Summary of Study ST002492

This data is available at the NIH Common Fund's National Metabolomics Data Repository (NMDR) website, the Metabolomics Workbench,, where it has been assigned Project ID PR001609. The data can be accessed directly via it's Project DOI: 10.21228/M8QH77 This work is supported by NIH grant, U2C- DK119886.


This study contains a large results data set and is not available in the mwTab file. It is only available for download via FTP as data file(s) here.

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Study IDST002492
Study TitleComposition of raw plant-based food items
Study TypeComposition of food
Study SummaryThe goal of this study was to use metabolomics as a platform to elucidate the chemical composition of plants in order to increase their resolution and in turn use the identified chemicals to reveal potential health impacts. 20 plant foods were studied: apple, banana, tomato, lettuce, strawberry, carrot, peach, onion, spinach, pepper, corn, garlic, basil, potato, soybean, black bean, olive, chickpea, sugarbeet, and pear.
Northeastern University; Massachusets Institute of Technology
DepartmentDepartment of Physics
Last NameBarabasi
First NameAlbert-Laszlo
Address177 Huntington Ave, 11th Floor, Boston, MA, 02115, USA
Submit Date2023-02-21
Analysis Type DetailLC-MS
Release Date2023-02-27
Release Version1
Albert-Laszlo Barabasi Albert-Laszlo Barabasi application/zip

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Sample Preparation:

Sampleprep ID:SP002592
Sampleprep Summary:After purchase the items are directly taken into a humidity-controlled room and exposure to light was minimized. The foods are prepared following how they are commonly eaten; for example, apples cores are removed, and bananas are peeled. Food items are rinsed with water if the consumed part is exposed; for example, apples are washed while bananas are not. The edible parts are sliced and chopped into small 1 cm^3 pieces with a knife on a glass cutting board. This process is repeated for all six items. About 120 g of each item are frozen at -80C for 16 hrs and after transferred into a freeze dryer (Catalog No. 10-269-56B from LabConco/Fisher) and a dark room for 24 hrs. Afterwards the pieces are put into a coffee grinder (Kitchen Aid, 170W, Model No. BCG111OBO) and pulverized to yield a fine powder. The powder is stored at -80C and 200 mg is shipped in argon filled vials under dry ice to the metabolomics center for analysis. Three vials, technical replicates, for each food item were sent.