plant-based products, providing valuable insights for consumers and the food industry regarding strategies to preserve nutritional quality while optimizing flavor and functionality.

INSTRUMENT(S): Liquid Chromatography MS - negative - reverse phase, Liquid Chromatography MS - positive - reverse phase

PROVIDER: MTBLS12849 | MetaboLights | 2025-08-19

REPOSITORIES: MetaboLights

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			Action	DRS
	a_MTBLS12849_LC-MS_negative_reverse-phase_metabolite_profiling.txt	Txt
	a_MTBLS12849_LC-MS_positive_reverse-phase_metabolite_profiling.txt	Txt
	i_Investigation.txt	Txt
	m_MTBLS12849_LC-MS_negative_reverse-phase_metabolite_profiling_v2_maf.tsv	Tabular
	m_MTBLS12849_LC-MS_positive_reverse-phase_metabolite_profiling_v2_maf.tsv	Tabular

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Metabolomic insights into the impact of cooking technologies on plant-based burger composition

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