Comparative lipidomics analysis of seed oils from nine tropical fruits: Emphasizing the fatty acid and lipid molecule profiles

IF 7 1区农林科学 Q1 FOOD SCIENCE & TECHNOLOGY

Food Research International Pub Date : 2024-11-09 DOI:10.1016/j.foodres.2024.115334

Jingtao Cui , Tong Li , Yanchi Zhou , Liling Wang , Tian Li , Weimin Zhang

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Abstract

While tropical fruit seeds are considered potential sources of functional or edible vegetable oils, their lipid profiles are poorly documented. Herein, the lipid profiles of nine tropical fruit seed oils were systematically evaluated and compared using lipidomics and chemometrics techniques. Cherimoya exhibited the highest total lipid content, while avocado had the lowest. Canistel, cherimoya, and durian displayed a 9cC18:1 predominance. The remaining six seed oils were dominated by 9c12cC18:2n-6. In total, 1370 lipid molecules were identified, with triacylglycerol being the predominant subclass. Passion fruit, cherimoya, and durian had the highest glycerolipid, sphingolipid, and fatty acyl contents, respectively. Litchi exhibited the highest levels of glycerophospholipid and saccharolipid. Chemometric modeling screened 134 differential lipid molecules as markers for distinguishing between various tropical fruit seed oils. Positive correlations were primarily observed among the differential lipid molecules. Overall, these findings provide valuable insights into the integrated utilization of tropical fruit seed oils.

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九种热带水果种子油的脂质组学比较分析：强调脂肪酸和脂质分子特征

虽然热带水果种子被认为是功能性植物油或食用植物油的潜在来源，但其脂质特征却鲜有记载。在此，我们利用脂质组学和化学计量学技术对九种热带水果籽油的脂质特征进行了系统评估和比较。车厘子的总脂质含量最高，而牛油果的总脂质含量最低。卡尼斯特尔、切里莫亚和榴莲显示出 9cC18:1 的优势。其余六种种子油主要是 9c12cC18:2n-6。总共鉴定出 1370 种脂质分子，其中三酰甘油是最主要的亚类。百香果、樱桃和榴莲的甘油酯、鞘脂和脂肪酰含量分别最高。荔枝的甘油磷脂和糖脂含量最高。化学计量模型筛选出 134 种不同的脂质分子，作为区分各种热带水果籽油的标记。差异脂质分子之间主要呈正相关。总之，这些发现为热带水果籽油的综合利用提供了宝贵的见解。

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来源期刊

Food Research International 工程技术-食品科技

CiteScore

12.50

自引率

7.40%

发文量

1183

审稿时长

79 days

期刊介绍： Food Research International serves as a rapid dissemination platform for significant and impactful research in food science, technology, engineering, and nutrition. The journal focuses on publishing novel, high-quality, and high-impact review papers, original research papers, and letters to the editors across various disciplines in the science and technology of food. Additionally, it follows a policy of publishing special issues on topical and emergent subjects in food research or related areas. Selected, peer-reviewed papers from scientific meetings, workshops, and conferences on the science, technology, and engineering of foods are also featured in special issues.