Furan fatty acid amounts and their occurrence in triacylglycerols of white asparagus (Asparagus officinalis) from the German market

IF 1.9 4区农林科学 Q3 CHEMISTRY, APPLIED

Journal of the American Oil Chemists Society Pub Date : 2023-11-09 DOI:10.1002/aocs.12775

Franziska Müller, Vanessa Bauer, Walter Vetter

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Abstract

Vegetables including asparagus contain a wide range of fatty acids, mainly stored in triacylglycerols. One class of interesting minor fatty acids is the family of furan fatty acids (FuFAs) because of their antioxidant properties. Since FuFAs have not been studied previously in asparagus (Asparagus officinalis L.), we developed and applied a simplified method for their analysis in 20 fresh and three preserved samples. Four FuFAs were detected with clear dominance of the dimethyl-substituted FuFAs (D-FuFAs) 11D5 and 9D5 as well as small amounts of the monomethyl-substituted FuFAs (M-FuFAs) 11M5 and 9M5. The total amounts of FuFAs in fresh white asparagus ranged from 1.4 to 4.6 mg/100 g dry weight (mean 3.0 mg/100 g dry weight). Subsequent LC-Q-Orbitrap-HRMS measurements enabled the detection of 22 different FuFA-containing TAGs. These were predominantly found together with one or two polyunsaturated fatty acid.

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德国市场上的白芦笋（Asparagus officinalis）的呋喃脂肪酸含量及其在三酰甘油中的含量

包括芦笋在内的蔬菜含有多种脂肪酸，主要储存在三酰甘油中。其中一类有趣的次要脂肪酸是呋喃脂肪酸（FuFAs）家族，因为它们具有抗氧化特性。由于以前没有对芦笋（Asparagus officinalis L.）中的呋喃脂肪酸进行过研究，因此我们开发并应用了一种简化方法来分析 20 个新鲜样品和 3 个腌制样品中的呋喃脂肪酸。检测到了四种 FuFAs，其中以二甲基取代的 FuFAs（D-FuFAs）11D5 和 9D5 以及少量单甲基取代的 FuFAs（M-FuFAs）11M5 和 9M5 为主。新鲜白芦笋中的 FuFAs 总量为 1.4 至 4.6 毫克/100 克干重（平均为 3.0 毫克/100 克干重）。随后进行的 LC-Q-Orbitrap-HRMS 测量检测出了 22 种不同的含 FuFA 的 TAGs。这些物质主要与一种或两种多不饱和脂肪酸一起存在。

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来源期刊

Journal of the American Oil Chemists Society 工程技术-食品科技

CiteScore

4.10

自引率

5.00%

发文量

审稿时长

2.4 months

期刊介绍： The Journal of the American Oil Chemists’ Society (JAOCS) is an international peer-reviewed journal that publishes significant original scientific research and technological advances on fats, oils, oilseed proteins, and related materials through original research articles, invited reviews, short communications, and letters to the editor. We seek to publish reports that will significantly advance scientific understanding through hypothesis driven research, innovations, and important new information pertaining to analysis, properties, processing, products, and applications of these food and industrial resources. Breakthroughs in food science and technology, biotechnology (including genomics, biomechanisms, biocatalysis and bioprocessing), and industrial products and applications are particularly appropriate. JAOCS also considers reports on the lipid composition of new, unique, and traditional sources of lipids that definitively address a research hypothesis and advances scientific understanding. However, the genus and species of the source must be verified by appropriate means of classification. In addition, the GPS location of the harvested materials and seed or vegetative samples should be deposited in an accredited germplasm repository. Compositional data suitable for Original Research Articles must embody replicated estimate of tissue constituents, such as oil, protein, carbohydrate, fatty acid, phospholipid, tocopherol, sterol, and carotenoid compositions. Other components unique to the specific plant or animal source may be reported. Furthermore, lipid composition papers should incorporate elements of yeartoyear, environmental, and/ or cultivar variations through use of appropriate statistical analyses.