Summary of Study ST002492
This data is available at the NIH Common Fund's National Metabolomics Data Repository (NMDR) website, the Metabolomics Workbench, https://www.metabolomicsworkbench.org, 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.
See: https://www.metabolomicsworkbench.org/about/howtocite.php
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.
Study ID | ST002492 |
Study Title | Composition of raw plant-based food items |
Study Type | Composition of food |
Study Summary | The 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. |
Institute | Northeastern University; Massachusets Institute of Technology |
Department | Department of Physics |
Laboratory | BarabasiLab |
Last Name | Barabasi |
First Name | Albert-Laszlo |
Address | 177 Huntington Ave, 11th Floor, Boston, MA, 02115, USA |
ccnrad@gmail.com | |
Phone | 6173734071 |
Submit Date | 2023-02-21 |
Analysis Type Detail | LC-MS |
Release Date | 2023-02-27 |
Release Version | 1 |
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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. |