Summary of Study ST002493

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	ST002493
Study Title	Composition of raw plant-based food items Pilot Study
Study Type	Composition of food
Study Summary	The goal of this pilot study was to be a preliminary metabolomics study on the platforms used 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. In this pilot we focused on 6 food items: apple, basil, lettuce, strawberry, tomato, and garlic.
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
Email	ccnrad@gmail.com
Phone	6173734071
Submit Date	2023-02-21
Study Comments	This study is a joint project between Northeastern University and MIT
Analysis Type Detail	LC-MS
Release Date	2023-02-27
Release Version	1

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Sample Preparation:

Sampleprep ID:	SP002593
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. Food items are rinsed with water if the consumed part is exposed; for example, apples are washed. 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. Only one sample of each food items was sent.

Sampleprep ID:

SP002593

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. Food items are rinsed with water if the consumed part is exposed; for example, apples are washed. 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. Only one sample of each food items was sent.