Measuring Plant Metabolite Abundance in Spearmint ( Mentha spicata L.) with Raman Spectra to Determine Optimal Harvest Time

A fast field-deployable method utilizing Raman spectroscopy to determine the optimal harvest time of plants to extract the highest abundance of target metabolites is presented. Rosmarinic acid is a metabolite extracted from spearmint (Mentha spicata L.). Leaves from commercial “Native” and proprieta...

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Bibliographic Details
Published in:	ACS food science & technology Vol. 1; no. 6; pp. 1023 - 1029
Main Authors:	Li, Jingzhe, Wijesooriya, Chamari S., Burkhow, Sadie J., Brown, Linda K. B., Collet, Beatrice Y., Greaves, John A., Smith, Emily A.
Format:	Journal Article
Language:	English
Published:	United States ACS Publications 16-07-2021
Subjects:	BASIC BIOLOGICAL SCIENCES chemical structure high-performance liquid chromatography in situ plant metabolite quantification metabolism plant harvest plant leaves Raman spectroscopy rosmarinic acid vibrational spectroscopy
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Summary:	A fast field-deployable method utilizing Raman spectroscopy to determine the optimal harvest time of plants to extract the highest abundance of target metabolites is presented. Rosmarinic acid is a metabolite extracted from spearmint (Mentha spicata L.). Leaves from commercial “Native” and proprietary clonal line “KI110” spearmint were measured as a function of cell type and age to determine rosmarinic acid abundance. A linear regression model with leave-one-out cross-validation (R2CV = 0.61, RMSECV = 11.1 mg/g) was developed between selected Raman peak areas and rosmarinic acid concentrations determined by high-performance liquid chromatography (HPLC). A principal component analysis (PCA) model was also developed to determine rosmarinic acid abundance. The method may be suited to the analysis of many agriculturally relevant plant species and metabolites with distinct Raman peaks.
Bibliography:	IS-J 10,539 AC02-07CH11358 USDOE Office of Science (SC), Biological and Environmental Research (BER)
ISSN:	2692-1944 2692-1944
DOI:	10.1021/acsfoodscitech.1c00047