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Zhang JJ, Xu X, Zeng Q, Li C, Xi BN, Shu Y, Ma T, Dong H, Shen Y. Lipidomics and metabolomics reveal the molecular mechanisms underlying the effect of thermal treatment on composition and oxidative stability of walnut oil. Food Res Int 2024; 191:114695. [PMID: 39059908 DOI: 10.1016/j.foodres.2024.114695] [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: 04/25/2024] [Revised: 06/16/2024] [Accepted: 06/26/2024] [Indexed: 07/28/2024]
Abstract
Roasting walnut kernel significantly improves the oxidative stability and sensory properties of its oil. However, the effect of roasting temperatures on the molecular change of main components and micronutrients in walnut oil is still unclear. Herein, lipidomics and metabolomics were integrated to comprehensively profile the walnut oil obtained at different roasting temperatures (30 °C, 120 °C, 140 °C, 160 °C, and 180 °C). Lipidomics showed that the content of glycerolipids, sphingolipids, and glycerophospholipids decreased with roasting temperatures, while the oxidized fatty acids and triglycerides increased. Ratios of linoleic acid and linolenic acid varied with roasting temperatures and were most close to 4-6:1 at 140 °C, 160 °C, and 180 °C. Major classes of micronutrients showed a tendency to increase at the roasting temperature of 120 °C and 140 °C, then decrease at 160 °C and 180 °C. Liposoluble amino acids identified for the first time in walnut oil varied with roasting temperatures. Correlation analysis demonstrated that the higher contents of liposoluble amino acids and phenolics are positively associated with enhanced oxidative stability of walnut oil obtained at 140 °C. Furthermore, glutamine and 5-oxo-D-proline were expected to be potential biomarkers to differentiate the fresh and roasted walnut oil. The study is expected to provide new insight into the change mechanism of both major lipids and micronutrients in walnut oil during the roasting process.
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Affiliation(s)
- Jing-Jing Zhang
- Key Laboratory of Synthetic and Natural Functional Molecule of Ministry of Education, College of Chemistry and Materials Science, National Demonstration Center for Experimental Chemistry Education, Northwest University, Xi'an, Shaanxi 710127, China; State Key Laboratory of Eco-hydraulics in Northwest Arid Region, Department of Municipal and Environmental Engineering, Xi'an University of Technology, Xi'an, Shaanxi 710048, China
| | - Xiao Xu
- Key Laboratory of Synthetic and Natural Functional Molecule of Ministry of Education, College of Chemistry and Materials Science, National Demonstration Center for Experimental Chemistry Education, Northwest University, Xi'an, Shaanxi 710127, China
| | - Qin Zeng
- Key Laboratory of Synthetic and Natural Functional Molecule of Ministry of Education, College of Chemistry and Materials Science, National Demonstration Center for Experimental Chemistry Education, Northwest University, Xi'an, Shaanxi 710127, China
| | - Cong Li
- Key Laboratory of Synthetic and Natural Functional Molecule of Ministry of Education, College of Chemistry and Materials Science, National Demonstration Center for Experimental Chemistry Education, Northwest University, Xi'an, Shaanxi 710127, China.
| | - Bo-Nan Xi
- Key Laboratory of Synthetic and Natural Functional Molecule of Ministry of Education, College of Chemistry and Materials Science, National Demonstration Center for Experimental Chemistry Education, Northwest University, Xi'an, Shaanxi 710127, China
| | - Yu Shu
- College of Food Science and Technology, Northwest University, Xi'an, Shaanxi 710069, China
| | - Tianchen Ma
- College of Food Science and Technology, Northwest University, Xi'an, Shaanxi 710069, China
| | - Hengtao Dong
- Shimadzu (China) Co., Ltd., Xi'an, Shaanxi 710000, China
| | - Yehua Shen
- Key Laboratory of Synthetic and Natural Functional Molecule of Ministry of Education, College of Chemistry and Materials Science, National Demonstration Center for Experimental Chemistry Education, Northwest University, Xi'an, Shaanxi 710127, China; Institute of Advanced Electrochemical Energy, School of Materials Science and Engineering, Xi'an University of Technology, Xi'an 710048, China.
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2
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Meng N, Wang X, Song Y, Fan X, Zeng J, Feng T, Cong P, Xu J, Xue C. Characterization of oxylipins in Antarctic krill oil (Euphausia superba) during storage based on RPLC-MS/MS analysis. Food Chem 2024; 445:138702. [PMID: 38350200 DOI: 10.1016/j.foodchem.2024.138702] [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: 09/25/2023] [Revised: 01/25/2024] [Accepted: 02/05/2024] [Indexed: 02/15/2024]
Abstract
Antarctic krill oil (AKO) is rich in polyunsaturated fatty acids (PUFAs), but is prone to oxidative degradation, resulting in the formation of oxylipins, which compromise AKO quality. Herein, we used reversed-phase-high performance liquid chromatography-tandem mass spectrometry (RPLC-MS/MS) to perform qualitative and semi-quantitative analyses of oxylipins in AKO during storage. A total of 27 oxylipins were identified. A notable decrease in epoxy oxylipins (from 41.8 % to 26.9 % of the total oxylipins) was observed, whereas the content of dihydro oxylipins initially increased and then decreased with 48 h, as a pivotal point for AKO quality decline during storage. We suspected that the ratio of dihydroxyl and epoxy oxylipins could be a novel oxidative index to evaluate the oxidation of AKO. Statistical analysis allowed the identification of five oxylipins which showed unique correlations with various indexes. The findings discussed herein provide important new insights into mechanisms of oxidation occurring in AKO during storage.
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Affiliation(s)
- Nan Meng
- College of Food Science and Engineering, Ocean University of China, No. 1299 Sansha Road, Qingdao, Shandong 266500, China
| | - Xincen Wang
- College of Food Science and Engineering, Ocean University of China, No. 1299 Sansha Road, Qingdao, Shandong 266500, China; Institute of Nutrition and Health, Qingdao University, No. 308 Ningxia Road, Qingdao, Shandong 266071, China
| | - Yu Song
- College of Food Science and Engineering, Ocean University of China, No. 1299 Sansha Road, Qingdao, Shandong 266500, China.
| | - Xiaowei Fan
- College of Food Science and Engineering, Ocean University of China, No. 1299 Sansha Road, Qingdao, Shandong 266500, China
| | - Junpeng Zeng
- College of Food Science and Engineering, Ocean University of China, No. 1299 Sansha Road, Qingdao, Shandong 266500, China
| | - Tingyu Feng
- Qingdao Institute of Marine Bioresources for Nutrition & Health Innovation, Qingdao, 266100, China
| | - Peixu Cong
- College of Food Science and Engineering, Ocean University of China, No. 1299 Sansha Road, Qingdao, Shandong 266500, China.
| | - Jie Xu
- College of Food Science and Engineering, Ocean University of China, No. 1299 Sansha Road, Qingdao, Shandong 266500, China.
| | - Changhu Xue
- College of Food Science and Engineering, Ocean University of China, No. 1299 Sansha Road, Qingdao, Shandong 266500, China; Qingdao Marine Science and Technology Center, Qingdao 266235, China.
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3
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Benatzy Y, Palmer MA, Lütjohann D, Ohno RI, Kampschulte N, Schebb NH, Fuhrmann DC, Snodgrass RG, Brüne B. ALOX15B controls macrophage cholesterol homeostasis via lipid peroxidation, ERK1/2 and SREBP2. Redox Biol 2024; 72:103149. [PMID: 38581859 PMCID: PMC11002893 DOI: 10.1016/j.redox.2024.103149] [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: 01/12/2024] [Accepted: 04/02/2024] [Indexed: 04/08/2024] Open
Abstract
Macrophage cholesterol homeostasis is crucial for health and disease and has been linked to the lipid-peroxidizing enzyme arachidonate 15-lipoxygenase type B (ALOX15B), albeit molecular mechanisms remain obscure. We performed global transcriptome and immunofluorescence analysis in ALOX15B-silenced primary human macrophages and observed a reduction of nuclear sterol regulatory element-binding protein (SREBP) 2, the master transcription factor of cellular cholesterol biosynthesis. Consequently, SREBP2-target gene expression was reduced as were the sterol biosynthetic intermediates desmosterol and lathosterol as well as 25- and 27-hydroxycholesterol. Mechanistically, suppression of ALOX15B reduced lipid peroxidation in primary human macrophages and thereby attenuated activation of mitogen-activated protein kinase ERK1/2, which lowered SREBP2 abundance and activity. Low nuclear SREBP2 rendered both, ALOX15B-silenced and ERK1/2-inhibited macrophages refractory to SREBP2 activation upon blocking the NPC intracellular cholesterol transporter 1. These studies suggest a regulatory mechanism controlling macrophage cholesterol homeostasis based on ALOX15B-mediated lipid peroxidation and concomitant ERK1/2 activation.
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Affiliation(s)
- Yvonne Benatzy
- Faculty of Medicine, Institute of Biochemistry I, Goethe University Frankfurt, Frankfurt, Germany
| | - Megan A Palmer
- Faculty of Medicine, Institute of Biochemistry I, Goethe University Frankfurt, Frankfurt, Germany
| | - Dieter Lütjohann
- Institute for Clinical Chemistry and Clinical Pharmacology, University of Bonn, Bonn, Germany
| | - Rei-Ichi Ohno
- Chair of Food Chemistry, Faculty of Mathematics and Natural Sciences, University of Wuppertal, Wuppertal, Germany
| | - Nadja Kampschulte
- Chair of Food Chemistry, Faculty of Mathematics and Natural Sciences, University of Wuppertal, Wuppertal, Germany
| | - Nils Helge Schebb
- Chair of Food Chemistry, Faculty of Mathematics and Natural Sciences, University of Wuppertal, Wuppertal, Germany
| | - Dominik C Fuhrmann
- Faculty of Medicine, Institute of Biochemistry I, Goethe University Frankfurt, Frankfurt, Germany.
| | - Ryan G Snodgrass
- Faculty of Medicine, Institute of Biochemistry I, Goethe University Frankfurt, Frankfurt, Germany; Western Human Nutrition Research Center, Agricultural Research Service, United States Department of Agriculture, Davis, CA, USA.
| | - Bernhard Brüne
- Faculty of Medicine, Institute of Biochemistry I, Goethe University Frankfurt, Frankfurt, Germany; Fraunhofer Institute for Translational Medicine and Pharmacology ITMP, Frankfurt, Germany; German Cancer Consortium (DKTK), Partner Site Frankfurt, Germany.
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4
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Liu X, Wang W, Li Z, Xu L, Lan D, Wang Y. Lipidomics analysis unveils the dynamic alterations of lipid degradation in rice bran during storage. Food Res Int 2024; 184:114243. [PMID: 38609222 DOI: 10.1016/j.foodres.2024.114243] [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: 01/14/2024] [Revised: 03/12/2024] [Accepted: 03/14/2024] [Indexed: 04/14/2024]
Abstract
Recent explorations into rice bran oil (RBO) have highlighted its potential, owing to an advantageous fatty acid profile in the context of health and nutrition. Despite this, the susceptibility of rice bran lipids to oxidative degradation during storage remains a critical concern. This study focuses on the evolution of lipid degradation in RBO during storage, examining the increase in free fatty acids (FFAs), the formation of oxylipids, and the generation of volatile secondary oxidation products. Our findings reveal a substantial rise in FFA levels, from 109.55 to 354.06 mg/g, after 14 days of storage, highlighting significant lipid deterioration. Notably, key oxylipids, including 9,10-EpOME, 12,13(9,10)-DiHOME, and 13-oxoODE, were identified, with a demonstrated positive correlation between total oxylipids and free polyunsaturated fatty acids (PUFAs), specifically linoleic acid (LA) and α-linolenic acid (ALA). Furthermore, the study provides a detailed analysis of primary volatile secondary oxidation products. The insights gained from this study not only sheds light on the underlying mechanisms of lipid rancidity in rice bran but also offers significant implications for extending the shelf life and preserving the nutritional quality of RBO, aligning with the increasing global interest in this high-quality oil.
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Affiliation(s)
- Xuan Liu
- School of Food Science and Engineering, South China University of Technology, Guangzhou 510640, China
| | - Weifei Wang
- Sericultural & Argi-Food Research Institute, Guangdong Academy of Agricultural Sciences/Key Laboratory of Functional Foods, Ministry of Agriculture and Rural Affairs/Guangdong Key Laboratory of Agricultural Products Processing, No. 133 Yiheng Street, Dongguanzhuang Road, Tianhe District, Guangzhou 510610, China.
| | - Zhong Li
- School of Food Science and Engineering, South China University of Technology, Guangzhou 510640, China
| | - Long Xu
- College of Food Science and Technology, Henan Agricultural University, Zhengzhou 450002, China
| | - Dongming Lan
- School of Food Science and Engineering, South China University of Technology, Guangzhou 510640, China.
| | - Yonghua Wang
- School of Food Science and Engineering, South China University of Technology, Guangzhou 510640, China; Guangdong Youmei Institute of Inteligent Bio-manufacturing Co., Ltd, Foshan, Guangdong 528200, China.
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5
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Koch E, Löwen A, Schebb NH. Do meals contain a relevant amount of oxylipins? LC-MS-based analysis of oxidized fatty acids in food. Food Chem 2024; 438:137941. [PMID: 37995581 DOI: 10.1016/j.foodchem.2023.137941] [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: 07/11/2023] [Revised: 10/22/2023] [Accepted: 11/04/2023] [Indexed: 11/25/2023]
Abstract
Several oxylipins are potent lipid mediators and are discussed to be absorbed after oral intake. However, information about their concentrations in oils and processed foods are scarce. Here, we analyzed the concentrations of mono-, di- and multihydroxy- as well as epoxy-PUFA in virgin and refined oils as well as in different foods/meals. Oil refining causes hydrolysis of epoxy-PUFA and thus high dihydroxy-PUFA concentrations (e.g. 15,16-DiHODE 290 µg/g in refined vs. 15 µg/g in virgin rapeseed oil), making the epoxy-to-diol ratio a potential marker for refined oils. Low oxylipin levels were found in foods with high amounts of saturated fatty acids such as Hamburger patties (around 30 µg/g). High concentrations (up to 1200 µg/g, 80 mg per serving) and high oxylipin/precursor-PUFA ratios were found in fried falafel and processed foods such as vegetarian sausage/fish fingers. Our study provides first insights in the oxylipin concentrations of our daily food, indicating a relevant intake.
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Affiliation(s)
- Elisabeth Koch
- Chair of Food Chemistry, Faculty of Mathematics and Natural Sciences, University of Wuppertal, Gaussstrasse 20, 42119 Wuppertal, Germany
| | - Ariane Löwen
- Chair of Food Chemistry, Faculty of Mathematics and Natural Sciences, University of Wuppertal, Gaussstrasse 20, 42119 Wuppertal, Germany
| | - Nils Helge Schebb
- Chair of Food Chemistry, Faculty of Mathematics and Natural Sciences, University of Wuppertal, Gaussstrasse 20, 42119 Wuppertal, Germany.
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6
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Yan M, Wang W, Xu Q, Zou Q, Chen W, Lan D, Wang Y. Novel oxidation indicator films based on natural pigments and corn starch/carboxymethyl cellulose. Int J Biol Macromol 2023; 253:126630. [PMID: 37657563 DOI: 10.1016/j.ijbiomac.2023.126630] [Citation(s) in RCA: 1] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/08/2023] [Revised: 08/18/2023] [Accepted: 08/29/2023] [Indexed: 09/03/2023]
Abstract
The existing oil oxidation detection methods are unsuitable for consumers to identify oil oxidation in a domestic setting. This study aims to develop indicator films detecting the degree of lipid oxidation with the naked eye. Purple sweet potato pigment (PSP) was chosen as a color indicator due to its response to hydrogen peroxide. The novel oxidation indicator films were prepared using corn starch, carboxymethyl cellulose (CMC), and varying concentrations of PSP. Fourier transform infrared spectroscopy spectra and scanning electron microscopy analysis confirmed the successful dispersion of PSP in the films. Thermal stability, light resistance, ultraviolet light resistance, mechanical resistance, and flexibility of films containing PSP were improved, enhancing the potential application in detecting oxidized substances. All the films exhibited noticeable color changes when exposed to different concentrations of hydrogen peroxide. These differences were more pronounced with higher levels of PSP. When these films were used to determine the degree of lipid oxidation, the ∆E value of the CS-PSP-0.25 % film showed a linear relationship (R2 = 0.929) with the peroxide value, unlike other films. Therefore, it is reliable to infer the peroxide value of edible oil by observing the color of the films, which helps customers avoid consuming expired oils.
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Affiliation(s)
- Menglei Yan
- School of Food Science and Engineering, South China University of Technology, Guangzhou 510640, China
| | - Weifei Wang
- Sericultural & Argi-Food Research Institute, Guangdong Academy of Agricultural Sciences/Key Laboratory of Functional Foods, Ministry of Agriculture and Rural Affairs/Guangdong Key Laboratory of Agricultural Products Processing, No. 133 Yiheng Street, Dongguanzhuang Road, Tianhe District, Guangzhou 510610, China
| | - Qingqing Xu
- School of Food Science and Engineering, South China University of Technology, Guangzhou 510640, China
| | - Qian Zou
- School of Food Science and Engineering, South China University of Technology, Guangzhou 510640, China
| | - Wen Chen
- School of Food Science and Engineering, South China University of Technology, Guangzhou 510640, China
| | - Dongming Lan
- School of Food Science and Engineering, South China University of Technology, Guangzhou 510640, China.
| | - Yonghua Wang
- School of Food Science and Engineering, South China University of Technology, Guangzhou 510640, China; Guangdong Yue-shan Special Nutrition Technology Co. Ltd., Foshan 528000, China.
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7
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Feng X, Zhu Y, Hua Y. New insights into the off-flavor improvement of soymilk by three grinding processing: Dry-blanching grinding, wet-blanching grinding, and wet-anaerobic grinding. Food Chem X 2023; 20:100892. [PMID: 38144723 PMCID: PMC10740077 DOI: 10.1016/j.fochx.2023.100892] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/25/2023] [Revised: 08/15/2023] [Accepted: 09/19/2023] [Indexed: 12/26/2023] Open
Abstract
Advances in grinding strategies have been beneficial to eliminating the off-flavor of soymilk and improving the quality soy products. Herein, four grinding processing, dry-blanching grinding (D-BG), wet-blanching grinding (W-BG), wet-anaerobic grinding (W-AG) and traditional grinding (TG) were employed and found to impose a significant impact on off-flavor components, accompanied by changes of hydroperoxides and free radicals. The results showed that all three methods could significantly hinder the formation of C6 aldehydes. C8 Alcohols and (E)-2-heptenal could be removed by D-BG, but lipids in dehulled soybean were prefer to be oxidized during storage, resulting in the accumulation of hydroperoxides and radicals. W-BG and W-AG have higher levels of 1-octen-3-ol, and soaking at an alkaline pH and increasing the number of rinses is beneficial for its removal. Gas chromatography-olfaction-mass spectrometry (GC-O-MS) combined with sensory evaluation showed that off-flavor profile of d-BGS, W-BGS and W-AGS was different. D-BG and W-AG possessed better flavor quality.
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Affiliation(s)
- Xiaoxiao Feng
- Department of Food Science & Technology, School of Agriculture & Biology, Shanghai Jiao Tong University, Shanghai 200240, PR China
| | - Yiwen Zhu
- Department of Food Science & Technology, School of Agriculture & Biology, Shanghai Jiao Tong University, Shanghai 200240, PR China
| | - Yufei Hua
- State Key Laboratory of Food Science and Technology, School of Food Science and Technology, Jiangnan University, Wuxi, PR China
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8
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Koch E, Löwen A, Kampschulte N, Plitzko K, Wiebel M, Rund KM, Willenberg I, Schebb NH. Beyond Autoxidation and Lipoxygenases: Fatty Acid Oxidation Products in Plant Oils. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2023; 71:13092-13106. [PMID: 37624576 DOI: 10.1021/acs.jafc.3c02724] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 08/26/2023]
Abstract
For decades, research on oxidation of linoleic acid (LA, C18:2 n6) and α-linolenic acid (ALA, C18:3 n3) in plant oils has focused on autoxidatively formed and lipoxygenase-derived 9-hydro(pero)xy- and 13-hydro(pero)xy-LA and -ALA. Here, using a non-targeted approach, we show that other hydroxy fatty acids are more abundant in plant oils. Liquid chromatography-mass spectrometry and gas chromatography-mass spectrometry analyses unveiled highly abundant peaks in flaxseed and rapeseed oils. Using authentic reference standards, seven of the peaks were identified as 9-, 10-, 12-, 13-, and 15-HODE as well as 9- and 13-HOTrE. Additionally, six peaks were characterized based on the retention time, the exact mass of the [M-H]- ion, and its fragment ions as 16-OH-C18:3, 18-OH-C18:3, three isomers of 12-OH-C18:2, and one of 15-OH-C18:2. 16-OH-C18:3 and 18-OH-C18:3 were tentatively identified as 16-OH-ALA and 18-OH-ALA, respectively, based on autoxidation and terminal hydroxylation of ALA using CYP4F2. Investigation of formation pathways suggests that fatty acid desaturase 3 is involved in the formation of the 12-OH-C18:2 isomers, 15-HODE, and its isomer. The dominantly occurring 12-OH-C18:2 isomer was identified as 12R,S-OH-9Z,15Z-octadecadienoic acid (densipolic acid) based on a synthetic standard. The characterized oxylipins occurred in cold-pressed flaxseed and rapeseed oils at concentrations of up to 0.1 g/100 g and thus about sixfold higher than the well-known 9-hydro(pero)xy- and 13-hydro(pero)xy-LA and -ALA. Concentrations in sunflower oil were lower but increased when oil was pressed from preheated seeds. Overall, this study provides fundamental new information about the occurrence of oxidized fatty acids in plant oils, having the potential to characterize their quality and authenticity.
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Affiliation(s)
- Elisabeth Koch
- Chair of Food Chemistry, Faculty of Mathematics and Natural Sciences, University of Wuppertal, Gaussstrasse 20, Wuppertal 42119, Germany
| | - Ariane Löwen
- Chair of Food Chemistry, Faculty of Mathematics and Natural Sciences, University of Wuppertal, Gaussstrasse 20, Wuppertal 42119, Germany
| | - Nadja Kampschulte
- Chair of Food Chemistry, Faculty of Mathematics and Natural Sciences, University of Wuppertal, Gaussstrasse 20, Wuppertal 42119, Germany
| | - Kathrin Plitzko
- Chair of Food Chemistry, Faculty of Mathematics and Natural Sciences, University of Wuppertal, Gaussstrasse 20, Wuppertal 42119, Germany
| | - Michelle Wiebel
- Chair of Food Chemistry, Faculty of Mathematics and Natural Sciences, University of Wuppertal, Gaussstrasse 20, Wuppertal 42119, Germany
| | - Katharina M Rund
- Chair of Food Chemistry, Faculty of Mathematics and Natural Sciences, University of Wuppertal, Gaussstrasse 20, Wuppertal 42119, Germany
| | - Ina Willenberg
- Department of Safety and Quality of Cereals, Max Rubner-Institut (MRI) - Federal Research Institute of Nutrition and Food, Schützenberg 12, Detmold 32756, Germany
| | - Nils Helge Schebb
- Chair of Food Chemistry, Faculty of Mathematics and Natural Sciences, University of Wuppertal, Gaussstrasse 20, Wuppertal 42119, Germany
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9
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Wang Y, Fu Q, Hu Y, Hua L, Li H, Xu G, Ni Q, Zhang Y. Determination of oxidative deterioration in edible oils by high-pressure photoionization time-of-flight mass spectrometry. Food Chem 2023; 424:136260. [PMID: 37244184 DOI: 10.1016/j.foodchem.2023.136260] [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: 12/20/2022] [Revised: 04/24/2023] [Accepted: 04/25/2023] [Indexed: 05/29/2023]
Abstract
Since lipid oxidation often causes serious food safety issues worldwide, determination of oil's oxidative deterioration becomes quite significant, which still calls for efficient analytical methods. In this work, high-pressure photoionization time-of-flight mass spectrometry (HPPI-TOFMS) was firstly introduced for rapid detection of oxidative deterioration in edible oils. Through non-targeted qualitative analysis, oxidized oils with various oxidation levels were successfully discriminated for the first time by coupling HPPI-TOFMS with the orthogonal partial least squares discriminant analysis (OPLS-DA). Furthermore, by targeted interpretation of the HPPI-TOFMS mass spectra and the subsequent regression analysis (signal intensities vs TOTOX values), good linear correlations were observed for several predominant VOCs. Those specific VOCs were promising oxidation indicators, which would play important roles as TOTOX to judge the oxidation states of tested samples. The proposed HPPI-TOFMS methodology can be used as an innovative tool for accurate and effective assessment of lipid oxidation in edible oils.
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Affiliation(s)
- Yan Wang
- The Key Laboratory for Quality Improvement of Agricultural Products of Zhejiang Province, College of Food and Health, Zhejiang A & F University, Linan 311300, China.
| | - Qianwen Fu
- The Key Laboratory for Quality Improvement of Agricultural Products of Zhejiang Province, College of Food and Health, Zhejiang A & F University, Linan 311300, China
| | - Yu Hu
- The Key Laboratory for Quality Improvement of Agricultural Products of Zhejiang Province, College of Food and Health, Zhejiang A & F University, Linan 311300, China
| | - Lei Hua
- CAS Key Laboratory of Separation Science for Analytical Chemistry, Dalian Institute of Chemical Physics, Chinese Academy of Sciences, Dalian 116023, China
| | - Haiyang Li
- CAS Key Laboratory of Separation Science for Analytical Chemistry, Dalian Institute of Chemical Physics, Chinese Academy of Sciences, Dalian 116023, China
| | - Guangzhi Xu
- The Key Laboratory for Quality Improvement of Agricultural Products of Zhejiang Province, College of Food and Health, Zhejiang A & F University, Linan 311300, China
| | - Qinxue Ni
- The Key Laboratory for Quality Improvement of Agricultural Products of Zhejiang Province, College of Food and Health, Zhejiang A & F University, Linan 311300, China
| | - Youzuo Zhang
- The Key Laboratory for Quality Improvement of Agricultural Products of Zhejiang Province, College of Food and Health, Zhejiang A & F University, Linan 311300, China.
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10
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Cambiaggi L, Chakravarty A, Noureddine N, Hersberger M. The Role of α-Linolenic Acid and Its Oxylipins in Human Cardiovascular Diseases. Int J Mol Sci 2023; 24:ijms24076110. [PMID: 37047085 PMCID: PMC10093787 DOI: 10.3390/ijms24076110] [Citation(s) in RCA: 10] [Impact Index Per Article: 10.0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/15/2023] [Revised: 03/20/2023] [Accepted: 03/22/2023] [Indexed: 04/14/2023] Open
Abstract
α-linolenic acid (ALA) is an essential C-18 n-3 polyunsaturated fatty acid (PUFA), which can be elongated to longer n-3 PUFAs, such as eicosapentaenoic acid (EPA). These long-chain n-3 PUFAs have anti-inflammatory and pro-resolution effects either directly or through their oxylipin metabolites. However, there is evidence that the conversion of ALA to the long-chain PUFAs is limited. On the other hand, there is evidence in humans that supplementation of ALA in the diet is associated with an improved lipid profile, a reduction in the inflammatory biomarker C-reactive protein (CRP) and a reduction in cardiovascular diseases (CVDs) and all-cause mortality. Studies investigating the cellular mechanism for these beneficial effects showed that ALA is metabolized to oxylipins through the Lipoxygenase (LOX), the Cyclooxygenase (COX) and the Cytochrome P450 (CYP450) pathways, leading to hydroperoxy-, epoxy-, mono- and dihydroxylated oxylipins. In several mouse and cell models, it has been shown that ALA and some of its oxylipins, including 9- and 13-hydroxy-octadecatrienoic acids (9-HOTrE and 13-HOTrE), have immunomodulating effects. Taken together, the current literature suggests a beneficial role for diets rich in ALA in human CVDs, however, it is not always clear whether the described effects are attributable to ALA, its oxylipins or other substances present in the supplemented diets.
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Affiliation(s)
- Lucia Cambiaggi
- Division of Clinical Chemistry and Biochemistry, Children's Research Center, University Children's Hospital Zurich, University of Zurich, 8032 Zurich, Switzerland
- Center for Integrative Human Physiology, University of Zurich, 8032 Zurich, Switzerland
| | - Akash Chakravarty
- Division of Clinical Chemistry and Biochemistry, Children's Research Center, University Children's Hospital Zurich, University of Zurich, 8032 Zurich, Switzerland
- Center for Integrative Human Physiology, University of Zurich, 8032 Zurich, Switzerland
| | - Nazek Noureddine
- Division of Clinical Chemistry and Biochemistry, Children's Research Center, University Children's Hospital Zurich, University of Zurich, 8032 Zurich, Switzerland
- Center for Integrative Human Physiology, University of Zurich, 8032 Zurich, Switzerland
| | - Martin Hersberger
- Division of Clinical Chemistry and Biochemistry, Children's Research Center, University Children's Hospital Zurich, University of Zurich, 8032 Zurich, Switzerland
- Center for Integrative Human Physiology, University of Zurich, 8032 Zurich, Switzerland
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