Duckweed species are nutritionally meaningless plant which grow wildly in unattended areas. Therefore, understanding the metabolites content in duckweed species is essential for designing a future food products. Here, we report an untargeted Gas Chromatography-Mass Spectrometry (GC-MS)-based metabolomics approach for comprehensively discriminating between Lemna minor and Wolffia globosa of duckweeds species using principal component analysis (PCA) and partial least squares-discriminant analysis (PLS-DA). Ten differential metabolites levels were tentatively identified between L. minor and W. globosa. Relative to W. globosa, L. minor appeared to enrich with 5-Hydroxyl-L-tryptophan, Tocopheryl acetate, Naringenin, α-linolenic acid and glutamic acid. Furthermore, the nutritional and microbial analyses of ice cream formulated with dried L. minor were investigated. The nutritional analysis results show that relative to control, the ice cream with 2% dried L. minor had significantly increased protein, fiber and ash content. In addition, total plate count (TPC) for microbial analysis of duckweed ice cream was performed. The result suggested that the small amount of bacteria (3.82 cfu/g) was traced in formulated ice cream with 2% dried L. minor. Overall, the metabolites profile, nutritional and microbial analyses of food used L. minor plant indicate that duckweed is a good candidate for future food.

Animal slaughtering is the most vital step in the preparation of chicken meat. The step ensures the meat is safe for human consumption since the procedure of animal slaughtering can affect the meat quality. In this study, we compare the quality of chicken meats obtained via two common slaughtering procedures: neck slaughtering (NS) and neck pocking (NP). The meat quality was assessed based on physicochemical analyses (ultimate pH, colour, heme iron content, drip and thaw loss measurements and TBARS value) and metabolite profiling (FTIR, GC–MS and UHPLC with PCA and PLS-DA). The study found that, relative to the NP-, the NS-chicken meat had slightly acidic pH, and much lower values of the following parameters: L* (lightness) (P = 0.023), heme iron content (P < 0) and TBARS (P < 0.01). Comparing FTIR spectra, the metabolite fingerprints of both meats looked slightly different. This was confirmed to be due to a set of differential metabolites present in the NS and the NP-chicken meats, as recorded by GC–MS and UHPLC-TOF-MS data after analyzing with PCA and PLS-DA. Compared to the NP, the NS-chicken meat was rich in metabolites with health benefits, including n-3-polyunstaurated fatty acids (PUFA), triglyceride (TG), cytadine and uridine. In addition, the NS-chicken meat also contained much lower concentrations of free amino acids. This is desirable as free amino acid-deficiency is able to suppress the production of biogenic compounds, a group of chemicals that produce toxicological effects on human heath when taken excessively.