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Peng Z, Zhang Y, Ai Z, Wei L, Liu Y. Effect of radio frequency roasting on the lipid profile of peanut oil and the mechanism of lipids transformation: Revealed by untargeted lipidomics approach. Food Res Int 2024; 190:114592. [PMID: 38945611 DOI: 10.1016/j.foodres.2024.114592] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/29/2024] [Revised: 05/14/2024] [Accepted: 06/01/2024] [Indexed: 07/02/2024]
Abstract
Radio frequency (RF) heating has been proved an alternative roasting method for peanuts, which could effectively degrade aflatoxins and possesses the advantages of greater heating efficiency and penetration depth. This study aimed to investigate the influences of RF roasting on the lipid profile of peanut oil under 150 °C target temperature with varied peanut moisture contents (8.29 % and 20 %) and holding times (0, 7.5, and 15 min), using ultra-performance liquid chromatography-quadrupole time-of-flight tandem mass spectrometry (UPLC-QTOF-MS/MS)-based lipidomics. In total, 2587 lipid species from 35 subclasses were identified. After roasting, the contents of sterol lipid (ST) and subclasses of glycerophospholipids (GPs) and glycoglycerolipids increased significantly, while fatty acid (FA), Oxidized (Ox-) FA, cholesterol (CE), and all subclasses of glycerolipids (GLs) decreased, and 1084 differential lipids were screened. The highest ST and lowest CE contents in peanut oil were achieved by medium roasting (7.5 min). The raise in moisture content of peanut simply affected a few GPs subclasses adversely. Compared with hot air (HA) roasting, RF decelerated lipid oxidation, showing higher levels of diacylglycerol, triacylglycerol and FA, with no additional negative impact and only 69 exclusive differential lipids. During RF roasting, hydrolysis and oxidation of fatty acyl chains into secondary oxides were the central behaviors of lipids transformation. This study could provide insights into the lipid changes and transformation mechanism of peanut oil by RF roasting processing.
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Affiliation(s)
- Zekang Peng
- College of Engineering, China Agricultural University, P. O. Box 194, 17 Qinghua Donglu, Beijing 100083, China
| | - Yue Zhang
- Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences, No. 2 Yuan Ming Yuan West Road, Beijing 100193, China
| | - Ziping Ai
- College of Engineering, Jiangxi Agricultural University, Nanchang, 330045, China
| | - Lixuan Wei
- College of Engineering, China Agricultural University, P. O. Box 194, 17 Qinghua Donglu, Beijing 100083, China
| | - Yanhong Liu
- College of Engineering, China Agricultural University, P. O. Box 194, 17 Qinghua Donglu, Beijing 100083, China.
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2
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Nie R, Wang Z, Liu H, Wei X, Zhang C, Zhang D. Investigating the impact of lipid molecules and heat transfer on aroma compound formation and binding in roasted chicken skin: A UHPLC-HRMS and GC-O-MS study. Food Chem 2024; 447:138877. [PMID: 38492302 DOI: 10.1016/j.foodchem.2024.138877] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/04/2023] [Revised: 02/22/2024] [Accepted: 02/25/2024] [Indexed: 03/18/2024]
Abstract
The UHPLCHRMS and Gas Chromatography-Olfactometry-Mass Spectrometry (GC-O-MS) techniques were applied to investigate effects of lipid molecules and heat transfer on the generation of aroma compounds in roasted chicken skin. Nineteen odorants were identified as most important aroma contributors based on odor activity values (OAVs) exceeding 1. Lipidomic analysis identified 3926 lipids in the samples, in which triglycerides (TG), phosphatidylcholine (PC), phosphatidylethanolamine (PE), and ceramide (Cer) had a contribution of 20.63%, 12.46%, 11.95%, and 11.39%, respectively. Furthermore, it was observed that PS(18:3e_22:5) and TG(18:0_18:1_18:1) serve as significant chemical markers for distinguishing chicken skin during the roasting (p < 0.05). TGs, notably TG(16:1_18:1_18:2) and TG(18:1_18:2_18:2), were postulated as key retainers for binding crucial aroma compounds. Meanwhile, PC, PE, and Cer played pivotal roles in aroma compound formation. Additionally, higher thermal conductivity and reduced thermal diffusivity significantly contributed to the formation of key odorants.
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Affiliation(s)
- Ruotong Nie
- Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences, Integrated Laboratory of Processing Technology for Chinese Meat Dishes, Ministry of Agriculture and Rural Affairs, Beijing 100193, China.
| | - Zhenyu Wang
- Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences, Integrated Laboratory of Processing Technology for Chinese Meat Dishes, Ministry of Agriculture and Rural Affairs, Beijing 100193, China
| | - Huan Liu
- Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences, Integrated Laboratory of Processing Technology for Chinese Meat Dishes, Ministry of Agriculture and Rural Affairs, Beijing 100193, China
| | - Xiangru Wei
- Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences, Integrated Laboratory of Processing Technology for Chinese Meat Dishes, Ministry of Agriculture and Rural Affairs, Beijing 100193, China
| | - Chunjiang Zhang
- Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences, Integrated Laboratory of Processing Technology for Chinese Meat Dishes, Ministry of Agriculture and Rural Affairs, Beijing 100193, China
| | - Dequan Zhang
- Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences, Integrated Laboratory of Processing Technology for Chinese Meat Dishes, Ministry of Agriculture and Rural Affairs, Beijing 100193, China.
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3
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Liu P, Liu Z, Zhu J, Zhou H, Zhang G, Sun Z, Yajun Li, Zhou Z, Liu Y. Analysis of the lipidomic profile of vegetable oils and animal fats and changes during aging by UPLC-Q-exactive orbitrap mass spectrometry. ANALYTICAL METHODS : ADVANCING METHODS AND APPLICATIONS 2024; 16:4150-4159. [PMID: 38864437 DOI: 10.1039/d4ay00538d] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/13/2024]
Abstract
Vegetable oil and animal fat residues are common evidence in the cases of homicide, arson, theft, and other crimes. However, the lipid composition and content changes during aging on complex carriers remain unclear. Therefore, this study dynamically monitored the lipid composition and content changes during aging of 13 different types of vegetable oils and animal fats on five different carriers using the UPLC-Q-Exactive Orbitrap MS method. A total of 6 subclasses of 93 lipids including lysophosphatidylcholine (2 species), phosphatidylcholine (2 species), diglyceride (5 species), triglyceride (81 species), acylGlcCampesterol ester (2 species), and acylGlcSitosterol ester (1 species), were first identified in fresh vegetable oils and animal fats. By comparing the LC-MS/MS chromatograms of fresh vegetable oils and animal fats, it was found that there were significant differences between the chromatograms of vegetable oils and animal fats, but it was difficult to distinguish between the chromatograms of vegetable oils or animal fats. After aging at 60 °C for 200 days, there was a significant decrease in the content of diglyceride, triglyceride, acylGlcCampesterol ester, and acylGlcSitosterol ester, while the content of lysophosphatidylcholine and phosphatidylcholine initially increased and then decreased. Furthermore, statistical analysis of lipid differences between vegetable oils and animal fats was performed using cluster heat maps, volcanic maps, PCA, and OPLS-DA. On average, 33 significantly different lipids were screened (VIP > 1, p < 0.05), which could serve as potential biomarkers for distinguishing vegetable oils and animal fats. It was found that the potential biomarkers still existed during aging of vegetable oils and animal fats (100 and 200 days). This research provides important reference information for the identification of vegetable oil and animal fat residues in complex carriers at crime scenes.
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Affiliation(s)
- Pingyang Liu
- People's Public Security University of China, Beijing 100038, China
| | - Zhanfang Liu
- Ministry of Public Security Institute of Forensic Science, Beijing 100038, China.
| | - Jun Zhu
- Ministry of Public Security Institute of Forensic Science, Beijing 100038, China.
| | - Hong Zhou
- Ministry of Public Security Institute of Forensic Science, Beijing 100038, China.
| | - Guannan Zhang
- Ministry of Public Security Institute of Forensic Science, Beijing 100038, China.
| | - Zhenwen Sun
- Ministry of Public Security Institute of Forensic Science, Beijing 100038, China.
| | - Yajun Li
- Ministry of Public Security Institute of Forensic Science, Beijing 100038, China.
| | - Zheng Zhou
- Ministry of Public Security Institute of Forensic Science, Beijing 100038, China.
| | - Yao Liu
- People's Public Security University of China, Beijing 100038, China
- Ministry of Public Security Institute of Forensic Science, Beijing 100038, China.
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4
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Ma Y, Zhang K, Xu C, Lai C, Liu Y, Cao Y, Zhao L. Contribution of lipid to the formation of characteristic volatile flavor of peanut oil. Food Chem 2024; 442:138496. [PMID: 38262280 DOI: 10.1016/j.foodchem.2024.138496] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/21/2023] [Revised: 01/15/2024] [Accepted: 01/16/2024] [Indexed: 01/25/2024]
Abstract
Lipid is an important precursor for volatile flavor formation, but it is not clear how to study the reactions involved in forming key volatile flavor compounds in peanut oil. In this paper, we innovatively established a flavor research model to investigate the contribution of different chemical reactions to the aroma compounds of peanut oil. The results showed that lipid participation in thermal reactions is necessary for forming major aroma compounds in hot-pressed peanut oil. Compared to the Maillard reaction, the lipid oxidation-Maillard reaction produces more compounds with 46 volatile substances identified. During the heating process, six new key substances were formed and the level of unsaturated fatty acids decreased by 7.28%. Among them, linoleic acid may be an important precursor for the formation of aroma components of hot-pressed peanut oil. Our study could provide theoretical guidance for understanding the volatile flavor mechanism of peanut oil and improving volatile flavor.
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Affiliation(s)
- Yingchuan Ma
- Guangdong Provincial Key Laboratory of Nutraceuticals and Functional Foods, College of Food Sciences, South China Agricultural University, Guangzhou 510642, Guangdong, China
| | - Kai Zhang
- Guangdong Provincial Key Laboratory of Nutraceuticals and Functional Foods, College of Food Sciences, South China Agricultural University, Guangzhou 510642, Guangdong, China
| | - Chunwei Xu
- Guangdong Moyanghua Cereals and Oils Co., Ltd., Yangjiang 529500, China
| | - Churan Lai
- Guangdong Provincial Key Laboratory of Nutraceuticals and Functional Foods, College of Food Sciences, South China Agricultural University, Guangzhou 510642, Guangdong, China
| | - Yue Liu
- Guangdong Provincial Key Laboratory of Nutraceuticals and Functional Foods, College of Food Sciences, South China Agricultural University, Guangzhou 510642, Guangdong, China
| | - Yong Cao
- Guangdong Provincial Key Laboratory of Nutraceuticals and Functional Foods, College of Food Sciences, South China Agricultural University, Guangzhou 510642, Guangdong, China
| | - Lichao Zhao
- Guangdong Provincial Key Laboratory of Nutraceuticals and Functional Foods, College of Food Sciences, South China Agricultural University, Guangzhou 510642, Guangdong, China.
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5
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Xiang F, Ding CX, Wang M, Hu H, Ma XJ, Xu XB, Zaki Abubakar B, Pignitter M, Wei KN, Shi AM, Wang Q. Vegetable oils: Classification, quality analysis, nutritional value and lipidomics applications. Food Chem 2024; 439:138059. [PMID: 38039608 DOI: 10.1016/j.foodchem.2023.138059] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/01/2023] [Revised: 11/19/2023] [Accepted: 11/20/2023] [Indexed: 12/03/2023]
Abstract
Lipids are widespread in nature and play a pivotal role as a source of energy and nutrition for the human body. Vegetable oils (VOs) constitute a significant category in the food industry, containing various lipid components that have garnered attention for being natural, environmentally friendly and health-promoting. The review presented the classification of raw materials (RMs) from oil crops and quality analysis techniques of VOs, with the aim of improving comprehension and facilitating in-depth research of VOs. Brief descriptions were provided for four categories of VOs, and quality analysis techniques for both RMs and VOs were generalized. Furthermore, this study discussed the applications of lipidomics technology in component analysis, processing and utilization, quality determination, as well as nutritional function assessment of VOs. Through reviewing RMs and quality analysis techniques of VOs, this study aims to encourage further refinement and development in the processing and utilization of VOs, offering valuable references for theoretical and applied research in food chemistry and food science.
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Affiliation(s)
- Fei Xiang
- Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences/Key Laboratory of Agro-Products Processing, Ministry of Agriculture and Rural Affairs, Beijing 100193, China
| | - Cai-Xia Ding
- Wilmar (Shanghai) Biotechnology Research & Development Center Co., Ltd., Shanghai 200137, China
| | - Miao Wang
- The China-Africa Green Agriculture Development Research Center, CGCOC Agriculture Development Co., Ltd., Beijing 100101, China
| | - Hui Hu
- Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences/Key Laboratory of Agro-Products Processing, Ministry of Agriculture and Rural Affairs, Beijing 100193, China
| | - Xiao-Jie Ma
- Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences/Key Laboratory of Agro-Products Processing, Ministry of Agriculture and Rural Affairs, Beijing 100193, China
| | - Xue-Bing Xu
- Wilmar (Shanghai) Biotechnology Research & Development Center Co., Ltd., Shanghai 200137, China
| | - Bello Zaki Abubakar
- Department of Agricultural Extension and Rural Development, Faculty of Agriculture, Usmanu Danfodiyo University, Sokoto 840101, Nigeria
| | - Marc Pignitter
- Institute of Physiological Chemistry, Faculty of Chemistry, University of Vienna, Vienna 1090, Austria
| | - Kang-Ning Wei
- The China-Africa Green Agriculture Development Research Center, CGCOC Agriculture Development Co., Ltd., Beijing 100101, China
| | - Ai-Min Shi
- Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences/Key Laboratory of Agro-Products Processing, Ministry of Agriculture and Rural Affairs, Beijing 100193, China.
| | - Qiang Wang
- Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences/Key Laboratory of Agro-Products Processing, Ministry of Agriculture and Rural Affairs, Beijing 100193, China.
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6
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Huo J, Peng W, Ouyang H, Liu X, Wang P, Yu X, Xie T, Li S. Exploration of markers in oxidized rancidity walnut kernels based on lipidomics and volatolomics. Food Res Int 2024; 182:114141. [PMID: 38519173 DOI: 10.1016/j.foodres.2024.114141] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/23/2023] [Revised: 02/15/2024] [Accepted: 02/17/2024] [Indexed: 03/24/2024]
Abstract
Walnut kernels are prone to oxidation and rancidity due to their rich lipid composition, but the existing evaluation indicators are not sensitive enough to promote their industrial development. This study aims to investigate the potential markers in oxidative rancidity walnut kernels using lipidomics and volatolomics. The results showed that the antioxidant capacity of walnut kernels significantly decreased after oxidation, with the decreasing of total phenolic content from 36276.34 mg GAE/kg to 31281.53 mg GAE/kg, the DPPH and ABTS free radical scavenging activity from 89.25% to 73.54%, and 61.69% to 43.73%, respectively. The activities of lipoxygenase (LOX) and lipase (LPS) increased by 6.08-fold and 0.33-fold, respectively. By combining volatolomics and chemometrics methods, it was found that significant differences existed in the content of hexanal, caproic acid, 1-pentanol, (E)-2-octenal, and 2-heptanenal before and after walnut kernel oxidation (VIP > 1). Based on the results of lipidomics, it can be concluded that the above five compounds can serve as characteristic markers for walnut kernel oxidative rancidity, mainly produced through glycerol phospholipid (GPL), glyceride, linoleic acid (LA), and α-linolenic acid (ALA) metabolism pathways. Possible mechanisms of lipid degradation in oxidized walnut kernels were also proposed, providing technical support for the storage, preservation, and high-value utilization of walnut kernels.
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Affiliation(s)
- Jiaying Huo
- Engineering Research Center of Bio-process, Ministry of Education/Key Laboratory for Agricultural Products Processing of Anhui Province/School of Food and Biological Engineering, Hefei University of Technology, Hefei 230601, China
| | - Wu Peng
- Engineering Research Center of Bio-process, Ministry of Education/Key Laboratory for Agricultural Products Processing of Anhui Province/School of Food and Biological Engineering, Hefei University of Technology, Hefei 230601, China
| | - Hui Ouyang
- Engineering Research Center of Bio-process, Ministry of Education/Key Laboratory for Agricultural Products Processing of Anhui Province/School of Food and Biological Engineering, Hefei University of Technology, Hefei 230601, China
| | - Xiaolong Liu
- Engineering Research Center of Bio-process, Ministry of Education/Key Laboratory for Agricultural Products Processing of Anhui Province/School of Food and Biological Engineering, Hefei University of Technology, Hefei 230601, China
| | - Ping Wang
- Construction Corps Key Laboratory of Deep Processing on Featured Agricultural Products in South Xinjiang, Tarim University, Alar 843300, China
| | - Xiongwei Yu
- Wuhan Xudong Food Co., Ltd., Wuhan 430000, China
| | | | - Shugang Li
- Engineering Research Center of Bio-process, Ministry of Education/Key Laboratory for Agricultural Products Processing of Anhui Province/School of Food and Biological Engineering, Hefei University of Technology, Hefei 230601, China.
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7
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Ma Y, Yao J, Zhou L, Zhao M, Wang W, Liu J, Marchioni E. Comprehensive untargeted lipidomic analysis of sea buckthorn using UHPLC-HR-AM/MS/MS combined with principal component analysis. Food Chem 2024; 430:136964. [PMID: 37531917 DOI: 10.1016/j.foodchem.2023.136964] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/02/2023] [Revised: 07/19/2023] [Accepted: 07/20/2023] [Indexed: 08/04/2023]
Abstract
Sea buckthorn is an important ecological and economic plant which has multiple bioactivities. The fruits and seeds of sea buckthorn are rich in oil. However, there are few studies on the differences of lipid profiles of sea buckthorn varieties. Herein, the lipidomic fingerprints of sea buckthorn was established. First, a mixture solvent of methanol and chloroform (2:1, v/v) was selected to extract the lipid of the flesh and seed of sea buckthorn. Then, global lipidomic analysis of different varieties of sea buckthorn was conducted. A total of 16 lipid classes and 112 lipid molecular species were determined. Several molecular species, such as PE (phosphatidylethanolamine) 18:1/18:3, PE18:0/18:1, PE18:0/18:2, etc. were selected as the potential biomarkers to classify the samples. Our study provides a scientific basis for quality control of sea buckthorn and promotes the development of sea buckthorn oil.
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Affiliation(s)
- Yue Ma
- National Demonstration Center for Experimental Ethnopharmacology Education, School of Pharmaceutical Sciences, South-Central MinZu University, Wuhan 430074, PR China
| | - Jiaxu Yao
- National Demonstration Center for Experimental Ethnopharmacology Education, School of Pharmaceutical Sciences, South-Central MinZu University, Wuhan 430074, PR China
| | - Li Zhou
- National Demonstration Center for Experimental Ethnopharmacology Education, School of Pharmaceutical Sciences, South-Central MinZu University, Wuhan 430074, PR China.
| | - Minjie Zhao
- Equipe de Chimie Analytique des Molécules Bioactives et Pharmacognoise, Institut Pluridisciplinaire Hubert Curien (UMR 7178, CNRS/UDS), 74 route du Rhin, 67400 Illkirch, France
| | - Wei Wang
- College of Food Science and Pharmacy, Xinjiang Agricultural University, Urumqi 830052, PR China
| | - Jikai Liu
- National Demonstration Center for Experimental Ethnopharmacology Education, School of Pharmaceutical Sciences, South-Central MinZu University, Wuhan 430074, PR China.
| | - Eric Marchioni
- Equipe de Chimie Analytique des Molécules Bioactives et Pharmacognoise, Institut Pluridisciplinaire Hubert Curien (UMR 7178, CNRS/UDS), 74 route du Rhin, 67400 Illkirch, France
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8
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Zhu J, Zhou L, Zhao M, Wei F, Fu H, Marchioni E. Revealing the dynamic changes of lipids in coffee beans during roasting based on UHPLC-QE-HR-AM/MS/MS. Food Res Int 2023; 174:113507. [PMID: 37986503 DOI: 10.1016/j.foodres.2023.113507] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/02/2023] [Revised: 09/18/2023] [Accepted: 09/22/2023] [Indexed: 11/22/2023]
Abstract
Coffee is popular worldwide and its consumption is increasing in recent years. Although mass spectrometry-based lipidomics approaches have been prevalent, their application in studies related to detailed information and dynamic changes in lipid composition during coffee bean roasting is still limited. The aim of this study was to investigate the dynamic changes in coffee bean lipids during the roasting process. The lipid classes and lipid molecular species in coffee beans were characterized by lipidomic analysis combined with chemometrics. A total of 12 lipid classes and 105 lipid molecular species were identified and quantified. Triacylglycerols (TAG) was the most abundant lipid class in both green beans and roasted beans. The content of phosphatidylethanolamine (PE) and lysophosphatidylethanolamine (LPE) in green beans was obviously higher than that in roasted beans. Other phospholipids, such as phosphatidylinositol (PI), lysophosphatidylinositol (LPI), phosphatidylcholine (PC), lysophophatidylcholine (LPC) and phosphatidic acid (PA), showed a tendency to increase at the beginning of roasting, then decreased gradually. Several differential lipid molecule species, for instance, PE (16:0_18:2), PC (18:2_18:2) were significantly down-regulated, and PI (18:1_18:2) was significantly up-regulated. This study provided a scientific basis for the change of coffee bean lipids during the roasting process.
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Affiliation(s)
- Jinrui Zhu
- National Demonstration Center for Experimental Ethnopharmacology Education, School of Pharmaceutical Sciences, South-Central MinZu University, Wuhan 430074, PR China
| | - Li Zhou
- National Demonstration Center for Experimental Ethnopharmacology Education, School of Pharmaceutical Sciences, South-Central MinZu University, Wuhan 430074, PR China.
| | - Minjie Zhao
- Equipe de Chimie Analytique des Molécules Bioactives et Pharmacognoise, Institut Pluridisciplinaire Hubert Curien (UMR 7178, CNRS/UDS), 74 route du Rhin, 67400 Illkirch, France
| | - Fang Wei
- Oil Crops Research Institute of Chinese Academy of Agricultural Sciences, Key Laboratory of Oilseeds Processing of Ministry of Agriculture, Hubei Hongshan Laboratory, Wuhan, Hubei 430062, PR China.
| | - Haiyan Fu
- National Demonstration Center for Experimental Ethnopharmacology Education, School of Pharmaceutical Sciences, South-Central MinZu University, Wuhan 430074, PR China.
| | - Eric Marchioni
- Equipe de Chimie Analytique des Molécules Bioactives et Pharmacognoise, Institut Pluridisciplinaire Hubert Curien (UMR 7178, CNRS/UDS), 74 route du Rhin, 67400 Illkirch, France
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9
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Tietel Z, Hammann S, Meckelmann SW, Ziv C, Pauling JK, Wölk M, Würf V, Alves E, Neves B, Domingues MR. An overview of food lipids toward food lipidomics. Compr Rev Food Sci Food Saf 2023; 22:4302-4354. [PMID: 37616018 DOI: 10.1111/1541-4337.13225] [Citation(s) in RCA: 3] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/07/2023] [Revised: 06/20/2023] [Accepted: 07/27/2023] [Indexed: 08/25/2023]
Abstract
Increasing evidence regarding lipids' beneficial effects on human health has changed the common perception of consumers and dietary officials about the role(s) of food lipids in a healthy diet. However, lipids are a wide group of molecules with specific nutritional and bioactive properties. To understand their true nutritional and functional value, robust methods are needed for accurate identification and quantification. Specific analytical strategies are crucial to target specific classes, especially the ones present in trace amounts. Finding a unique and comprehensive methodology to cover the full lipidome of each foodstuff is still a challenge. This review presents an overview of the lipids nutritionally relevant in foods and new trends in food lipid analysis for each type/class of lipids. Food lipid classes are described following the LipidMaps classification, fatty acids, endocannabinoids, waxes, C8 compounds, glycerophospholipids, glycerolipids (i.e., glycolipids, betaine lipids, and triglycerides), sphingolipids, sterols, sercosterols (vitamin D), isoprenoids (i.e., carotenoids and retinoids (vitamin A)), quinones (i.e., coenzyme Q, vitamin K, and vitamin E), terpenes, oxidized lipids, and oxylipin are highlighted. The uniqueness of each food group: oil-, protein-, and starch-rich, as well as marine foods, fruits, and vegetables (water-rich) regarding its lipid composition, is included. The effect of cooking, food processing, and storage, in addition to the importance of lipidomics in food quality and authenticity, are also discussed. A critical review of challenges and future trends of the analytical approaches and computational methods in global food lipidomics as the basis to increase consumer awareness of the significant role of lipids in food quality and food security worldwide is presented.
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Affiliation(s)
- Zipora Tietel
- Department of Food Science, Gilat Research Center, Agricultural Research Organization, Volcani Institute, M.P. Negev, Israel
| | - Simon Hammann
- Department of Chemistry and Pharmacy, Friedrich-Alexander-Universität Erlangen-Nürnberg, Erlangen, Germany
| | - Sven W Meckelmann
- Applied Analytical Chemistry, University of Duisburg-Essen, Essen, Germany
| | - Carmit Ziv
- Department of Postharvest Science, Agricultural Research Organization, Volcani Center, Rishon LeZion, Israel
| | - Josch K Pauling
- LipiTUM, Chair of Experimental Bioinformatics, TUM School of Life Sciences, Technical University of Munich (TUM), Freising, Germany
| | - Michele Wölk
- Lipid Metabolism: Analysis and Integration; Center of Membrane Biochemistry and Lipid Research; Faculty of Medicine Carl Gustav Carus, Technical University Dresden, Dresden, Germany
| | - Vivian Würf
- LipiTUM, Chair of Experimental Bioinformatics, TUM School of Life Sciences, Technical University of Munich (TUM), Freising, Germany
| | - Eliana Alves
- Mass Spectrometry Centre, LAQV-REQUIMTE, Department of Chemistry, Santiago University Campus, University of Aveiro, Aveiro, Portugal
| | - Bruna Neves
- Mass Spectrometry Centre, LAQV-REQUIMTE, Department of Chemistry, Santiago University Campus, University of Aveiro, Aveiro, Portugal
- Centre for Environmental and Marine Studies, CESAM, Department of Chemistry, Santiago University Campus, University of Aveiro, Aveiro, Portugal
| | - M Rosário Domingues
- Mass Spectrometry Centre, LAQV-REQUIMTE, Department of Chemistry, Santiago University Campus, University of Aveiro, Aveiro, Portugal
- Centre for Environmental and Marine Studies, CESAM, Department of Chemistry, Santiago University Campus, University of Aveiro, Aveiro, Portugal
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10
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Liu H, Liu D, Suleman R, Gao P, Li P, Xing J, Ma Q, Hamid N, Wang P, Gong H. Understanding the role of lipids in aroma formation of circulating non-fried roasted chicken using UHPLC-HRMS-based lipidomics and heat transfer analysis. Food Res Int 2023; 173:113370. [PMID: 37803706 DOI: 10.1016/j.foodres.2023.113370] [Citation(s) in RCA: 2] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/16/2023] [Revised: 08/07/2023] [Accepted: 08/10/2023] [Indexed: 10/08/2023]
Abstract
The role of lipids in aroma formation of circulating non-fried roasted (CNR) chicken with different roasting times was studied using ultra-high performance liquid chromatography high-resolution mass spectrometry (UHPLC-HRMS)-based lipidomics and heat transfer analysis. Thirteen odorants were confirmed as important aroma compounds of CNR chicken, including dimethyl trisulfide, 3,5-dimethyl-2-ethylpyrazine, nonanal, and 1-octen-3-ol. A comprehensive lipidomics analysis identified 1254 lipids in roasted chickens, classified into 23 distinct lipid categories that included 281 phosphatidylcholines (PC), 223 phosphatidylethanolamines (PE), and 202 triglycerides (TG). Using OPLS-DA analysis, the lipid PG (18:1_18:1) showed promise as a potential biomarker for distinguishing between chickens subjected to CNR treatments with varying roasting times. The lipids PC, PE, and their derivatives are likely to play a crucial role in the formation of aroma compounds. In addition, TGs that contributed to the retention of key odorants in roasted chicken included TG (16:0_16:0_18:1), TG (16:0_16:0_18:0), and TG (16:0_18:1_18:1). Findings further showed that lower water activity and specific heat capacity promoted the formation and retention of aroma compounds during the CNR process. This study contributed to a better understanding of the formation of aroma compounds through lipid oxidation in roasted chicken.
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Affiliation(s)
- Huan Liu
- School of Food Engineering, Yantai Key Laboratory of Nanoscience and Technology for Prepared Food, Yantai Engineering Research Center of Green Food Processing and Quality Control, Bionanotechnology Institute, Ludong University, Yantai 264025, China.
| | - Dengyong Liu
- College of Food Science and Technology, Bohai University, Jinzhou 121013, China
| | - Raheel Suleman
- Department of Food Science and Technology, Faculty of Food Science and Nutrition Bahauddin Zakariya University Multan, Pakistan
| | - Peng Gao
- Thermo Fisher Scientific, Beijing 100102, China
| | - Pi Li
- Thermo Fisher Scientific, Beijing 100102, China
| | | | - Qianli Ma
- Department of Food Science, Auckland University of Technology, Private Bag 92006, Auckland 1142, New Zealand
| | - Nazimah Hamid
- Department of Food Science, Auckland University of Technology, Private Bag 92006, Auckland 1142, New Zealand
| | - Ping Wang
- School of Food Engineering, Yantai Key Laboratory of Nanoscience and Technology for Prepared Food, Yantai Engineering Research Center of Green Food Processing and Quality Control, Bionanotechnology Institute, Ludong University, Yantai 264025, China
| | - Hansheng Gong
- School of Food Engineering, Yantai Key Laboratory of Nanoscience and Technology for Prepared Food, Yantai Engineering Research Center of Green Food Processing and Quality Control, Bionanotechnology Institute, Ludong University, Yantai 264025, China.
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11
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Cerulli A, Napolitano A, Olas B, Masullo M, Piacente S. Corylus avellana "Nocciola Piemonte": metabolomics focused on polar lipids and phenolic compounds in fresh and roasted hazelnuts. FRONTIERS IN PLANT SCIENCE 2023; 14:1252196. [PMID: 37885660 PMCID: PMC10598857 DOI: 10.3389/fpls.2023.1252196] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Subscribe] [Scholar Register] [Received: 07/03/2023] [Accepted: 09/13/2023] [Indexed: 10/28/2023]
Abstract
The common hazel plant (Corylus avellana L., Betulaceae) is one of the most popular tree nuts widespread in Europe and Asia. In Italy, there are different cultivars among which the cultivar affording the valuable hazelnut "Tonda Gentile Trilobata," also known as "Tonda Gentile delle Langhe," covered by the Protected Geographical Indication (PGI) label "Nocciola Piemonte" (NP), known for its sweetness, cooked-bread aroma, and the low intensity of the burnt aroma. In order to obtain a detailed and in-depth characterization of the polar fraction of fresh (NPF) and roasted (NPR) kernels of NP the analysis of the n-butanol extracts by liquid chromatography coupled to electrospray ionization and high-resolution mass spectrometry (LC-ESI/HRMS) was carried out. Moreover, to evaluate the quantitative distribution of the most representative polar lipids in NPF and NPR, the analysis by liquid chromatography combined with tandem mass spectrometry (LC-MS/MS) was performed. To unambiguously identify the phenolic compounds highlighted by the LC-ESI/HRMS profiles, they were isolated from the n-butanol extract and characterized by Nuclear Magnetic Resonance (NMR) experiments. Finally, the ability of the isolated compounds to exert radical scavenging activity and to inhibit the lipid peroxidation induced by H2O2 or H2O2/Fe2+ was tested by Trolox Equivalent Antioxidant Capacity (TEAC) and thiobarbituric acid reactive substances (TBARS) assays, respectively. The LC-ESI/HRMS allowed to ascertain the presence of phenolic compounds and multiple classes of polar lipids including phospholipids, glycolipids, sphingolipids, and oxylipins. The quantitative analysis highlighted in NPR fraction a lipid content three times higher than in NPF, evidencing lyso-phospholipids and phospholipids as the most represented lipid classes in both NPF and NPR, together accounting for 94 and 97% of the considered lipids, respectively. Furthermore, phytochemical analysis permitted to identify flavonoid and diarylheptanoid derivatives. In particular, quercetin 3-O-β-D-galactopyranosyl-(1→2)-β-D-glucopyranoside and myricetin-3-O-α-L-rhamnopyranoside showed the highest antioxidant activity, exhibiting TEAC values similar to that of quercetin, used as reference compound (2.00 ± 0.03 and 2.06 ± 0.03 mM vs 2.03 ± 0.03 mM, respectively). Moreover, most of the tested compounds were found to reduce lipid peroxidation induced by H2O2 and H2O2/Fe2+ more than curcumin used as positive control, with myricetin-3-O-α-L-rhamnopyranoside determining 44.4 % and 34.1 % inhibition percentage, respectively.
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Affiliation(s)
| | | | - Beata Olas
- Department of General Biochemistry, Institute of Biochemistry, Faculty of Biology and Environmental Protection, University of Lodz, Lodz, Poland
| | - Milena Masullo
- Department of Pharmacy, University of Salerno, Fisciano, SA, Italy
| | - Sonia Piacente
- Department of Pharmacy, University of Salerno, Fisciano, SA, Italy
- National Biodiversity Future Center (NBFC), Palermo, Italy
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12
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Tian M, Bai Y, Tian H, Zhao X. The Chemical Composition and Health-Promoting Benefits of Vegetable Oils-A Review. Molecules 2023; 28:6393. [PMID: 37687222 PMCID: PMC10489903 DOI: 10.3390/molecules28176393] [Citation(s) in RCA: 4] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/13/2023] [Revised: 08/02/2023] [Accepted: 08/08/2023] [Indexed: 09/10/2023] Open
Abstract
With population and economic development increasing worldwide, the public is increasingly concerned with the health benefits and nutritional properties of vegetable oils (VOs). In this review, the chemical composition and health-promoting benefits of 39 kinds of VOs were selected and summarized using Web of Science TM as the main bibliographic databases. The characteristic chemical compositions were analyzed from fatty acid composition, tocols, phytosterols, squalene, carotenoids, phenolics, and phospholipids. Health benefits including antioxidant activity, prevention of cardiovascular disease (CVD), anti-inflammatory, anti-obesity, anti-cancer, diabetes treatment, and kidney and liver protection were examined according to the key components in representative VOs. Every type of vegetable oil has shown its own unique chemical composition with significant variation in each key component and thereby illustrated their own specific advantages and health effects. Therefore, different types of VOs can be selected to meet individual needs accordingly. For example, to prevent CVD, more unsaturated fatty acids and phytosterols should be supplied by consuming pomegranate seed oil, flaxseed oil, or rice bran oil, while coconut oil or perilla seed oil have higher contents of total phenolics and might be better choices for diabetics. Several oils such as olive oil, corn oil, cress oil, and rice bran oil were recommended for their abundant nutritional ingredients, but the intake of only one type of vegetable oil might have drawbacks. This review increases the comprehensive understanding of the correlation between health effects and the characteristic composition of VOs, and provides future trends towards their utilization for the general public's nutrition, balanced diet, and as a reference for disease prevention. Nevertheless, some VOs are in the early stages of research and lack enough reliable data and long-term or large consumption information of the effect on the human body, therefore further investigations will be needed for their health benefits.
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Affiliation(s)
- Mingke Tian
- Beijing Key Laboratory of Flavor Chemistry, Beijing Technology and Business University, Beijing 100048, China
| | - Yuchen Bai
- Beijing Key Laboratory of Flavor Chemistry, Beijing Technology and Business University, Beijing 100048, China
| | - Hongyu Tian
- Beijing Key Laboratory of Flavor Chemistry, Beijing Technology and Business University, Beijing 100048, China
| | - Xuebing Zhao
- Key Laboratory of Industrial Biocatalysis, Ministry of Education, Tsinghua University, Beijing 100084, China;
- Institute of Applied Chemistry, Department of Chemical Engineering, Tsinghua University, Beijing 100084, China
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13
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Zhang D, Shen D, Cao Y, Duan X, Sun H. Widely targeted metabolomic approach reveals dynamic changes in non-volatile and volatile metabolites of peanuts during roasting. Food Chem 2023; 412:135577. [PMID: 36716629 DOI: 10.1016/j.foodchem.2023.135577] [Citation(s) in RCA: 7] [Impact Index Per Article: 7.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/09/2022] [Revised: 01/22/2023] [Accepted: 01/24/2023] [Indexed: 01/26/2023]
Abstract
Roasting influences the color, flavor, and antioxidant activities of peanuts. However, the biochemical mechanisms that occur during roasting are not well known. In this study, the dynamic changes in non-volatile and volatile metabolites in raw, light, and dark roasted peanuts were investigated using ultra-performance liquid chromatography with a widely targeted metabolomic approach based on tandem mass spectrometry and gas chromatography-mass spectrometry. A total of 738 non-volatile metabolites (comprising 12 subclasses) and 71 volatile metabolites (comprising 14 subclasses) were identified in raw and roasted peanuts. Significantly different non-volatile and volatile metabolites were detected. Among them, amino acids, sugars, and lipids (lysophosphatidylethanolamines and oxidized fatty acids) were found to be highly linked to flavor formation. In addition, the enhanced color and antioxidant activities of peanuts were attributed to the Maillard reaction and sugar degradation. These results provide comprehensive insights into the quality improvements of peanuts during roasting.
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Affiliation(s)
- Dong Zhang
- Academy of National Food and Strategic Reserves Administration, Beijing 100037, China; Beijing Advanced Innovation Center for Food Nutrition and Human Health, Beijing Technology & Business University (BTBU), Beijing 100048, China; Beijing Engineering and Technology Research Center of Food Additives, Beijing Technology & Business University (BTBU), Beijing 100048, China.
| | - Dongyu Shen
- Beijing Advanced Innovation Center for Food Nutrition and Human Health, Beijing Technology & Business University (BTBU), Beijing 100048, China; Beijing Engineering and Technology Research Center of Food Additives, Beijing Technology & Business University (BTBU), Beijing 100048, China
| | - Yanping Cao
- Beijing Advanced Innovation Center for Food Nutrition and Human Health, Beijing Technology & Business University (BTBU), Beijing 100048, China; Beijing Engineering and Technology Research Center of Food Additives, Beijing Technology & Business University (BTBU), Beijing 100048, China
| | - Xiaoliang Duan
- Academy of National Food and Strategic Reserves Administration, Beijing 100037, China.
| | - Hui Sun
- Academy of National Food and Strategic Reserves Administration, Beijing 100037, China.
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14
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Ma Y, Yao J, Zhou L, Zhao M, Liu J, Marchioni E. Characterization and discrimination of volatile organic compounds and lipid profiles of truffles under different treatments by UHPLC-QE Orbitrap/MS/MS and P&T-GC-MS. Food Chem 2023; 410:135432. [PMID: 36634560 DOI: 10.1016/j.foodchem.2023.135432] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/16/2022] [Revised: 12/26/2022] [Accepted: 01/05/2023] [Indexed: 01/09/2023]
Abstract
The lipid profiles of the truffles with different treatments were determined by ultra-high-performance liquid chromatography-Quadrupole-Exactive Orbitrap mass spectrometry (UHPLC-QE Orbitrap/MS/MS) and the volatile organic compounds (VOCs) were identified by purge-and-trap-gas chromatography-mass spectrometry (P&T-GC-MS). A total of 37 lipid molecular species and 28 VOCs were tentatively identified. Lysophophatidylcholine (LPC), triacylglycerol (TG) and sphingomyelin (SM) in heat-drying truffles, phosphatidic acid (PA) in freeze-drying and fresh truffles might be the key lipids that bound VOCs. Furthermore, the correlation between lipids and VOCs were analyzed by 19 differential lipids and 7 VOCs. The findings indicated that TG 18:2/18:2/18:2 and Cardiolipin (CL) 16:0/16:0/18:2/18:2 might be the key lipid molecule species for the formation of 2-methoxyphenol. The study helps to understand the effect of different treatments on the lipid profiles and provides the mechanistic insights to the relationship between the lipids and VOCs of truffles.
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Affiliation(s)
- Yue Ma
- National Demonstration Center for Experimental Ethnopharmacology Education, School of Pharmaceutical Sciences, South-Central MinZu University, Wuhan 430074, PR China
| | - Jiaxu Yao
- National Demonstration Center for Experimental Ethnopharmacology Education, School of Pharmaceutical Sciences, South-Central MinZu University, Wuhan 430074, PR China
| | - Li Zhou
- National Demonstration Center for Experimental Ethnopharmacology Education, School of Pharmaceutical Sciences, South-Central MinZu University, Wuhan 430074, PR China.
| | - Minjie Zhao
- Equipe de Chimie Analytique des Molécules Bioactives et Pharmacognoise, Institut Pluridisciplinaire Hubert Curien (UMR 7178, CNRS/UDS), 74 route du Rhin, 67400 Illkirch, France
| | - Jikai Liu
- National Demonstration Center for Experimental Ethnopharmacology Education, School of Pharmaceutical Sciences, South-Central MinZu University, Wuhan 430074, PR China.
| | - Eric Marchioni
- Equipe de Chimie Analytique des Molécules Bioactives et Pharmacognoise, Institut Pluridisciplinaire Hubert Curien (UMR 7178, CNRS/UDS), 74 route du Rhin, 67400 Illkirch, France
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15
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Zhang D, Huang S, Wang Q, Shang B, Liu J, Xing X, Hong Y, Liu H, Duan X, Sun H. Lipidomics and volatilomics reveal the changes in lipids and their volatile oxidative degradation products of brown rice during accelerated aging. Food Chem 2023; 421:136157. [PMID: 37099952 DOI: 10.1016/j.foodchem.2023.136157] [Citation(s) in RCA: 8] [Impact Index Per Article: 8.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/09/2023] [Revised: 04/10/2023] [Accepted: 04/11/2023] [Indexed: 04/28/2023]
Abstract
Brown rice exhibits higher nutritional value and attracts more and more attentions; however, lipid alteration in brown rice during aging is poorly understood. In this study, lipidomics and volatilomics were employed to investigate free fatty acids, triglycerides, and volatile oxidative degradation products of lipids in brown rice during accelerated aging for 70 days. The results showed that the total free fatty acids in brown rice increased significantly (2.90-4.14 times) while triglycerides decreased remarkably at the initial stage of aging. Monounsaturated and polyunsaturated aldehydes, ketones, and acids increased obviously in brown rice during accelerated aging for 70 days. The screening of significantly different compounds indicated that the enzymatic hydrolysis of triglycerides (EHT) and enzymatic oxidation of lipids (EOL) were the main biochemical behaviors at the initial stage of aging (0-28 day) while automatic oxidation of lipids (AOL) was the primary chemical reaction for 28-70 days aging.
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Affiliation(s)
- Dong Zhang
- Academy of National Food and Strategic Reserves Administration, Beijing 100037, China.
| | - Shanshan Huang
- Academy of National Food and Strategic Reserves Administration, Beijing 100037, China; School of Health Science and Engineering, University of Shanghai for Science and Technology, Shanghai 200093, China
| | - Qian Wang
- Academy of National Food and Strategic Reserves Administration, Beijing 100037, China
| | - Bo Shang
- Academy of National Food and Strategic Reserves Administration, Beijing 100037, China
| | - Jianlei Liu
- Academy of National Food and Strategic Reserves Administration, Beijing 100037, China
| | - Xiaoting Xing
- Academy of National Food and Strategic Reserves Administration, Beijing 100037, China
| | - Yu Hong
- Academy of National Food and Strategic Reserves Administration, Beijing 100037, China
| | - Hui Liu
- Academy of National Food and Strategic Reserves Administration, Beijing 100037, China
| | - Xiaoliang Duan
- Academy of National Food and Strategic Reserves Administration, Beijing 100037, China.
| | - Hui Sun
- Academy of National Food and Strategic Reserves Administration, Beijing 100037, China.
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16
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Wang C, Li Z, Wu W. Understanding fatty acid composition and lipid profile of rapeseed oil in response to nitrogen management strategies. Food Res Int 2023; 165:112565. [PMID: 36869550 DOI: 10.1016/j.foodres.2023.112565] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/31/2022] [Revised: 01/20/2023] [Accepted: 01/30/2023] [Indexed: 02/05/2023]
Abstract
The fatty acid composition of rapeseed seeds plays an important role in oil quality for human nutrition and a healthy diet. A deeper understanding of fatty acid composition and lipid profiles in response to different nitrogen managements is critical for producing healthier rapeseed oil for the human diet. The fatty acid composition and lipid profiles were characterized through targeted GC-MS and lipidomics analysis (UPLC-MS) in this study. The results showed that nitrogen management significantly altered the fatty acid composition, thereby influencing oil quality when it is used to maximize the seed yield of rapeseed. Several fatty acid components (particularly oleic acid, linoleic acid, and linolenic acid) decreased significantly with increasing N application rate. A total of 1212 differential lipids in response to different N levels in the two varieties were clearly identified, that can be categorized into five classes, including 815 glycerolipids (GLs), 195 glycerophospholipids (GPs), 155 sphingolipids (SPs), 32 sterols (STs), and 15 fatty acyls (FAs). These differential lipids are likely to participate in lipid metabolism and signal transduction. Co-expression lipid modules were determined, and the key lipids, such as triglyceride (20:0/16:0/16:0; 18:0/18:1/18:3; 8:0/11:3/18:1), were found to be strongly related to several predominant fatty acids such as oleic acid and linoleic acid. The results further imply that some identified lipids are involved with lipid metabolism and could affect the fatty acid composition, which provide a theoretical guidance for increasing seed oil in Brassica napus.
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Affiliation(s)
- Cheng Wang
- College of Tropical Crops, Hainan University, Haikou 570228, Hainan, China; College of Agronomy, Northwest A&F University, Yangling 712100, Shaanxi, China
| | - Zhaojie Li
- College of Tropical Crops, Hainan University, Haikou 570228, Hainan, China; College of Agronomy, Northwest A&F University, Yangling 712100, Shaanxi, China
| | - Wei Wu
- College of Tropical Crops, Hainan University, Haikou 570228, Hainan, China; College of Agronomy, Northwest A&F University, Yangling 712100, Shaanxi, China.
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17
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Zhang D, Duan X, Sun H. Phospholipidomics and quantum chemistry calculation unravel the changes in phospholipid molecules of flaxseed oil during roasting. Food Chem 2023; 404:134579. [DOI: 10.1016/j.foodchem.2022.134579] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/20/2022] [Revised: 09/20/2022] [Accepted: 10/08/2022] [Indexed: 11/22/2022]
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18
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Zhang X, Zhang Y, Sun P, Su W, Qu Z, Dong Y, Du S, Yu X. Effect of germination pretreatment on the physicochemical properties and lipid concomitants of flaxseed oil. RSC Adv 2023; 13:3306-3316. [PMID: 36756417 PMCID: PMC9869659 DOI: 10.1039/d2ra07458c] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/23/2022] [Accepted: 01/16/2023] [Indexed: 01/25/2023] Open
Abstract
This study investigated the effects of germination pretreatment on the physicochemical properties, lipid concomitants, and antioxidant activity of flaxseed oil in three varieties. The results indicated that the oil content of flaxseed decreased by 2.29-7.40% during the 5 days germination period. Germinated flaxseed oil showed a significantly higher acid value and lower peroxide value. The unsaturated fatty acid content was slightly increased by germination. Germination pretreatment resulted in significant increases in the α-tocopherol, stigmasterol, pigments, total phenols, and antioxidant activity. As germination time progressed to 5 days, α-tocopherol which was traditionally recognized as having the highest antioxidant activity form of vitamin E in humans increased from 3.07-6.82 mg kg-1 to 258.11-389.78 mg kg-1. Germinated oil had 1.63 to 2.05 times higher stigmasterol content than non-germinated oil. The chlorophyll and carotenoid also increased exponentially. The total phenol content of flaxseed oil increased from 64.29-75.85 mg kg-1 to 236.30-297.78 mg kg-1. Germinated flaxseed oil showed important antioxidant activity. Compared with other varieties during germination, the oil from Gansu showed a higher level of α-linolenic acid, tocopherols, and carotenoid, and a maximum increase level of tocopherols and phytosterols. The comprehensive evaluation of germination time by correlation and principal component analysis showed that when germination time exceeded 2 days, the lipid concomitants and antioxidant capacity of flaxseed oil were significantly improved.
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Affiliation(s)
- Xuping Zhang
- Shaanxi Union Research Center of University and Enterprise for Functional Oil Engineering Technology, College of Food Science and Engineering, Northwest A&F University Yangling 712100 Shaanxi P. R. China +86-29-87092486 +86-29-87092308
| | - Yan Zhang
- Shaanxi Union Research Center of University and Enterprise for Functional Oil Engineering Technology, College of Food Science and Engineering, Northwest A&F University Yangling 712100 Shaanxi P. R. China +86-29-87092486 +86-29-87092308
| | - Pengda Sun
- Ningxia Xingling Grain and Oil Co., LtdYinchuan 751400NingxiaP. R. China
| | - Weidong Su
- Ningxia Xingling Grain and Oil Co., LtdYinchuan 751400NingxiaP. R. China
| | - Zhihao Qu
- Shaanxi Union Research Center of University and Enterprise for Functional Oil Engineering Technology, College of Food Science and Engineering, Northwest A&F University Yangling 712100 Shaanxi P. R. China +86-29-87092486 +86-29-87092308
| | - Yaoyao Dong
- Shaanxi Union Research Center of University and Enterprise for Functional Oil Engineering Technology, College of Food Science and Engineering, Northwest A&F University Yangling 712100 Shaanxi P. R. China +86-29-87092486 +86-29-87092308
| | - Shuangkui Du
- Shaanxi Union Research Center of University and Enterprise for Functional Oil Engineering Technology, College of Food Science and Engineering, Northwest A&F University Yangling 712100 Shaanxi P. R. China +86-29-87092486 +86-29-87092308
| | - Xiuzhu Yu
- Shaanxi Union Research Center of University and Enterprise for Functional Oil Engineering Technology, College of Food Science and Engineering, Northwest A&F University Yangling 712100 Shaanxi P. R. China +86-29-87092486 +86-29-87092308
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19
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Liu W, Deng Y, Zhao Z, Wei Z, Zhang Y, Tang X, Liu G, Li P, Zhou P, Zhang M. Use of different approaches for deacidification of high-acid rice bran oil: A comparison of glyceride lipid profiles. Lebensm Wiss Technol 2023. [DOI: 10.1016/j.lwt.2022.114284] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/14/2022]
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20
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Quality Evaluation and Lipidomics Analysis of Salted Duck Egg Yolk under Low-Salt Pickling Process. Food Chem X 2022; 16:100502. [DOI: 10.1016/j.fochx.2022.100502] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/18/2022] [Revised: 10/28/2022] [Accepted: 11/06/2022] [Indexed: 11/09/2022] Open
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21
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Li Q, Zhang W, Shen D, Li Z, Shu J, Liu Y. Comprehensive lipidomics analysis reveals the changes in lipid profile of camellia oil affected by insect damage. Front Nutr 2022; 9:993334. [PMID: 36118741 PMCID: PMC9478382 DOI: 10.3389/fnut.2022.993334] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/13/2022] [Accepted: 08/09/2022] [Indexed: 11/13/2022] Open
Abstract
Information on changes in lipid composition of seed oils under biotic stresses is scare. The camellia weevil, Curculio chinensis (Coleoptera: Curculionidae) as a notorious seed predator of Camellia species, has caused huge economic losses in China. Lipidomics is used in this study to reveal the lipid composition of camellia oil and its changes after insect damage. 278 lipids including glycerolipids (GL) (221), glycerophospholipids (GP) (34), fatty acyls (FA) (13), sphingolipids (SP) (8), prenol lipids (PR) (1) and sterol lipids (ST) (1) were determined in camellia oils. Insect damage had a significant impact on lipids, particularly FA and GL. Ten significantly different lipids [FFA(18:2), FFA(24:6), TG(14:1/18:2/18:2), TG(16:0/23:0/18:2), TG(20:1/24:1/18:2), TG(18:2/24:0/18:2), TG(16:3/18:2/22:5), PI(16:1/18:1), PE(16:0/18:1), PE(18:1/18:2)] were identified as potential biomarkers for distinguishing oil extracted from non-infested oilseeds and oil from infested oilseeds. We also detected four most important metabolic pathways by bioinformatics analysis to explore the mechanisms underlying changes. Our findings may be useful for future camellia oil production and may provide new insight into improving of nutritional quality of camellia oil.
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22
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Hu X, Peng B, Wang S, Tu Z, Li J, Wang H, Hu Y, Zhong B. Oxidative stabilities of grass carp oil: possible mechanisms of volatile species formation in hydroperoxylated metabolites at high temperature. Eur Food Res Technol 2022. [DOI: 10.1007/s00217-022-04032-9] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
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23
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Xiao Y, Liu H, Lu Q, Li H, Liu Q, Li S, Liu H, Varshney RK, Liang X, Hong Y, Chen X. Lipid profile variations in high olecic acid peanuts by following different cooking processes. Food Res Int 2022; 155:110993. [DOI: 10.1016/j.foodres.2022.110993] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/17/2021] [Revised: 12/29/2021] [Accepted: 01/11/2022] [Indexed: 11/15/2022]
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24
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Sun X, Zhang B, Han J, Wei C, Liu W. Effect of roasting temperature and time on volatile compounds, total tocopherols, and fatty acids of flaxseed oil. J Food Sci 2022; 87:1624-1638. [DOI: 10.1111/1750-3841.16073] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/05/2021] [Revised: 12/16/2021] [Accepted: 01/11/2022] [Indexed: 11/30/2022]
Affiliation(s)
- Xuelian Sun
- School of Food Science and Technology/Key Laboratory of Xinjiang Phytomedicine Resource and Utilization of Ministry of Education Shihezi University Shihezi P. R. China
| | - Bo Zhang
- Walnut Research Institution Longnan Economic Forest Research Institute Longnan P. R. China
| | - Jiajia Han
- School of Food Science and Technology/Key Laboratory of Xinjiang Phytomedicine Resource and Utilization of Ministry of Education Shihezi University Shihezi P. R. China
| | - Changqing Wei
- School of Food Science and Technology/Key Laboratory of Xinjiang Phytomedicine Resource and Utilization of Ministry of Education Shihezi University Shihezi P. R. China
| | - Wenyu Liu
- School of Food Science and Technology/Key Laboratory of Xinjiang Phytomedicine Resource and Utilization of Ministry of Education Shihezi University Shihezi P. R. China
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25
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Muguruma Y, Nunome M, Inoue K. A Review on the Foodomics Based on Liquid Chromatography Mass Spectrometry. Chem Pharm Bull (Tokyo) 2022; 70:12-18. [PMID: 34980727 DOI: 10.1248/cpb.c21-00765] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/22/2022]
Abstract
Due to the globalization of food production and distribution, the food chain has become increasingly complex, making it more difficult to evaluate unexpected food changes. Therefore, establishing sensitive, robust, and cost-effective analytical platforms to efficiently extract and analyze the food-chemicals in complex food matrices is essential, however, challenging. LC/MS-based metabolomics is the key to obtain a broad overview of human metabolism and understand novel food science. Various metabolomics approaches (e.g., targeted and/or untargeted) and sample preparation techniques in food analysis have their own advantages and limitations. Selecting an analytical platform that matches the characteristics of the analytes is important for food analysis. This review highlighted the recent trends and applications of metabolomics based on "foodomics" by LC-MS and provides the perspectives and insights into the methodology and various sample preparation techniques in food analysis.
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Affiliation(s)
- Yoshio Muguruma
- Graduate School of Pharmaceutical Sciences, Ritsumeikan University
| | - Mari Nunome
- Graduate School of Pharmaceutical Sciences, Ritsumeikan University
| | - Koichi Inoue
- Graduate School of Pharmaceutical Sciences, Ritsumeikan University
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26
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Zhang D, Guo X, Wang Q, Zhao L, Sun Q, Duan X, Cao Y, Sun H. Investigation on lipid profile of peanut oil and changes during roasting by lipidomic approach. Lebensm Wiss Technol 2022. [DOI: 10.1016/j.lwt.2021.112594] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/14/2022]
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27
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Influence of roasting on the physicochemical properties, chemical composition and antioxidant activities of peanut oil. Lebensm Wiss Technol 2022. [DOI: 10.1016/j.lwt.2021.112613] [Citation(s) in RCA: 4] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/03/2023]
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28
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Zhang R, Zhu Z, Jia W. Time-Series Lipidomics Insights into the Progressive Characteristics of Lipid Constituents of Fresh Walnut during Postharvest Storage. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2021; 69:13796-13809. [PMID: 34763422 DOI: 10.1021/acs.jafc.1c05120] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/13/2023]
Abstract
A high-throughput lipid profiling platform adopting an accurate quantification strategy was built based on Q-Orbitrap mass spectrometry. Lipid components of fresh walnut during postharvest storage were determined, and the fatty acid distributions in triacylglycerol and polar lipids were also characterized. A total of 554 individual lipids in fresh walnut were mainly glycerolipids (56.7%), glycerophospholipids (32.4%), and sphingolipids (11%). With the progress of postharvest storage, 16 lipid subclasses in the stored walnut sample were significantly degraded, in which 34 lipids changed significantly between the fresh and stored groups. The sphingolipid metabolism, glycerolipid metabolism, and linoleic acid metabolism pathways were significantly enriched. The oxidation and degradation mechanism of linoleic acid in walnut kernel during postharvest storage was proposed. The established lipidomics platform can supply reliable and traceable lipid profiling data, help to improve the understanding of lipid degradation in fresh walnut, and offer a framework for analyzing lipid metabolisms in other tree nuts.
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Affiliation(s)
- Rong Zhang
- School of Food and Biological Engineering, Shaanxi University of Science & Technology, Xi'an 710021, China
| | - Zhenbao Zhu
- School of Food and Biological Engineering, Shaanxi University of Science & Technology, Xi'an 710021, China
| | - Wei Jia
- School of Food and Biological Engineering, Shaanxi University of Science & Technology, Xi'an 710021, China
- Shaanxi Research Institute of Agricultural Products Processing Technology, Xi'an 710021, China
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