Exploration of New Lipid Nutrients and Their Characterization in Herbal Teas Using Non-Targeted Liquid Chromatography–Mass Spectrometry

Foods Pub Date : 2024-06-14 DOI:10.3390/foods13121877
Md Abdul Malek, S. G. B. Gowda, Rachana M. Gangadhara, Divyavani Gowda, Shu-Ping Hui
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Abstract

Herbal teas are blends of leaves, seeds, fruits, and flowers from various plants that provide relaxation, anti-inflammatory benefits, and immune system support for conditions such as diabetes and asthma. Despite their health benefits, comprehensive lipidomic data on herbal teas are limited in the literature. We used non-targeted liquid chromatography–linear ion trap orbitrap mass spectrometry to identify and correlate the lipid species in the following six herbal tea samples: fennel, ginger, juniper, lemon peel, orange peel, and rosehip. A total of 204 lipid molecular species were identified, and multivariate analysis revealed a significant difference between lipid species in herbal teas. Saturated fatty acids (SFAs) and polyunsaturated fatty acids (PUFAs) are significantly abundant in juniper, including ω-3 and ω-6 fatty acids, followed by fennel. Cluster correlations showed that ginger contained mainly sphingolipids and lysophospholipids, whereas fennel was rich in phospholipids. No significant variations in the content of triacylglycerols were observed in any of the herbal teas analyzed. The ratio of PUFAs to SFAs in herbal teas showed that orange peel had the highest ratio, followed by lemon peel and fennel, indicating their potential health benefits. In addition, using high-resolution mass spectrometry, various lipids such as fatty acid esters of hydroxy fatty acids and N-acyl-lysophosphatidylethanolamines were identified and characterized in these herbal teas. This study provides a comprehensive lipid analysis and detailed characterization of lipids in six herbal teas, highlighting their plausible applications in the field of nutrition and various food industries for the development of functional foods.
利用非靶向液相色谱-质谱法探索凉茶中新的脂质营养成分及其特征
花草茶是由各种植物的叶子、种子、果实和花朵混合而成,具有放松身心、抗炎和支持免疫系统的功效,可治疗糖尿病和哮喘等疾病。尽管草药茶对健康有益,但文献中关于草药茶的全面脂质体数据却很有限。我们采用非靶向液相色谱-线性离子阱轨道rap质谱法鉴定和关联了以下六种花草茶样品中的脂质种类:茴香、生姜、杜松、柠檬皮、橙皮和玫瑰果。共鉴定出 204 种脂质分子,多元分析显示凉茶中脂质种类之间存在显著差异。饱和脂肪酸(SFAs)和多不饱和脂肪酸(PUFAs)在杜松中含量明显较高,包括ω-3和ω-6脂肪酸,其次是茴香。聚类相关性表明,生姜主要含有鞘磷脂和溶血磷脂,而茴香则富含磷脂。在分析的所有凉茶中,都没有发现三酰甘油含量有明显变化。花草茶中 PUFA 与 SFA 的比例显示,橘皮的比例最高,其次是柠檬皮和茴香,这表明它们具有潜在的保健功效。此外,利用高分辨质谱法,还鉴定和表征了这些凉茶中的各种脂质,如羟基脂肪酸酯和 N-酰基-甘油磷脂酰乙醇胺。这项研究对六种凉茶中的脂质进行了全面的分析和详细的表征,突出了它们在营养领域和各种食品工业中开发功能食品的合理应用。
本文章由计算机程序翻译,如有差异,请以英文原文为准。
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