Effects of different processing methods on the lipid composition of seabuckthorn fruit oil based on lipidomics.

IF 3.2 2区农林科学 Q2 FOOD SCIENCE & TECHNOLOGY

Journal of Food Science Pub Date : 2024-09-26 DOI:10.1111/1750-3841.17409

Yazhuan Li, Yilai Wan, Zhanglian Chen, Ting Wang, Xizhe Fu, Yue Zhao, Wenyu Liu, Changqing Wei

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Abstract

Employing lipidomics, this study investigated the lipid composition of seabuckthorn fruit oil processed via supercritical CO₂ extraction and centrifugal separation. Qualitative analysis showed that a total of 2861 lipid molecules were identified in seabuckthorn fruit oil. Quantitative analysis showed that the content of lipids in seabuckthorn fruit oil extracted by supercritical CO₂ extraction (927,539.84 µg/mL) was significantly higher than that in centrifugal-separated seabuckthorn fruit oil (735,717.63 µg/mL), with 17 distinct lipid classes and 215 lipid molecules differentiated through multivariate statistical analysis. Lipid molecules, such as diacylglycerol (DG), ceramides (Cer), monohexosyl ceramide, phosphatidylglycerol, phosphatidylinositol, phosphatidylethanolamine, and monogalactosyl DG, were predominantly found in the oil extracted using supercritical CO₂. In contrast, monogalactosyl monoacylglycerol, diglycosyl ceramide, and Cer phosphate were significantly present in the oil extracted by centrifugal separation. These findings contribute new insights into how processing methods affect the quality and composition of seabuckthorn fruit oil and provide a basis for detecting oil adulteration.

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基于脂质组学的不同加工方法对沙棘果油脂质组成的影响

本研究采用脂质组学方法，研究了经超临界二氧化碳萃取和离心分离处理的沙棘果油的脂质组成。定性分析显示，沙棘果油中共鉴定出 2861 个脂质分子。定量分析显示，超临界二氧化碳萃取法提取的沙棘果油中脂质含量（927 539.84 µg/mL）明显高于离心分离法提取的沙棘果油中脂质含量（735 717.63 µg/mL），通过多元统计分析，可区分出 17 个不同的脂质类别和 215 个脂质分子。使用超临界二氧化碳提取的油中主要含有二酰甘油（DG）、神经酰胺（Cer）、单己基神经酰胺、磷脂酰甘油、磷脂酰肌醇、磷脂酰乙醇胺和单半乳糖基 DG 等脂质分子。相比之下，单半乳糖基单酰甘油、二糖基神经酰胺和磷酸铈则明显存在于离心分离法提取的油中。这些发现为了解加工方法如何影响沙棘果油的质量和成分提供了新的视角，并为检测沙棘果油掺假提供了依据。

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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来源期刊

Journal of Food Science 工程技术-食品科技

CiteScore

7.10

自引率

2.60%

发文量

412

审稿时长

3.1 months

期刊介绍： The goal of the Journal of Food Science is to offer scientists, researchers, and other food professionals the opportunity to share knowledge of scientific advancements in the myriad disciplines affecting their work, through a respected peer-reviewed publication. The Journal of Food Science serves as an international forum for vital research and developments in food science. The range of topics covered in the journal include: -Concise Reviews and Hypotheses in Food Science -New Horizons in Food Research -Integrated Food Science -Food Chemistry -Food Engineering, Materials Science, and Nanotechnology -Food Microbiology and Safety -Sensory and Consumer Sciences -Health, Nutrition, and Food -Toxicology and Chemical Food Safety The Journal of Food Science publishes peer-reviewed articles that cover all aspects of food science, including safety and nutrition. Reviews should be 15 to 50 typewritten pages (including tables, figures, and references), should provide in-depth coverage of a narrowly defined topic, and should embody careful evaluation (weaknesses, strengths, explanation of discrepancies in results among similar studies) of all pertinent studies, so that insightful interpretations and conclusions can be presented. Hypothesis papers are especially appropriate in pioneering areas of research or important areas that are afflicted by scientific controversy.